Eggplant Parmesan is one of those comfort foods that never goes out of style. With its crispy, golden-brown breaded eggplant slices, layers of marinara sauce, melted mozzarella, and a sprinkle of Parmesan, it’s the kind of dish that leaves everyone asking for seconds. While there’s an extra step in this recipe that might seem like a hassle, trust me—it makes all the difference in creating the perfect texture and flavor. You’ll love every bite of this rich, cheesy dish!

Eggplant Parmesan

Why You’ll Love This Recipe

This Eggplant Parmesan recipe is a total game-changer. The extra step of salting the eggplant helps draw out excess moisture, ensuring that the breading stays crispy and doesn’t get soggy. The pan-fried eggplant slices add a delightful crunch, which contrasts perfectly with the gooey mozzarella and savory marinara sauce. Plus, the fresh basil garnish gives it a beautiful, aromatic finish. It’s the perfect balance of textures and flavors, and the dish can easily be made ahead of time and baked when you’re ready to serve.

Ingredients

Here’s everything you’ll need to make this delicious Eggplant Parmesan:

For the Eggplant:

1 large eggplant, sliced into 1/2″ thick slices
2 tablespoons kosher salt (DO NOT use table salt)

For the Breading:

1 ½ cups (180 g) Italian seasoned breadcrumbs
2 eggs
½ cup (118 ml) milk
4 tablespoons vegetable oil (for pan-frying)

For the Sauce and Cheese:

3 cups (735 g) marinara sauce (homemade or store-bought)
2 cups (224 g) whole milk mozzarella, shredded
1 cup (100 g) Parmesan cheese, shredded

For Garnish:

Handful of fresh basil leaves, chopped (optional)

Instructions

1. Prepare the Eggplant:

Slice the eggplant into 1/2-inch thick slices.
Sprinkle the kosher salt evenly over the top side of the eggplant slices. Arrange them on a wire rack on a baking sheet and let them sit for 45 minutes to 1 hour. This will allow the moisture to be drawn out of the eggplant.

2. Drain and Dry the Eggplant:

After the eggplant has rested, use a damp paper towel to wipe off the excess salt. You want to make sure the eggplant is not too salty, just perfectly seasoned.

3. Bread the Eggplant:

In two shallow plates, add the breadcrumbs to one plate. In the other, whisk together the eggs and milk.
Dip each eggplant slice first into the egg mixture, then coat both sides in breadcrumbs, shaking off the excess. Place the breaded eggplant on a large plate or baking sheet and repeat the process until all slices are coated.

4. Pan-Fry the Eggplant:

Preheat a skillet over medium-high heat and add 1 tablespoon of vegetable oil. Once the oil is hot, add 2 slices of eggplant at a time to the skillet and cook until both sides are golden brown. Set the fried slices on a large plate lined with paper towels to absorb any excess oil. Repeat until all slices are fried.

5. Assemble the Dish:

Preheat your oven to 375°F (191°C).
In a large baking dish, spread 1 cup of marinara sauce on the bottom. Add a layer of fried eggplant slices (you may need to fit about 3 slices per layer). Spoon a little more marinara sauce over the eggplant, just enough to cover it lightly (don’t smother it).
Sprinkle a generous amount of mozzarella cheese and Parmesan cheese on top.
Repeat the layering process with the remaining eggplant slices, sauce, and cheese. Be sure to top the final layer with plenty of cheese!

6. Bake the Eggplant Parmesan:

Place the baking dish in the oven and bake for 20-25 minutes, or until the cheese is bubbly and golden brown on top. For a crispier top, you can switch the oven to broil for the last 5 minutes—just be sure to watch it carefully to avoid burning.

7. Serve:

Once baked, remove from the oven and allow it to cool slightly before serving.
Garnish with freshly chopped basil leaves, if desired, and serve hot!

Notes and Tips

Salting the Eggplant: The salting step is essential for removing excess moisture from the eggplant, which helps prevent the breading from becoming soggy. Don’t skip this step!
Breading Variations: Feel free to use panko breadcrumbs for extra crunch or add some Parmesan to the breadcrumbs for added flavor.
Make-Ahead Option: You can prepare the eggplant slices, bread them, and even pan-fry them in advance. Just store them in the fridge and assemble the dish when you’re ready to bake.
Freezing: Eggplant Parmesan freezes well! You can freeze the assembled dish before baking, then bake it straight from the freezer when ready. Just increase the baking time by about 10 minutes.

Variations

Meat Version: If you’re craving a heartier dish, add ground beef or sausage to your marinara sauce for a meaty twist on this classic recipe.
Vegan Option: Substitute the cheese with vegan mozzarella and use a plant-based milk for the egg wash. You can also try a vegan Parmesan made from nuts or nutritional yeast.
Spicy Kick: Add red pepper flakes to your marinara sauce or sprinkle them over the cheese for a little extra heat.

FAQ

Can I use store-bought marinara sauce?
Yes, store-bought marinara works perfectly, but homemade sauce will always take it to the next level if you have the time!

Can I make this without frying the eggplant?
While frying gives the eggplant a crispy texture, you can bake the breaded slices instead. Just place the breaded slices on a baking sheet and bake at 375°F for about 15 minutes, flipping halfway through.

Can I freeze the eggplant parmesan?
Yes! This dish freezes beautifully. Just assemble and freeze before baking, then bake it from frozen at 375°F for about 45-50 minutes.

Conclusion

This Eggplant Parmesan recipe is a labor of love, but the extra effort will make every bite worth it. With crispy, golden eggplant slices layered between marinara sauce, mozzarella, and Parmesan, it’s the perfect comforting dish for any occasion. Serve it with a side of pasta, garlic bread, or a fresh salad, and you’ve got a meal that’s sure to impress. Whether you’re making it for a weeknight dinner or a special gathering, this eggplant Parmesan is a crowd-pleasing favorite!