Eggplant Parmigiana Recipe

The whole family will love this classic eggplant parmesan! Slices of tender eggplant coated in homemade breadcrumbs, and then layered with melted cheeses & rich marinara! Whether you’d like to bake or fry the eggplant, this recipe has a method for both.

Growing up, I adored eggplant parm! No matter how laborious the cooking process was, it was always worth it in the end.

If you’ve never had it, eggplant parmesan is an Italian dish made up of slices of eggplant that are coated in flour, breadcrumbs, and then baked in layers of rich marinara and melted cheese! It’s a must-try for any and all Italian food lovers.

For this recipe I used a simple homemade breadcrumb recipe versus store-bought breadcrumbs. This is a simple change that really elevated the flavor and texture of the whole dish!

There are also two methods to make this dish – fried or baked. Frying the eggplant will mean using quite a bit of oil to brown the breaded eggplant. Baking the breaded eggplant on a tray in the oven requires a lot less oil, and is a little bit lighter and healthier! Either way you go, the dish will be exceptionally delicious.

Eggplant Parmigiana (Parmigiana di Melanzane)

Recipe video above. There’s a little labour involved in this. But you’ll be rewarded with one of the all-time greatest vegetarian comfort foods known to mankind!Assemble ahead, then pop in the oven to bake when you’re ready!

Prep: 40min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 352 kcal, Carbohydrate 27 g, Protein 17 g, Fat 22 g, Saturated Fat 8 g, Cholesterol 35 mg, Sodium 841 mg, Fiber 10 g, Sugar 15 g, servingSize 1 serving

Ingredients:

• 1.8kg / 2.6lb large eggplants (aubergines) – about 5 (, sliced lengthways 8mm (1/3″)-thick (skin on, Note 1))
• 1/4 cup olive oil ((for brushing))
• 1 2/3 cups parmesan (, finely grated)
• 2 cups basil leaves ((loosely packed), stalks reserved)
• 1 1/2 cups mozzarella (, shredded (for topping) (Note 2))
• 2 tbsp extra virgin olive oil
• 1 onion (, finely diced)
• 5 garlic cloves (, finely minced)
• 600ml / 20oz tomato passata ((Note 3))
• 400g/ 14oz canned tomatoes (, crushed or finely chopped (Note 4))
• 1 1/2 tsp white sugar
• 1 1/2 tbsp fresh oregano (, finely chopped (or 1/2 tsp dried oregano, or 1 sprig fresh basil))
• 1 cup water
• 3/4 tsp salt
• 1/4 tsp black pepper

Instruction:

1. Cool: Remove from oven, leave on trays to cool.
2. Season: Stir in salt and pepper. (Remember, we get salt from the parmesan too, so no need to go overboard here)
3. Rest: Let it rest for 5 to 10 minutes (easier to slice neatly). Scatter over remaining fresh basil leaves. Cut like lasagna and serve! (Optional: sprinkle with extra parmesan).

Classic Eggplant Parmesan

The whole family will love this classic eggplant parmesan! Slices of tender eggplant coated in homemade breadcrumbs, and then layered with melted cheeses & rich marinara! Whether you’d like to bake or fry the eggplant, this recipe has a method for both.

Prep: 40min

Serving Size: 1 eggplant parmesan stack

Nutrition Facts: calories 403 kcal, servingSize 1 eggplant parmesan stack, Fat 17.5 g, Protein 25.4 g, Sugar 6.7 g, Sodium 980 mg, Cholesterol 109.1 mg, Carbohydrate 36.6 g

Ingredients:

• 2 large eggplants
• 1/2 cup all-purpose flour ((see notes))
• 3 eggs
• 1/4 cup olive oil ((for fried eggplant method))
• 6 bread slices
• 1/2 cup parmesan cheese (shredded)
• 2 teaspoons Italian herb blend
• 1 teaspoon garlic powder
• 1/2 teaspoon (each) salt & black pepper
• 1 1/2 cups marinara
• 1 lb mozzarella cheese ()
• 1/3 cup parmesan cheese (shredded)
• 1-2 Tablespoons fresh basil (chopped)
• 1 teaspoon fresh oregano (chopped)

Instruction:

1. Slice eggplant: remove stem from eggplant then slice into 1/4-1/2 inch thick slices.
2. Sweat eggplant: arrange slices on a pan and sprinkle with a pinch of coarse salt on both sides. Let sit and “sweat” excess moisture for 10 minutes. Pat firmly with paper towels to dry eggplant thoroughly (wipe off salt as well).
3. Breadcrumbs: toast slices of bread. Then chop in food processor until consistency is crumbs. Mix breadcrumbs in a bowl with garlic powder, salt & pepper, Italian herbs, and shredded parmesan cheese. Tip: If you are not making your own breadcrumbs, use 1 1/2 cups of store-bought breadcrumbs instead.
4. Bread eggplant: arrange three bowls containing whisked eggs, flour, and breadcrumb mixture. First, coat eggplant in flour on both sides, then dip into eggs, and then dip into breadcrumbs – pack onto eggplant and then gently shake off excess crumbs. Wipe hands with paper towel then repeat. Tip: if baking eggplant instead of frying, brush a sheet pan with 1-2 Tablespoons of oil and arrange breaded eggplant onto pan as you coat them.
5. Pan frying method: in a skillet pan, add 1-2 Tablespoons of oil at a time, and cook breaded eggplant for 2-3 minutes on each side until golden brown. Lay on paper towels to soak up excess oil. Repeat until all eggplant has been fried.Baking method: instead of pan frying you can also bake the eggplant to use less oil. Preheat oven to 350F and arrange breaded slices onto sheet pan that is brushed with 1-2 Tablespoons of olive oil. Bake for 25 minutes until golden.
6. Assemble: in a large casserole dish, spread a generous layer of marinara on the bottom. Then layer: eggplant slices, mozzarella, a spoonful of marinara, and shredded parmesan. Repeat an additional layer (breaded eggplant, mozzarella, marinara, and shredded parmesan).
7. Bake: Then bake at 400F uncovered for 30 minutes until cheese is browned and melted. Top with chopped fresh basil & oregano, and serve!

Eggplant Parmigiana Recipe

FAQ

Do you leave the skin on eggplant for eggplant parmesan?

Is it better to bake or fry eggplant for eggplant parmesan?

Why do you soak eggplant before cooking?

Should you sweat eggplant before making eggplant parmesan?

What should top layer of eggplant parmesan be?

Do you have to salt eggplant before making eggplant parmesan?