Eggplant Parmesan 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.

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 Parmesan

Learn how to make eggplant Parmesan with this delicious, lighter baked Eggplant Parmesan Recipe. It’s perfect for serving a crowd, so make it for your next gathering or family dinner!

Prep: 20min

Total: 60min

Yield: 6

Ingredients:

• 2 large eggplant (cut into ¼-inch thick rounds)
• 2 eggs (beaten)
• ¼ cup almond milk
• 1½ cups panko breadcrumbs
• 1¼ cup grated Parmesan cheese (divided)
• 2 teaspoons oregano
• 2 tablespoons fresh thyme
• ½ teaspoon red pepper flakes
• ½ teaspoon sea salt (more for sprinkling)
• Freshly ground black pepper
• Extra-virgin olive oil (for drizzling)
• 28 ounces Marinara Sauce
• 2 large balls fresh mozzarella (thinly sliced)
• ⅓ cup fresh basil leaves

Instruction:

1. Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
2. In a medium-sized shallow dish, whisk the eggs and almond milk.
3. In another medium-sized shallow dish, combine the panko, 1 cup Parmesan cheese, oregano, thyme, red pepper flakes, salt, and several grinds of pepper.
4. Dip the eggplant slices into the egg mixture and then into the panko mixture. Place onto the baking sheets, drizzle with olive oil, and bake for 18 minutes or until tender and golden brown.
5. In an 8×12 or 9×13-inch baking dish, spread ½ cup marinara, layer half the eggplant, and top with 1 cup of marinara and half the mozzarella. Repeat with the remaining eggplant, the remaining marinara, and the remaining mozzarella. Sprinkle with the remaining ¼ cup Parmesan cheese, drizzle with olive oil, and sprinkle with a few more pinches of sea salt. Bake for 20 minutes or until the cheese is nicely melted. Turn the oven to broil and broil for 2 to 4 or until the cheese is browned and bubbling.
6. Remove from the oven and top with fresh basil.

Eggplant Parmesan

The best eggplant parmesan recipes are extra kind to their namesake vegetable. Start by giving your eggplant an upfront spa treatment: sprinkle the cut pieces with a little salt and let them sit to sweat out the extra moisture and remove any bitter notes. This recipe calls for fresh breadcrumbs but regular dried or Japanese-style panko breadcrumbs – which are coarser – can be used instead. Take your time with frying the eggplant. Be sure to start with hot oil and wait to check on the pieces until they lift easily with a spatula. The homemade tomato sauce is incredibly easy. It only simmers for 10 minutes, so you can check on it while you pan fry the eggplant.

Prep: 0 1h15min0

Total: 0 2h15min0

Yield: about 4 to 6 main course servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 1856, Fat 146g, Saturated Fat 27g, Carbohydrate 95g, Fiber 15g, Sugar 19g, Protein 46g, Cholesterol 257mg, Sodium 1921mg

Ingredients:

• 2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices
• Kosher salt, as needed, plus 1 tablespoon
• 5 cups fresh breadcrumbs
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• Freshly ground black pepper
• Vegetable oil for frying
• All-purpose flour for dredging
• 6 large eggs, beaten
• 2 tablespoons whole milk
• Olive oil, as needed
• 7 cups Quick Marinara Sauce, recipe follows
• 2/3 cup grated Parmesan, divided
• 1 pound fresh mozzarella, thinly sliced
• 3 tablespoons extra-virgin olive oil
• 1/2 medium onion, diced (about 1/3 cup)
• 5 cloves garlic, chopped
• 7 cups whole, peeled, canned tomatoes in puree (about two 28-ounce can), roughly chopped
• 2 sprigs of fresh thyme
• 2 sprigs of fresh basil
• 1 tablespoon kosher salt
• Freshly ground black pepper

Instruction:

1. Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.
2. Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.
3. In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper.
4. Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.
5. In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)
6. Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.
7. Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.
8. Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
9. Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use immediately, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

Best Eggplant Parmesan

This showstopping eggplant Parmesan recipe features homemade marinara layered with breaded eggplant and plenty of Parmesan and mozzarella cheese.

Total: 4 hours 30 minutes

Yield: 12 servings

Ingredients:

• ¼ cup olive oil
• 1 head of garlic, cloves crushed
• 1 large red onion, chopped
• 3 oil-packed anchovy fillets (optional)
• ½ teaspoon crushed red pepper flakes
• 1 Tbsp. tomato paste
• ¼ cup dry white wine
• 2 28-oz. cans whole peeled tomatoes
• ¼ cup torn basil leaves
• ½ tsp. dried oregano
• Kosher salt
• 4 pounds Italian eggplants (about 4 medium eggplants), peeled, sliced lengthwise ½–¾ inch thick
• Kosher salt
• 3 cups panko (Japanese breadcrumbs)
• 1½ tsp. dried oregano
• 1 tsp. freshly ground black pepper
• 1½ cups finely grated Parmesan, divided
• 1½ cups all-purpose flour
• 5 large eggs, beaten to blend
• 1⅓ cups olive oil
• ½ cup finely chopped basil and parsley, plus basil leaves for serving
• 6 ounces low-moisture mozzarella, grated (about 1⅓ cups)
• 8 ounces fresh mozzarella, thinly sliced

Instruction:

1. Preheat oven to 350°. Place a Dutch oven or other large heavy ovenproof pot over medium heat. Add oil and garlic and cook, stirring often, until garlic is golden, about 4 minutes. Add onion, anchovies (if using), and red pepper flakes and cook, stirring often, until onion is translucent, about 5 minutes. Stir in tomato paste and cook, stirring often, until slightly darkened, about 2 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 1 minute. Add tomatoes, breaking up with your hands, and their juices; add basil and oregano and stir to combine. Swirl 1½ cups water into one tomato can, then the other, to rinse, and add to pot; season with salt. Transfer pot to oven; roast sauce, stirring halfway through, until thick and tomatoes are browned on top and around edges of pot, 2–2½ hours.
2. Let sauce cool slightly. Pass through the large holes of a food mill or process in a food processor until mostly smooth. Taste and season with salt. Do Ahead: Sauce can be made 2 days ahead. Cover and chill.
3. Lightly season eggplant slices all over with salt; place in a single layer on several layers of paper towels inside a rimmed baking sheet. Top with another layer of paper towels and more slices; repeat as needed. Top with a final layer of paper towels, then another rimmed baking sheet; weigh down with a heavy pot. Let eggplant sit until it has released excess liquid, 45–60 minutes. This step gives the eggplant a creamy texture when baked.
4. Meanwhile, pulse panko, oregano, pepper, and ¾ cup Parmesan in a food processor until very finely ground. Transfer to a shallow bowl.
5. Preheat oven to 350°. Place flour in another shallow bowl and eggs in a third shallow bowl. Working one at a time, dredge eggplant slices in flour, then dip in egg, allowing excess to drip off. Coat in breadcrumbs, packing all around, then shaking off excess. Place on wire racks.
6. Heat ⅔ cup oil in a large skillet, preferably cast iron, over medium-high. Cook as many eggplant slices as will comfortably fit in pan, turning once, until deep golden, about 5 minutes. Transfer to paper towels and immediately press with more paper towel to absorb oil. Working in batches, repeat with remaining eggplant, adding remaining ⅔ cup oil and wiping out skillet as needed. Let cool. Taste and season with more salt if needed.
7. Toss chopped herbs, low-moisture mozzarella, and remaining ¾ cup Parmesan in a medium bowl. Spread 1 cup sauce over the bottom of a 13×9″ baking pan; top with a layer of eggplant slices (trim as needed). Drizzle 1 cup sauce over and sprinkle with one-third of cheese mixture. Add another layer of eggplant, followed by 1 cup sauce and half of remaining cheese mixture. Repeat layers with remaining slices, sauce, and cheese mixture. Cover with foil and bake on a rimmed baking sheet until eggplant is custardy, 45–60 minutes.
8. Remove from oven and arrange fresh mozzarella over eggplant. Increase oven temperature to 425° and bake, uncovered, until cheese is bubbling and browned in spots, 15–20 minutes longer. Let rest 30 minutes. Top with basil leaves just before slicing. Do Ahead: Eggplant Parmesan can be made 2 days ahead. Let cool; cover with foil and chill. Reheat in a 350° oven, uncovering halfway through, until bubbling gently at edges. Editor’s note: This recipe was originally printed in our October 2016 issue. Head this way for more of our best eggplant recipes →

Eggplant Parmigiana Recipe

FAQ

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

Do you leave the skin on eggplant for eggplant parmesan?

Why do you soak eggplant in water before cooking?

How do you make eggplant parmesan not soggy?