Eggplant Parmesan Recipes

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.

Baked Eggplant Parmesan Recipe

This Baked Eggplant Parmesan is a classic Italian dish layered with crispy baked eggplant slices, rich and tangy tomato basil sauce, and lots of mozzarella and parmesan cheese. Serve it as a crowd-pleasing dinner party recipe or for a family-friendly weeknight meal, or make it in advance as part of your weekly meal prep.

Prep: 30min

Total: 90min

Serving Size: 1 serving

Nutrition Facts: calories 467 kcal, Carbohydrate 29 g, Protein 29 g, Fat 26 g, Saturated Fat 14 g, Trans Fat 0.01 g, Cholesterol 132 mg, Sodium 1129 mg, Fiber 7 g, Sugar 10 g, unSaturated Fat 9 g, servingSize 1 serving

Ingredients:

• 2 medium-sized globe eggplant ( rinsed and dried ~1 pound each*)
• 2 large eggs
• 1 ½ cups panko breadcrumbs
• ¾ cup shredded parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ¼ teaspoon black pepper
• 2 cups Homemade Tomato Basil Sauce (or store-bought marinara sauce)
• 1 lb mozzarella cheese (shredded – approximately 4 cups)
• ½ cup shredded parmesan cheese (plus more for serving)
• ¼ cup fresh basil leaves (roughly chopped)
• 1 teaspoon fresh oregano (roughly chopped – optional)
• Pinch of red pepper flakes (optional)

Instruction:

1. Prep your equipment: Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper. Set them aside.
2. Cut the eggplant: Slice eggplant into ½-inch thick slices. Set them aside.
3. Set up your dredging station: Place two shallow dishes side by side. Crack and whisk eggs in the first one. Mix panko breadcrumbs, parmesan cheese, garlic powder, Italian seasoning, and black pepper in the second one.
4. Prep the eggplant: Dip each eggplant slice in eggs (letting the excess drip off) and then into the panko mixture, making sure that it is coated on all sides. You may have to gently push it down to ensure that the slices are fully coated.
5. Transfer to the baking sheet: Transfer onto the parchment-lined baking sheet in a single layer. Repeat with remaining eggplant slices. Lightly spray them with cooking spray.
6. Bake: Bake for 15 minutes; flip each eggplant round and rotate baking sheets, and bake for another 10-12 minutes or until lightly browned on top and soft to the touch.
7. Cool: Set it aside to cool for 5-8 minutes. Do not turn the oven off.
8. Assemble the eggplant parmesan: In a large casserole dish (I used a 9×13 inch baking dish), spread ½ cup tomato sauce at the bottom. Arrange baked crispy eggplant slices on top in an even layer. Spread it with 1 cup of tomato sauce, half of the shredded mozzarella cheese, half of the parmesan cheese, and half of the fresh basil.
9. Add additional layers: Add another layer of baked eggplant and spread it with the remaining tomato sauce, mozzarella cheese, and parmesan cheese.
10. Bake: Bake for 20-25 minutes or until the cheese has fully melted and the top has turned lightly golden brown.
11. Cool, garnish, and serve: Let it cool on a wire rack. Garnish it with fresh oregano and the remaining basil. If desired, sprinkle with a pinch of red pepper flakes and more parmesan cheese when serving.

How to Make Baked Eggplant Parmesan | The Stay At Home Chef

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 in water before cooking?

How do you make eggplant parmesan not soggy?