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–+ servings
Eggplant Parmesan

How to Make the Best Eggplant Parmesan at Home

This Eggplant Parmesan is a classic Italian comfort dish featuring crispy breaded eggplant layered with rich marinara sauce and gooey melted mozzarella. Perfect for a cozy dinner and can be served with pasta or a fresh salad!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 6
Calories 380 kcal

Ingredients
  

  • For the Eggplant:
  • 2 large eggplants sliced into ¼-inch rounds
  • 1 tbsp salt to remove bitterness
  • 1 cup all-purpose flour or gluten-free flour
  • 2 large eggs beaten
  • 1 ½ cups Italian breadcrumbs or panko for extra crunch
  • ½ cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • ½ tsp black pepper
  • ½ cup olive oil for frying
  • For the Assembly:
  • 2 cups marinara sauce homemade or store-bought
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ½ tsp red pepper flakes optional
  • ¼ cup fresh basil chopped

Instructions
 

  • Prepare the Eggplant:
  • Lay eggplant slices on a baking sheet and sprinkle with salt. Let sit for 30 minutes to remove bitterness.
  • Pat dry with a paper towel to remove excess moisture.
  • Set Up Breading Station:
  • Place flour in one bowl.
  • In another bowl, whisk the eggs.
  • In a third bowl, mix breadcrumbs, Parmesan, garlic powder, oregano, and black pepper.
  • Bread & Fry Eggplant:
  • Dredge each eggplant slice in flour, then dip in egg, and finally coat in breadcrumb mixture.
  • Heat olive oil in a skillet over medium heat.
  • Fry eggplant slices for 2-3 minutes per side until golden brown. Drain on a paper towel.
  • Assemble the Dish:
  • Preheat oven to 375°F (190°C).
  • Spread ½ cup marinara sauce on the bottom of a baking dish.
  • Layer half of the eggplant, followed by ½ cup marinara, ½ cup mozzarella, and a sprinkle of Parmesan.
  • Repeat with another layer of eggplant, sauce, mozzarella, and Parmesan.
  • Bake & Serve:
  • Cover with foil and bake for 20 minutes.
  • Remove foil and bake for another 10 minutes until cheese is melted and bubbly.
  • Garnish with fresh basil and red pepper flakes.

Notes

  • Make Ahead: Breaded eggplant slices can be fried ahead and stored in the fridge for up to 2 days before baking.
  • Gluten-Free Option: Use gluten-free breadcrumbs and flour.
  • Lighter Version: Instead of frying, bake breaded eggplant at 400°F for 20 minutes, flipping halfway.
  • Extra Cheesy: Add a final layer of ricotta between layers for added creaminess!

Nutrition

Calories: 380kcalCarbohydrates: 35gProtein: 14gFat: 20gFiber: 7g
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