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Eggplant Parmesan

A classic Italian dish featuring layers of breaded and fried eggplant slices, rich tomato sauce, and melted cheese. This hearty vegetarian main course is baked until bubbly and golden for a satisfying dinner that even meat-lovers will enjoy.

75 minMediumServes 6420 cal/serving

ItalianDinnerOvenVegetarianPork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 2 eggplants, medium-sized, sliced into 1/4-inch rounds
  • 2 tbsp salt, for drawing out moisture from eggplant, plus more for seasoning
  • 2 eggs, beaten
  • 1 cup all-purpose flour
  • 2 cups Italian breadcrumbs
  • 1 cup Parmesan cheese, grated, divided
  • 1/2 cup olive oil, for frying
  • 3 cups marinara sauce, homemade or store-bought
  • 2 cups mozzarella cheese, shredded
  • 1/2 cup fresh basil leaves, torn or chopped
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp black pepper, freshly ground

Instructions

  1. 1

    Slice the 2 eggplants into 1/4-inch rounds. Lay them on paper towels and sprinkle both sides with 2 tbsp for drawing out moisture from eggplant, plus more for seasoning salt. Let them sit for 30 minutes to draw out the moisture, then pat dry with paper towels.

  2. 2

    Preheat the oven to 375°F (190°C). Prepare a baking dish by lightly greasing it or spraying with cooking spray.

  3. 3

    Set up a breading station: Place 1 cup all-purpose flour in one shallow dish, 2 beaten eggs in a second dish, and mix 2 cups Italian breadcrumbs with 1/2 cup of Parmesan cheese, 1 tsp garlic powder, 1 tsp dried oregano, and 1/2 tsp freshly ground black pepper in a third dish.

  4. 4

    Dredge each eggplant slice in flour, shaking off excess, then dip in egg, and finally coat with the breadcrumb mixture, pressing gently to adhere.

  5. 5

    Heat 1/2 cup for frying olive oil in a large skillet over medium heat. Working in batches, fry the eggplant slices until golden brown, about 2-3 minutes per side. Transfer to paper towels to drain excess oil.

  6. 6

    Spread a thin layer of 3 cups homemade or store-bought marinara sauce on the bottom of the prepared baking dish. Arrange a layer of fried eggplant slices over the sauce, slightly overlapping if necessary.

  7. 7

    Top with a layer of marinara sauce, followed by a sprinkle of 2 cups shredded mozzarella cheese and some 1/2 cup torn or chopped fresh basil leaves.

  8. 8

    Repeat the layers until all eggplant slices are used, finishing with sauce and a generous layer of mozzarella and remaining 1 cup grated, divided Parmesan cheese on top.

  9. 9

    Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.

  10. 10

    Let stand for 10 minutes before serving to allow the layers to set.

  11. 11

    Garnish with additional fresh basil before serving.

Questions

Can I make Eggplant Parmesan dairy-free?

Not cleanly. Here the dairy (1 cup Parmesan cheese, grated, divided, 2 cups mozzarella cheese, shredded) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free dinner collection instead.

Can I make Eggplant Parmesan gluten-free?

Yes. The gluten in this entry is 1 cup all-purpose flour, 2 cups Italian breadcrumbs. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Eggplant Parmesan keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Eggplant Parmesan?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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