Eggplant Parmesan Recipe

Name: Eggplant Parmesan
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 6 servings
Cuisine: Italian Inspired
Ingredients: 2 large eggplants (sliced into 1/2-inch rounds); 1 tbsp kosher salt (for salting, then wipe off); 1 cup all-purpose flour; 3 large eggs (beaten); 2 cups Italian breadcrumbs; 1/2 cup grated parmesan cheese; 2 tbsp olive oil (for brushing or drizzling); 3 cups marinara sauce; 2 cups shredded mozzarella cheese; 1/2 cup grated parmesan cheese; 1/4 cup fresh basil (chopped)

About this recipe

Eggplant Parmesan is a cozy baked dinner made with crispy breaded eggplant, marinara sauce, mozzarella, and parmesan. The eggplant is salted, breaded, baked or fried until crisp, then layered with sauce and cheese until hot, bubbly, and deeply comforting.

Ingredients

Eggplant

2 large eggplants (sliced into 1/2-inch rounds)
1 tbsp kosher salt (for salting, then wipe off)
1 cup all-purpose flour
3 large eggs (beaten)
2 cups Italian breadcrumbs
1/2 cup grated parmesan cheese
2 tbsp olive oil (for brushing or drizzling)

Layers

3 cups marinara sauce
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
1/4 cup fresh basil (chopped)

Equipment

Baking Sheet

Baking Dish

Mixing Bowl

Knife

Cutting Board

Instructions

Salt the eggplant
Lay the eggplant slices on a towel or baking sheet, sprinkle lightly with salt, and let them sit for 20 to 30 minutes. Pat dry well.
Bread the slices
Dredge each slice in flour, dip in beaten egg, then coat with breadcrumbs mixed with parmesan.
Bake until crisp
Arrange the breaded eggplant on a baking sheet, drizzle or brush with oil, and bake at 425°F / 220°C for 20 to 25 minutes, flipping once, until golden.
Layer with sauce and cheese
Spread marinara in a baking dish, add a layer of eggplant, then top with more marinara, mozzarella, and parmesan. Repeat the layers.
Bake until bubbly
Bake at 375°F / 190°C for 20 to 25 minutes, or until the sauce is bubbling and the cheese is melted and golden in spots.
Rest and serve
Let the eggplant parmesan rest for 10 minutes before slicing. Top with fresh basil and serve warm.

Tips

Use good ingredients: Choose ripe fruit, fresh herbs, or quality pantry ingredients because simple recipes depend on good flavor.
Let it rest when needed: Resting helps fillings thicken, baked desserts set, and finished dishes slice or serve more cleanly.
Adjust to taste: Taste and adjust sugar, lemon juice, salt, herbs, or seasoning to match your ingredients.

Substitutions

Use frozen fruit when needed: Frozen fruit can work in many baked fruit desserts and jams if excess liquid is managed.
Make it your style: Add cinnamon, vanilla, citrus zest, herbs, nuts, or a different topping to fit the recipe.
Use what you have: Similar pans, dishes, or serving pieces can work as long as the food has room to cook evenly.

Storage

Refrigerator

Store leftovers covered in the refrigerator for up to 4 days unless the recipe is best eaten fresh.

Freezer

Freeze in a freezer-safe container when appropriate, then thaw in the refrigerator before reheating or serving.

Best texture

Serve baked desserts warm and keep jams or fresh recipes chilled for the best texture.

Nutrition

Calories: 410
Protein: 18g
Carbohydrates: 48g
Fat: 17g
Fiber: 8g
Sugar: 10g
Sodium: 890mg

FAQ

Can I make Eggplant Parmesan ahead of time?

Yes. You can usually prepare it ahead, then store, chill, or reheat depending on the recipe.

Can I use frozen fruit?

Frozen fruit can work for many fruit recipes, but thawing and draining may be needed to control extra liquid.

How should I serve it?

Serve warm, chilled, or as part of a meal depending on the recipe. Vanilla ice cream, toast, or a simple side can work when appropriate.

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