Eggplant Parmesan

The smell of eggplant parm bubbling away in the oven takes me back to my tiny first apartment kitchen, where I learned that some dishes are worth every bit of effort and every dirty pan.

I once made this for a dinner party and my friend actually took a picture of the first bite because the cheese pull was that dramatic. Now it is my go to whenever I want to make people feel genuinely cared for through food.

Ingredients

• 2 large eggplants: Slicing them into even half inch rounds ensures they all cook at the same speed and get equally crispy
• 1 teaspoon salt: Sprinkling salt on the eggplant and letting it sit draws out moisture so your breading actually sticks and stays crisp
• 1 cup all-purpose flour: This is the first layer of the breading station and helps the egg wash grab onto the eggplant surface
• 2 large eggs: Beat them thoroughly so every slice gets evenly coated for that perfect breadcrumb adhesion
• 1 1/2 cups Italian-style breadcrumbs: The herbs and garlic already mixed in give you a head start on flavor
• 1/2 cup grated Parmesan cheese: Mixing this right into the breadcrumbs adds salty depth that pairs beautifully with the eggplant
• 1 teaspoon dried oregano: This classic Italian herb gives the breading that authentic restaurant style flavor
• 1/2 teaspoon freshly ground black pepper: Freshly ground has a brighter sharper flavor that stands up to the rich cheeses
• 2 cups marinara sauce: Whether homemade or store bought choose one you love drinking by the spoonful
• 2 cloves garlic: Mince these fine so they melt into the sauce without any harsh raw bites
• 1 tablespoon olive oil: Just enough to bloom the garlic before adding your sauce
• 2 cups shredded mozzarella cheese: Low moisture cheese works best so your layers do not become watery
• 1/2 cup grated Parmesan cheese: Sprinkled between layers creates those salty cheese pockets we all fight over
• 1/4 cup fresh basil leaves: Add this at the very end for a fresh bright contrast to all that rich cheesy goodness

Instructions

Prep your eggplant properly:

Lay the slices on paper towels or a rack and sprinkle both sides with salt then walk away for 20 minutes while they release all that bitter moisture.

Set up your breading station:

Arrange three shallow dishes in a line with flour in the first beaten eggs in the second and the breadcrumb mixture in the third so you can work smoothly and efficiently.

Coat each slice:

Dredge each eggplant round in flour then dip it in egg and finally press it into the breadcrumbs making sure to coat every inch.

Bake until golden:

Arrange the breaded slices on parchment lined baking sheets and bake for 20 minutes flipping halfway until both sides are crisp and deeply golden.

Build your sauce base:

While eggplant bakes warm olive oil in a saucepan and cook minced garlic for one minute before stirring in your marinara and letting it simmer for five minutes.

Layer it all up:

Spread sauce in the bottom of your baking dish then add half the eggplant half the remaining sauce half the mozzarella and a sprinkle of Parmesan then repeat the layers.

Melt and bubble:

Bake uncovered for 25 minutes until the cheese is perfectly golden and bubbling then let it rest for 10 minutes so you can actually slice it cleanly.

Save

This recipe has saved more weeknight dinners than I can count and turned picky eaters into eggplant believers. Something about that crispy breaded exterior and the way the cheese melds with the sauce just works.

Make It Your Own

I have learned that the quality of your mozzarella matters more than you might think. Low moisture part skim cheese gives you that perfect stretch without making your dish swim in excess liquid.

The Freezing Secret

You can assemble the entire dish ahead of time wrap it tightly and freeze before the final bake. Just add 15 minutes to the baking time and let it bake covered for the first half.

Serving Ideas That Work

A simple green salad with bright vinaigrette cuts through all that rich cheese perfectly. Crusty bread is practically mandatory for soaking up any sauce left on your plate.

• Let the dish rest longer than you think necessary before serving
• Reheat leftovers in the oven not the microwave to maintain that crispy texture
• Double the recipe because this disappears faster than you expect

Save

There is something deeply satisfying about serving a dish that looks impressive but comes from such humble ingredients.

Recipe FAQs

→ Do I need to salt the eggplant before cooking?

Salting the eggplant helps draw out moisture and removes any bitterness. This 20-minute step also helps the eggplant absorb less oil during cooking and results in a better texture in the final dish.

→ Can I make this ahead of time?

Yes! You can assemble the entire dish up to 24 hours ahead and refrigerate before baking. You may need to add 5-10 minutes to the baking time if baking cold from the refrigerator.

→ Can I fry the eggplant instead of baking?

Absolutely. Traditional Italian preparation often pan-fries the breaded eggplant slices in olive oil until golden. This yields an even crispier texture, though baking is a lighter option that still delivers excellent results.

→ What can I serve with eggplant parmesan?

A crisp green salad with vinaigrette balances the richness perfectly. Garlic bread, crusty Italian bread, or polenta are also classic accompaniments. For a complete Italian meal, pair with a glass of Chianti or your favorite red wine.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven until heated through, about 15-20 minutes. The microwave works but may soften the crispy coating slightly.

→ Can I make this gluten-free?

Yes! Simply substitute gluten-free all-purpose flour for the regular flour and use certified gluten-free breadcrumbs. The rest of the ingredients are naturally gluten-free.