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A serving of savory eggplant parmesan with melted cheese and fresh basil.

Proven way to grow the perfect Eggplant Parmesan

This classic Eggplant Parmesan recipe features layers of tender, breaded eggplant, rich marinara sauce, and a blend of mozzarella and Parmesan cheeses, baked until golden and bubbly. It's a comforting and satisfying dish perfect for a family meal or special occasion.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 6 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Eggplant
  • 2 medium eggplant about 1.5 lbs each
Breading
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 cups bread crumbs
  • 0.5 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp dried oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 4 cups vegetable oil for frying
Sauce and Cheese
  • 24 oz marinara sauce store-bought or homemade
  • 16 oz mozzarella cheese shredded
  • 0.5 cup Parmesan cheese grated
Garnish
  • fresh basil chopped for garnish

Equipment

  • Large skillet
  • Wire rack
  • 9x13 inch baking dish
  • Mixing bowls
  • Paper towels

Method
 

Preparation
  1. Slice the eggplant into 1/4-inch thick rounds and generously salt both sides, then let them sit for 30 minutes to draw out moisture and bitterness.
  2. While the eggplant rests, prepare your breading stations: one bowl with flour, one with whisked eggs, and a third with bread crumbs mixed with Parmesan, garlic powder, onion powder, oregano, salt, and pepper.
Breading and Frying
  1. Pat the eggplant slices dry with paper towels to remove excess salt and moisture, ensuring they are thoroughly dry before breading.
  2. Dredge each eggplant slice in flour, then dip in egg, and finally coat completely with the seasoned bread crumbs.
  3. Heat vegetable oil in a large skillet over medium-high heat to about 350°F (175°C), then fry the breaded eggplant in batches for 2-3 minutes per side until golden brown, transferring to a wire rack to drain.
Assembly and Baking
  1. Preheat your oven to 375°F (190°C).
  2. Spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish.
  3. Arrange a single layer of fried eggplant slices over the sauce, then top with marinara, shredded mozzarella, and grated Parmesan.
  4. Repeat these layers until all eggplant is used, finishing with a generous layer of mozzarella and Parmesan cheese.
  5. Bake for 25-30 minutes, or until the cheese is melted and bubbly and the sauce is simmering.
  6. Let the Eggplant Parmesan rest for 10-15 minutes before serving, then garnish with fresh basil.

Notes

Salting the eggplant draws out moisture and bitterness, resulting in a creamier texture. Don't skip this step! For a crispier crust, ensure your oil is hot enough, but not smoking. You can also bake the eggplant instead of frying for a lighter version, though the texture will be different. Cover with foil if the top browns too quickly during baking to prevent burning the cheese.