Eggplant Parmesan

The first time I made eggplant parmesan, I accidentally set off the smoke alarm while trying to fry the slices. My apartment smelled like burnt oil for three days. After that disaster, I switched to baking the eggplant first, and honestly, I prefer it now. The slices stay crispy without all that mess, and the texture is somehow lighter. Now this is the recipe I make when I want something that feels like comfort food but doesn't require deep frying.

Last winter, my friend Sarah came over for dinner after a terrible week at work. I made this eggplant parmesan and we sat on the couch eating it straight from the baking dish. She told me it reminded her of the version her Italian grandmother used to make, except without all the oil. Sometimes food just hits differently when you need comfort the most.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds: Thicker slices hold up better during layering without turning mushy
• 1 teaspoon salt: Essential for drawing out moisture so the eggplant doesn't get soggy
• 1 cup all-purpose flour: Helps the egg wash stick to the eggplant surface
• 2 large eggs, beaten: The glue that holds everything together
• 1 1/2 cups breadcrumbs: Italian-style adds extra herbs but plain works fine too
• 1/2 cup grated Parmesan cheese: Mix this right into the breading for salty depth
• 1 teaspoon dried oregano: Fresh is great but dried disperses more evenly in coating
• 1/2 teaspoon freshly ground black pepper: Freshly cracked makes a real difference here
• 2 cups marinara sauce: Homemade is ideal but a good quality jarred sauce saves time
• 2 cloves garlic, minced: Blooming this in oil first releases all the aromatic oils
• 1 tablespoon olive oil: Just enough to cook the garlic gently
• 2 cups shredded mozzarella cheese: Low moisture mozzarella melts without making it watery
• 1/2 cup grated Parmesan cheese: Sprinkle between layers for those salty bites
• 1/4 cup fresh basil leaves, chopped: Add at the end for a bright contrast to all that richness

Instructions

Sweat the eggplant:

Lay the slices on paper towels, salt both sides generously, and walk away for 20 minutes while they release their bitter moisture.

Prepare your baking station:

Preheat that oven to 400°F and line two baking sheets with parchment paper before you start anything else.

Set up three shallow dishes:

Flour goes in one, beaten eggs in another, and mix the breadcrumbs with half cup Parmesan, oregano, and pepper in the third.

Bread each slice:

Dredge in flour first, shake off excess, dip in egg wash, then press firmly into the breadcrumb mixture to coat thoroughly.

Bake until golden:

Arrange on baking sheets and bake for 20 minutes, flipping halfway through, until they are crispy and lightly browned.

Make the sauce better:

Heat olive oil in a saucepan, cook the minced garlic for just one minute until fragrant, then stir in your marinara and simmer.

Start the layering:

Spread half cup sauce on the bottom of a 9x13 dish, add half the eggplant, then half the remaining sauce, half the mozzarella, and some Parmesan.

Repeat and bake:

Finish layering everything else, bake uncovered for 25 minutes until the cheese bubbles and turns golden in spots.

The hardest part:

Let it rest for 10 minutes before serving or it will slide apart when you try to scoop it.

Save to Pinterest

This became my go-to dish for new neighbors and housewarming gifts. Something about a bubbling tray of cheesy eggplant makes people feel at home immediately. I've gotten more requests for this recipe than anything else I make.

Making It Ahead

You can assemble the entire dish up to 24 hours before baking, just cover tightly and refrigerate. Add about 10 minutes to the baking time if it goes into the oven cold from the fridge.

Serving Suggestions

A simple green salad with lemon vinaigrette cuts through all that rich cheese beautifully. Crusty bread is non-negotiable for mopping up the sauce.

Storage and Reheating

Leftovers keep well in the refrigerator for up to 4 days and actually develop more flavor as the ingredients meld together.

• Reheat individual portions in the microwave for 2 minutes
• For the whole dish, cover with foil and reheat at 350°F for 20 minutes
• The texture holds up surprisingly well after freezing for up to 3 months

Save to Pinterest

There is something deeply satisfying about pulling a golden, bubbling tray of eggplant parmesan out of the oven. Hope this brings as much comfort to your table as it has to mine.

Recipe FAQs

→ Why do you salt the eggplant before breading?

Salting draws out excess moisture from the eggplant and removes any bitterness. After 20 minutes, pat the slices dry to ensure the breading adheres properly and crisps up nicely during baking.

→ Can I fry the eggplant instead of baking?

Absolutely. Frying in olive oil creates an extra crispy exterior. Just drain on paper towels before layering to remove excess oil, then proceed with the sauce and cheese layers as directed.

→ How do I make this gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend and use certified gluten-free breadcrumbs. The breading technique remains the same, and the final dish is just as delicious.

→ Can I assemble this ahead of time?

Yes. Assemble the entire dish, cover tightly, and refrigerate for up to 24 hours before baking. Add about 10 minutes to the baking time if baking directly from the refrigerator.

→ What should I serve with eggplant parmesan?

A crisp green salad with vinaigrette balances the richness perfectly. Crusty bread, garlic knots, or simple roasted vegetables also pair beautifully. For wine, a glass of Chianti complements the Italian flavors.

→ How long does it keep in the refrigerator?

Stored in an airtight container, leftovers keep well for 3-4 days. Reheat in the oven at 350°F until warmed through to maintain the crispy texture, though the breading will soften slightly.