A Classic Eggplant Parmesan Recipe with pan fried breaded eggplant layered with marinara sauce and plenty of fresh mozzarella and parmesan for optimum taste. This scrumptious Italian casserole is like a pasta free vegetarian lasagna loaded with flavor.
It is a hearty meal by itself but for a complete company worthy meal I like to serve it with Italian Chopped Salad and Cheese Garlic Bread.
How to make Eggplant Parmesan
Start by slicing and salting your eggplant. Then place the eggplant slices on a rack over a sink to sweat for about an hour. Next wipe the moisture and excess salt off the eggplant with paper towels. Now whisk the eggs and milk in a bowl. Then in a separate shallow bowl add the bread crumbs, thyme, oregano, garlic powder, onion powder, black pepper, add 1/4 cup Parmesan Cheese . Dry the eggplant well, dip it in the egg mixture, and then dredge ut into the bread crumb mixture. Add a tablespoon vegetable oil to a skillet over medium high heat. Brown the eggplant on both sides working in batches. Keep the fried eggplant crispy and warm in the oven while you work.
Layer the eggplant, marinara, mozzarella, and remaining Parmesan in a large casserole dish finishing the last layer with shredded mozzarella cheese. Then bake for about 20 minutes or until the cheese is melted. Turn on the broiler the last 2 minutes or so to lightly brown the top of the cheese. Stay close by as broilers are unpredictable especially in older ovens.
Recipe notes and helpful tips
- Eggplant should be stored in the fridge until ready to use. Try to use it within a few days as it has a short life. They bruise easily so handle with care
- Don’t skip the salting step as it takes some of the moisture out of the eggplant creating a creamy texture and helps to keep the breading crisp.
- Frying in vegetable oil makes the crispiest crust but canola or olive oil can be used as well.
- Use your favorite jarred marinara or if you have time take it over the top with homemade marinara.
- Whole milk mozzarella and freshly grated Parmesan Cheese are key to the best recipe.
- Fresh oregano can quickly over power a dish so I use dried oregano which is milder and sweeter.
- Eggplant Parmesan is best enjoyed promptly. However I have appreciated leftovers reheated in the microwave although the eggplant will no longer be crisp.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- I do not recommend freezing this dish.
How to choose the best eggplant
- Feels fairly heavy – it should feel fairly heavy for its size indicating freshness so pick up a few and feel for the heavy ones.
- Small to medium sized – as with most fruits and vegetables larger does not necessarily mean better. Choose eggplants that are smaller in size for less bitterness, more sweetness, less seeds and thinner skin.
- Slightly firm – if you gently press the eggplant with your hand it should have a little give to it and then bounce back. It will not have as much give as a peach but it should not be rock hard like a watermelon.
- Shiny and unblemished skin – choose eggplants with skins that are smooth, glossy, unblemished, and free of striations or wrinkles.
To peel or not to peel
That would depend on how fresh your eggplant is and what size eggplants you were able to score. The larger and older the eggplant the greater the need to peel the skin as it gets thick, tough, and bitter. I have had it both ways and if the fruit is young and fresh the nutrient rich skin is always a win. However if you have some super picky eaters in the house you may want to remove the skin.
Can I bake the eggplant?
Simply bread the eggplant according to the directions then place on parchment covered baking sheets. Bake for 20 minutes in a 400 degree preheated oven flipping halfway through. Proceed with the rest of the recipe instructions skipping the pan frying step.
Other Italian recipes you will love!
Easy Eggplant Parmesan Recipe
Ingredients
- 2 medium to large eggplant
- 2 tablespoons coarse sea salt
- 2 eggs
- 2 tablespoons milk
- 1 ½ cups breadcrumbs
- 1 tablespoon fresh thyme
- 1 ½ teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon fresh ground black pepper
- 1 cup shredded parmesan cheese
- ¼ cup vegetable oil
- 32 ounces marinara sauce or tomato sauce
- 1 cup thin sliced mozzarella
- 1 cup shredded mozzarella
- Fresh basil cut in ribbons or chopped fresh parsley
Instructions
- Slice the eggplant 1/2 inch thick. Sprinkle with coarse salt and place it on a rack over a sink to sweat for 1 hour. Wipe the moisture and excess salt off the eggplant with paper towels.
- Whisk the eggs and milk in a bowl. In a separate shallow bowl add the panko breadcrumbs, thyme, oregano, garlic powder, onion powder, black pepper, and 1/4 cup Parmesan Cheese. Dry the eggplant well, dip it in the egg mixture, and then into the breadcrumb mixture. Preheat oven to 275 degrees.
- Add 1 tablespoon vegetable oil to a skillet over medium heat. Cook the eggplant on both sides until golden brown working in batches. Keep the fried eggplant crispy and warm in the oven while you work in batches.
- Remove the eggplant from the oven. Raise the oven to 375 degrees. Place a single layer of eggplant slices in a 9x13 inch baking dish. Spread a layer of marinara over the top of the eggplant. Layer with more fried eggplant in a single layer, then more marinara, along with thin slices of mozzarella, and the remaining shredded Parmesan. Finish with one more layer of eggplant, marinara, and shredded mozzarella.
- Bake for 20 minutes or until the cheese is melted. Turn on the broiler the last 2 minutes or so to lightly brown the top of the cheese. Stay close by as broilers are unpredictable especially in older ovens.
- Top with basil ribbons. Serve promptly.
Notes
- Eggplant should be stored in the fridge until ready to use. Try to use it within a few days as it has a short life. They bruise easily so handle with care
- Don't skip the salting step as it takes some of the moisture out of the eggplant creating a creamy texture and helps to keep the breading crisp.
- Frying in vegetable oil makes the crispiest crust but canola or olive oil can be used as well.
- Use your favorite jarred marinara or if you have time take it over the top with homemade marinara.
- Whole milk mozzarella and freshly grated Parmesan Cheese are key to the best recipe.
- Fresh oregano can quickly over power a dish so I use dried oregano which is milder and sweeter.
- Eggplant Parmesan is best enjoyed promptly. However I have appreciated leftovers reheated in the microwave although the eggplant will no longer be crisp.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- I do not recommend freezing this dish.
Nutrition
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Jean
I loved this recipe. It was easy and it took no time to make. I baked it vs pan frying my eggplant, I will make this again.
Beth Pierce
Thanks, Jean. I am so glad that you liked the eggplant parmesan. It is one of my family’s favorite dishes.
Alana
I made this dish tonight. I was a little short on time so I wasn’t able to rinse the eggplant of the salt. I let the eggplant sit with the salt for about 25+ minutes ( better than nothing). I definitely prefer eggplant parm this way! My mom raved about this recipe and she told me to hold tight to this recipe as it is a true keeper in our house moving forward. Thank you !!!!!!!!!
Beth Pierce
Thanks so much, Alana! I am so glad that you and your mom liked the eggplant parmesan!
Melissa Cushing
Eggplant Parmesan is so delicious. My whole family loves this recipe. Thanks for sharing it.
Swathi
This is an amazingly delicious recipe. I made it for my family last weekend and they loved it.
Monica Simpson
This is a dish I never think to make but I find incredibly delicious.
Mary
I love eggplant parmesan but have never actually made it on my own. I will have to try out your recipe. It is something the whole family would enjoy.
Terri
I love eggplant so much. I am trying to reduce the amount of dairy in my life. It’s so hard!
Catalina
This is my daughter’s favorite dish! I am so glad to make them at home!
Richelle Milar
Oh my this is such a really great recipe this looks so good and tasty I’m surely going to try this out
Rose Ann Sales
This is absolutely delicious and tasty! I made this recipe for my family and they just loved it. I think I am going to make it for some company that is coming over in a few weeks.
Elizabeth O
I ended up making the eggplants mushy and oily when I tried this. Do you have any tips for this?
Beth Pierce
Did you salt the eggplant to get the moisture out?
Alita
This is one of those great Italian comfort foods. I tried this and it is absolutely delicious! Great recipe!
Gervin Khan
Such an easy and delicious recipe. I am so excited to make this for everyone!
Tasheena
This recipe looks really yummy, looking forward to giving this a try.
Tara
You make this look so simple. I will have to buy some eggplants so I can make this.
Amber Myers
I will have to make this! I just love eggplant and this looks incredible. It’ll be a fabulous dinner.
Lisalia
This was amazing. It’s always my go-to dish to order at an italian restaurant, but I loved the opportunity to control the sodium and “canned food” flavor. This was way better!
Kristen
Eggplant Parmesan is one of my favorite dishes ever and yours has been the best one I have ever tried, I have to have this at least every other week and sometimes even more often than that.
Lily
I had some fresh eggplant I bought at the farmers market and this was the perfect way to use it, the whole family loved it!
Catalina
Eggplant Parmesan is my favorite! It’s so great to make it at home!
Natasha
I made your eggplant parmesan recipe tonight and it turned out so good! Thank you so much for sharing this outstanding dish. It was one of the best that I’ve tried on your website.
Beti
This was absolutely AMAZING!! We all loved it very much! Thank you for sharing!
katerina
I love, LOVE Eggplant Parmesan! This looks absolutely amazing!! Can’t wait to try it!
April
This was delicious! I am not an eggplant lover, I have tried so many different recipes for this over the years, but this one has by far been the best. Looking forward to making it again!
Katie
I don’t usually love eggplant but I love it as eggplant parmesan. Tastes so much like real italian food, and we love it!
Erin
This Eggplant Parmesan looks absolutely delicious! Yummy!
Amanda Livesay
I had no idea eggplant parmesan was so easy! It turned out perfect!
Krystle
My favorite Italian dish. Thanks for giving me the confidence to cook it @ home, it turned out amazing.
Erik
That melted cheese on top is everything!
Biana
Love classic Eggplant Parm, and this looks delicious! Will be perfect for dinner with a simple green salad.
Jamie
This is one of my favorite ways to enjoy eggplant! So delicious and satisfying!
Jacqueline Meldrum
I love to order this in restaurants but never make it at home. Thanks for the recipe
Tara
Oh yum! This eggplant parmesan looks absolutely fantastic! I love all that melted cheese on top.
Anjali
I love eggplant parmesan and cannot wait to try your recipe!! It looks so simple and satisfying – great for a busy weeknight!