Name: Eggplant Parmesan
Prep time: 40 min
Cook time: 50 min
Total time: PT-487110H22M42S
Ingredients: 2 medium eggplants (about 1½ lb total), sliced into ¼‑inch rounds & salted; ½ cup all‑purpose flour; ½ tsp onion powder; ½ tsp paprika; 3 large eggs, whisked (add 1 tsp Dijon mustard + 1 Tbsp heavy cream optional); 2 cup Panko breadcrumbs; 1 cup grated Parmesan cheese; Fresh parsley, chopped (≈3 Tbsp); Vegetable oil, for frying; 24 oz marinara sauce; 3 cups shredded mozzarella, divided; ½ cup grated Parmesan, divided

I’ve put together a rich, layered casserole featuring tender eggplant slices layered with marinara sauce, melted mozzarella, grated Parmesan, and fragrant basil—baked until bubbly and golden.

Eggplant Parmesan

Why You’ll Love This Recipe

I love how satisfying and comforting this classic Italian dish is—it looks impressive but comes together with straightforward steps. Salting the eggplant ahead of time draws out bitterness and ensures each bite is silky, not soggy. Breaded and fried (or baked) slices hold up beautifully between rich sauce and cheese layers, and it makes great leftovers or a hearty main course.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Eggplant, sliced about ¼–½ inch thick
• Salt (for drawing moisture)
• All-purpose flour
• Eggs (for dredging)
• Breadcrumbs (or seasoned breadcrumbs)
• Olive or neutral oil (for frying or baking)
• Tomato sauce or marinara
• Mozzarella cheese, sliced or shredded
• Parmesan or Grana Padano cheese, grated
• Fresh basil leaves (or dried)
• Optional: garlic, Italian herbs, pepper

directions

I slice the eggplant and sprinkle both sides with salt, then let the slices sit in a colander for about 30–60 minutes to draw out moisture.
After rinsing and patting dry, I dredge each slice in flour, dip in beaten eggs, then press into breadcrumbs.
I either fry the slices in hot oil until golden (a few minutes per side), or bake them on lightly oiled sheets at around 350°F until crisp and lightly browned.
I spread a layer of sauce in a 9×13-inch dish, then alternately layer eggplant, sauce, mozzarella, Parmesan, and basil—typically repeating three to four layers. I finish with cheese on top.
I bake uncovered at around 350–375°F for about 25–40 minutes until the dish is bubbling, the cheese melted, and the top golden brown.
If I want more color, I briefly broil at the end to brown the cheese. Then I let the gratin rest at room temperature for about 15–30 minutes so it settles before serving.

Servings and timing

This recipe typically serves 6 to 8 people.
Prep time (including salting eggplant): about 1 hour, though salting can be shorter or skipped with understanding trade‑offs.
Cook time: 30–40 minutes (plus frying or baking eggplant)
Total time: roughly 1 hour 30 minutes to 2 hours, depending on method.

Variations

I sometimes skip frying and bake the breaded eggplant for a lighter version.
I layer in béchamel sauce between layers for extra creaminess.
I garnish with fresh herbs like chopped basil or oregano for brightness.
To reduce oil, I use roasted or quick-seared Japanese eggplants and finish under the broiler with sauce and cheese—a 30-minute version of the dish.
I occasionally stir garlic or herbs into the sauce for additional depth.

storage/reheating

Storing leftovers: I cool the casserole and refrigerate in an airtight container for up to 3–5 days—flavor improves, though texture softens over time.
Freezing: I assemble (and optionally bake) the dish, then wrap tightly and freeze for up to 2–3 months. When ready, I thaw and bake or bake directly from frozen until warmed through and bubbly.
Reheating: I reheat in a 350°F oven—covered to warm thoroughly, then uncovered a bit to refresh the top. Microwave works too but may result in a softer crust.

FAQs

Can I make this ahead of time?

Yes—I can salt, bread, and either bake or fry the eggplant in advance. I prefer to assemble and refrigerate up to a day before baking; any longer and eggplant may lose crispness.

Is salting the eggplant necessary?

I find salting for at least 30 minutes removes bitterness and excess moisture, ensuring tender slices—not soggy layers. It’s worth the time.

What is the best way to cook the eggplant—fry or bake?

Frying gives a classic, crisp coating; baking is lighter and easier. Either way works—just ensure the eggplant is browned and holds up in layers.

How do I know when it’s done?

The dish is ready when the sauce bubbles around the edges, the cheese is melted, golden, and lightly browned. Letting it rest helps layers firm up for clean slices.

Can I make it gluten-free or vegetarian?

Yes—use gluten-free flour and breadcrumbs, and the dish is already vegetarian by nature. For dairy-free, I can swap in plant-based cheeses and alternative sauces.

Conclusion

I find this Eggplant Parmesan to be a hearty, comforting classic that’s as elegant as it is satisfying. Whether I go the traditional layered route or embrace a quicker roasted version, the blend of tender eggplant, savory sauce, and melted cheese always delights. It’s my go-to when craving a cozy, Italian-style meal that feeds a crowd—or just me with leftovers.