Eggplant Parmesan Recipe

Eggplant Parmesan is a classic Italian-American dish made with slices of eggplant that are breaded, fried or baked, layered with tomato sauce, mozzarella, and Parmesan cheese, then baked until golden and bubbly.

Servings

6–8 servings

Preparation Time

• Prep: 45 minutes
• Cooking: 1 hour
• Total: About 1 hour 45 minutes

Ingredients

For the Eggplant

• 2 large eggplants (about 2 lbs / 900 g)
• 1½ teaspoons salt (for drawing out moisture)
• 1 cup all-purpose flour
• 3 large eggs
• 2 tablespoons water
• 2 cups Italian-style breadcrumbs
• ½ cup grated Parmesan cheese
• Vegetable oil for frying

For the Sauce

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 cans (28 oz / 800 g each) crushed tomatoes
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• 1 teaspoon sugar (optional)
• Salt and black pepper to taste

For Assembly

• 1 lb (450 g) mozzarella cheese, sliced or shredded
• 1 cup grated Parmesan cheese
• ¼ cup chopped fresh basil or parsley

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Step 1: Prepare the Eggplant

1. Wash the eggplants and slice them into ¼-inch (6 mm) rounds.
2. Arrange slices on trays and sprinkle both sides with salt.
3. Let sit for 30–45 minutes.
4. Rinse off excess salt and pat completely dry with paper towels.

Why? Salting helps remove bitterness and excess moisture, giving a better texture.

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Step 2: Make the Tomato Sauce

1. Heat olive oil in a saucepan over medium heat.
2. Add garlic and sauté for about 1 minute.
3. Add crushed tomatoes, oregano, basil, sugar, salt, and pepper.
4. Simmer for 20–30 minutes, stirring occasionally.
5. Taste and adjust seasoning.

The sauce should be slightly thick, not watery.

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Step 3: Bread the Eggplant

Set up three bowls:

1. Flour
2. Eggs whisked with water
3. Breadcrumbs mixed with ½ cup Parmesan cheese

For each slice:

1. Coat in flour.
2. Dip in egg mixture.
3. Cover with breadcrumb mixture.

Place breaded slices on a tray.

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Step 4: Fry the Eggplant

1. Heat about ½ inch (1.25 cm) of oil in a skillet to 350°F (175°C).
2. Fry slices for 2–3 minutes per side until golden brown.
3. Transfer to paper towels to drain.

Healthier Option

Instead of frying:

• Place breaded slices on a baking sheet.
• Spray lightly with oil.
• Bake at 425°F (220°C) for 20–25 minutes, flipping halfway.

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Step 5: Assemble the Dish

1. Preheat oven to 375°F (190°C).
2. Spread a thin layer of sauce in a 9×13-inch baking dish.
3. Add a layer of eggplant slices.
4. Spoon sauce over the eggplant.
5. Add mozzarella and Parmesan.
6. Repeat layers until ingredients are used.

Finish with:

• Remaining sauce
• Remaining mozzarella
• Remaining Parmesan cheese

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Step 6: Bake

1. Cover loosely with foil.
2. Bake for 25 minutes.
3. Remove foil.
4. Bake another 20–25 minutes until the cheese is melted and golden.

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Step 7: Rest and Serve

1. Let the casserole rest for 10–15 minutes before slicing.
2. Garnish with fresh basil or parsley.

Serve with:

• Garlic bread
• Green salad
• Pasta
• Roasted vegetables

Chef's Tips

• Use fresh mozzarella for a richer flavor.
• Avoid over-saucing; too much sauce can make the dish soggy.
• Make it a day ahead—the flavors improve overnight.
• For extra crispiness, use panko breadcrumbs mixed with Italian breadcrumbs.

Storage

• Refrigerate: Up to 4 days.
• Freeze: Up to 3 months.
• Reheat: Bake at 350°F (175°C) until heated through.

The finished Eggplant Parmesan should have crispy layers of eggplant, rich tomato sauce, and gooey melted cheese with a golden-brown crust on top. Enjoy!

Read Also: Chicken Fricassee Recipe