Eggplant Parmesan, or Parmigiana di Melanzane, is a classic Italian comfort dish made with layers of breaded eggplant slices, marinara sauce, and melted cheeses like mozzarella and Parmesan. It’s baked until golden and bubbly, delivering a rich and hearty vegetarian meal that’s full of flavor.
Why You’ll Love This Recipe
- A cozy, meatless main dish that satisfies even the heartiest appetites
- Crispy baked eggplant, not fried—less mess and a bit healthier
- Easy to prepare ahead for entertaining or weeknight dinners
- Great for leftovers and perfect for freezing
- A delicious way to enjoy fresh eggplant during its peak season
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Eggplants
- Eggs
- Milk (or plant-based milk)
- Breadcrumbs (panko or Italian-style)
- Grated Parmesan cheese
- Mozzarella cheese
- Marinara sauce (store-bought or homemade)
- Olive oil
- Salt and pepper
- Fresh basil (optional for garnish)
- Dried Italian herbs or oregano (optional)
Directions
- Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper.
- Slice the eggplant into ¼-inch rounds. Sprinkle lightly with salt and let sit for 15-20 minutes to release moisture, then pat dry.
- Set up a breading station: One bowl with beaten eggs and milk, one with breadcrumbs mixed with Parmesan, herbs, salt, and pepper.
- Bread each eggplant slice: Dip into egg mixture, then press into the breadcrumb mix. Place on prepared baking sheets.
- Bake for 20-25 minutes, flipping halfway, until golden and crispy.
- Assemble in a baking dish: Spread a layer of marinara sauce, add a layer of baked eggplant, top with mozzarella and Parmesan. Repeat layers until ingredients are used up.
- Bake at 375°F (190°C) for 20-25 minutes, until bubbly and the cheese is melted.
- Cool slightly before serving, and garnish with fresh basil if desired.
Servings and timing
- Servings: 6
- Prep time: 25 minutes
- Cook time: 45 minutes
- Total time: 1 hour 10 minutes
Variations
- Vegan version: Use plant-based milk, vegan cheese, and flax eggs
- Gluten-free: Use gluten-free breadcrumbs
- Extra cheesy: Add ricotta or provolone between the layers
- Spicy twist: Mix crushed red pepper into the sauce or breadcrumb mixture
- Add vegetables: Include layers of sautéed spinach, mushrooms, or zucchini
Storage/Reheating
- Fridge: Store in an airtight container for up to 4 days
- Freezer: Freeze baked (or unbaked) Eggplant Parmesan for up to 2 months
- Reheat: Warm in a 350°F oven until hot, or microwave individual portions
FAQs
What type of eggplant should I use?
Large globe eggplants are ideal because of their size and texture, which hold up well to baking and layering.
Do I need to peel the eggplant?
No, the skin is edible and helps hold the slices together. You can peel them if you prefer a softer texture.
Should I salt the eggplant first?
Salting helps reduce bitterness and draws out moisture, making the eggplant firmer. It’s optional but recommended.
Can I fry the eggplant instead of baking?
Yes, you can pan-fry the slices in olive oil until golden brown before assembling.
Can I make this ahead of time?
Absolutely. Assemble the dish and refrigerate up to 24 hours before baking, or freeze for later.
Is store-bought marinara okay to use?
Yes. Just choose a high-quality brand or your favorite homemade sauce for the best flavor.
How do I keep the breading crispy?
Baking the slices before layering keeps them crisp. Avoid over-saucing and bake uncovered.
What’s a good side dish with Eggplant Parmesan?
A green salad, garlic bread, or a simple pasta work great as sides.
Can I freeze leftovers?
Yes, cool completely, then wrap tightly or store in containers. Reheat in the oven or microwave.
Is Eggplant Parmesan vegetarian?
Yes, as long as your cheeses are made without animal rennet. Double-check the packaging if unsure.
Conclusion
Eggplant Parmesan is a timeless Italian classic that’s easy to make, satisfying, and full of flavor. Whether you’re cooking for family dinner or preparing meals ahead, this dish delivers comfort in every bite. With its crispy eggplant layers, rich sauce, and melty cheese, it’s no wonder it’s a favorite in kitchens around the world.
PrintEggplant Parmesan
A classic Italian-style eggplant Parmesan with layers of crispy breaded eggplant, rich marinara sauce, and melted mozzarella and Parmesan cheese — baked to golden perfection.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Bake
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 medium eggplants, sliced into 1/2-inch rounds
- 1 tbsp salt (for sweating the eggplant)
- 1 1/2 cups all-purpose flour
- 3 large eggs, beaten
- 2 cups Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese (for breading)
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese (for topping)
- 1/4 cup fresh basil, chopped
- Olive oil, for frying
Instructions
- Arrange eggplant slices on a baking sheet and sprinkle both sides with salt. Let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Set up a breading station: place flour in one bowl, beaten eggs in another, and mix breadcrumbs with 1/2 cup grated Parmesan in a third bowl.
- Dredge each eggplant slice in flour, dip in egg, then coat in breadcrumb mixture. Repeat for all slices.
- Heat olive oil in a large skillet over medium-high heat. Fry eggplant slices for 2-3 minutes per side until golden brown. Drain on paper towels.
- Spread 1/2 cup marinara sauce on the bottom of a 9×13-inch baking dish. Arrange a layer of fried eggplant slices over the sauce. Spoon more marinara over the eggplant and sprinkle with mozzarella cheese. Repeat layers until all ingredients are used, finishing with sauce and remaining mozzarella and Parmesan cheese.
- Bake for 25-30 minutes or until cheese is bubbly and golden brown.
- Remove from oven and let rest for 5 minutes. Garnish with fresh basil and serve warm.
Notes
- To reduce oil, you can bake the breaded eggplant slices at 425°F (220°C) for 20 minutes, flipping halfway through, instead of frying.
- Serve with a side of pasta or a fresh green salad.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 8g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 95mg