Eggplant Parmesan Recipe

I perfected an Eggplant Parmesan I reach for again and again, thanks to one surprising prep step that has plenty of home cooks saying they’ll never make it any other way.

I grew up thinking Eggplant Parmesan was something restaurants did better than home cooks, until I figured out one extra prep step that changes everything. It’s the reason my eggplants come out tender not soggy, and why the layers of Parmesan cheese melt into the sauce so perfectly.

People who taste it usually say they’ll never make it any other way, and I mean that. This version is stubbornly simple but not lazy; it rewards patience.

Try it once and you’ll be stubborn about making it for guests, I promise, you’ll get why.

Why I Like this Recipe

• I love the deep, cozy flavor it gives me, like a warm hug after a rough day, can never get enough
• I like the way the different textures play together, crispy and soft in the same bite, keeps it interesting
• I feel proud serving it to friends, they always act like I went way beyond my skills even when I rush it
• It gets even better the next day so I gotta admit I make extra just to have leftovers, easy win

Ingredients

• eggplant: low cal, good fiber, spongy soaks up oil and sauce, mild flavor
• Parmesan: high in protein and calcium, salty umami, boosts savory depth
• Mozzarella: creamy, melty, adds fat and protein, mild milky sweetness, stretchy
• Breadcrumbs: crunchy coating, add carbs and texture, panko gives light crisp
• Eggs: bind the coating, provide protein and richness, helps everything stick
• Marinara sauce: tomato forward, provides acidity and moisture, herbs add brightness
• Basil: fresh herbal lift, adds aroma and slight sweetness, finish with freshness
• Neutral frying oil: enables crisping, adds calories, choose oil with high smoke point

Ingredient Quantities

• 2 large eggplants (about 2 to 2 1/2 lb total), trust me on the size
• 2 tablespoons kosher salt
• 1 cup all purpose flour
• 3 large eggs
• 1/4 cup whole milk
• 2 cups Italian seasoned breadcrumbs or panko
• 1 1/4 cups finely grated Parmesan cheese, divided
• 16 ounces fresh mozzarella (about 2 cups shredded or sliced)
• 4 cups marinara sauce (about 32 fl oz)
• 1/2 cup neutral oil like vegetable or canola for frying
• 2 teaspoons dried oregano
• 1 teaspoon freshly ground black pepper
• 2 cloves garlic, minced (optional but really good)
• 1/4 cup chopped fresh basil, plus extra for garnish
• 1 teaspoon granulated sugar (optional, to tame acidity)
• Salt and pepper to taste

How to Make this

1. Slice the 2 large eggplants into 1/2 inch rounds, lay them in a single layer on a rimmed sheet or cutting board, sprinkle both sides with the 2 tablespoons kosher salt and let sit 30 to 40 minutes to draw out moisture and bitterness, you’ll see beads of water form.

2. While they sweat, make the sauce: warm 4 cups marinara in a saucepan, stir in the 2 cloves minced garlic if using, 1 teaspoon granulated sugar if the sauce tastes too acidic, 1/4 cup chopped fresh basil, 2 teaspoons dried oregano, and salt and pepper to taste, simmer gently while you finish prep.

3. Rinse the salted eggplant under cold water, pat very dry with paper towels and press out as much liquid as you can, then set up a dredging station: 1 cup all purpose flour in one bowl, whisk 3 large eggs with 1/4 cup whole milk in a second bowl, and mix 2 cups Italian breadcrumbs or panko with 1/2 cup of the finely grated Parmesan, 1 teaspoon freshly ground black pepper and a pinch of salt in a third bowl.

4. Heat 1/2 cup neutral oil in a large skillet over medium to medium high heat until it shimmers; test by dropping a few breadcrumbs in the oil, they should sizzle immediately but not burn.

5. Dredge each eggplant slice in flour, shake off excess, dip in the egg and milk mix, then press into the breadcrumb Parmesan mix; fry in batches 2 to 3 minutes per side until golden brown and cooked through, transfer to a paper towel lined sheet to drain and lightly season with salt while hot.

6. Preheat oven to 375 F (190 C) and shred or slice the 16 ounces fresh mozzarella; reserve the remaining 3/4 cup of the grated Parmesan for layering and topping.

7. Assemble in a 9×13 inch baking dish: spread a thin layer of sauce on the bottom, arrange a single layer of fried eggplant, spoon on more sauce, sprinkle with mozzarella and a little of the reserved Parmesan, add some chopped basil, then repeat until you use all the eggplant (two or three layers), finish with sauce, remaining mozzarella and Parmesan.

8. Cover loosely with foil and bake 20 minutes, remove foil and bake another 10 to 15 minutes until cheese is bubbly and starting to brown and edges are bubbling, if you want extra browning you can broil a minute or two but watch it closely.

9. Let the casserole rest at least 10 minutes before serving so it sets, garnish with extra fresh basil, grind a little more black pepper if you like, and serve warm with extra Parmesan on the side.

Equipment Needed

1. Sharp chef knife and sturdy cutting board
2. Rimmed baking sheet you can use for salting and draining
3. 3 medium mixing bowls for flour, egg wash and breadcrumbs
4. Measuring cups and spoons and a small whisk
5. Large heavy skillet (cast iron or heavy-bottomed) for frying
6. Tongs plus a slotted spatula or slotted spoon for flipping and draining
7. Paper towels and a wire rack or another rimmed sheet for resting fried slices
8. 9×13 inch baking dish for assembling and baking
9. Saucepan and a wooden spoon for warming the marinara
10. Box grater or microplane for the Parmesan and shredding the mozzarella

FAQ

Eggplant Parmesan Recipe Substitutions and Variations

• Eggplant: swap for zucchini (slice thick and treat the same, salt briefly to draw moisture) or use large portobello caps for a meatier bake.
• Eggs + milk (dredge): use buttermilk or plain yogurt thinned with a splash of water, or aquafaba (chickpea brine) for a vegan binder that still holds crumbs.
• Italian seasoned breadcrumbs: use plain panko for extra crunch, almond meal for a low carb version, or crushed cornflakes for a cheap crunchy substitute.
• Parmesan cheese: sub Pecorino Romano if you want a sharper saltier hit, or nutritional yeast for a dairy free option, just add a little extra salt.

Pro Tips

– Salt and press like you mean it. Let the slices lose moisture, then really press them dry with paper towels and even a pan with a can on top for a few minutes. If theyre not dry the breading wont stay crisp and the casserole gets soggy.

– Keep the oil temp steady and dont crowd the pan. Test with a few breadcrumbs, fry in a single layer, and give each slice space. If the oil gets too cool the coating soaks up oil, too hot and the outside burns before the inside cooks. Use a thermometer if you have one, it makes a big difference.

– Fight excess moisture when assembling. Pat that fresh mozzarella dry or tear it and blot it with towels, use slightly less sauce between layers, and tuck small spoonfuls of grated hard cheese between layers to absorb runoff. Add most of the fresh basil and any extra pepper after baking so the flavors stay bright.

– Make ahead smartly. You can fry the slices a day ahead and refrigerate single layers separated by parchment, or freeze on a tray then bag. Bake from chilled, add a few extra minutes, and always let the dish rest before cutting so it sets and slices clean.