Dinner

Eggplant Parmesan Recipe

ByRita Bennet November 4, 2025November 4, 2025

Introduction

Eggplant Parmesan is a comforting Italian classic that features tender, breaded eggplant slices layered with rich marinara sauce and melty cheese. Perfect as a hearty vegetarian main, this dish combines crispy textures with savory flavors for a satisfying meal.

The image shows a close-up of a lasagna in a white rectangular baking dish. The top layer is golden-brown melted cheese with some small darker spots where the cheese is crispier. Bright green basil leaves sit on the top left side, adding a fresh contrast to the rich colors. Below the cheese layer, the tomato sauce peeks through with its bright red color and chunky texture. A metal spatula is lifting a piece of lasagna, showing the layers inside – a mix of red sauce and creamy, melted cheese, with hints of pasta layers slightly visible. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large eggplant (sliced into 1/2″ thick slices)
2 tablespoons kosher salt (DO NOT USE TABLE SALT)

1 1/2 cups Italian seasoned breadcrumbs
2 eggs

1/2 cup milk
4 tablespoons vegetable oil (for lightly pan-frying)

3 cups marinara sauce (homemade or store-bought)
2 cups whole milk mozzarella (shredded)
1 cup Parmesan cheese (shredded)

Handful of fresh basil leaves (chopped, for garnish, optional)

Instructions

Step 1: Salt the top side of the eggplant slices and arrange them on a wire rack set over a baking sheet. Let them sit for 45 minutes to 1 hour to draw out excess moisture.
Step 2: After draining, gently brush off the excess salt with a damp paper towel to avoid over-salting.

Step 3: Prepare two shallow plates: put breadcrumbs on one and whisk together eggs and milk in the other. Dip each eggplant slice first in the egg mixture, then coat with breadcrumbs, shaking off any excess. Place coated slices on a large plate or baking sheet and repeat until all slices are prepared.
Step 4: Preheat your oven to 375°F (191°C).
Step 5: Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Pan-fry the eggplant slices in batches, about two at a time, until golden brown on both sides. Drain on paper towels and repeat until all slices are cooked.

Step 6: Spread 1 cup of marinara sauce over the bottom of a large casserole dish. Layer eggplant slices (about three per layer), dollop each layer with 1/4 cup marinara sauce—avoid over-saucing—and sprinkle generously with mozzarella and Parmesan cheeses. Repeat layers until all ingredients are used, topping the final layer with extra cheese.
Step 7: Bake in the oven for 20–25 minutes, until the cheese is bubbly and golden. Optionally, broil for 5 minutes to brown the cheese further—watch closely to prevent burning.
Step 8: Serve hot, garnished with chopped fresh basil if desired.

Tips & Variations

Use kosher salt for salting eggplant to ensure proper moisture removal without overpowering saltiness.
For a lighter version, skip the frying step and bake the breaded eggplant slices directly until crispy.
Try adding layers of fresh basil or sliced fresh tomatoes for extra flavor.

Storage

Store leftover Eggplant Parmesan covered in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to preserve texture. Avoid microwaving to keep the breading crisp.

How to Serve

A white speckled plate holds a single slice of lasagna with three distinct layers: a bottom layer of rich, brown meat sauce mixed with tomato, a middle layer of soft, light beige pasta sheets, and a top layer of golden, melted cheese with small browned spots and a sprinkle of green herbs. A fork with a chunk of lasagna is slightly lifting from the plate, showing creamy texture inside. The background features a soft white marbled surface, and a woman's hand is gently holding the fork. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular table salt instead of kosher salt?

It’s best to use kosher salt because it has larger grains that draw out moisture effectively without making the eggplant too salty. Table salt is finer and can over-salt the slices.

Can I prepare Eggplant Parmesan ahead of time?

Yes, you can assemble the dish a day ahead and keep it refrigerated. Bake it fresh when ready to serve for the best texture and flavor.

Rita Bennet