Description
This best eggplant parmesan recipe delivers crispy, golden-fried eggplant layered with tangy marinara and melted cheese, baked until bubbling and gorgeous. Made with fresh ingredients and proper technique, this easy eggplant parmesan tastes restaurant-quality while being surprisingly manageable for home cooks.
Ingredients
Scale
For Preparing the Eggplant:
- 2 medium eggplants (about 1½ pounds total)
- Salt for drawing out moisture
For Breading:
- 1 cup all-purpose flour
- 3 large eggs
- 2 cups Italian-seasoned breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Assembly and Baking:
- ½ cup olive oil for frying
- 3 cups marinara sauce (homemade or quality store-bought)
- 2 cups fresh mozzarella, shredded
- 1½ cups freshly grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions
- Prepare the eggplant. Slice eggplants lengthwise into ¼-inch thick rounds, discarding the ends. Arrange slices on paper towels, sprinkle both sides generously with salt, and let sit for 20-30 minutes. The salt draws out excess moisture, which prevents the eggplant from being watery or soggy. After 20-30 minutes, pat completely dry with fresh paper towels.
- Set up breading station. Place three shallow bowls in a row: first bowl with one cup all-purpose flour mixed with a pinch of salt and pepper, second bowl with three beaten eggs, third bowl with two cups Italian-seasoned breadcrumbs. This assembly-line setup makes efficient breading possible.
- Bread the eggplant. Working with one eggplant slice at a time, dredge both sides in flour, shaking off excess, then dip in beaten egg, then coat both sides thoroughly with breadcrumbs. Ensure the breadcrumb coating completely covers all flour – gaps allow moisture to enter during frying. Place breaded slices on a plate as you finish each one.
- Heat oil for frying. Place ½ cup olive oil in a large skillet over medium-high heat. Heat until the oil shimmers and a small piece of breadcrumb dropped in immediately sizzles and rises to the surface. This indicates proper frying temperature – oil that’s too cool creates greasy eggplant, while oil that’s too hot burns the exterior before the interior cooks.
- Fry the eggplant. Working in batches to avoid overcrowding (which creates steam instead of proper frying), carefully place breaded eggplant slices in the hot oil. Fry for 2-3 minutes per side until the breading is deep golden brown and crispy. Use tongs or a slotted spoon to carefully flip. Remove fried eggplant to paper towels to drain excess oil. Continue with remaining batches.
- Prepare baking dish. Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. This prevents sticking and adds flavor to the bottom layer.
- Layer the eggplant parmesan. Begin layering: arrange fried eggplant slices in a single layer over the sauce (slightly overlapping is fine), then spread a portion of remaining marinara sauce over the eggplant. Sprinkle mozzarella and Parmesan cheese over the sauce. Repeat layers: eggplant, sauce, cheese, continuing until all ingredients are used, finishing with a generous layer of mixed cheeses on top.
- Bake until bubbly and golden. Bake for 25-30 minutes until the cheese on top is melted and bubbly and starting to turn golden brown. If the cheese is browning too quickly, loosely cover the dish with aluminum foil. The top should be golden brown and bubbling at the edges when done.
- Cool briefly before serving. Remove the eggplant parmesan from the oven and let cool for 5-10 minutes before serving. This allows the layers to set slightly and prevents burns. Garnish with fresh basil if desired.
- Serve warm. Carefully scoop the eggplant parmesan onto plates with a spatula or spoon, ensuring each serving has eggplant, sauce, and cheese. Serve immediately while hot and bubbly.
Notes
- Salt the eggplant first – Drawing out excess moisture prevents watery, soggy eggplant
- Pat eggplant completely dry – Moisture prevents proper browning; dry thoroughly before breading
- Proper oil temperature – Oil should shimmer; test with a breadcrumb piece
- Don’t overcrowd the skillet – Fry in batches; crowding creates steam instead of frying
- Drain on paper towels – Removes excess oil for less greasy final dish
- Finish with cheese layer – Top layer of cheese creates that beautiful bubbly, golden top
- Cool briefly before serving – Prevents burns while maintaining warmth and coziness
- Customize sauce and cheese – Adjust amounts based on preference
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approximately 8 ounces, 1 of 6)
- Calories: 385
- Sugar: 6g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 85mg