Eggplant Parmesan
Crispy fried eggplant slices are layered with a rich, homemade marinara sauce, melted mozzarella, and sharp Parmesan, then baked until bubbly. A true Italian-American comfort food classic made completely from scratch.
For 6 servings
6 steps. 55 minutes total.
- 1
Step 1
- a.Make the homemade marinara sauce
- b.Heat olive oil in a large pot or Dutch oven over medium heat.
- c.Add the chopped onion and cook until softened, about 5-7 minutes.
- d.Stir in the minced garlic and cook for another minute until fragrant.
- e.Add the crushed tomatoes, dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper. Bring to a simmer.
- f.Reduce heat to low, cover, and let the sauce simmer for at least 30 minutes for the flavors to meld. Stir in 1/4 cup of fresh basil at the end.
- 2
Step 2
- a.Prepare the eggplant
- b.While the sauce simmers, trim the eggplants and slice them into 1/3-inch thick rounds.
- c.Arrange slices in a colander or on baking sheets. Sprinkle both sides with 1 tbsp of salt.
- d.Let the eggplant sit for 30 minutes to draw out moisture and bitterness.
- e.Rinse each slice thoroughly under cold water and pat completely dry with paper towels. This is key for crispy results.
- 3
Step 3
- a.Set up the breading station
- b.Arrange three shallow dishes. Place the flour in the first.
- c.In the second, whisk the eggs until smooth.
- d.In the third, combine the breadcrumbs, 1/2 cup of Parmesan cheese, and the remaining 1/4 tsp black pepper.
- 4
Step 4
- a.Bread and fry the eggplant
- b.Preheat your oven to 375°F (190°C).
- c.Dredge each dry eggplant slice in flour, then dip in the egg wash, and finally press into the breadcrumb mixture to coat evenly.
- d.Pour about 1/2 inch of vegetable oil into a large skillet over medium-high heat.
- e.Working in batches, fry the eggplant for 2-3 minutes per side, until golden brown and crisp.
- f.Transfer the fried slices to a wire rack to drain excess oil.
- 5
Step 5
- a.Assemble the casserole
- b.Spread 1 cup of the homemade marinara sauce on the bottom of a 9x13 inch baking dish.
- c.Arrange a single layer of fried eggplant slices over the sauce.
- d.Top with another cup of sauce, half of the mozzarella, and 1/4 cup of Parmesan.
- e.Repeat with a second layer of the remaining eggplant, more sauce, the rest of the mozzarella, and another 1/4 cup of Parmesan.
- 6
Step 6
- a.Bake and serve
- b.Bake uncovered for 25-30 minutes, until the sauce is bubbly and the cheese is melted and golden.
- c.Let the dish rest for 10-15 minutes before slicing. This helps the layers set.
- d.Garnish with the remaining fresh basil and serve warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't skip salting the eggplant. It's the key to removing bitterness and excess water, preventing a soggy final dish.
- 2Use low-moisture, whole-milk mozzarella for the best melt and to avoid a watery casserole.
- 3Fry in batches and don't overcrowd the pan. This ensures the oil temperature stays high and the eggplant gets crispy, not greasy.
- 4Draining the fried eggplant on a wire rack instead of paper towels is a pro-tip to keep the bottom crust crisp.
- 5Letting the baked dish rest for 10-15 minutes is non-negotiable for clean, beautiful slices that hold their shape.
- 6For a slightly healthier version, you can bake the breaded eggplant slices at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden.
Adapt it for your goals.
Vegan
Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg) for the wash, and replace the mozzarella and Parmesan with your favorite plant-based cheese alternatives.
gluten freeGluten free
Substitute the all-purpose flour with a gluten-free all-purpose blend and use certified gluten-free breadcrumbs.
healthyHealthy
Instead of frying, bake the breaded eggplant slices on a wire rack at 400°F (200°C) for 20-25 minutes until crisp. This significantly reduces the oil content.
quickQuick
To save time, you can use a high-quality store-bought marinara sauce instead of making it from scratch.
Why this is on our healthy list.
Rich in Antioxidants
Eggplant contains anthocyanins, particularly nasunin, which have antioxidant properties that protect cells from damage. Tomatoes are also packed with lycopene, another powerful antioxidant.
High in Fiber
Eggplant is a good source of dietary fiber, which aids in digestion, helps maintain healthy blood sugar levels, and promotes a feeling of fullness.
Supports Heart Health
The fiber, potassium, and antioxidants in eggplant and tomatoes can contribute to heart health. Using olive oil provides healthy monounsaturated fats.
Source of Vitamins and Minerals
This dish provides essential nutrients like Vitamin C and Vitamin K from tomatoes and basil, as well as minerals like manganese from eggplant.
Frequently asked questions
Eggplant Parmesan can be part of a healthy diet. Eggplant is rich in fiber and antioxidants. This homemade version is healthier than many restaurant versions as it controls the salt and uses fresh tomatoes. For a lower-fat option, bake the eggplant instead of frying.