Classic Eggplant Parmesan Recipe

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Classic Eggplant Parmesan Recipe (Melty, Crispy & Delicious)

This Eggplant Parmesan is the ultimate vegetarian comfort dish—crispy fried eggplant slices layered with rich marinara sauce, gooey mozzarella, and a generous sprinkling of Parmesan cheese, then baked to bubbly, golden perfection.

If you love Italian cuisine or are looking for a satisfying meatless main dish, this recipe is for you. It’s easy to prepare, family-friendly, and irresistibly cheesy.

 Why You’ll Love This Recipe

  • Crispy & golden eggplant with perfectly seasoned breading
  • Layered with creamy mozzarella and savory marinara
  • Perfect make-ahead or freezer-friendly meal
  • Vegetarian-friendly, hearty, and filling

Ingredients

For the eggplant:

  • 2 medium-sized eggplants
  • 1 tablespoon kosher salt
  • ½ cup all-purpose flour
  • 3 eggs, lightly beaten
  • 1 cup fine Italian-seasoned breadcrumbs
  • ⅓ cup olive oil (plus more as needed for frying)

For assembly:

  • 4 cups marinara sauce (homemade or high-quality jarred)
  • 1 lb fresh mozzarella cheese, sliced (shredded mozzarella works too)
  • ½ cup finely grated Parmesan cheese

 How to Make Eggplant Parmesan

1. Prep the Eggplant

Wash and dry the eggplants. Cut into ¼-inch thick slices. (You may peel them if you prefer a more tender texture, but leaving the skin on adds flavor and structure.)

Lay the slices on a wire rack over a baking sheet or clean surface. Sprinkle both sides of each slice with kosher salt. Let them sit for 1 hour to draw out excess moisture and bitterness. Afterward, blot each slice with paper towels to remove the liquid and excess salt.

2. Bread the Slices

Set up three shallow bowls:

  • One with the flour
  • One with the beaten eggs
  • One with the seasoned breadcrumbs

Dredge each slice of eggplant in flour, dip in egg, and coat in breadcrumbs. Set aside on a clean tray.

3. Fry the Eggplant

In a large skillet over medium heat, heat half the olive oil. Once hot, fry the eggplant slices in batches until golden brown on both sides, about 2–3 minutes per side. Add more oil as needed between batches.

Drain the fried slices on paper towels to absorb any excess oil.

4. Assemble the Dish

Preheat your oven to 375°F (190°C).

In a 9×13-inch baking dish, spread a thin layer of marinara sauce. Add a single layer of fried eggplant slices. Top with half of the mozzarella slices and half of the Parmesan. Spoon over half of the remaining marinara.

Repeat with a second layer of eggplant, the rest of the mozzarella, remaining marinara sauce, and a final sprinkle of Parmesan.

5. Bake to Perfection

Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and continue baking for an additional 5–10 minutes, until the cheese is melted and bubbly and the top is lightly golden.

Let the Eggplant Parmesan rest for at least 10 minutes before slicing. This helps it hold together better when serving.

Serving Suggestions

Serve your Eggplant Parmesan hot with:

  • A side of spaghetti or garlic butter pasta
  • A simple green salad with balsamic vinaigrette
  • Toasted crusty bread or garlic knots

 Storage & Reheating Tips

  • Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
  • Reheat: Bake in a 350°F oven covered with foil for about 20 minutes, or microwave individual slices until hot.
  • Freezing: Assemble the dish (uncooked), cover tightly, and freeze for up to 3 months. Bake straight from frozen at 375°F for 45–50 minutes.

 Substitutions & Variations

  • Cheese: Use shredded mozzarella instead of fresh, or add provolone for extra flavor.
  • Sauce: Jarred marinara is convenient, but a quick homemade marinara makes a big difference.

Nutrition Information (Per Serving)

  • Calories: 496
  • Carbohydrates: 33g
  • Protein: 27g
  • Fat: 30g
  • Saturated Fat: 12g
  • Fiber: 9g
  • Cholesterol: 113mg
  • Sodium: 1470mg
    Nutrition estimates may vary depending on ingredients used.

Expert Tips

  • Salting the eggplant is essential to remove bitterness and improve texture.
  • Don’t skip resting after baking—it helps the layers firm up and slice cleanly.
  • For a healthier version, bake the breaded eggplant slices at 425°F until golden instead of frying.

 

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