Tender eggplant slices coated in crispy golden breadcrumbs, layered with rich marinara sauce, mozzarella, and Parmesan, then baked until bubbling and beautifully golden. A hearty vegetarian comfort-food dinner the whole family will love.
Ingredients
For the Eggplant
- 2 large eggplants
- 1½ teaspoons salt
- 1½ cups Italian-seasoned breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 3 large eggs
- 2 tablespoons milk
- ½ cup all-purpose flour
- Olive oil or cooking spray, for baking
For the Layers
- 4 cups marinara sauce
- 2½ cups shredded mozzarella cheese
- ¾ cup freshly grated Parmesan cheese
- ¼ cup chopped fresh basil or parsley
- ½ teaspoon red pepper flakes, optional
- Instructions
1. Slice and salt the eggplant
Wash the eggplants and slice them into ¼–½-inch rounds.
Arrange them on a baking sheet or large tray and sprinkle both sides with salt. Let them sit for 20–30 minutes. This helps draw out excess moisture and reduces bitterness.
Pat the eggplant thoroughly dry with paper towels.
2. Prepare the coating
Set up three shallow bowls:
- Bowl 1: flour
- Bowl 2: eggs whisked with milk
- Bowl 3: breadcrumbs, ½ cup Parmesan, Italian seasoning, garlic powder, and black pepper
Dip each eggplant slice into the flour, then egg mixture, then breadcrumb mixture. Press gently so the coating sticks.
3. Bake the eggplant
Preheat oven to 425°F (220°C).
Arrange the coated eggplant slices in a single layer on parchment-lined baking sheets. Lightly spray or drizzle with olive oil.
Bake for 20–25 minutes, flipping halfway through, until golden brown and crisp.4. Assemble the Parmesan
Reduce oven temperature to 375°F (190°C).
Spread about 1 cup marinara sauce over the bottom of a 9×13-inch baking dish.
Arrange a layer of baked eggplant over the sauce.
Add:
- Marinara sauce
- Mozzarella
- Parmesan
- A little fresh basil
Repeat the layers until all the eggplant is used, finishing with marinara, mozzarella, and Parmesan on top.
5. Bake
Cover loosely with foil and bake for 20 minutes.
Remove the foil and bake another 15–20 minutes, until the cheese is melted, bubbling, and golden.
For an extra-golden top, broil for 1–2 minutes, watching carefully.
6. Rest and serve
Let the Eggplant Parmesan rest for 10–15 minutes before slicing. Garnish with fresh basil or parsley and serve warm.
What to Serve With
- Simple green salad
- Garlic bread
- Roasted vegetables
- Steamed broccoli
- Caesar salad
- Spaghetti with marinara
Tips for the Best Eggplant Parmesan
- Don’t skip salting: It helps remove excess moisture so the finished dish isn’t watery.
- Bake the eggplant until properly golden before layering; this gives you better texture.
- Use low-moisture mozzarella for a less watery casserole.
- Freshly grated Parmesan melts and tastes better than pre-shredded varieties.
- Let the casserole rest before cutting so the layers stay together.
- For a crispier top, add a tablespoon or two of Parmesan and breadcrumbs before the final bake.
Approximate Nutrition
Per serving, based on 8 servings:
- Calories: ~390
- Protein: ~20 g
- Carbohydrates: ~39 g
- Fat: ~18 g
- Fiber: ~8 g
- Sugar: ~9 g
Nutrition will vary depending on the breadcrumbs, marinara, and cheese brands used.
Q&A
Q: Can I fry the eggplant instead of baking it?
Yes. Traditionally, eggplant Parmesan is often fried. Fry the breaded slices in about ¼ inch of oil until golden on both sides, then drain on paper towels.
Q: Can I make this gluten-free?
Yes. Use gluten-free flour and gluten-free breadcrumbs.
Q: Can I make Eggplant Parmesan ahead of time?
Yes. Assemble the dish, cover, and refrigerate for up to 24 hours. Bake when ready, adding a few extra minutes to the cooking time.
Q: Why is my Eggplant Parmesan watery?
The eggplant may contain too much moisture, or the marinara may be very watery. Salting and thoroughly drying the eggplant, plus using a thicker marinara, helps prevent this.
Q: Can I freeze it?
Yes. Cool completely, cover tightly, and freeze for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
Q: Can I use zucchini instead of eggplant?
Yes, but zucchini contains more water, so it should be sliced and roasted thoroughly before assembling.
Q: How long do leftovers last?
Store covered in the refrigerator for 3–4 days and reheat in the oven or air fryer for the best texture.
