Eggplant Parmesan
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Published
I turn to eggplant parmesan whenever I need a comfort meal that feels like a big hug. This easy eggplant parmesan has golden, crispy rounds, gooey fresh mozzarella, and plenty of sauce—without turning into a mushy casserole. I layer the eggplant and cheese in a cascade so each bite keeps that satisfying crunch. This recipe is perfect for eggplant lovers or anyone curious about how to do eggplant parmesan the right way. And yes, the leftovers make the best sandwiches of your life.
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This recipe was born out of a craving for something classic and comforting. I love eggplant parm, but I wanted to stray away from the mushy texture a normal layered recipe makes. The cascade-style layering is a game-changer! It keeps those shallow-fried slices crisp and lets the cheese get bubbly without drowning in sauce. Each bite delivers a perfect crunch from the shallow fry, balanced with melty mozzarella and rich, savory tomato sauce.
Helpful Tips
- Pick the right eggplant. Go for one that’s firm to the touch with smooth, shiny skin and a green, healthy-looking stem. Soft spots or dull, wrinkled skin usually mean it’s overripe, which can lead to bitterness or a mealy texture.
- Always salt and sweat. Don’t skip this step! Salting the eggplant draws out excess moisture and bitterness, and helps prevent the mushy texture. After 15–30 minutes, you’ll see little beads of water—dab them off well for slices that fry up golden and stay crisp.
- Use fresh mozzarella if you can find it. Pre-sliced fresh mozzarella melts like a dream and is the perfect size for each eggplant slice. If you can’t find pre-sliced, slice your own from a log, or if you’re using shredded cheese, go for whole milk varieties for the best melt and flavor.
- Keep one hand dry and one hand wet. This simple trick makes breading so much easier. Use one hand for the flour and breadcrumbs, and the other for dipping into the egg wash. No gummy fingers or clumpy mess.
- Fry in small batches. Give each slice of eggplant some breathing room in the pan. Overcrowding drops the oil temperature and leads to soggy breading. Three to four slices at a time usually does the trick for that golden, crispy finish.
Eggplant Parmesan
Ingredients
- 1 large eggplant, (1.1 pound each) cut into 1/4 inch thick round slices
- 1/2 cup flour
- 4 large eggs
- 1 & 1/2 cups Italian style bread crumbs
- 1 cup Parmesan cheese, shredded and divided
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 & 1/2 teaspoons salt, divided (1 tsp to sweat eggplant)
- 1/2 teaspoons black pepper
- 1/2 teaspoons cracked red pepper flakes
- 1 pound fresh mozzarella, sliced
- 2 tablespoons fresh basil, torn or minced
- 1 tablespoon fresh oregano, minced
- 2 tablespoons fresh parsley, minced
- 1 cup vegetable oil
- 3 cups marinara sauce
Instructions
- Wash and dry eggplant and cut it into ¼” – ½” rounds. I ended up with 18 slices.
- Lay out eggplant on paper towel-lined baking sheets or a cutting board and sprinkle 1 tsp of salt over all of the eggplant to draw out excess moisture. Set aside.
- While your eggplant is salted and sweating, set up your dredging process: In 1 bowl, add flour, onion powder, garlic powder, black pepper, red pepper flakes. In 2nd bowl, crack 4 eggs. In a 3rd bowl, combine Italian-style bread crumbs and ½ cup shredded Parmesan cheese. Mix the contents of each bowl.
- Ladle about ½ cup of marinara sauce into the bottom of a 9×13” baking dish. Set aside.
- You will notice by now that the eggplant will have little beads of sweat on top. Pat it dry with another clean paper towel, brushing off excess salt and dabbing away all of the beads of moisture.
- Begin the breading procedure: Flour first, followed by egg, finished in the Parmesan bread crumb bowl. Do this until all eggplant slices are coated on both sides. I find keeping my left hand dry for the flour bowl and the cheese/bread crumb bowl and letting my right hand get messy with the egg part of the process to be the most efficient technique. (One dry hand, one wet hand!) As you bread the slices of eggplant, move them to a clean sheet pan or plate.
- Meanwhile, heat the vegetable oil in a large sauté pan over medium-high heat.
- Once the oil is hot, (about 350°F, you can use a kitchen thermometer to temp it if you like) add the sliced eggplant. Don’t overcrowd your pan! I found 3 slices at a time to be perfect space-wise.
- Fry eggplant on both sides until crispy and golden brown, about 4 minutes per side.
- Remove finished eggplant from frying pan and place on a paper towel lined baking sheet. Sprinkle with a little sea salt while still hot. Continue this process until all eggplant has been fried.
- Alternate fried eggplant slices and sliced mozzarella in your sauced 9×13” baking dish as shown. I prefer to do a cascade of cheese and eggplant vs layering like a lasagna, so the fry doesn’t turn completely mushy when we pop this in the oven to finish it.
- Top with remaining shredded Parmesan cheese.
- Ladle the rest of the marinara sauce over each row of eggplant and mozzarella. I like to leave some of the cheese and eggplant exposed, so the texture stays crunchy in some areas.
- Top with half of the fresh herbs and bake uncovered for 30 minutes. Broil for the last 3 minutes to brown some of the cheese.
- Top with the rest of the herbs and enjoy!
Notes
- Use a wire rack instead of paper towels after frying to keep the eggplant from getting soggy.
- If you don’t have a kitchen thermometer, drop a breadcrumb in the oil. If it sizzles immediately, it’s ready.
- Shred your own parmesan for better melt and flavor—pre-shredded often has anti-caking agents.
- Fresh herbs make a big difference, but dried oregano or parsley can work in a pinch.
- Heat Oil: In a deep pot, heat 2–3 inches of neutral oil (like vegetable or canola) to 350°F.
- Fry: Working in batches, fry the breaded eggplant slices for 2–3 minutes per side, or until golden brown and crisp. Don’t overcrowd the pot.
- Drain: Transfer to a paper towel–lined tray and sprinkle lightly with salt.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Eggplant Parmesan Step by Step
Prep the oven and slice the eggplant: Preheat your oven to 400°F and gather all of your ingredients. Slice 1 large eggplant (about 743g or 1.1 lbs) into ¼-inch thick rounds. You should end up with around 18 slices.
Salt and sweat the eggplant: Lay out the eggplant slices on a paper towel-lined baking sheet or cutting board. Sprinkle them with 1 tsp of the salt to draw out excess moisture. Let them sit and sweat while you prep the other components.
Set up your dredging stations: In the first bowl, mix ½ cup flour with ½ tsp onion powder, ½ tsp garlic powder, ½ tsp black pepper, and ½ tsp red pepper flakes. In the second bowl, beat 4 large eggs. In the third bowl, stir together 1½ cups Italian-style bread crumbs with ½ cup shredded Parmesan cheese.
Sauce the baking dish: Spread ½ cup of marinara sauce across the bottom of a 9×13-inch baking dish and set it aside.
Prep the fresh herbs: Mince 2 tbsp basil, 1 tbsp oregano, and 2 tbsp parsley.
Dry the eggplant: By now, the eggplant should have beads of moisture on the surface. Pat each slice dry thoroughly, brushing off the excess salt and dabbing up all moisture to help them crisp up when frying.
Bread the eggplant: Bread the eggplant slices one at a time. Dredge in the seasoned flour, dip into the egg wash, then coat in the Parmesan-breadcrumb mixture. I recommend keeping one hand dry for the flour and breadcrumb bowls, and the other wet for the egg—this helps keep things from getting too clumpy.
Heat the oil: Heat 1 cup of vegetable oil in a large sauté pan over medium-high heat. When the oil reaches about 350°F (use a thermometer if needed), it’s ready for frying.
Fry the eggplant: Fry 3–4 eggplant slices at a time, being careful not to overcrowd the pan. Cook each slice for about 4 minutes per side, or until golden brown and crisp.
Drain the fried eggplant: Transfer to a paper towel-lined plate and sprinkle with a little salt while still hot. Repeat until all slices are fried.
Layer the eggplant and cheese in the baking dish: Alternate fried eggplant slices with 1 pound of sliced fresh mozzarella. I like to fan the eggplant and cheese out in rows instead of layering like a lasagna to preserve the crispy edges.
Top with parmesan: Sprinkle the remaining ½ cup of shredded Parmesan cheese evenly over the top.
Add sauce: Spoon the remaining 2½ cups of marinara sauce over the rows of eggplant and cheese, leaving some spots exposed so the edges stay crunchy.
Bake and broil: Top with half of the minced herbs and bake uncovered for 30 minutes. Broil for the last 3 minutes to get a nice golden finish on the cheese.
Finish and serve: Remove from the oven, sprinkle with the remaining herbs, and let cool slightly before serving. Enjoy every crispy, cheesy, saucy bite!
Serving Suggestions
I love serving this eggplant parmesan with something fresh and a little carby, like garlic bread, to round out the meal. A crisp arugula salad with a lemony vinaigrette cuts through the richness perfectly, and you can’t go wrong with a side of warm focaccia to soak up any extra sauce. For a heartier dinner, I’ll add a simple pasta like spaghetti aglio e olio or pasta pomodoro.
How to Store Leftovers
- Fridge. Let the eggplant parmesan cool completely before storing. Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheat. To reheat, I recommend using the oven or a toaster oven set at 350°F for 10 to 15 minutes, which helps restore some of the crispy texture.
- Freezer. To freeze, assemble and freeze before baking. Cover tightly with foil and freeze up to 2 months. Bake straight from frozen, adding 10–15 extra minutes to the cook time. Leftover cooked portions can also be frozen, though the texture softens slightly when reheated.
Pro tip: By Day 2 or 3, the flavors really deepen, making it the perfect time to tuck a slice into a sandwich with a little extra marinara and fresh basil.
More Comforting Italian Recipes to Try
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