Eggplant Parmesan

★ 4.7 · Medium

Layers of crispy breaded eggplant, rich marinara, and melted mozzarella and Parmesan bake together into a satisfying vegetarian Italian classic that tastes even better the next day.

35 minPrep Time

45 minCook Time

80 minTotal Time

6 servingsYield

Why You'll Love This

Crispy fried eggplant layered with melty cheese
Hearty vegetarian main that reheats beautifully
Classic Italian comfort food for a family dinner

Ingredients

2large eggplants (about 2.5 pounds), sliced into 1/3-inch rounds
2 teaspoonssalt, for salting eggplant, plus 1/2 teaspoon more
3/4 cupall-purpose flour
3large eggs, beaten
2 cupsItalian-style breadcrumbs
1/2 cupgrated Parmesan cheese, divided, plus more for topping
1/2 cupolive oil, for frying, plus more as needed
3 cupsmarinara sauce
2 cupsshredded low-moisture mozzarella cheese
1/4 cupfresh basil leaves, torn, plus more for garnish

Nutrition (estimated per serving)

480Calories

20gProtein

27gFat

42gCarbs

8gFiber

980mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Lay the eggplant slices in a single layer on paper towels or a wire rack set over a baking sheet, and sprinkle both sides evenly with the 2 teaspoons salt.
Let the salted eggplant sit for 30 minutes; this draws out excess moisture and bitterness. Pat each slice dry thoroughly with paper towels before continuing.
Preheat the oven to 400 F.
Set up a breading station: flour in one shallow dish, beaten eggs in a second, and breadcrumbs mixed with 1/4 cup of the Parmesan and 1/2 teaspoon salt in a third.
Dredge each eggplant slice in flour, then egg, then press into the breadcrumb mixture to coat both sides evenly.
Heat about 1/4 cup of the olive oil in a large skillet over medium-high heat until shimmering.
Fry the eggplant slices in batches, 2 to 3 minutes per side, until deep golden brown and crisp, adding more oil between batches as needed. Transfer to a paper-towel-lined baking sheet to drain.
Spread 1/2 cup marinara sauce in the bottom of a 9x13-inch baking dish.
Layer a third of the fried eggplant slices over the sauce, slightly overlapping, then top with 1 cup marinara, a third of the mozzarella, and a third of the torn basil.
Repeat the layering two more times, ending with a final layer of sauce, the remaining mozzarella, and a sprinkle of the remaining 1/4 cup Parmesan on top.
Cover the dish loosely with foil, tenting it so the cheese does not stick, and bake for 25 minutes.
Remove the foil and bake for another 15 to 20 minutes, until the sauce is bubbling around the edges and the cheese is melted and golden in spots.
Let the dish rest for 10 minutes before slicing and serving; this helps it hold its layers. Garnish with fresh basil.

Tips

Do not skip salting and drying the eggplant; it removes bitterness and excess water so the breading stays crisp instead of turning soggy under the sauce.
Let the baked dish rest at least 10 minutes before cutting so the layers set and slices hold together neatly.