Eggplant Parmesan Recipe

A Classic Italian Favorite, Made Right at Home

Eggplant Parmesan is a beloved comfort dish that combines crispy breaded eggplant slices with rich marinara sauce and gooey melted cheese. This version delivers perfect texture and deep flavor without feeling too heavy—ideal for a cozy dinner.

Ingredients You’ll Need

• 2 medium eggplants, cut into ½-inch slices

• Salt for sweating the eggplant

• 3 large eggs, beaten

• 1 ½ cups Italian-style breadcrumbs

• ½ cup grated Parmesan cheese

• 2 cups marinara sauce

• 2 cups shredded mozzarella cheese

• ½ cup freshly grated Parmesan (for topping)

• Olive oil for pan-frying

• Fresh basil leaves (optional, for garnish)

Step 1: Prep the Eggplant

Lay eggplant slices on paper towels and sprinkle both sides with salt. Let sit for 30 minutes to draw out moisture. Pat dry thoroughly.

Step 2: Bread and Fry

Combine breadcrumbs and ½ cup Parmesan cheese in a shallow bowl. Dip each eggplant slice into beaten eggs, then coat with the breadcrumb mixture.

Heat olive oil in a large skillet over medium heat. Fry slices in batches until golden and crispy, about 2–3 minutes per side. Drain on paper towels.

Step 3: Layer and Bake

Preheat oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of marinara sauce. Add a layer of eggplant slices, spoon over more sauce, then sprinkle with mozzarella. Repeat until all ingredients are used, finishing with sauce and cheese on top.

Bake uncovered for 25–30 minutes or until cheese is melted and bubbly. Let rest for 10 minutes before serving. Garnish with fresh basil if desired.

Pro Tips for Perfect Results

• Sweating the eggplant prevents sogginess and enhances flavor.

• Use high-quality marinara for a rich, homemade taste.

• Don’t overload layers—this keeps the texture light and crispy.