If you are craving a heartwarming and cheesy Italian classic, this Eggplant Parmesan Recipe is an absolute must-try. Crispy, tender eggplant layers melded with rich marinara sauce and bubbling mozzarella create a comforting dish that feels like a warm hug on a plate. Whether you are a longtime fan or new to this beloved casserole, this recipe brings together simple ingredients in a way that’s easy to master but impossible to resist. It’s the perfect combination of flavors and textures that will have you reaching for seconds and sharing it with friends and family in no time.
Ingredients You’ll Need
Every ingredient in this Eggplant Parmesan Recipe plays a key role, balancing texture, flavor, and color to build a dish that’s both classic and vibrant. These straightforward components come together to make an unforgettable meal!
- Eggplants (2 small): The star of the dish, providing that tender yet satisfying bite once cooked.
- Salt (1 teaspoon): Essential for drawing out excess moisture from the eggplants, ensuring crispness.
- All-purpose flour (½ cup): Creates a light coating to help the batter stick and form a golden crust.
- Onion powder and paprika (½ teaspoon each): Adds subtle depth and a hint of warmth to the breading.
- Eggs (3 large): Whisked to bind the coatings and add richness; combined with Dijon mustard and heavy cream for extra tang and creaminess.
- Dijon mustard (1 teaspoon): A flavor booster that enhances the egg wash with a little zing.
- Heavy cream (1 tablespoon, optional): Adds decadence to the egg mixture, making the coating luscious.
- Panko breadcrumbs (2 cups): The secret to that irresistible crunch in every bite.
- Grated Parmesan cheese (1 cup plus ½ cup divided): Sharp, nutty flavor layers throughout the dish and golden topping.
- Fresh parsley (3 tablespoons): Brightens the dish with color and a touch of freshness.
- Garlic salt (¾ teaspoon): Provides savory garlic notes that meld perfectly with the other spices.
- Vegetable oil: Used generously to achieve that perfectly fried, crisp exterior on the eggplant slices.
- Marinara sauce (24 oz): The rich tomato base that brings juicy tang and warmth, tying everything together.
- Shredded mozzarella (3 cups, divided): Melts into gooey, stringy perfection that every Eggplant Parmesan Recipe needs.
How to Make Eggplant Parmesan Recipe
Step 1: Prepare and Salt the Eggplant
Start by slicing your eggplants about a half-inch thick. Lay the slices out and sprinkle generously with salt on both sides. Let them sit for 30 minutes to an hour to draw out any bitterness and excess moisture. Then, rinse and pat dry thoroughly—this step is crucial to ensure your eggplant doesn’t turn soggy after cooking.
Step 2: Set Up the Breading Station
Mix the all-purpose flour with onion powder and paprika in one shallow bowl. In another bowl, whisk together eggs, Dijon mustard, and the optional heavy cream for a tangy, silky batter. In a third bowl, combine panko breadcrumbs, grated Parmesan, chopped parsley, and garlic salt. This three-step dipping process gives the eggplant a perfectly crunchy and flavorful coating that’s simply addictive.
Step 3: Coat and Fry the Eggplant
Dip each eggplant slice first into the flour mixture, then into the egg wash, and finally into the breadcrumb mixture, pressing gently to adhere. Heat vegetable oil in a large skillet—enough to cover half the thickness of the eggplant slices—and fry each piece until golden brown on both sides. Drain on paper towels to keep them crisp. This frying step creates the crispy crust that stands up beautifully to baking.
Step 4: Assemble and Bake
In a baking dish, spread a thin layer of marinara sauce. Layer half of the fried eggplant on top, followed by more marinara, half of the shredded mozzarella, and a sprinkle of Parmesan cheese. Repeat the layers once more, finishing with mozzarella and a bit more Parmesan for that heavenly cheese crust. Bake in a preheated oven at 375°F (190°C) for about 30 minutes until bubbly and golden on top.
How to Serve Eggplant Parmesan Recipe
Garnishes
A sprinkle of freshly chopped basil or additional parsley just before serving not only adds a pop of vibrant green but also a burst of fresh aroma that complements the savory richness perfectly. A light drizzle of high-quality extra virgin olive oil can also add a lovely sheen and flavor boost.
Side Dishes
Serve your Eggplant Parmesan with a crisp green salad dressed in a tangy vinaigrette to balance the richness, or accompany it with garlic bread for an extra indulgent meal. Simple pasta tossed in olive oil and garlic makes an excellent pairing too, soaking up every delicious drop of sauce.
Creative Ways to Present
For a fun twist, try serving this dish as individual portions in small ramekins for a cozy dinner party vibe. Or layer the ingredients in a clear glass baking dish to show off the colorful layers, making it as visually appealing as it is tasty.
Make Ahead and Storage
Storing Leftovers
Eggplant Parmesan keeps wonderfully in the refrigerator for up to 3 days. Store leftovers in an airtight container to preserve moisture and flavor. The layers meld together more over time, making the dish taste even better the next day.
Freezing
This recipe freezes well for up to 2 months. Cool completely before wrapping tightly in foil and plastic wrap, or place in freezer-safe containers. Thaw overnight in the fridge before reheating for the best texture.
Reheating
Reheat leftovers in a preheated oven at 350°F (175°C) for about 20 minutes, covered with foil to prevent drying out. Remove foil for the last few minutes to crisp up the cheese topping. Avoid microwaving if you want to keep that delicious crispy crust intact.
FAQs
Can I bake the eggplant instead of frying it?
Absolutely! Baking slices on a lightly oiled baking sheet at 400°F (200°C) for about 20 minutes until tender can be a healthier alternative. While frying yields extra crispiness, baked eggplant still works beautifully in this recipe.
What type of marinara sauce is best?
A simple, high-quality marinara with fresh tomato flavor works best. You want something not overly sweet but balanced with a bit of herbiness. Homemade is ideal, but good store-bought brands like Rao’s or Muir Glen make it easy and delicious.
Can I use a different type of cheese?
Mozzarella and Parmesan are classic for a reason, but feel free to experiment by adding provolone for extra melt or Pecorino Romano for a sharper bite. Just remember that cheese quality greatly affects flavor!
How do I prevent the eggplant from becoming soggy?
Salting and draining the eggplant before cooking is key. This step removes excess water and bitterness. Also, frying the slices until golden creates a crust that locks in texture and flavor.
Is this dish gluten-free?
Traditionally, this recipe uses all-purpose flour and panko breadcrumbs, which contain gluten. However, you can substitute with gluten-free flour and gluten-free breadcrumbs to enjoy a gluten-free version without sacrificing crunch.
Final Thoughts
This Eggplant Parmesan Recipe is a joyful celebration of comfort food at its finest. The combination of crispy eggplant, savory tomato sauce, and gooey cheese makes every bite a delight you’ll want to return to again and again. Whether it’s a weeknight dinner or a special occasion, give this recipe a try – I promise it will become one of your all-time favorites!
Print
Eggplant Parmesan Recipe
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Italian-American
- Diet: Vegetarian
Description
A classic Eggplant Parmesan recipe featuring tender slices of breaded eggplant layered with rich marinara sauce, melted mozzarella, and Parmesan cheese, baked to golden perfection. This comforting Italian-American favorite is perfect for a hearty family dinner and serves six people.
Ingredients
Eggplant Preparation
- 2 small eggplants (about 1 ½ lbs. total)
- 1 teaspoon salt
Breading
- ½ cup all-purpose flour
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 3 large eggs, whisked well
- 1 teaspoon Dijon mustard
- 1 tablespoon heavy cream (optional)
- 2 cup Panko breadcrumbs
- 1 cup grated Parmesan cheese
- 3 tablespoons freshly chopped parsley
- ¾ teaspoon garlic salt
- Vegetable oil (enough to cover the slices by half for frying)
Assembly and Baking
- 24 oz. marinara sauce (choose a high-quality brand such as Rao’s or homemade for best results)
- 3 cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, divided
Instructions
- Prepare the Eggplant: Slice the eggplants into approximately ¼-inch thick rounds. Sprinkle both sides with salt and place them on a rack or paper towels for about 20-30 minutes to draw out excess moisture and bitterness. Pat dry with paper towels before breading.
- Set Up Breading Stations: In one shallow bowl, combine the flour, onion powder, and paprika. In a second bowl, whisk together the eggs, Dijon mustard, and heavy cream (if using) until smooth. In a third bowl, mix the Panko breadcrumbs with Parmesan cheese, chopped parsley, and garlic salt.
- Bread the Eggplant Slices: Dip each eggplant slice first into the flour mixture, shaking off excess, then into the egg mixture, allowing excess to drip off. Finally, coat with the Panko-Parmesan breadcrumb mixture, pressing gently to adhere crumbs well. Place the breaded slices on a baking sheet.
- Fry the Eggplant: Heat vegetable oil in a large skillet over medium heat until shimmering. Fry the breaded eggplant slices in batches until golden brown and crisp on both sides, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
- Assemble the Casserole: Preheat the oven to 375°F (190°C). Spread a thin layer of marinara sauce in the bottom of a baking dish. Arrange a layer of fried eggplant slices over the sauce. Spoon marinara sauce over the eggplant, then sprinkle with mozzarella and Parmesan cheese. Repeat the layering process (eggplant, sauce, cheeses) until all ingredients are used, ending with cheese on top.
- Bake: Bake the assembled dish uncovered for approximately 30 minutes until the cheese is melted, bubbly, and golden brown. Remove from the oven and allow to rest for 5-10 minutes before serving.
Notes
- Salting the eggplant is essential to remove bitterness and excess moisture, ensuring a better texture and flavor.
- For a healthier version, the eggplants can be baked instead of fried, but the traditional taste and texture come from frying.
- Use a good quality marinara sauce or homemade for the best flavor; store-bought brands like Rao’s or Classico work well.
- If you prefer a richer egg wash, the addition of heavy cream adds moisture and helps the coating adhere better.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
