Eggplant Parmesan

Eggplant Parmesan is made with layers of lightly breaded and baked eggplant, flavorful marinara sauce, parmesan cheese and melty fresh mozzarella cheese. Robust and flavorful, this classic Italian meal is one your whole family will love. Includes a video!

We’ve been loving this Eggplant Parmesan lately – the perfect fall comfort food meal! Slices of eggplant are lightly breaded with a mixture of panko and parmesan cheese, and then baked until golden and crispy. The crispy eggplant slices are then layered in a baking dish with marinara sauce and fresh mozzarella cheese and baked once more until the eggplant is beautifully succulent and tender and the mozzarella is perfectly golden and melty. When it comes out of the oven, it is heavenly! The leftovers get even better as the flavors have time to meld. I honestly don’t know why it’s taken me so long to share this recipe. If you love eggplant as much as we do, be sure to check out these 25 Delicious Eggplant Recipes!

Why You’ll Love This!

1. Family-friendly, classic Italian dish: When you’re in the mood for Italian cuisine, this baked Eggplant Parmesan (Melanzane alla Parmigiana) satisfies all cravings. It’s a warm and comforting recipe that the whole family will love.
2. It’s simple and easy to make– and can be made ahead, or in stages!
3. Lightly-breaded eggplant: The eggplant has a lovely light, crispy coating made with panko instead of bread crumbs, that is baked- we skip the frying! ***See the recipe notes for a breading-free version!
4. Perfect to meal prep or freeze: You can prep this easy Eggplant Parmesan recipe 1-2 days in advance before baking it, or you can freeze it baked or unbaked for 3 months!
5. Feed a crowd or enjoy leftovers: This recipe serves 8, which is perfect for a cozy dinner party or to enjoy leftovers throughout the week.

How to Choose the Right Eggplant

1. Smooth and shiny: Look for eggplant with skin that is smooth and shiny, without dents or mushy spots.
2. Heavy: The eggplant should feel heavy for its size.
3. Use right away: Try to prepare your Eggplant Parmesan soon after buying your eggplant. Overripe eggplant has a rather bitter taste.

Eggplant Parmesan Ingredients

• Eggplant: The main ingredient of the dish—a vegetable with a subtly sweet flavor that becomes tender and succulent when cooked.
• Eggs: Used for coating the eggplant slices as an egg wash bind the golden, crispy outer layer.
• Milk: Mixed with the beaten eggs for the egg wash. Water, or plant-based milk can also be used here.
• Sea salt: Adds seasoning while enhancing the other flavors in the dish. You can use kosher salt if you prefer.
• Black Pepper: Adds a hint of spiciness to the dish.
• Chili flakes: Optional ingredient for those who prefer a little extra heat!
• Panko breadcrumbs: Lighter and crispier than traditional breadcrumbs, they give a nice texture to the dish. Use gluten-free panko if you wish.
• Parmesan cheese: Adds a rich and savory flavor to the dish. A must-have in any Italian dish!
• Olive oil: Used for baking the breaded eggplant slices. Spray olive oil or regular olive oil can be used generously here.
• Marinara Sauce: A flavorful tomato-based sauce to layer with the eggplant. You can make your own homemade marinara sauce, use our Marinara Sauce, or use a store-bought sauce.
• Fresh oregano: Optional herb to add a fresh Italian flavor. Substitute dried oregano if needed.
• Fresh mozzarella: Provides a melty, cheesy layer. They can be thinly sliced mozzarella balls or grated mozzarella cheese.
• Garnish: Fresh basil, cracked black pepper, and chili flakes.

How to Make Eggplant Parmesan

Preheat the oven to 400F. 

Slice the eggplant into ⅓-inch round slices. If in a hurry, you can slice the eggplant lengthwise- fewer pieces make faster prep!

In a wide, shallow bowl, whisk eggs, milk, salt, pepper and chili flakes. In another wide shallow bowl, stir equal parts panko bread crumbs and parmesan. 

Line 2 large baking sheets with parchment. Spray the parchment with spray oil (or brush extra virgin olive oil). Dip the eggplant slices into the egg mixture, then dredge each side into the panko/parm mixture. Place on the sheet pans, repeating until all are done. Sprinkle any excess panko-parmesan mixture over top. Spray or generously with olive oil. Bake 20-25 mins, until golden and crispy. The goal is to get the eggplant golden and crispy, so be patient. All ovens are different, this may take longer- feel free to use your boiler. 

Mix ½ cup water into your marina sauce to make 3 cups. 

Assemble: Grease a 9×13-inch casserole dish. Cover the bottom with ¾ cup marinara sauce. Saving the best-looking pieces for the top, place half of the crispy eggplant in a single layer over the sauce.

Drizzle 1 cup marinara over the layer of eggplant slices, add ½ of the mozzarella and half the parmesan. Add fresh oregano if you like.

Add the final layer of eggplant, cover with remaining marinara, sprinkle with remaining parmesan, and top with mozzarella. Season with salt and pepper. 

Bake at 400 F uncovered for 20-25 minutes until beautifully golden brown, warmed all the way through (145F) and edges are bubbling.  

Garnish with fresh basil leaves. 

Expert Tips

1. Make each eggplant slice the same width. In order for the dish to bake evenly, you want each eggplant slice to be the same width. This will prevent some eggplant slices from overcooking while some remain undercooked.
2. Slice the eggplant lengthwise if short on time. Reduce prep time by creating long strips of eggplant!
3. Bake the eggplant until golden and crispy. Every oven is different, so your baking time might differ from the suggested 20-25 minutes. Be patient and make sure the eggplant is golden and crispy before removing it. You can use your broiler to help the process along!
4. Use fresh marinara sauce! If you have time or wish to prep it in advance, my Marinara Sauce takes 30 minutes to make. Fresh, homemade sauce adds even more love, intention, and of course, flavor, to your eggplant parmesan.
5. Season the layers. I like to add fresh oregano between the layers for a lovely Italian herb flavor. You can also add salt and pepper in between the layers in addition to seasoning the top.

Serving Suggestions

While you can certainly enjoy this Eggplant Parmesan entirely on its own, we love it paired with a hearty green salad and our Easy Sourdough Bread. For heartier appetites, serve it alongside pasta- like this simple Cacio e Pepe.

A hearty main like this always goes well with vegetable sides like Roasted Cauliflower with Garlic, Lemon and Parsley or Steamed Broccoli with Garlic & Lemon Zest.

Or serve Eggplant Parm with a fresh salad like Caprese Salad, Little Gem Salad with Dilly Ranch Dressing, or our classic Caesar!

Storage & Reheating

You can prep this recipe 1-2 days in advance before baking it in the oven.

Leftovers will last in the fridge in an airtight container for up to 5 days. To reheat, place in the oven at 350F until warm all the way through, or use a microwave.

You can freeze this recipe before baking it. Simply assemble the dish as instructed, then cover it tightly with plastic wrap and foil. Freeze for up to 3 months, then thaw overnight in the fridge or at room temperature until ready to bake.

You can also freeze this recipe after you bake it. Store in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight or at room temperature prior to baking, then reheat in the oven at 400F until warm.

More Eggplant Recipes You’ll love!

Moussaka

Roasted Eggplant with Zaatar

Eggplant Lasagna

Eggplant Chickpea Tagine

Love eggplant? Let us know what you think of this recipe, give it a rating, and check out our 25 Delicious Eggplant Recipes!

Sylvia 💛

Eggplant Parmesan Video

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