Classic Eggplant Parmesan
The whole family will love this classic eggplant parmesan! Slices of tender eggplant coated in homemade breadcrumbs, and then layered with melted cheeses & rich marinara! Whether you’d like to bake or fry the eggplant, this recipe has a method for both.
Growing up, I adored eggplant parm! No matter how laborious the cooking process was, it was always worth it in the end.
If you’ve never had it, eggplant parmesan is an Italian dish made up of slices of eggplant that are coated in flour, breadcrumbs, and then baked in layers of rich marinara and melted cheese! It’s a must-try for any and all Italian food lovers.
It’s just like chicken parmigiana – but made vegetarian with eggplant instead of chicken!
For this recipe I used a simple homemade breadcrumb recipe versus store-bought breadcrumbs. This is a simple change that really elevated the flavor and texture of the whole dish!
There are also two methods to make this dish – fried or baked. Frying the eggplant will mean using quite a bit of oil to brown the breaded eggplant. Baking the breaded eggplant on a tray in the oven requires a lot less oil, and is a little bit lighter and healthier! Either way you go, the dish will be exceptionally delicious.
Ingredients You Need
Here’s everything you’ll need to make this dish happen: eggplant, marinara, breadcrumbs, fresh herbs (basil & oregano), eggs, flour, garlic powder, dried herbs, oil, marinara, mozzarella cheese, and parmesan cheese.
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How to Make Eggplant Parmesan – Step by Step
Sweat the eggplant slices with salt: after slicing the eggplant into 1/4-1/2 inch thick cuts, sprinkle with salt and let sit for 10 minutes before thoroughly patting dry with a paper towel. Be sure to wipe off any additional salt too.
Bread the eggplant: assemble 3 bowls with flour, whisked eggs, and breadcrumb mixture.
First, dredge eggplant slice in flour on both sides, then dip into egg, and last dip in breadcrumbs – lightly pack breadcrumbs on with hands. Then arrange back onto sheet pan. (If you are baking the eggplant and not frying it, make sure sheet pan is brushed with oil).
Brown eggplant (two ways)
Pan fry: in a skillet with 1-2 Tablespoons of oil at a time, brown breaded eggplant for 2-3 minutes on each side. Repeat until all of the eggplant is finished. Place on paper towels to absorb any extra oils.
Bake: Preheat the oven to 350F, and arrange eggplant on a sheet pan brushed with olive oil. Bake for 25-30 minutes until golden brown.
Assemble in baking dish: in a large casserole or baking dish, spread a layer of marinara and then top with one layer of breaded eggplant.
Top eggplant with mozzarella slices, a spoonful of marinara, then top with parmesan cheese.
Repeat with another layer of breaded eggplant, mozzarella, marinara, and parmesan cheese.
Bake uncovered at 400F for 30 minutes. Top with additional fresh parmesan and chopped fresh basil & oregano.
Extra Tips for Success
Types of sauce to use: I recommend serving this dish with a quality marinara sauce! I love using our San Marzano tomato sauce for a homemade sauce or using our favorite store-bought marinara. You can also spice up the dish and use our homemade arrabbiata sauce.
Types of flours for dredging: I recommend I finely ground flour for dredging the eggplant such as all-purpose, white whole wheat, gluten-free flour blend, or oat flour.
Make it gluten-free: use a gluten-free flour blend for dredging eggplant and either use store-bought gluten-free breadcrumbs or make the homemade breadcrumbs with your favorite gluten-free bread.
How to avoid “tough” eggplant: in some cases, the eggplant parm can come out tough in texture which would mean that it’s underdone/undercooked. To avoid this, make sure eggplant cuts are no thicker than 1/2 inch. I like to shoot between 1/4 to 1/2 inch in thickness to ensure they’ll be fully cooked through!
Do I have to peel the eggplant before cooking? Eggplant skin is completely edible and actually gives a “meatier” texture to the vegetables when cooked. I recommend keeping the skin on instead of peeling.
Types of bread to use for homemade breadcrumbs: this recipe includes a homemade breadcrumb recipe that is super easy to make! The types of bread you can use are endless. You can make it with a healthier grain bread, white bread, your favorite gluten-free brand, or Ezekiel bread. For this recipe, I used this specific grain bread.
How to Freeze & Store Leftovers
Keep leftovers fresh: if you’re not freezing leftovers, refrigerate in an airtight container for up to 3-5 days. Reheat in the oven at 350F until warm or microwave.
How to Freeze (three ways)
Freeze fried/baked eggplant: if you have extra breaded & cooked eggplant leftover, you can store flat in freezer-friendly bags (layered with parchment paper) and freeze up to 1-2 months to make at another time.
Freeze before baking: Assemble eggplant parmesan as the recipe instructs, but don’t bake it. Cover with plastic wrap, then cover with foil and freeze for up to 1 month. Then thaw at room temperature and bake when ready to eat!
Freeze leftovers: Assemble eggplant parmesan as the recipe instructs and bake it. Store leftovers in airtight containers and freeze for up to 1 month – thaw at room temperature and reheat in the oven at 400F until warm.
More Italian Eggplant Recipes
- Baked Eggplant Rollatini
- 6 Ingredient Roasted Eggplant Pasta
- Cheesy Rotini Pasta with Roasted Vegetables
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Classic Eggplant Parmesan
The whole family will love this classic eggplant parmesan! Slices of tender eggplant coated in homemade breadcrumbs, and then layered with melted cheeses & rich marinara! Whether you'd like to bake or fry the eggplant, this recipe has a method for both.
Ingredients
Eggplant
- 2 large eggplants
- 1/2 cup all-purpose flour (see notes)
- 3 eggs
- 1/4 cup olive oil (for fried eggplant method)
Homemade Breadcrumbs
- 6 bread slices (about 1 1/2 cups – see notes) for more info use our homemade breadcrumb recipe.
- 1/2 cup parmesan cheese shredded
- 2 teaspoons Italian herb blend
- 1 teaspoon garlic powder
- 1/2 teaspoon (each) salt & black pepper
Toppings
- 1 1/2 cups marinara
- 1 lb mozzarella cheese
- 1/3 cup parmesan cheese shredded
- 1-2 Tablespoons fresh basil chopped
- 1 teaspoon fresh oregano chopped
Instructions
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Slice eggplant: remove stem from eggplant then slice into 1/4-1/2 inch thick slices.
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Sweat eggplant: arrange slices on a pan and sprinkle with a pinch of coarse salt on both sides. Let sit and "sweat" excess moisture for 10 minutes. Pat firmly with paper towels to dry eggplant thoroughly (wipe off salt as well).
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Breadcrumbs: toast slices of bread. Then chop in food processor until consistency is crumbs. Mix breadcrumbs in a bowl with garlic powder, salt & pepper, Italian herbs, and shredded parmesan cheese. Tip: If you are not making your own breadcrumbs, use 1 1/2 cups of store-bought breadcrumbs instead.
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Bread eggplant: arrange three bowls containing whisked eggs, flour, and breadcrumb mixture. First, coat eggplant in flour on both sides, then dip into eggs, and then dip into breadcrumbs – pack onto eggplant and then gently shake off excess crumbs. Wipe hands with paper towel then repeat. Tip: if baking eggplant instead of frying, brush a sheet pan with 1-2 Tablespoons of oil and arrange breaded eggplant onto pan as you coat them.
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Pan frying method: in a skillet pan, add 1-2 Tablespoons of oil at a time, and cook breaded eggplant for 2-3 minutes on each side until golden brown. Lay on paper towels to soak up excess oil. Repeat until all eggplant has been fried.
Baking method: instead of pan frying you can also bake the eggplant to use less oil. Preheat oven to 350F and arrange breaded slices onto sheet pan that is brushed with 1-2 Tablespoons of olive oil. Bake for 25 minutes until golden.
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Assemble: in a large casserole dish, spread a generous layer of marinara on the bottom. Then layer: eggplant slices, mozzarella, a spoonful of marinara, and shredded parmesan. Repeat an additional layer (breaded eggplant, mozzarella, marinara, and shredded parmesan).
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Bake: Then bake at 400F uncovered for 30 minutes until cheese is browned and melted. Top with chopped fresh basil & oregano, and serve!
Recipe Video
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First time tried this recipient. My husband loved it. What’s the best way to reheat the leftovers
Hi Lorraine! So glad you enjoyed it. I shared in the notes that you can reheat it in the oven (covered) at 350F until warm!
Very good recipe!
Thank you, Jacqueline!
I made this for the 1st. Time ever n My daughter and I L❤️ved it. I used mozzarella, American, Parm, and Ricotta cheese in mine. I used mushroom and garlic chunk Sauce… We will definitely be making this Alot more. This will be Our 3rd time making it tonight. I like to add mushrooms etc. To mine. Just like my Lasagna also. Gunna add her fake meat to it next time as well. Thankz a Bunch!!! Much L💕ve n Prayer’s…
Thank you so much, Betsy! I’m so happy you all enjoyed it so much 🙂
Delish! Hubby says it’s restaurant good! Thank you for sharing. Btw I added mushrooms to the sauce, was a nice touch.
Thrilled to hear that! Thanks for the kind words, Sully 🙂
This was amazing! The only thing I didn’t do was put salt on the other side of the eggplant slices before they started sweating (I over seasoned on the one side to make up for it). My family approves and I’m so grateful.
Family approved is always a win! Thank you for sharing, Shyera. 🙂 So glad it was enjoyed!
Easy recipe. Used the baked eggplant. Great meatless dinner and delicious to boot!
Thank you, Marianna! Couldn’t agree more!
It’s a good starting point, but I don’t like my eggplant cooked to where it’s mushy. So I do everything as described, but instead of baking it, I put it under the broiler for a few minutes to melt and brown the cheese a bit. Frying it gets me the texture I like.
This was the first time I’ve ever made egg plant parm at home as I’ve never been a fan. However, it is a favorite of my husband. This recipe was easy and outstanding! I did the baked version, and used Panko bread crumbs and fresh mozzarella. I did not peel the eggplant but it was nice and ripe. I’m spreading the word on this delicious recipe!
So glad to hear it was such a success! Thank you, Evelyn 🙂
Thank you for the easy to follow recipe. I can’t wait to make this yummy dish.
I hope you enjoy it, Sara!
Fantastico! Finger licking good. My husband loved it.
One question, why can’t I pin your recipe to my Pinterest Board?
hi Lisy, I’m so happy you loved the recipe! As far as Pinterest, I don’t know :/ It’s working on my end. Let me know if it still isn’t working!
I’ve made eggplant one time before this and I failed miserably. This though. This recipe is incredible!! Everything came out so tender and delicious. I used the baking method and holyyyyyy!! Thank you so much for the detailed instructions on how to perfect this dish!
Yay! That makes me so happy. Thanks for the kind words, Ashley! Really glad you enjoyed this version 🙂
Thank you for this delicious recipe. My son and husband decided to plant Japanese eggplant in our garden and it’s grown really well, so I’ve been looking for recipes to use it. This was perfect and I love the baked versus fried option. It made it easier on me since ours our long and skinny rather than thick. All my kids loved it!
So happy to hear that, Jenn! I love baking the eggplant – so glad you did too!
This was a hit in our home! I also made your San Marzano sauce. The only thing I would do next time is sweat the eggplant longer. The sauce became almost watery after cooked with the eggplant. This was very time consuming, so I will definitely make the sauce one day and finish on another day.
Glenn maybe when you got done baking the eggplant if you had made sure it was done you would not have waisted the rest of the Ingredients.
With everyone else loving this recipe maybe it wasn’t the recipe at all.
I am that cook who rarely uses a recipe, and that serves me and my family, as well as my friends very well! However, I came across this recipe and decided to try it today. It is superb, Bethany, and it is great that I can share the recipe with others! I had some bread crumbs left over, so I sprinkle them on top and drizzle it with a little olive oil before serving. The flavors in this dish are excellent, and it’s not swimming in oil, as my dish usually is!🤣Thanks!!!
That means so much, Michelle!! I’m thrilled to hear that the recipe worked so well for you. 🙂 Thanks so much for sharing.
Excellent recipe! I choose to bake mine and used gluten-free flour and gluten-free breadcrumbs. It was delicious! I would definitely make this again. Thanks!
I’m so happy to hear that! Glad the gluten-free version worked great. Thanks so much for sharing. 🙂
Very delicious, thank you so much for the recipe, we will definitely make it part of our family’s menu!
Thanks so much, Kimberly! I love to hear it!
This was a major hit at our place! We prepared as written and I wouldn’t have changed a thing!
Delicious. This recipe takes time to do right and the marinara is key. Use the one you love and all will be great.
Thank you, Wayne. 🙂 Glad you enjoyed it!
Delicious! Tastes like my Italian grandmother’s. Worth the time!
That means so much. Thank you, Jean!
I made the gluten free version of this for a big crowd so made it more like a casserole. It was delicious.
Thank you, Kim!! Love to hear it 🙂
Absolutely delicious! Real Italian! THANK-YOU!
Thank you, Sandy!! So happy you liked it!
This looks delicious! I would love to try it but we have egg allergies, is there anything that can be used instead of eggs?
Hi Netee, unfortunately, I have not tried eggplant parmesan without the egg. But instead, you could always try plant-based milk or regular milk for dipping! It should work. Hope this helps 🙂
You could try to go with flour, milk (regular or almond, soy, etc.), then breadcrumbs or Panko like Bethany suggests or try melted butter, then breadcrumbs. All you are really looking for is a sticking agent to adhere the breading.
I’ve used vegan mayo with great results!
Thanks so much for sharing, Nicola! Wow, that sounds interesting. I’ll have to test it out for myself as a vegan option:)
I’ve used this recipe with the liquid JustEgg and it worked really well
Great to know! Thanks so much for sharing, Elizabeth!
Excellent recipe! Hubby and I loved it!
Is there a point I could stop after the first baking and then finish cooking just the last part for a dinner party???
Excellent recipe! I’ve been making this for a while now. I like to rinse and pat dry my eggplant after the salting process to get rid of excess bitter juice. I prefer to peel the eggplant and cut it in lengthwise planks if 1/4”. This allows better baking dish coverage and ensures eggplant is cooked throughout. I also use a combination of Panko and regular breadcrumbs for a bit more crunchy coating. Delicious! Thank you!
Awesome recipe thank you so much yummy 😋
Love this recipe!
This is New York Sicilian style EP…. the best ever.
Thank you so much, John! so kind.
Love it! Easy to follow and prepare will definitely recommend. I used the fried method. Will try it again with the baked method and some more of gluten free suggestions.
So happy to hear it. The baked method is definitely worth trying! 🙂 Thanks so much, Neilia!
Delicious recipe! My family tried this the other night using the baking method. I used to pan fry my eggplant but it takes forever and makes more of a mess. Just curious, where is all the protein coming from in this? You have it at about 20g per serving. Is there much protein in eggplant? Thanks for the recipe!
Hi Chris! The nutrtional info is just an estimate. But, I looked further into the recipe card calculator I use and apparently mozzarella is where most of the protein is coming from! Quite interesting. Again, it’s an estimate so you can take that with a grain of salt. But the mozz apparently has quite a bit of the protein in this recipe! Glad you liked the recipe 🙂
Recipe is simple and easy to follow. Love the different cooking variations. Great taste. This recipe is definitely a keeper.
I’m so happy to hear it! Thank you 🙂
This turned out so good, I did peel my eggplant, and I baked it, so much healthier and easier
Excellent ! I baked mine to cut down on calories. This will be in my recipe box.
Excellent, this is the way I’ve always made, but I couldn’t remember what got dipped first, breadcrumbs or flour, LOL, Thank you for sharing. BTW I agree with Katie about Glen’s comment, life is too short to get that upset over a recipe!!!
Delicious wondering if salting the eggplant is necessary seemed to make dish saltier than I like. Having said that it still was fantastic, impressed my wife and we all know what that means.
Delicious wondering if salting the eggplant is necessary seemed to make dish saltier than I like. Having said that it still was fantastic, impressed my wife and we all know what that means.
Hi J, glad you liked the recipe! I only sprinkle a small amount of salt on the eggplant so it shouldn’t be too salty.
One of the best on-line recipes I have ever used. Never had eggplant before. This tuned out great. I did use a better than average store bought marana and fresh mozzarella. I did add during a mid layer some hambuger and diced tomatoes. Just couldn’t leave it alone.
Such a compliment. Thanks so much, Curtis! 🙂
My grandmother who was born in Italy, seasoned and fried the slices of eggplant.
Then, baked it in Sunday gravy with grated Italian cheeses.
Even my friends who are old school Italian cooks, rate this 5 star! And request it when invited to dinner!
so thrilled to hear that! Thank you, Phyllis 🙂
I tried your baked eggplant recipe . ” HORRID ” The worse eggplant parm I’ve ever tasted . Went by the recipe that calla for cooking it uncovered and wound up with rubber eggplant . I tried adding more sauce and covering it with foil but it was too far gone . Your recipe wasted my time , eggplant , sauce , cheese and oven electricity . THANKS FOR SUCCESFULLY CAUSING MY SUPPER TO BE THROWN OUT INTO THE GARBAGE !!
This is actually a reply to Glenn where I actually laughed out loud by his review. Absolutely wild that someone can get that upset over dinner 😂 I quite liked it.
@Glenn salty bc he didn’t wipe his eggplant slices before cooking ’em.
For real though, I loved this dish. Easy Monday night quick-fix or fun Friday date night idea.
Absolutely fabulous! Thanks for sharing!
What do you eat this with :)? Like is there pasta or a side?
Excellent! My family all went back for seconds! I did adapt a little and added provolone slices to the top before baking.
Great recipe. My husband was very skeptical, and I will admit I was as well, because we have tried eggplant in other recipes and it can be slimy. It’s a texture thing with us. I think the sweating process helps this in a huge way. Gets that moisture out with the salt.
So, I did the baking method (for less oil) after the breading step & it turned out fine. Used my own homemade marina so even after baking the final dish it was a bit “runny” . I got a little confused with the layering but hey, how can you go wrong with sauce, cheese and more cheese! It was great.
Thanks so much, Mary! I’m so glad it worked out. Yes, I’ve found using homemade sauce can add a little bit more liquid! Happy to hear it was a success for you. 🙂
This recipe is absolutely delicious. I used it for the second time now and it’s a big hit in my house! The texture of the eggplant comes out perfect.
I’m thrilled to hear it! Thanks so much, Pamela 🙂
Easy great meal!
Really really good recipe!
EXCELLENT!! Had friends over to share… we all loved it! I fried the eggplant. This is definitely a keeper !
Thank you.
D*** good recipe, I have never liked the Eggplant Parmesan I have had before. This recipe was great and easy, my wife and I cooked… what a great taste and texture! Very good taste and heck I liked it!
such a compliment, thanks so much Scott! So happy you enjoyed it so much!
eggplant my favorite tnx 4 sharing recipe
Delicious! Was a hit for the household and I will be making this again. I did however run out of the homemade breadcrumbs using the 6 bread slices and I also ran out of the Marina, so I would suggest to make or buy a little extra.
So happy you enjoyed it, Arielle! I guess it would just depend on the size of the bread slices (and mine that I use are rather large). I’ll adjust the numbers for future reference 🙂 Thanks for the feedback!
I’ve been through a lot of eggplant parm recipes and this one has been the most flavorful. It’s being saved to the recipe files!
So so happy to hear it! Thank you, Lisa!
Beautiful too hot to taste yet
I made this last week and it was such a hit we are having it again tonight!!!
ahhh love it! Thank you, Adeline!
Absolutely delicious! When we have the time to spend on cooking this it’s worth all the hard work! thanks for sharing this amazing article and delicious recipe of classic eggplant parmesan.
You’re so welcome! Thank you, James.
It was great! I used smoked mozzarella and added spinach in my layers !
Thanks so much, Jessica! Love the idea of adding spinach. I will have to try that!
Love this dish! I just have a hard time with not eating the fried breaded slices before assembling in baking dish. Thank you for sharing this recipe 🌹
SAME!!!!! Awesome recipe…but I kept eating my fried eggplants. Good thing I had plenty in my vegetable garden this year 🍆🍆🍆
Thank you, Jacqueline!! so happy you loved it. 🙂
Did you use fresh mozzarella?
yes! Shredded works, but I recommend fresh.
Delicious! Worth the effort!!
Leftovers were not as good. Marinara got too thick when reheated. Next time I will brown with breadcrumbs and then only assemble what I intend to eat that night. Refrigerate or freeze others that have been browned for another meal.
So happy to hear it! Thanks so much for sharing, Susy 🙂
Yummy and simple! Thank you
Thanks so much, Carol! So happy to hear it. 🙂
eggplant my favorite tnx 4 sharing recipe
Absolutely delicious! When we have the time to spend on cooking this it’s worth all the hard work! (I’m a slow cooker 😅)
It’s always worth the effort! So glad you enjoyed the recipe, Brianna! 🙂
Turned out amazing! Overall, filling, flavorful, and healthy (ish) 👍🏾
Thank you, Taliyah! So glad you enjoyed this recipe.
This is one of my favorite dishes! Thank you, Bethany, for sharing!
Thank you, Tina! It’s my favorite as well 🙂
I am not a huge fan of eggplant. This was amazing! The fresh breadcrumbs are essential. Great leftovers too!