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 coated in flour and breadcrumbs, then baked in layers of rich marinara and melted cheese! It’s a must-try for any Italian food lovers.
It’s just like chicken parmigiana – but made vegetarian with eggplant instead of chicken!
I used a simple homemade breadcrumb recipe versus store-bought breadcrumbs for this recipe. This is a small 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.
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Ingredients You Need
Below you’ll find a photo of the ingredients and the information for each ingredient listed to help assist you in your cooking.
Use the recipe card below for the complete list of ingredients and measurements.
Eggplant – also known in some countries as aubergine, is a purple fruit that is slightly firm on the outside but spongey on the inside. When baked, it becomes soft with a rich and meaty flavor. You’ll need two large eggplants – the bigger the eggplant, the bigger your serving of eggplant parmesan will be.
Breadcrumbs – are used to bread the eggplant and give it a nice crust. We like to use homemade breadcrumbs to give the best texture and taste, this also allows you to use any bread you like. Learn how to make breadcrumbs with our recipe!
Parmigianno Reggiano – is used to flavor the breadcrumb mixture and sprinkle throughout the dish. Since this dish has parmesan in the title, it’s the key ingredient for flavor! Use authentic, freshly grated Parmigiano Reggiano for best results.
Marinara – for spreading on the bottom of the dish, as well as layering throughout to bring moisture and beautiful tomato flavor to the recipe! We like to use our San Marzano tomato sauce, fresh tomato sauce, or our favorite store-bought sauce.
Mozzarella – fresh slices of mozzarella are layered in the eggplant parmesan, as well as on top. Fresh cheese will melt beautifully versus pre-shredded cheese.
Eggs – to help the breading mixture stick to the eggplant. For a vegan option, some readers have used almond milk with success.
Flour – to coat the eggplant before adding the breading. This helps the breadcrumbs stick to the eggplant better! Use all-purpose, white whole wheat, or your favorite gluten-free flour blend.
Garlic powder – for seasoning the breadcrumb mixture.
Italian herbs – this dry blend of herbs brings herbaceous flavor to the breadcrumb mixture.
Fresh basil & oregano – to sprinkle on the finished dish once it’s ready! This will add a bright, herby flavor.
How to Make Eggplant Parmesan – Step by Step
Salt + “sweat” excess moisture from the eggplant.
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Salt the eggplant. After slicing the eggplant into 1/4 to 1/2-inch thick cuts, sprinkle with coarse salt and let the salt sit for 10 minutes. This helps release excess moisture from the eggplant.
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Pat the eggplant dry. Then use paper towels to pat the eggplant dry, wiping off the additional salt as well.
Bread the eggplant. Assemble three bowls with flour, whisked eggs, and breadcrumb mixture.
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Dip in flour. First, coat the eggplant with flour on both sides and along the skin-side.
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Dip in egg-mixture. Then transfer to the whisked eggs, and coat on both sides.
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Coat in breadcrumbs. Transfer to the breadcrumb bowl and lightly pack the breadcrumbs using your hands. Shake off excess crumbs and arrange on a sheet pan. (if you are baking the eggplant and not frying it, make sure the sheet pan is brushed with oil ahead of time).
Two ways to brown the eggplant
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Baking method: Preheat the oven to 350F, and arrange the breaded eggplant slices on a sheet pan brushed with olive oil. Bake for 25-30 minutes until golden brown.
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Pan fry method: 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 after browning to absorb the extra oils.
Assemble in a baking dish
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Layer a baking dish with sauce. In a large baking dish, spread a layer of marinara on the bottom.
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Add browned eggplant slices. Then on top of the sauce, add a layer of breaded and browned eggplant slices that were either baked or fried.
Layer with cheese and sauce. Then bake!
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Layer with mozzarella. Top each of the browned eggplant slices with mozzarella cheese.
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Layer with sauce. Top with a spoonful of marinara sauce.
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Top with parmesan, then bake. Then sprinkle with parmesan cheese. Repeat the layers: eggplant, mozzarella, sauce, then parmesan. Bake uncovered for 30 minutes at 400F. Top with fresh basil and oregano before serving.
Types of sauce to use – I recommend serving this dish with 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.
How to avoid soggy eggplant parmesan – one of the biggest reasons eggplant parm comes out “soggy” is because it’s covered in sauce. You can always serve this dish with extra sauce on the side! But I recommend only spooning enough to cover the top of the eggplant so that the crispiness from the breading can be preserved while it bakes.
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 store-bought gluten-free breadcrumbs or make 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, meaning it’s underdone/undercooked. To avoid this, make sure eggplant cuts are no thicker than 1/2 inch. Shoot between 1/4 to 1/2 inch in thickness to ensure they’re fully cooked!
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 healthier grain bread, white bread, your favorite gluten-free brand, or Ezekiel bread. For this recipe, I used this specific grain bread.
Do I have to peel the eggplant before cooking? Eggplant skin is completely edible and gives the vegetables a “meatier” texture when cooked. But this comes down to preference, if you prefer no skin you can peel it.
How to Freeze & Store Leftovers
Keep leftovers fresh: refrigerate them in an airtight container for 3-5 days if you’re not freezing leftovers. 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 it flat in freezer-friendly bags (layered with parchment paper) and freeze for 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.
What to Serve it With
There are many things to serve eggplant parmesan alongside, but here are some of our favorite pairings.
Pasta. Noodles of any shape are a classic pairing with eggplant parmesan! We love serving this with whole wheat or regular pasta such as rigatoni, radiatori, fusilli, rotini, penne, or spaghetti. You can also use gluten-free noodles too!
Salad. We always love pairing eggplant parmesan with a Mediterranean or Italian-style salad, such as our Tuscan artichoke salad, chickpea Greek salad, or our Tuscan Panzanella salad. For a pasta & salad combo, you can pair it with our Italian pasta salad!
Bread. A crusty Italian bread, french banquette, or homemade sourdough loaf makes for the perfect vessel for scooping up any tomato sauce that gets left behind!
Vegetables. To add some color, we love to serve this with roasted, sauteed, or grilled vegetables! Whether sauteed Brussels sprouts, zucchini, roasted asparagus, or a medley of your favorite seasonal vegetables.
More Italian Eggplant Recipes
- Baked Eggplant Rollatini
- Eggplant Lasagna
- 6 Ingredient Roasted Eggplant Pasta
- Roasted Eggplant Meatballs
Classic Eggplant Parmesan
Ingredients
Eggplant
- 2 medium to 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 if you like a lot of sauce you can aim for 2 to 2 1/2 cups of sauce
- 1 lb mozzarella cheese
- 1/3 cup parmesan cheese shredded
- 1-2 Tablespoons fresh basil chopped
- 1 teaspoon fresh oregano chopped
Instructions
- Slice eggplant: remove stem from eggplant then slice into 1/4-1/2 inch thick slices.
- 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).
- 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.
- 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.
- 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.
- 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).
- Bake: Then bake at 400F uncovered for 30 minutes until cheese is browned and melted. Top with chopped fresh basil & oregano, and serve!
Video
This recipe is great because you offer options on how to prepare it and tell us how to do each! I personally prefer the oven method since it make the eggplant nice and crispy. I WOULD NOT rinse and dry the eggplant after sweating (suggested by another poster)since it defeats the purpose of getting the moisture out of the eggplant. 🤷🏼♀️And, did she read the recipe? All the ingredients are listed, stated and thoroughly explained. And, I agree with you…DON’T PEEL THE EGGPLANT! The peel adds texture and yumminess!
Yes, I didn’t quite understand the purpose of rinsing the eggplant after salting, but if it works for people they are welcome to do it. 🙂 But yes, agreed. Love eggplant skin I don’t see a need to peel it. Thanks for the support, I appreciate it a lot!
I love this recipe! I used Asian eggplants (the thin kind) and this recipe still worked great. I just cut them in half vertically and horizontally, then scored the insides before sweating the eggplants. I also used ritz crackers for the panko since I ran out of bread. Having never made eggplant parm before, I was surprised at how much of the sauce got absorbed during the baking process, so I’m glad I added a thick layer. 10/10 would make again!
So glad it worked out with the eggplants, any type work for this you just have to assemble it a little different. 🙂 Ritz crackers sounds like a delicious crust! I’m thrilled you enjoyed it, thanks so much for sharing!
It was good. However, this recipe isnt specific. I didnt know how much of anything to put in. Ran out of egg batter, had extra eggplant, and ran out of bread crumbs. This will feel about 16 people!! Which I didnt know. So now I hope it freezes well because there are only 2 of us. Oh, and I would suggest if you dont like salty stuff, you rinse and dry the eggplant instead of wiping with a paper towel
Hi Christine, I’m sorry to hear that. The only way you can run out of ingredients is having super large eggplants. The recipe calls for 2 medium to large, I’ve found that always works out. I do work hard to be as clear as possible with the recipe measurements! It’s hard to be exact with eggplant unless I weighed it. Thanks for trying it and sharing the feedback!
I made this tonight with stuff from my garden. The sauce was homemade last week, and I had two massive eggplants ready to go. I oven fried the eggplant slices and layered in ricotta with the mozzarella. It was the best Eggplant Parm I ever made. It was enough to freeze 8 servings and we had 4 servings for dinner.
I have two more giant eggplants out in the garden and I’ll make more for the freezer.
So happy to hear you enjoyed it, and with homemade sauce – I’m sure it was delicious! And love that you can use home grown eggplants. Mine are just coming in too! Thanks so much for sharing:)
Made this tonight. While it was a little work, it was DELICIOUS. I used the pan fry method. Took a bit of trial and error to get my method down and make sure I had the pan temperature in a good spot. I used quality cheeses and bakery rolls for breadcrumbs, but opted for my fav jarred sauce. Will make this again and compare oven method but wow. Saving this as my eggplant parm recipe moving forward.
So happy to hear you enjoyed it, Candace! Would love to hear what you think of the oven method when you try that, it’s certainly my favorite by far 🙂 Thanks so much for sharing!
I made these tonight and by far this was the best recipe I have found for eggplant parm. I did the oven method and it came out so good! Thank you!
I’m so glad to hear it! Thank you so much for sharing. And I’m all for the oven method, so glad you tried it 🙂
I just made this and it was fantastic! I used your oven method instead of cooking the eggplant in oil on the stove. I loved how the eggplant stayed crunchy and it was more flavorful than the recipe I have made before. Thank you. Do you have anymore Kale recipes? I only found one.
Hi Janine! Thrilled to hear you enjoyed it 🙂 And I don’t have a ton of kale recipes, a few soups that include it like my Kale and Chickpea or Tuscan White Bean Soup and salads that you can check out!
If freezing before baking how do you bake ? Defrost over night in frig? Bake frozen? What temp?
Is the whole dish baked and then frozen or is it just assembled and frozen? Yes defrost in the fridge over night. If it’s baked an assembled I would cover it with foil and bake at 350F for 20-30 minutes (until it’s hot), if there’s any liquid you can uncover and keep baking. If it’s not fully baked before you froze it, bake as the recipe instructs! hope this helps!
I greatly appreciate this recipe. Although, I used Panko seasoned bread crumbs instead, it was just plain Good! Thank You 😋👍
So happy to hear that, Michele! Panko work perfectly fine – thanks so much for sharing! 🙂
Sweating the eggplant is a lot of work but a game changer. Made the eggplant most yummy and not all soft also it made the eggplant not suck up so much of the frying oil. The recipe should add peel the eggplant. Not everyone will know to do that step.
So happy that step was helpful, Dee! And I personally love eggplant with the skin, but I do say in the post it is optional to peel it. 🙂 So glad you enjoyed the recipe! Thanks so much for trying it and sharing!
I used the oven baked recipe. Delicious. I had a small eggplant so I cut the recipe down. I was low on marinara sauce but it still turned out great. Great lower fat dish. I have plenty left over fou a few more meals.
I’m thrilled you enjoyed the recipe, Helen! And yes, it’s a great dish for leftovers:) Thank you so much for sharing!
I used the pan fry method, but also layered in some ricotta with fresh basil mixed in, I live alone so I froze three portions and ate one, but I’ve since finished all the rest from the freezer. It reheats beautifully.
Love to hear it, Gregory! Love that you also froze some too. Thanks so much for sharing!