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!
One reader, Jean Mary, made this: “Delicious! Tastes like my Italian grandmother’s. Worth the time!“ ★★★★★
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
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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1
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.
Timothy used the baked method: “I followed the video and recipe, and oven baked the eggplant rather than frying. My wife said it was restaurant quality. Excellent recipe.“ ★★★★★
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.
Phyllis made this: “Even my friends who are old school Italian cooks rate this 5 star! And request it when invited to dinner!” ★★★★★
More Italian Eggplant Recipes
- Baked Eggplant Rollatini
- Eggplant Lasagna
- 6 Ingredient Roasted Eggplant Pasta
- Roasted Eggplant Meatballs
Classic Eggplant Parmesan
Video Tutorial
Ingredients
Eggplant
- 2 medium to large eggplants
- 1/2 cup all-purpose flour (see notes)
- 3 large eggs, or 4 smaller 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!
I do not like the skin on eggplant… why not peel? I love the recipe, but I will peel my eggplant!
I love eggplant skin, so I always left it on! You are welcome to peel the skin off though 🙂
I need to make this
Wrote too much but forgot to thank you. Thank you for teaching me eggplant parmesan. One more Italian recipe I learned. It is always a good change of taste and a break from daily Indian cooking. My daughter-in-law is Italian. Will make it for her. Thanks again.
I made it for dinner tonight. Prepared just half the recipe. Used only one eggplant. Shallow-fried it. It was very delicious! I am a vegetarian, but somehow I have never tasted a good eggplant Parmesan at any restaurant. This was the best! I increased the Parmesan cheese for sprinkling. I also increased the Marinara a little bit. I think the most important point in this recipe is that the slices should be well-cooked. If they are not well fried or baked, the recipe is ruined. I like your detailed instructions about using less Marinara to keep it crispy. We can heat it and serve it just before eating. I noticed RAO’s Marinara on the shelf, but I picked up the bottle next to it that said ‘With Herbs’. There was no word saying Marinara on this bottle. I assumed it was. There was also another bottle next to it saying ‘With Basil’. On this bottle also no word Marinara. Why do they confuse us? I hope it was Marinara. I used the bottle saying With Herbs so that I need not buy fresh basil and Oregano. I am an Indian American. We use more spices than herbs, and such herbs are wasted and thrown away. I make pizza, veggie Lasagna, pasta, Black Bean Enchiladas, and Tacos, once in a while. We eat more Indian food.
Thank you soo much, 💓 I made it it was the best thanks for sharing
Fantastic flop proof recipe ☺️
Absolutely delicious and open to tweaking ..I used Panko instead of breadcrumbs and it came out brilliant
Thank you 😊
Hi there 👋🏻 I was wondering if I would be able to use panko as alternative to breadcrumbs and if this would greatly alter the flavour profile?
of course! You can totally swap regular panko for the breadcrumbs 🙂
Excellent! I did the baking method for the eggplant – had some oven issues (user error) – but it still came out super delish! Used Barilla Roasted Garlic Pasta Sauce.
This is my FAVORITE Eggplant Parmesan recipe!! The ingredients blend together beautifully and the result is one amazingly, delicious, eggplant parm. I also appreciate that you included both baking and frying options!
It looks amazing…. I will make it tomorrow ♥️
I hope you enjoy it 🙂
This takes 3 pans for eggplant, needs twice as much panko, and takes an extra 10 minutes for the first bake to get golden brown. I hope it’s gonna be good but your numbers are off
This is the 3rd or 4th time I’ve used this recipe and I simply love it! I can eat the whole pan by myself. I use only one eggplant and it’s enough for me and to share with at least 2 ppl. This will be my first time using fresh, sliced mozzarella. Used shredded the other times. Still came out pretty good.