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, and 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.
My Most Popular Italian Recipes
Get my top tried and true Italian recipes right to your inbox!
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 your hands. Then arrange it back onto a sheet pan. (If you are baking the eggplant and not frying it, make sure the 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 a 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 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 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 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 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
If you tried this Classic Eggplant Parmesan recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.
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 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!
Recipe Video
Did you make this recipe? Share your photos and tag @asimplepalate #asimplepalate.
Forgot to add the stars!
My first time making this-I did peel my eggplant—and added parmigiana cheese to the Japanese bread crumbs! Yumm!!!
This is an excellent meal 🙂
Thank you so much, James! So glad it was!
Great Recipe. I added a third layer of round sliced portobello mushrooms in between the 2 layers of eggplant! Guests loved it. I ate it again every day for 3 days after the dinner. Still delicious every time!
Thank you so much, Mark! Love the idea of adding mushrooms. 🙂 And I agree, the leftovers are just as good as day 1!
Made it with my garden fresh asian eggplants, fresh cut herbs. Grated my brick parmesan, fresh mozzarella and a quality jarred garlic marinara. I’ve attempted EP before, but never as good as this turned out. Thanks for the inspiration.
I made this and it was delicious. Making it again and want to know if it can be made and assembled the night before. It will make dinner prep the next day so much easier!
Thank you so much, DJ! So when I want to make it in advance I will bake the eggplant in the oven or pan-fry it, then assemble it later. Or you can bake the eggplant parmesan and then reheat it later. I don’t recommend assembly it and having it sit because it can become soggy! 🙂 Hope this helps!
When pan-frying, would that be over low heat? Thanks.
Hi Callen, the pan should be at a low to medium heat to brown the eggplant, but not scorch them. Hope you enjoy the recipe!
First time making eggplant parm for my wife who loves this meal. She was very impressed with the outcome. Next time I’ll try and make my own breadcrumbs like you recommed, I think that will take it to the next level. We also served this over a bed of pasta which was a great addition.
I’m so glad you and your wife enjoyed it!! Homemade breadcrumbs are definitely a must-try, it really elevates the taste and texture. 🙂 Thanks so much for sharing, John!
Please add email option on your recipe. Some of us are not as young and using other resources to obtain recipes. Don’t forget us, we are seniors!!!!!!
Hi Mary, I’m sorry the recipe card is frustrating to you, I’ve created it to be accommodating for almost everyone’s needs. I do not know what you mean about emailing the recipe, but there is a “print recipe” button that is very user-friendly and easy to do. I can’t email the recipe, but you can easily print it. Hope this helps 🙂
I just made this dish last week, and everyone is asking for it again tonight!!!
I love to hear that!! Thanks so much for sharing, Leslie! 🙂
Delicious! I also used your recipes for the bread crumbs and the marinara sauce.
I’m so glad you used the breadcrumbs and sauce! Glad you enjoyed it 🙂 Thanks so much for sharing, Margie!
I made this last night for friends, best recipe I have made for eggplant
Thrilled to hear that!! Thank you so much, Marty!
Made this today and it kept out very delicious. I use some basil pesto I had freezed and added some chili flakes on the top.
Gonna try this!
Hope you enjoy it!
No peeling of egg plant non peeeling is it Bitter ?
No need the peel the eggplant! It adds great flavor and texture if it’s ripe.
Absolutely delicious. I used Rao’s marinara and this came out sooooo tasty. I made no changes to the recipe and will definitely be making this again. Highly recommended.
Tammie, thank you so much!! I’m so happy you love this recipe.
I made this recipe last year and I will be making it again for Christmas dinner. We love it! I appreciate this baking method very much.
Meant to give this recipe 5 stars!
oops forgot to rate this perfect recipe…
OMG this was sooooo freaking good! I have made it twice just to make sure it’s perfection wasn’t a fluke…lol It turned out perfect both times 😉 Thanks for sharing
Thank you so much! I’m so thrilled you loved it both times. 🙂 Thanks for sharing!
I judge Italian restaurants by their eggplant Parmesan but none have a version as good as this recipe. I make the fried version and, to make it easier, I use Rao’s Marinara and gluten free panko crumbs instead of making them from scratch.
The instructions were super easy to follow along with! It tasted amazing!
This recipe is as delicious!! The instructions were super easy to follow along with!
Excellent instructions and food came out beautifully, thank you!
Thank you so much, Andrea! Love to hear that. 🙂
A little time consuming, but worth every minute spent preparing!
You put lots of salt, let sweat and then rinse off salt and pat dry. That’s how Nona did it.
Glenn messed up somewhere cuz everyone else is loving it.
Works great every time and we cannot get enough!
I’ve made this recipe 3 times & it’s absolutely delicious. The 1st two times I used tomato sauce as I had no marinara sauce. This time I used Rao’s marinara & it was even more delicious. I also use fresh ichiban eggplant from the garden. I would highly recommend this recipe. One other thing, I use parchment paper in the oven when I bake the eggplant instead of greasing the pan with oil, which works great.
I’ve made this recipe 3 times & it’s absolutely delicious. The 1st two times I used tomato sauce as I had no marinara sauce. This time I used Rao’s marinara & it was even more delicious. I would highly recommend this recipe. One other thing, I use parchment paper in the oven when I bake the eggplant instead of greasing the pan with oil, which works great.
My Fiancé has been asking for me to make Egg Plant Parm for so long. I came across this recipe and it did not disappoint! I have never made this dish before but the step by step instructions were easy to follow! This was a big hit for dinner tonight and will now be added to our “Yes Please” dinner request list! My son who is very critical about food even gives it a thumbs up!
Who could screw up eggplant parmesan? One of the easiest dishes to make, a little time consuming with the frying, but so easy!
Wow Bethany this was the BOMB!!! Absolutely delicious! I loved the idea of baking instead of frying the eggplant and I have to say I was skeptical it was going to be as good as it was! I have started to save up all my bread ends and eventually I make bread crumbs with them. It was a good day to process all those pieces I had in the freezer…and then use the fresh crumbs for this recipe! I let the eggplant pieces sweat extra long–about two hours while I had some errands to run. I used paper towel to wipe each piece down back and front to get rid of the salt. I used Rao’s marinara and the whole thing was divine! Thank you for sharing your talents!
Maura, thank you so much! I’m so happy you enjoyed the recipe so much. I love being able to bake it too, so I’m really glad that worked out for you. 🙂
DELICIOUS!! This recipe was/is perfect. The directions are easy to follow.
Since I live in “farm country”, I went to the local farmers market to get globe eggplant.
I agree, season both sides with salt…..take out moisture.
THANK YOU!!!
Thanks so much, Mari! I’m so glad it worked out:)
Great Recipe ! Delicious ! First time making it myself, and It came out just like Mom use to make ! Have not had Eggplant Parm in 20 years ! So Good !
Thanks so much for sharing, Brian! That makes me so happy to hear it reminded you of your moms. I’m really glad you enjoyed this recipe:)
The best ever !
Thank you, Ann! So happy to hear it!
Soooo good! Made this as a surprise for my husband as he loves eggplant parmesan and he didn’t know what hit him! Followed the directions, even making my own breadcrumbs and frying the eggplant in a skillet. I found the assembly instructions a bit confusing when it says “repeat an additional layer on top.” Of what? repeat another eggplant, cheese, and marinara layer? Or just another cheese marinara layer? So I’m not sure if I got that part right but I figured all the flavors were there anyway. Super tasty and not too difficult, It will definitely be in our regular dinner rotation.
Kasey, I’m so glad to hear it! Eggplant parm is the best surprise 🙂 And appreciate the feedback on the instructions, I always want them to be as clear as possible so I’ll reword that part. Thanks!
A little confused by steps 5 &6 if baking. Bake for 25 minutes until golden, then assemble in casserole dish and bake for another 30 minutes? So cook the eggplant for almost an hour?
Hi Lisa,
So the eggplant needs to be breaded and browned FIRST separately, then layered and baked with the cheese and sauce. Otherwise, if you just bread it and layer it in the dish, it won’t cook properly.
You can brown the eggplant in either the oven or pan fry it. The oven is a healthier method with no oil, and the pan method uses quite a bit of oil and requires a little bit more time.
I hope this helps!
Way too salty. How do you lessen the salty taste? I had to throw it away which made me sick. I hate waste. Willing to try again if you have suggestions. Thanks
Hi Anne, I’m sorry to hear that! This shouldn’t be the case at all. My only thought is that too much salt was used to sweat the eggplant and it was not properly wiped off the eggplant slices. I only use a pinch of salt.
So sorry this happened, and hope you can try it again!
This is a classic eggplant parmigiana recipe, and absolutely delicious. The secret is in the eggplant prep, which is straightforward but takes a bit of well-warranted time. It will become a “go to” in our house.
So glad to hear it! Thank you for the kind words, Mary! 🙂
I love this recipe. I bake my eggplant this is a dish I fix on my no meat days or when vegetarians come for dinner along with my broccoli, rice and cheese casserole.
Love it! thanks so much for sharing, Florence! I love making this for meatless nights too 🙂
Best recipe ever
Thank you so much, Ryan!!
Made this again tonight for anew audience and I killed it!was told it was the best eggplant parmigiana they ever had. Thanks for the recipe.
Ryan, thank you so much! I’m thrilled your guests loved it. Appreciate you sharing the kind words! 🙂
Made this for anniversary dinner last night. 😋
It was perfect.
Wonderful! That makes me smile. Thanks for sharing, George! Happy anniversary! 🙂
Excellent instructions. Delicious results. Thank you!
Thank you, Evelyn! So glad you enjoyed it!
This is a great recipe and very easy to make. Sometimes I add a layer of Pepperoni because that makes it taste like pizza!
Love that idea! Thanks so much, Linda!
This is absolutely amazing 👏
Great recipe. Loved it
Thanks so much, Mary!
Absolutely delicious, Thank You!
Loved it ! Definitely use a great marina sauce; it makes a big difference.
Quality marinara always makes a difference! 🙂 Thank you, Marie!
Great recipe I loved it rose
Thank you, Rose!