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Eggplant Parmesan

Eggplant Parmesan is a classic Italian-American comfort food made with crispy breaded eggplant slices layered with marinara sauce, mozzarella, and Parmesan cheese. Baked until golden and bubbly, this vegetarian dinner is hearty, flavorful, and perfect for both weeknight meals and special occasions.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method Notes

Ingredients
 
 

  • 2 large eggplants sliced into 1/2-inch rounds
  • 1 tsp salt
  • 1 cup all-purpose flour
  • 3 large eggs beaten
  • 2 cups breadcrumbs
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 cup grated Parmesan cheese divided
  • 3 cups marinara sauce
  • 3 cups shredded mozzarella cheese
  • 2 tbsp olive oil for baking sheet
  • Fresh basil leaves for garnish

Method
 

  1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper and lightly brush with olive oil.
  2. Sprinkle eggplant slices with salt and let sit for 20 minutes to draw out moisture. Pat dry with paper towels.
  3. Dredge each slice in flour, dip in beaten eggs, and coat with breadcrumbs mixed with Italian seasoning, garlic powder, pepper, and 1/4 cup Parmesan.
  4. Arrange coated slices on baking sheets. Bake for 20 minutes, flipping halfway, until golden and crisp.
  5. In a greased 9x13-inch baking dish, spread a thin layer of marinara sauce. Add a layer of baked eggplant, then sprinkle with mozzarella and Parmesan. Repeat layers until all ingredients are used, finishing with cheese on top.
  6. Bake uncovered for 20–25 minutes until bubbly and golden brown.
  7. Garnish with fresh basil leaves and serve hot with pasta or salad.

Notes

For extra crispiness, fry eggplant slices in oil instead of baking.
You can prepare this dish ahead and refrigerate before baking.
Great served with spaghetti or garlic bread.

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