If you are craving a comforting, cheesy, and absolutely irresistible Italian classic, this Eggplant Parmesan Recipe is going to become your new favorite go-to meal. The layers of tender, golden-baked eggplant, rich marinara sauce, and a heavenly mix of melted mozzarella and Parmesan cheese come together beautifully in this dish. It’s the perfect blend of textures and flavors that offers a satisfying bite every time. Whether you’re cooking for family dinner or impressing friends, this Eggplant Parmesan Recipe delivers that cozy, homemade feeling with every forkful.
Ingredients You’ll Need
This Eggplant Parmesan Recipe uses simple yet essential ingredients that play their own special role in making the dish pop with flavor and texture. From the crispy breadcrumb coating to the creamy cheese layers, each component contributes to the ultimate comfort-food experience.
- Eggplants (3 medium, peeled and sliced in ½-inch rounds): The star of the dish, providing a tender and meaty base that soaks up all the flavors beautifully.
- Panko breadcrumbs (3¾ cups): Offers a light, crispy crust that holds up perfectly in the oven.
- Kosher salt (1½ teaspoons): Helps draw out moisture from the eggplant and seasons throughout.
- Italian seasoning (1½ teaspoons): Adds a fragrant, herby touch that ties everything together.
- Ground black pepper (¼ teaspoon): For a subtle kick and depth of flavor.
- Large eggs (2, beaten): Acts as the glue for the breadcrumbs to stick to the eggplant slices.
- Marinara sauce (1 jar, 25 ounces): Provides rich acidity and sweetness, complimenting the eggplant and cheese layers.
- Mozzarella cheese (2½ cups, freshly shredded, divided): Melts into a gooey, luscious layer that makes every bite divine.
- Parmesan cheese (1 cup, freshly grated, divided): Adds a nutty, savory sharpness that elevates the whole dish.
How to Make Eggplant Parmesan Recipe
Step 1: Prepare and Sweat the Eggplant
The first key to avoiding soggy Eggplant Parmesan Recipe is to draw out the moisture from the eggplant slices. Sprinkle the salted slices into a colander and let them sweat for 30 minutes. This step ensures the final dish won’t be watery and helps concentrate the eggplant’s flavor to a satisfying richness.
Step 2: Dry the Eggplant Slices
Once the eggplant has sweated, place the slices on a paper towel-lined baking sheet. Use additional paper towels or a kitchen towel to press the slices firmly. This absorbs all the released moisture so they bake up crisp and golden rather than soggy.
Step 3: Preheat the Oven
Set your oven to 400°F, the perfect temperature to get that breading crisp and golden while keeping the eggplant tender.
Step 4: Mix the Seasoned Breadcrumbs
In a shallow dish, combine the Panko breadcrumbs, kosher salt, Italian seasoning, and black pepper. This quick seasoning mix is what transforms the eggplant slices from plain to packed with flavor and adds a wonderful crunch.
Step 5: Coat the Eggplant
Dip each eggplant slice first into the beaten eggs, letting the excess drip off, then coat well with the breadcrumb mixture. This double-dip ensures the crispy exterior that is signature to a great Eggplant Parmesan Recipe.
Step 6: Bake the Breaded Eggplant
Arrange the coated slices on parchment-lined baking sheets. Lightly spray or drizzle olive oil over the slices to encourage a beautiful golden crust as they bake. After about 15 minutes, they should be perfectly crisp and ready for the layering part.
Step 7: Assemble the Layers
Spray a 9×13 inch casserole dish and start building your Eggplant Parmesan layers. Begin with a third of the marinara sauce on the bottom, then a layer of eggplant slices, followed by more sauce, 1½ cups of mozzarella, and ¼ cup Parmesan. Repeat this layering one more time, saving some cheese for the final topping. This layering technique creates a harmonious balance between sauce, cheese, and the tender eggplant slices.
Step 8: Bake Until Bubbly and Golden
Pop the assembled casserole into the oven and bake for 15 to 20 minutes. You’ll know it’s done when the cheese is melted, bubbly, and golden perfection. That gorgeous layer of cheese on top seals in all the delicious layers beneath.
How to Serve Eggplant Parmesan Recipe
Garnishes
Fresh basil leaves or a sprinkle of chopped parsley add a burst of freshness and color to your Eggplant Parmesan Recipe. A light drizzle of extra virgin olive oil just before serving can also elevate the flavors beautifully and add a luscious sheen.
Side Dishes
This Eggplant Parmesan pairs wonderfully with simple sides like a crisp green salad tossed in vinaigrette, roasted garlic bread to soak up any extra sauce, or even a bowl of al dente spaghetti for a hearty dinner spread.
Creative Ways to Present
If you want to impress at a dinner party, consider plating individual servings in small ramekins or skillet dishes. Topping each serving with a fresh basil leaf or a sprinkle of crushed red pepper flakes adds personalized charm and a touch of elegance.
Make Ahead and Storage
Storing Leftovers
Leftover Eggplant Parmesan Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually meld and improve, making for an equally satisfying meal the next day.
Freezing
You can freeze the assembled but unbaked casserole for up to 2 months. Be sure to cover tightly with plastic wrap and foil. When ready to enjoy, thaw overnight in the fridge before baking as directed.
Reheating
For the best texture when reheating leftovers, warm your Eggplant Parmesan in a preheated oven at 350°F rather than the microwave to preserve the crispy crust and melty cheese. About 20 minutes or until heated through should do the trick.
FAQs
Can I use regular breadcrumbs instead of Panko?
While regular breadcrumbs work, Panko breadcrumbs give a lighter, crunchier texture that is perfect for this Eggplant Parmesan Recipe.
Do I have to peel the eggplants?
Peeling is optional. It helps reduce any bitterness and creates a nicer texture, but you can leave the skin on if you prefer for added color and fiber.
Is this recipe vegetarian?
Yes, this Eggplant Parmesan Recipe is completely vegetarian since it uses no meat, relying on cheese, breading, and rich tomato sauce for a hearty meal.
Can I make this Eggplant Parmesan Recipe vegan?
To make it vegan, swap the mozzarella and Parmesan for plant-based cheeses and use a flax or chia egg substitute for breading. The rest remains the same.
How do I prevent my eggplant from getting soggy?
The key is salting the eggplant slices and letting them sweat out moisture before cooking, then pressing them dry. Baking instead of frying also helps keep them crisp.
Final Thoughts
There is nothing quite like the warm, cheesy comfort of a homemade Eggplant Parmesan Recipe to lift your spirits and satisfy your taste buds. Once you try making it yourself, you’ll see just how achievable and rewarding this classic dish is. So grab those eggplants and get ready to create a meal that’s sure to become a beloved classic in your kitchen too!
Print
Eggplant Parmesan Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes (including 30 minutes salting time)
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This classic Eggplant Parmesan recipe features breaded and baked eggplant slices layered with marinara sauce and a melty combination of mozzarella and Parmesan cheeses. A comforting vegetarian Italian dish perfect for a family dinner.
Ingredients
Eggplant Preparation
- 3 medium eggplants, peeled and sliced into ½-inch thick rounds
- 1½ teaspoons kosher salt (plus extra for sweating)
Breading Mixture
- 3¾ cups Panko breadcrumbs
- 1½ teaspoons kosher salt
- 1½ teaspoons Italian seasoning
- ¼ teaspoon ground black pepper
Coating and Cooking
- 2 large eggs, beaten
- Olive oil cooking spray or olive oil for drizzling
Assembly
- 25 ounces marinara sauce (1 jar)
- 2½ cups freshly shredded mozzarella cheese, divided
- 1 cup freshly grated Parmesan cheese, divided
Instructions
- Salt and Sweat the Eggplant: Place the eggplant slices in a colander and sprinkle generously with kosher salt. Let them sit for 30 minutes so they can release their excess moisture, which helps reduce bitterness and improve texture.
- Press and Dry: Transfer the eggplant slices onto a plate or baking sheet lined with paper towels. Use a kitchen towel or additional paper towels to firmly press and absorb the moisture from the eggplant slices.
- Preheat Oven: Set your oven to 400°F (200°C) to prepare for baking the breaded eggplant slices.
- Prepare Breading Mix: In a shallow dish, combine the Panko breadcrumbs, kosher salt, Italian seasoning, and black pepper. Mix well to evenly distribute the seasonings.
- Bread the Eggplant: Dip each eggplant slice into the beaten eggs, allowing excess to drip off. Then coat thoroughly with the breadcrumb mixture. Set the breaded slices aside on a parchment-lined baking sheet.
- Bake Eggplant Slices: Spray or drizzle the breaded eggplant slices with olive oil to promote browning. Bake in the preheated oven for about 15 minutes until they turn golden brown and crisp.
- Prepare Casserole Dish: Lightly spray a 9×13-inch casserole dish with cooking spray. Spread one-third of the marinara sauce evenly over the bottom.
- Layer Ingredients: Add a layer of baked eggplant slices over the sauce, then spread another one-third of marinara sauce on top. Sprinkle 1½ cups of shredded mozzarella and ¼ cup grated Parmesan cheese evenly over the layer.
- Repeat Layers: Add another layer of eggplant slices, followed by the remaining one-third of marinara sauce. Top with the remaining 1½ cups mozzarella and ¼ cup Parmesan cheese.
- Bake the Casserole: Place the casserole in the oven and bake for 15-20 minutes until the cheese is melted, bubbly, and slightly golden on top. Remove from oven and let cool slightly before serving.
Notes
- Salting the eggplant is crucial for removing bitterness and excess moisture.
- You can substitute regular breadcrumbs for Panko if unavailable, but Panko gives a crispier texture.
- For added flavor, sprinkle fresh basil or parsley between layers before baking.
- Let the casserole rest for 5-10 minutes after baking to help it set and make serving easier.
