Recipes › Eggplant › Classic Eggplant Parmesan
Classic Eggplant Parmesan
Eggplant Parmesan is arguably the most beloved Italian-American eggplant dish — breaded and fried slices of eggplant layered with marinara sauce and melted mozzarella, then baked until bubbling and golden. Getting it right requires salting and draining the eggplant first to prevent sogginess, and frying in enough oil to achieve a truly golden crust. The result is deeply satisfying comfort food that holds its own against any meat-based version.
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Ingredients
- 2 large eggplant, sliced into 1/2-inch rounds
- 2 tbsp kosher salt, for salting eggplant
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 1½ cups Italian breadcrumbs
- 1 cup grated Parmesan cheese, divided
- 3 cups marinara sauce
- 2 cups shredded mozzarella
- ½ cup vegetable oil, for frying
- ¼ cup fresh basil, torn
Contains: cereals gluten, milk, eggs.
Method
- Lay eggplant rounds on a rack set over a baking sheet. Sprinkle both sides generously with salt. Let stand for 20-30 minutes until beads of moisture appear on the surface. Pat very dry with paper towels.About 30 min
- Set up a breading station: flour in one shallow dish, beaten eggs in a second, and breadcrumbs mixed with 1/2 cup Parmesan in a third. Dredge each eggplant round in flour (shake off excess), dip in egg, then press firmly into breadcrumbs.About 10 min
- Heat 1/4 inch of oil in a large skillet over medium-high heat. Fry eggplant in batches, 3-4 minutes per side, until deep golden brown. Transfer to paper towels. Add oil between batches as needed.About 20 min
- Preheat oven to 375°F. Spread 1 cup marinara in a baking dish. Layer half the eggplant, then 1 cup sauce, half the mozzarella, and 1/4 cup Parmesan. Repeat layers. Top with remaining sauce, mozzarella, and Parmesan. Bake uncovered for 25-30 minutes until bubbling and golden. Rest 10 minutes before serving, topped with fresh basil.About 35 min
Tips
- Salting and thoroughly drying the eggplant prevents a soggy, oil-soaked result.
- Press the breadcrumbs firmly onto the eggplant so they form a cohesive crust that stays on.
- Letting the finished dish rest for 10 minutes allows the layers to set so it slices cleanly.
Ring the changes
- Make individual portions by layering in a muffin tin instead of a baking dish.
- For a lighter version, brush the breaded eggplant with olive oil and bake at 425°F instead of frying.
Keeping it
Refrigerate for up to 4 days. Reheat covered in a 350°F oven for 20 minutes. Freezes well for up to 3 months — freeze fully assembled and baked, then thaw overnight before reheating.
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