Eggplant Parmesan Recipe

This classic Italian-inspired eggplant parmesan is a comforting dish featuring tender eggplant slices, rich marinara, and layers of melted cheese. Perfect for family dinners, special occasions, or when you want a hearty vegetarian main that feels like restaurant-quality comfort food.

Ingredients

2 large eggplants, sliced into ¼–½ inch rounds
Salt, for sweating eggplant
½ cup all-purpose flour
3 large eggs, beaten
1½ cups breadcrumbs (homemade or store-bought)
½ cup grated Parmesan cheese
1 teaspoon garlic powder
2 teaspoons Italian seasoning
Black pepper, to taste
Olive oil (for baking or frying)
1½ to 2 cups marinara sauce
1 pound fresh mozzarella cheese, sliced or shredded
Fresh basil or oregano, for garnish

Directions

Slice the eggplant and lightly sprinkle both sides with salt. Let sit for 10 minutes to release excess moisture, then pat dry with paper towels.
Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan, garlic powder, Italian seasoning, and black pepper.
Coat each eggplant slice in flour, dip into the eggs, and press into the breadcrumb mixture until evenly coated.
Arrange the breaded eggplant on a lightly oiled baking sheet. Bake at 350°F (175°C) for 25–30 minutes until golden, or pan-fry in shallow oil for 2–3 minutes per side until crisp.
Spread a thin layer of marinara sauce in the bottom of a baking dish.
Layer the cooked eggplant slices over the sauce, top with mozzarella, spoon more marinara over the cheese, and sprinkle with Parmesan.
Repeat layering until all ingredients are used, finishing with a top layer of mozzarella and Parmesan.
Bake uncovered at 400°F (205°C) for 30 minutes until bubbly and lightly browned.
Let rest for a few minutes, garnish with fresh basil or oregano, and serve warm.

Preparation Details

Prep Time: 50 minutes
Cook Time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 6