Eggplant Parmesan

Name: Eggplant Parmesan
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 medium eggplants (sliced into 1/2 inch rounds); 2 cups breadcrumbs; 1 tbsp oregano; 1 tbsp thyme; vegetable oil for frying; flour for dredging; 3 eggs (beaten); 2 tbsp milk; salt and pepper (to taste); 2 cups marinara sauce (divided into 3); 2 cups mozzarella cheese (shredded (divided into 2)); ? cup parmesan cheese (grated (divided into 2)); chopped fresh basil (for garnish)

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This easy eggplant parmesan recipe is a classic Italian comfort dish. Also called parmigiana di melanzane, this dish has each slice of eggplant coated in breadcrumbs and then pan-fried until golden brown. Then the crispy slices are baked with cheese and marinara, until bubbly, making the dish absolutely irresistible.

If you’re looking for another comfort vegetarian recipe like this one, you should try my Vegetarian Chili or my Vegetarian Enchiladas.

Key Ingredients You Need

Ingredients needed to make eggplant parmesan.

Eggplant — This vegetable is also known as aubergine. When at the store, make sure you purchase ripe eggplants. They should be firm with smooth, shiny skin. Eggplant can be bitter when it’s underripe. To check for ripeness, push your finger into the vegetable; if your finger leaves an imprint, the eggplant is ripe.
Breadcrumbs — This recipe uses whole-wheat breadcrumbs, but you can use regular breadcrumbs, seasoned breadcrumbs, or panko breadcrumbs. They’re all quite similar, no need to buy a different one if you already have some at home.
Vegetable oil — I fry the eggplant slices in vegetable oil to get them golden brown and crispy. If you prefer not to use vegetable oil, make sure you use an oil with a high smoke point such as olive oil, peanut oil, and canola oil to avoid burnt flavoring transferring to the breading from frying.
Cheeses — I use a mix of mozzarella and parmesan cheese. The mozzarella cheese gets nice and melty in the oven, whereas the parmesan gives the dish a unique cheese flavor.

How to Make Eggplant Parmesan

Set of two photos showing a slice of eggplant coated in flour then beaten egg.

Step 1: Coat the eggplant slices in flour.

Step 2: Transfer the flour-coated slices to the egg and milk mixture.

Set of two photos showing a slice of eggplant coated in breadcrumbs and then pan fried until crispy.

Step 3: Coat with the breadcrumbs, mixed with oregano and thyme.

Step 4: Heat vegetable oil in a large skillet over medium heat and then add the breaded slices and fry until golden.

Set of two photos showing marinara sauce spread on the bottom of a casserole dish and crispy breaded eggplant slices placed on top.

Step 5: Place ⅔ cup of marinara in the bottom of a baking dish and spread out evenly using the back of a spoon.

Step 6: Add a single layer of the crispy sliced eggplants to the baking dish.

Set of two photos showing cheese being added to a casserole dish and then a serving of eggplant parmesan on a plate.

Step 7: Layer in more marinara sauce, cheeses, and more eggplant slices until you run out of slices.

Step 8: Bake in the oven for 20 minutes. Let cool and garnish with fresh chopped basil.

Close up of a spatula lifting up a serving of eggplant parmesan.

Tips For This Recipe

Swap the breadcrumbs for a gluten-free version and flour for gluten-free flour to make this recipe gluten-free.
If you have extra time, you can sweat the eggplant slices. Draw out excess moisture from them by sprinkling some salt on top and allowing it to sit for 30 minutes. Pat dry before breading.
Try to slice the eggplant as evenly as possible as it helps them cook evenly.
If the top of your dish isn’t as golden as you’d like, you can set the oven to broil and broil for 1 to 2 minutes.
Feel like being extra indulgent? Top off the dish with some burrata cheese before baking. There’s no such thing as too much cheese.
If you want to save time, you can use store-bought marinara sauce. However, I suggest you try making a homemade marinara sauce. My homemade marinara sauce doesn’t have any added sugars, is low in sodium, and is super flavorful.

Overhead view of a casserole dish containing eggplant parmesan.

Frequently Asked Questions

Can I make this in advance?

You can assemble everything in the casserole dish, cover it, and keep it in the fridge for 24 hours. I would not leave it unbaked in the refrigerator for too long as you don’t want the breaded slices to get soggy.

Can you freeze eggplant parm?

You can freeze this baked or unbaked, just be sure to wrap it up tightly. I recommend using an aluminum container so you don’t have to worry about your casserole dish going through thermal shock when you bake it. Freeze the unbaked dish for up to 3 months, then thaw overnight in the fridge and bake as directed. If it’s already baked, reheat until in the oven until warmed through.

Do you need to peel the eggplant before making eggplant parmesan?

There is no need to peel the skin before breading the slices. The skin is edible and softens as it cooks. Plus, the skin is full of fiber and nutrition.

What to serve with this?

Here are a few recipes I enjoy eating alongside this dish: Broccoli Tots, Mango Salsa, Goat Cheese Balls, and Parmesan Asparagus Fries.