Classic Eggplant Parmesan

This classic Eggplant Parmesan transforms humble eggplant into layers of crispy, cheesy comfort. I've perfected this recipe over years of Sunday family dinners, balancing the right amount of sauce and cheese for that perfect bite every time.

I first made this recipe when trying to recreate my grandmother's version that I remembered from childhood visits to Italy. After several attempts, this version finally earned her approval and has been our family's go-to ever since.

Ingredients

• Fresh eggplants: look for firm ones with smooth skin and no soft spots for the best texture and flavor
• Kosher salt: drawing out moisture is crucial for non-soggy results
• Marinara sauce: homemade gives deeper flavor but a good quality store-bought works wonderfully too
• Mozzarella cheese: fresh is amazing but low-moisture shredded melts better in this application
• Parmesan cheese: use real Parmigiano-Reggiano for that nutty depth of flavor
• All-purpose flour: creates the first layer of the breading that helps everything else stick
• Large eggs: act as the glue that holds the breading to the eggplant
• Italian breadcrumbs: provides that golden crispy exterior everyone loves
• Fresh basil: adds that distinctive Italian aroma and freshness
• Garlic and onion powder: infuses the breading with savory notes
• Olive oil: extra virgin is best for authentic flavor when frying

Step-by-Step Instructions

Prep the Eggplant:

Place your eggplant slices in a colander and sprinkle generously with salt. Let them sweat for a full 30 minutes to remove excess moisture and bitterness. This step is absolutely crucial for texture. After sweating, rinse thoroughly under cold water and pat completely dry with paper towels. The drier the eggplant, the crispier your final result.

Create Your Breading Station:

Set up three shallow dishes in sequence. Fill the first with flour seasoned with a pinch of salt and pepper. The second dish should contain beaten eggs with a splash of water to thin slightly. The third dish gets the breadcrumbs mixed thoroughly with garlic powder and onion powder. This systematic approach ensures even coating.

Bread Each Slice:

Working one slice at a time, dredge the eggplant first in flour, shaking off any excess. Then dip completely in the egg mixture, allowing extra to drip off. Finally, press firmly into the breadcrumb mixture, ensuring an even coating on both sides. Place breaded slices on a baking sheet while you finish the batch.

Fry to Golden Perfection:

Heat a quarter inch of olive oil in a large heavy skillet over medium heat until shimmering but not smoking. Fry eggplant in batches, being careful not to overcrowd the pan which would lower the oil temperature. Cook 3-4 minutes per side until deeply golden brown. Transfer to paper towels and sprinkle with a tiny pinch of salt while hot.

Layer the Casserole:

Preheat your oven while assembling. Spread a thin layer of marinara on the bottom of your baking dish to prevent sticking. Arrange half your crispy eggplant slices in a slightly overlapping layer. Top with half your remaining sauce, spreading evenly but not too thickly. Sprinkle half the mozzarella and Parmesan in an even layer. Repeat with remaining ingredients.

Bake Covered then Uncovered:

Cover tightly with foil and bake for exactly 25 minutes to heat everything through without browning. Then remove the foil and continue baking for 15 minutes more until the cheese is melted, bubbly and developing golden brown spots. This two-step method ensures everything heats evenly without burning.

Rest Before Serving:

Allow the eggplant parmesan to rest for at least 10 minutes before serving. This crucial step allows the layers to set and flavors to meld. Garnish generously with torn fresh basil leaves just before bringing to the table for maximum aroma and presentation.

Save

My favorite part of this dish is that moment when you cut into it and see all those beautiful layers of golden eggplant, bubbling sauce and melted cheese. It reminds me of Sunday dinners at my grandmother's house, where this dish would always receive applause when brought to the table.

Make-Ahead Options

This dish shines as a make-ahead meal. You can bread and fry the eggplant up to a day ahead and store in the refrigerator in a single layer. The entire casserole can be assembled up to 8 hours before baking. Simply cover and refrigerate, then add about 10 minutes to the initial covered baking time. For meal prep, fully cooked eggplant parmesan freezes beautifully in individual portions for up to three months.

Selecting the Perfect Eggplant

The success of this dish begins with choosing the right eggplant. Look for ones that feel heavy for their size with smooth, taut skin and no brown spots. A perfectly ripe eggplant will have a slight give when gently squeezed, but shouldn't be soft. The stem end should be green and fresh looking. Male eggplants typically have fewer seeds and tend to be less bitter. You can identify them by the rounder, shallower indentation on the bottom, while female eggplants have a deeper, more line-like indentation.

Serving Suggestions

Eggplant Parmesan works beautifully as a standalone main dish with a simple green salad dressed with lemon and olive oil. For a more substantial meal, serve alongside angel hair pasta tossed with a little butter and herbs. Crusty Italian bread is essential for sopping up the extra sauce. A medium-bodied Italian red wine like Chianti or Montepulciano complements the flavors perfectly. For a full Italian feast, start with a small antipasto platter and finish with a light dessert like zabaglione or lemon sorbet.

Recipe FAQs

→ Why do you salt the eggplant before cooking?

Salting the eggplant serves two important purposes: it draws out excess moisture which helps the eggplant get crispier when fried, and it removes some of the natural bitterness that eggplants can have. After salting for 30 minutes, be sure to rinse and pat dry thoroughly.

→ Can I bake the eggplant instead of frying it?

Yes! For a lighter version, you can arrange the breaded eggplant slices on baking sheets, spray or brush with olive oil, and bake at 400°F (200°C) for about 20 minutes, flipping halfway through, until golden and crispy before assembling the dish.

→ How can I prevent my eggplant parmesan from becoming soggy?

To prevent sogginess: thoroughly salt and dry the eggplant slices, ensure your oil is hot enough when frying, don't overcrowd the pan, drain fried slices well on paper towels, and avoid using too much marinara sauce when layering.

→ Can I make eggplant parmesan ahead of time?

Yes! You can prepare the components ahead of time. Fry the eggplant and store in the refrigerator for up to 2 days. Assemble the dish up to 24 hours before baking, keep refrigerated, then bring to room temperature for 30 minutes before baking as directed.

→ What sides pair well with eggplant parmesan?

Eggplant parmesan pairs beautifully with garlic bread, a simple green salad with Italian dressing, sautéed green vegetables like broccoli or spinach, or pasta with a light olive oil dressing. A glass of Chianti or Sangiovese wine completes the meal perfectly.

→ How do I know when the eggplant is properly cooked?

Properly cooked eggplant should be tender when pierced with a fork, not mushy. When frying, the breading should be golden brown and crispy. After baking the assembled dish, the cheese should be melted and bubbly with some golden spots on top.