Eggplant Parmesan

The smell of eggplant Parmesan bubbling in the oven takes me back to my tiny first apartment, where I learned that some mistakes create the best discoveries. I had forgotten to buy enough mozzarella that night, so I stretched what little I had with extra Parmesan and a heavier hand on the breadcrumbs. The result was so satisfying that I never went back to the cheese-heavy versions I had known. Now it is the one dinner that makes my family actually linger around the table longer than usual.

Last winter my neighbor smelled this baking and showed up at my door with a bottle of Chianti, claiming the aroma had lured him from three houses away. We ended up eating the entire casserole straight from the baking dish while standing in my kitchen, talking about everything and nothing. That impromptu dinner party became a monthly tradition, and now eggplant Parmesan is always on the menu when we gather.

Ingredients

• 2 large eggplants: Slicing them into uniform half-inch rounds ensures even cooking, while salting first draws out bitter moisture that could make your final dish soggy.
• 1 cup all-purpose flour: This first coating layer helps the egg wash grab on tight, creating that essential seal that keeps your breading from slipping off during baking.
• 2 large eggs, beaten: Room temperature eggs coat more evenly and help the breadcrumbs adhere better than cold eggs straight from the refrigerator.
• 1 1/2 cups Italian-style breadcrumbs: The seasoned variety saves time but you can add extra dried oregano or garlic powder for a more pronounced Italian herb flavor.
• 1/2 cup grated Parmesan cheese (for breading): Mixed into the breadcrumbs, this adds a salty, nutty depth that plain breadcrumbs simply cannot achieve on their own.
• 2 cups marinara sauce: Homemade is wonderful but do not overthink it, a quality jarred sauce with a splash of extra garlic works beautifully.
• 2 cups shredded mozzarella cheese: Low-moisture part-skim mozzarella melts beautifully without releasing too much water, keeping your layers intact.
• 1/4 cup fresh basil leaves: Added at the very end, this bright fresh herb cuts through the richness and makes the whole dish taste alive.

Instructions

Prepare the eggplant:

Slice your eggplants into half-inch rounds and lay them out on paper towels or a wire rack, sprinkling both sides generously with salt. Let them rest for twenty minutes while you prep everything else, then pat them thoroughly dry with clean paper towels.

Set up your breading station:

Arrange three shallow dishes in a row, placing flour in the first, beaten eggs in the second, and mixing breadcrumbs with half a cup of Parmesan, oregano, and pepper in the third. This assembly line approach makes the process so much smoother.

Coat each slice:

Dredge each eggplant round first in flour, shaking off excess, then dip in egg, letting extra drip off, finally press firmly into the breadcrumb mixture to coat both sides. Place the breaded slices on the prepared baking sheets as you work.

Bake the eggplant:

Bake at 400°F for twenty minutes, flipping halfway through, until golden brown and crisp on both sides. Let them cool slightly on the pans while you make the sauce.

Prepare the sauce:

Heat olive oil in a saucepan over medium heat, add minced garlic, and cook for just one minute until fragrant. Stir in your marinara sauce and let it simmer gently for five minutes to meld the flavors.

Layer everything:

Spread a thin layer of sauce on the bottom of your baking dish, then arrange half the eggplant slices over it. Top with half the remaining sauce, half the mozzarella, and a sprinkle of Parmesan before repeating with remaining ingredients.

Bake until bubbly:

Bake uncovered for twenty five minutes until the cheese is golden and bubbling, then let the dish rest for ten minutes before serving. This waiting time is crucial for clean slices that hold their shape.

Pin This

This recipe has become my go-to for new neighbors, sad friends, and celebrations alike because comfort food has this magical way of making people feel at home. Something about bubbling cheese and warm tomato sauce just opens hearts and conversations.

Making Ahead

You can bread and bake the eggplant slices up to two days in advance, storing them layered between parchment paper in the refrigerator. When ready to serve, simply layer everything and bake for the final twenty five minutes. The flavors actually meld better this way.

Freezing Instructions

Assemble the entire casserole but stop before baking, wrapping tightly with plastic and foil for up to three months. Thaw overnight in the refrigerator then bake as directed, adding an extra ten minutes if needed. The texture remains surprisingly close to fresh.

Serving Suggestions

A crisp green salad with lemon vinaigrette cuts beautifully through the richness, while garlic bread is always welcome for mopping up extra sauce. A medium-bodied red wine like Chianti complements the tomatoes and brings out the herbs.

• Let it rest the full ten minutes before serving, no matter how hard it is to wait.
• Individual portions reheat surprisingly well in a 350°F oven for about fifteen minutes.
• The leftovers make an incredible sandwich the next day, especially on ciabatta bread.

Pin This

There is something deeply satisfying about turning a simple purple vegetable into such a rich, comforting meal that brings people together.

Recipe Questions & Answers

→ Do I need to sweat the eggplant before breading?

Yes, salting and letting eggplant sit for 20 minutes draws out bitter compounds and excess moisture. This step ensures your final dish has better texture and flavor. Pat slices thoroughly dry before breading to help the coating adhere properly.

→ Can I fry the eggplant instead of baking it?

Absolutely. Pan-frying in olive oil creates an even crispier exterior and adds rich flavor. Fry each slice for 2-3 minutes per side until golden brown, then drain on paper towels before layering with sauce and cheese.

→ How do I prevent the dish from becoming soggy?

Don't skip the sweating step for the eggplant. Bake the breaded slices until fully crisp before layering. Also, avoid using an excessive amount of sauce between layers—just enough to moisten without overwhelming the crispy coating.

→ Can I make this gluten-free?

Yes, simply substitute the all-purpose flour with a gluten-free flour blend and use certified gluten-free breadcrumbs. The technique remains exactly the same, and the final texture will be just as satisfying.

→ How long should I let it rest before serving?

Allow 10 minutes of resting time after baking. This crucial step lets the layers set and makes serving much easier. The cheese will hold together better, and you'll get clean, attractive portions on each plate.

→ Can I assemble this ahead of time?

You can assemble the entire dish up to 24 hours in advance and refrigerate, covered. When ready to bake, add 5-10 minutes to the cooking time since it will be starting cold. This actually allows the flavors to develop even more deeply.