Name: Eggplant Parmesan
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 2 large eggplants (sliced into 1/4" rounds); 1 tablespoon salt; 1 cup all-purpose flour; 2 large eggs (beaten); 2 cups Italian or plain breadcrumbs; Olive oil (for frying, as needed); 24 ounces marinara sauce; 8 ounces fresh mozzarella (sliced); 2 cups shredded mozzarella cheese; 1 cup grated Parmesan cheese; Fresh basil leaves or fresh parsley (for garnish)

By: Jill Mills Updated: Aug 25, 2024

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Layers of crispy fried eggplant, gooey cheese, and marinara sauce make this Eggplant Parmesan recipe an irresistible yet easy weeknight dinner. Serve over pasta or with salad and garlic bread.

Eggplant parmesan is one of my favorite vegetarian dinners – honestly, if you’re vegetarian and you’re coming over for dinner, this is probably what I’m making! This recipe is loaded up on cheese and I used my homemade marinara so while the ingredient list is short, the flavor is big.

If you prefer chicken parmesan, be sure to check out my classic chicken parmesan, air fryer chicken parmesan, and one pot chicken parmesan pasta.

Why This Is The Best Eggplant Parmesan Recipe

What makes this recipe so good? Here are a few reasons!

Super cheesy. This recipe is made with shredded mozzarella, fresh mozzarella slices, and freshly grated parmesan to ensure every bite is filled gooey melted cheese.
Short ingredient list. You’ll need eggplant, marinara sauce, cheese, and just a few pantry staples to make this eggplant parmesan recipe. I like to keep it simple!
Tender, savory eggplant. The eggplant is salted before we begin the recipe which helps to draw out any bitterness and the thin slices ensure that every slice cooks evenly, leaving no tough slices.
Easy. There are always multiple parts to making eggplant parm but this recipe is as simple as it gets. Bread and fry the eggplant then assemble and bake. The hands-on time is just 30 minutes or so.

Ingredients needed for eggplant parmesan

What You’ll Need

This recipe is made with eggplant, marinara, and lots of CHEESE! Scroll down to the recipe card below for measurements.

Eggplants – I used 2 large eggplants. If yours are on the smaller side, you may need 3. Slice them into 1/4″ rounds.
Salt
All-purpose flour
Eggs
Breadcrumbs – You can use Italian breadcrumbs for extra flavor or plain breadcrumbs.
Olive oil – Or other preferred oil for frying.
Marinara sauce – I love to use homemade marinara sauce in this recipe but any marinara you prefer will work.
Mozzarella – You’ll want both sliced fresh mozzarella and shredded mozzarella. I recommend shredding the mozzarella fresh as well.
Parmesan – Freshly grated parmesan is best.
Basil leaves – Fresh parsley will work too.

How To Make Eggplant Parmesan

This baked eggplant parmesan requires about 30 minutes of prep but it’s so worth it. You can find the printable version of the instructions in the recipe card below.

Salt the eggplant. Sprinkle salt on both sides of the eggplant slices. Place in a colander and let sit for 10-15 minutes. Pat the eggplant dry with paper towels.
Dredge the eggplant. Place the flour in one bowl, the eggs in another, and the breadcrumbs in a third. Dredge each slice of eggplant in the flour, then the eggs, then the breadcrumbs.
Fry the eggplant. Heat the olive oil over medium-high heat. Fry the eggplant in batches until golden brown and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.

Fried eggplant slices in a casserole dish with marinara sauce

Fried eggplant slices topped with marinara and mozzarella cheese

Assemble. Add a thin layer of marinara sauce to the bottom of the baking dish. Arrange the fried eggplant on top then layer with more marinara, shredded mozzarella, and grated parmesan. Repeat the layers until the eggplant is used, ending with marinara and slices of fresh mozzarella cheese on top.
Bake. Cover the baking dish with foil. Bake for 25 minutes, remove the foil, and bake for an additional 20 minutes.
Enjoy. Let cool slightly then garnish with fresh basil and enjoy.

Tips & Variations

Here are a few helpful hints as well as variations for making this easy eggplant parmesan.

Do I need to salt the eggplant? I definitely recommend it. Salting helps to remove bitterness and excess moisture, resulting in a better texture when cooked.
Slice the eggplant evenly. To ensure that the eggplant cooks completely and doesn’t end up tough, try to slice them all evenly into 1/4″ slices. Thicker slices may not cook all the way through.
Make sure the oil is hot enough before adding the eggplant slices. If too cold, the eggplant will absorb too much oil and become soggy.
Add more fresh herbs. For a richer flavor, you can add a bit of freshly chopped basil or oregano in between the layers.
Use freshly shredded/grated cheese. It really does make a difference, both in flavor and in texture.

A fork pulling up the cheese on a slice of eggplant parmesan

Serving Suggestions

Eggplant parmesan is typically served over spaghetti. Add some extra marinara when serving if you want the noodles extra saucy.

Another option is to serve the eggplant with a fresh green salad and garlic bread. Simple yet satisfying!

Proper Storage

Fridge. Store leftover eggplant parmesan in an airtight container in the refrigerator for up to 3 days.
Reheat. Reheat in the oven at 350°F (175°C) until warmed through.
To freeze, let the baked Eggplant Parmesan cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.