If you have a craving for comfort food that feels like a warm hug, look no further than this Eggplant Parmesan Recipe. It’s the perfect combination of tender, crispy eggplant slices layered with rich marinara sauce and gooey mozzarella cheese, all baked to bubbling perfection. This classic Italian-American dish is satisfying, utterly delicious, and a wonderful vegetarian option that never compromises on flavor. Whether you’re making it for a family dinner or a special occasion, this Eggplant Parmesan Recipe will become your new go-to meal that impresses without stressing.
Ingredients You’ll Need
These simple, essential ingredients come together to create layers of flavor and texture that make this Eggplant Parmesan Recipe so irresistible. Each element plays a crucial role—from the crispy coating on the eggplant to the savory herbs in the breadcrumb mix, and the luxurious, melty cheeses that crown the dish.
- Eggplants: Use two large ones, sliced into ½-inch rounds for the perfect bite-sized layers.
- Eggs: Three large eggs whisked to help the coating stick to every slice.
- All-purpose flour: A quarter cup helps create a light base for dredging the eggplant.
- Salt: One teaspoon enhances every other flavor in the dish.
- Black pepper: Three-quarters teaspoon adds just the right kick of seasoning.
- Breadcrumbs: One and a half cups provide that satisfying crispy exterior.
- Grated parmesan cheese: A full cup mixed with breadcrumbs brings that unmistakable, savory sharpness.
- Italian seasoning: Two tablespoons add a fragrant medley of herbs that infuse the crust.
- Olive oil: For drizzling and baking, it helps achieve golden, crispy eggplant slices.
- Marinara sauce: Five cups of your favorite or homemade sauce add rich tomato flavor and moisture.
- Shredded mozzarella cheese: Three cups melt beautifully to create that gooey, cheesy layer everyone loves.
How to Make Eggplant Parmesan Recipe
Step 1: Prepare Your Eggplant and Oven
Start by preheating your oven to a toasty 425°F while generously greasing two baking sheets with olive oil. This prep ensures your eggplant slices won’t stick and will get beautifully golden and crispy as they bake.
Step 2: Mix the Coatings
In a shallow dish, whisk together the eggs, flour, salt, and black pepper. In another dish, combine breadcrumbs, grated parmesan, and Italian seasoning. These mixes will work like magic to coat the eggplant in flavorful crunch.
Step 3: Dredge and Coat the Eggplant
Dip each slice of eggplant first into the egg mixture, allowing any excess to drip off. Then press them into the breadcrumb mixture, coating every side. Lay the coated slices evenly on your greased sheets for baking.
Step 4: Bake Until Crispy
Drizzle or spritz olive oil over the eggplant slices to encourage a golden finish and bake them for about 34-36 minutes. Don’t forget to flip halfway through so both sides get that perfect crispy texture you’re after.
Step 5: Assemble the Layers
Now for the fun part. Spread a third of your marinara sauce across the bottom of a 9×13-inch casserole dish. Layer half of your baked eggplant slices on top, followed by another third of marinara and half the mozzarella. Repeat the layering with the rest of the eggplant, sauce, and cheese for a stacked masterpiece.
Step 6: Final Bake
Bake uncovered for 12 to 14 minutes until the cheese is melted and golden. Then stand back and admire the bubbling, cheesy goodness. This moment means your Eggplant Parmesan Recipe is ready to share and savor.
How to Serve Eggplant Parmesan Recipe
Garnishes
Fresh basil leaves or a sprinkle of extra parmesan add a pop of color and a burst of fragrant flavor that complements the rich layers of this dish beautifully. A dash of red pepper flakes adds a little heat if you like a subtle kick.
Side Dishes
Pair this Eggplant Parmesan Recipe with a simple green salad dressed in lemon vinaigrette to balance the richness. Garlic bread or a crusty baguette serve as delightful companions to scoop up extra sauce and cheese.
Creative Ways to Present
Try plating a single layered square with a drizzle of balsamic glaze for elegance. You can also serve it alongside roasted vegetables or even as a hearty sandwich filling for a fun twist on a classic.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors meld wonderfully overnight, making your next meal taste even better.
Freezing
You can freeze this Eggplant Parmesan Recipe by wrapping individual portions tightly in plastic and foil. Frozen leftovers will last up to 2 months without losing too much texture or flavor.
Reheating
Reheat leftovers in the oven at 350°F for about 15-20 minutes to revive the crispiness and melted cheese, or microwave for a quicker option, though the texture may be softer.
FAQs
Can I use fresh mozzarella instead of shredded?
Absolutely! Fresh mozzarella gives a creamier texture and subtle flavor. Just be sure to slice it thinly so it melts evenly throughout the layers.
Is it necessary to bake the eggplant slices before assembling?
Baking the eggplant first ensures they become crispy and hold their shape, preventing sogginess in the casserole. It also adds delicious texture to the dish.
Can I make this Eggplant Parmesan Recipe vegan?
Yes! Substitute eggs with a flax or chia seed slurry and replace parmesan and mozzarella with vegan cheese alternatives. The results are surprisingly tasty and just as satisfying.
What can I do if I don’t have Italian seasoning?
You can make your own blend with dried basil, oregano, thyme, and rosemary. This way you keep all the aromatic herb notes that make the breadcrumb coating flavorful.
How do I prevent the eggplant from becoming soggy?
Salting the eggplant slices before cooking and letting them sit for a bit helps draw out moisture. Baking instead of frying also promotes a crispier texture in this recipe.
Final Thoughts
This Eggplant Parmesan Recipe is a shining example of how simple ingredients and straightforward steps come together to create a dish full of love and comfort. I hope you enjoy making it as much as eating it, and that it quickly becomes a cherished favorite in your kitchen. Happy cooking and buon appetito!
Print
Eggplant Parmesan Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This classic Eggplant Parmesan recipe features crispy baked eggplant slices layered with marinara sauce and melted mozzarella cheese, all seasoned with parmesan and Italian herbs for a comforting, flavorful Italian-inspired dish perfect for a hearty family meal.
Ingredients
Eggplant Preparation
- 2 large eggplants (cut into ½-inch thick rounds)
- 3 large eggs
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ¾ teaspoon black pepper
- 1 ½ cups breadcrumbs
- 1 cup grated parmesan cheese
- 2 tablespoons Italian seasoning
- Olive oil (for drizzling and greasing)
Assembly
- 5 cups marinara sauce (homemade or store-bought)
- 3 cups shredded mozzarella cheese
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 425°F (220°C). Generously grease two baking sheets with olive oil to prevent sticking and aid in crisping the eggplant slices.
- Make Egg Mixture and Breadcrumb Mixture: In a shallow dish, whisk together the eggs, all-purpose flour, salt, and black pepper until smooth. In a separate dish, combine the breadcrumbs, grated parmesan cheese, and Italian seasoning to create a flavorful coating.
- Coat Eggplant Slices: Dip each eggplant slice into the egg mixture, allowing any excess to drip off. Then transfer the slice to the breadcrumb mixture, pressing gently to coat thoroughly. Place the coated slices on the greased baking sheets.
- Drizzle Olive Oil and Bake Eggplant: Lightly drizzle or spray olive oil over the breadcrumb-coated eggplant slices. Bake in the preheated oven for 34-36 minutes, flipping halfway through to ensure both sides are golden brown and crispy.
- Assemble the Casserole: Spread one-third of the marinara sauce evenly over the bottom of a 9×13-inch casserole dish. Arrange half of the baked eggplant slices on top, overlapping if necessary. Spoon over another third of the marinara sauce, then sprinkle with half of the shredded mozzarella cheese. Repeat these layers with the remaining eggplant, marinara sauce, and mozzarella cheese.
- Bake the Assembled Dish: Bake the assembled casserole uncovered for 12-14 minutes, or until the cheese has fully melted and has turned lightly golden. Remove from oven, let it rest briefly, then serve and enjoy your delicious Eggplant Parmesan.
Notes
- For extra flavor, you can add fresh basil leaves between layers.
- Use gluten-free breadcrumbs if you need to adapt this recipe for gluten-free diets.
- Make sure to flip the eggplant slices halfway during baking for even crispiness.
- This dish can be prepared ahead and refrigerated before baking the final assembly.
- Leftovers store well in the refrigerator for up to 3 days.
