Breaded eggplant slices baked with marinara and melted mozzarella
Classic Eggplant Parmesan
Classic Eggplant Parmesan
1h 15mMedium
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Servings
6
1 large casserole
Difficulty
Medium
Cost
Moderate
$$
Classic Eggplant Parmesan
Breaded eggplant slices baked with marinara and melted mozzarella
Tender eggplant slices coated in seasoned breadcrumbs, layered with rich marinara sauce and bubbly mozzarella cheese, then baked until golden. A hearty Italian-American vegetarian classic.
30m
Prep Time
45m
Cook Time
75m
Total Time
6
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Eggplant parmesan is the vegetarian answer to chicken parm, and when done right it can be even more satisfying. The key is salting the eggplant slices to draw out bitterness and excess moisture, then breading and baking them until they develop a crisp golden crust.
Layered with your favorite marinara and generous amounts of mozzarella and Parmesan, this dish emerges from the oven bubbly, fragrant, and utterly irresistible. Serve it with a side of spaghetti or crusty garlic bread for a meal that will please everyone at the table, vegetarian or not.
Ingredients
- 2 large eggplants, sliced 1/2-inch thick
- 2 cups Italian breadcrumbs
- 3 large eggs, beaten
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves
- Salt and freshly ground black pepper
Instructions
- 1
Salt eggplant slices on both sides and let them rest on a wire rack for 30 minutes to draw out moisture. Pat dry with paper towels.
- 2
Preheat oven to 400°F. Dip each eggplant slice in beaten egg, then press into breadcrumbs to coat both sides.
- 3
Arrange breaded slices on oiled baking sheets in a single layer. Bake for 20 minutes, flipping halfway, until golden and crisp.
- 4
Spread a thin layer of marinara in a 9x13 baking dish. Layer eggplant slices, more marinara, mozzarella, and Parmesan. Repeat layers.
- 5
Cover with foil and bake at 375°F for 20 minutes. Remove foil and bake 10 more minutes until cheese is bubbly and golden.
- 6
Let rest 10 minutes before serving. Garnish with fresh basil leaves.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
EggplantThick-sliced zucchini
Zucchini does not need salting but releases more moisture during baking.
BreadcrumbsPanko breadcrumbs
Panko creates an even crunchier coating.
MozzarellaVegan mozzarella shreds
Makes the dish vegan; choose a brand that melts well.
DepthPantry
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
Why the olive oil matters
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.
- Useful in dressings, sauces, and finishing
- Improves flavor without changing the recipe structure
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeTips & Storage
Pro Tips
Choose firm, heavy eggplants with smooth, glossy skin for the best texture.
Do not skip the salting step — it makes a dramatic difference in taste and texture.
This dish tastes even better the next day after the flavors have melded.
Storage
Store covered in the refrigerator for up to 5 days. Freezes well for up to 3 months.
Reheating
Reheat in a 350°F oven for 15-20 minutes until heated through and cheese is bubbly again.
Nutrition Facts
Per serving (1 large slice) · 6 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein18g
Carbohydrates38g
Fat16g
Fiber7g
Sugar8g
Sodium720mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Do I need to peel the eggplant?
- No, the skin becomes tender during baking and adds a nice color contrast. Peel only if the skin is very thick.
- Can I make this ahead of time?
- Yes, assemble the casserole, cover, and refrigerate up to 24 hours. Add 10 minutes to bake time from cold.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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