This Eggplant Parmesan is layered to perfection, with crispy eggplant slices, tender centers, melty mozzarella, savory Parmesan, and rich marinara sauce stacked into a comforting, cheesy Italian classic. Every bite delivers a mix of textures and flavors that everyone will love. It’s like my Crispy Chicken Parmesan, but meat-free and just as satisfying! If you love eggplant, you should also try my Crispy Eggplant Fries; they’re perfect as a snack, appetizer, or side to this cheesy baked favorite.
Ingredients & Substitutions
- Eggplant: A medium eggplant sliced into 1/4-inch rounds becomes tender inside while staying nicely structured after baking. Sprinkling the slices with kosher salt helps draw out excess moisture for the best texture. If using table salt, use a bit less. Brushing the pan with olive oil helps the coating turn golden and crisp, but a neutral oil will also work.
- Flour: A light coating of flour helps the egg wash stick, which keeps the breadcrumbs in place while baking.
- Eggs: The whisked eggs bind the breading to the eggplant and help create that golden crust.
- Breadcrumb Mixture: Plain breadcrumbs mixed with parmesan cheese, Italian seasoning, garlic powder, kosher salt, and black pepper give the eggplant a flavorful, crispy coating. Panko can be used for a slightly crunchier texture.
- Marinara Sauce: Use your favorite store-bought sauce or homemade marinara. Choose one you love since it adds a lot of flavor to the final dish.
- Mozzarella: Fresh mozzarella (have you tried making homemade mozzarella?) melts beautifully and creates those irresistible cheesy layers. Low-moisture mozzarella can also be used and slices easily.
- Parmesan Cheese: Parmesan adds a salty, nutty flavor throughout the dish. It’s mixed into the breadcrumb coating for extra crispiness and also sprinkled between the layers before baking. Freshly shredded or grated both work, and Romano can be used as a substitute.
- Fresh Basil & Oregano: Sprinkle on top for a burst of fresh flavor right before serving. If needed, dried herbs can work in a pinch; just use less. (this is also optional!)
FAQs
Can I make Eggplant Parmesan ahead of time?
Yes! You can assemble the layers ahead of time and refrigerate the dish for up to a day before baking. Just add a few extra minutes to the baking time if it comes straight from the refrigerator.
Do I have to salt the eggplant?
Salting the eggplant draws out excess moisture, which helps it crisp up and prevents a soggy dish. If you’re short on time, you can skip it, but the texture won’t be quite as firm.
Can I use a different cheese?
Fresh mozzarella works best for melty layers, but you can swap in provolone or a blend of mozzarella and fontina. Parmesan can be replaced with pecorino Romano for a sharper flavor.
Can I make this vegan?
Yes! Swap the cheese for vegan mozzarella and parmesan alternatives, and use plant-based milk or a flax “egg” for the breading. The eggplant will still get crispy and delicious.
Can I use a different breadcrumb?
Plain breadcrumbs are ideal, but panko works for extra crunch. You can also season the breadcrumbs to taste if you want a little more flavor.
Serving Ideas
- Classic Italian Dinner: Serve warm with garlic bread or Focaccia breadsticks to soak up the extra marinara and melty cheese.
- Add a Fresh Salad: A crisp, simple side salad or Caesar salad balances the richness of the baked eggplant beautifully.
- Make It a Feast: Pair with a side of pasta tossed in olive oil or extra sauce for an extra-hearty, family-style meal.
- Leftover Lunch Win: Reheat a square and tuck it into toasted bread for an over-the-top eggplant parmesan sandwich.
How to Store Eggplant Parmesan
Refrigerator: Let the eggplant parmesan cool slightly, then cover the dish tightly or transfer portions to an airtight container. Store in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave individual servings.
Freezer: To freeze, let the dish cool completely. Wrap tightly in plastic wrap and foil, or store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating Tip: For the best texture, reheat in the oven so the breaded eggplant stays crisp around the edges and the cheese melts beautifully.
Eggplant Parmesan
Ingredients
Eggplant
- 2 medium eggplants, sliced into ¼-inch thick rounds
- 1 tablespoon kosher salt
- 2 tablespoons extra virgin olive oil
Breading
- ½ cup (62.5 g) all-purpose flour
- 3 large eggs, room temperature, whisked
- 1 ½ cups (162 g) plain breadcrumbs
- ½ cup (50 g) parmesan cheese, shredded
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Assembly
- 1 jar (24 ounces) marinara sauce, (about 2 ½ cups), divided
- 2 pounds fresh mozzarella cheese, sliced, divided
- ⅓ cup (33 g) parmesan cheese, shredded, divided
- fresh basil, chopped, for garnish (optional)
- fresh oregano, chopped, for garnish (optional)
Instructions
- Arrange the eggplant slices on a large baking sheet and sprinkle both sides evenly with kosher salt. Let sit for 10 minutes to draw out excess moisture. After 10 minutes, pat each slice thoroughly with paper towels to dry and wipe off any excess salt.
- While the eggplant sits, preheat the oven to 350°F (175°C). Line one or two large sheet pans with parchment paper, then brush with olive oil. Set aside.
- On a large, shallow plate, add the all-purpose flour.
- On a second shallow plate, add the whisked eggs and beat lightly to combine.
- On a third shallow plate, combine the breadcrumbs, parmesan cheese, Italian seasoning, garlic powder, kosher salt, and black pepper. Mix until evenly combined.
- Working one slice at a time, coat the eggplant in flour, dip it into the egg, then press it into the breadcrumb mixture, making sure both sides are coated. Shake off any excess crumbs and place on the prepared sheet pan.
- Bake for 25 minutes, flipping each slice carefully halfway through, until golden and crisp on both sides.
- Increase the oven temperature to 400°F (200°C).
Assembly
- In a 9×13-inch baking dish, spread about 1 ½ cups of marinara sauce evenly over the bottom.
- Add a single layer of baked eggplant slices. Top with slices of mozzarella, about ½ cup marinara, and a sprinkle of parmesan. Repeat the layers with the remaining eggplant, mozzarella, marinara, and parmesan.
- Bake the assembled dish uncovered for 30 minutes, or until the cheese is melted, bubbling, and golden brown on top.
- Remove from the oven. Top with chopped fresh basil and oregano before serving.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
Perfectly crispy eggplant and so much melty cheese! I went back for seconds.
Elizabeth
Oh, wow. I loved this eggplant parmesan! I want to try making it at home.
Stephanie
I was surprised how easy this was to make. The layers baked up beautifully and tasted like something from a restaurant.
Bella
I loved the flavors and the texture. The fresh basil on top really made it pop.
