Good eggplant Parmesan comes down to one step most recipes rush: salting the eggplant so it fries up crisp instead of soggy. This version takes the time to do it right, then layers the golden slices with marinara, mozzarella, and fresh basil and bakes it until bubbling. It’s a project worth a weekend afternoon — and the leftovers are even better.
Why Salting the Eggplant Matters
Eggplant is mostly water. Skip the salt and that water steams the breading into mush; take the 30 minutes and the slices fry up golden and stay crisp under the sauce. Salt the rounds, let them sit in a colander, then press them dry with paper towels — drier eggplant also drinks less oil in the pan, so the finished dish is richer without being greasy.
Make-Ahead and Storage
You can assemble the whole dish a day ahead and bake it when you’re ready — it may need an extra 10 minutes from the fridge. Leftovers keep 3–4 days and genuinely improve overnight as the layers settle. It also freezes well in portions; reheat in the oven, not the microwave, to keep some texture.
More recipes you’ll love: Instant Pot Steamed Spaghetti Squash, Instant Pot Chicken Cacciatore, and more in our Easy Date Night Dinner Recipes.
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Eggplant Parmesan
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
Description
Classic eggplant Parmesan with crispy pan-fried eggplant layered in marinara, mozzarella, and fresh basil, baked until golden and bubbling.
Ingredients
- 2 large eggplants
- 1 cup breadcrumbs
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 2 eggs, beaten
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Preparing the Eggplant:
- Slice the eggplants into half-inch rounds.
- Sprinkle salt over the slices and place them in a colander for 30 minutes to draw out any bitterness.
- After 30 minutes, pat the eggplant slices dry with a paper towel.
- Dredging the Eggplant:
- In a shallow bowl, beat the eggs.
- In a separate bowl, combine breadcrumbs, grated Parmesan cheese, salt, and pepper.
- Dip each eggplant slice into the beaten eggs, ensuring they are fully coated.
- Press the eggplant slices into the breadcrumb mixture, coating them evenly.
- Frying the Eggplant:
- In a large skillet, heat olive oil over medium heat.
- Fry the breaded eggplant slices in batches until golden brown on each side.
- Transfer the fried slices to a paper towel-lined plate to drain excess oil.
- Assembling the Eggplant Parmesan:
- Preheat the oven to 375°F (190°C).
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Arrange a single layer of fried eggplant slices on top of the sauce.
- Sprinkle grated Parmesan cheese, shredded mozzarella cheese, and chopped fresh basil over the eggplant.
- Repeat the layers until all the ingredients are used, finishing with a layer of sauce, mozzarella cheese, and a sprinkle of Parmesan on top.
- Baking:
- Place the baking dish in the preheated oven and bake for 25-30 minutes or until the cheese is melted and bubbly.
- Serving:
- Once baked, remove the Eggplant Parmesan from the oven.
- Allow it to cool for a few minutes before serving.
- Serve hot, garnished with additional fresh basil if desired.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Oven
- Cuisine: Italian
