Classic Eggplant Parmesan
Classic Eggplant Parmesan layers crisp breaded eggplant with marinara, mozzarella, Parmesan, and basil, then bakes until bubbling and golden.
About This Recipe
This eggplant Parmesan starts by salting the eggplant so the slices fry up tender instead of watery.
Bread each round carefully, fry until golden, then layer with marinara and mozzarella for a casserole that holds together when served.
Ingredients
- ✓2 lbs eggplant (3 medium, cut into 1/3” thick rounds)
- ✓2 tsp fine sea salt (divided)
- ✓3 large eggs
- ✓3/4 cup all-purpose flour
- ✓1/2 tsp freshly ground black pepper
- ✓1 1/2 cup seasoned Italian bread crumbs
- ✓1/2 cup grated parmesan cheese
- ✓Extra light olive oil (or vegetable oil for frying)
- ✓32 oz good quality marinara sauce (store-bought or homemade)
- ✓16 oz shredded mozzarella cheese (whole milk, or low moisture part-skim)
- ✓fresh basil (chopped, to garnish)
Ingredient Notes
- Eggplant: Cut the rounds evenly so they salt, fry, and bake at the same pace.
- Salt: Salting helps draw out moisture before breading.
- Breadcrumbs And Parmesan: Press the coating onto each slice so it stays crisp after frying.
- Marinara And Mozzarella: Use a sauce you like and low-moisture mozzarella so the casserole is not watery.
Instructions
- 1
Slice eggplant into 1/3” thick rounds. Season with 1 tsp salt and set aside to sweat for 30-60 minutes.
- 2
Preheat the oven to 375°F. Set up 3 shallow bowls. In the first, whisk together flour, 1 tsp salt and pepper. In the second bowl, beat the eggs. In the third bowl, stir together bread crumbs and parmesan cheese.
- 3
Pat dry the eggplant thoroughly with paper towels. Dip a slice into the flour, tapping off the excess, then using a fork to keep your hands from getting gummed up, dip in egg wash, letting the excess drip back into the bowl. Finally, transfer to the breading and turn to coat, pressing down on the eggplant helps to adhere the eggplant.
- 4
Add oil to a skillet, about 1/3” deep and set over medium heat. Fry the eggplant in batches in a single layer. The eggplant should sizzle when it touches the oil. Fry for 3 minutes per side or until golden brown. Transfer to a paper towel lined plate or baking sheet to drain excess oil.
- 5
Add 1/2 cup marinara to the bottom of your 9x13 inch casserole dish. Add half of the eggplant slices, overlapping as needed. Pour over half of your sauce, and sprinkle half of your cheese over the eggplant slices. Add the second layer of eggplant, followed by your remaining sauce and cheese. Bake uncovered at 375°F for 30-35 minutes until the top is golden and the sauce is bubbling. Garnish with basil to serve.
Katy’s Kitchen Tips
- Pat the eggplant very dry before breading.
- Keep the oil hot enough that the slices sizzle right away.
- Drain fried slices on paper towels before layering.
- Let the casserole rest 10 minutes before serving so the layers settle.
Variations and Substitutions
- Herb finish: Add fresh herbs before serving.
- Spicy version: Add chili or hot sauce.
- Lighter option: Serve with salad or vegetables.
- Make ahead: Prepare components early and finish fresh.
What to Serve With Classic Eggplant Parmesan
Serve Classic Eggplant Parmesan with a side that balances its richness and seasoning.
Storage and Reheating
Refrigerate leftovers in a covered container for up to 4 days.
Reheat uncovered in the oven or air fryer to bring back some crispness.
Common Mistakes to Avoid
- Skipping the salt rest: Unsalted eggplant can release too much water in the casserole.
- Crowding the skillet: Crowded slices steam instead of frying crisp.
- Too much sauce: Excess sauce can make the breading soft.
- Serving immediately: A short rest helps the cheese and sauce set.
FAQ
Can I bake the eggplant instead of frying?
Yes. Brush or spray the breaded slices with oil and bake until browned before layering.
Do I have to peel eggplant?
No. The peel softens as it cooks, but you can peel it if you prefer.
Can I make it ahead?
Yes. Assemble earlier in the day and bake close to serving.
Why is it watery?
The eggplant may not have been salted, dried, or fried long enough.
Nutrition Facts
- Calories: 458 kcal
- Carbohydrates: 40 g
- Cholesterol: 103 mg
- Fiber: 7 g
- Protein: 25 g
- Sugar: 10 g
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.01 g