Eggplant Parmesan

The first time I attempted eggplant parmesan, I made the rookie mistake of skipping the sweating step. My kitchen filled with smoke as the eggplant released all its moisture onto the baking sheet, creating a soggy mess that steamed instead of crisped. My husband walked in, coughing, and asked if we were ordering takeout instead. That disaster taught me more about eggplant than any cookbook could have.

Last winter, my sister came over after a terrible week at work, and I decided to make her this dish. As the eggplant baked, filling the apartment with that incredible aroma of garlic and melting cheese, she sat on my counter and told me about her day. By the time we sat down to eat, she said the meal felt like a hug. Sometimes food really is love.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds: I learned to pick eggplants that feel heavy for their size with smooth, shiny skin
• 1 teaspoon salt: This step is non-negotiable for drawing out bitterness and moisture
• 1 cup all-purpose flour: Creates the first layer that helps the egg coating stick
• 2 large eggs, beaten: The glue that holds everything together
• 1 1/2 cups breadcrumbs (preferably Italian-style): Panko works beautifully too for extra crunch
• 1/2 cup grated Parmesan cheese: Mixed into the breading for a salty, savory punch
• 1 teaspoon dried oregano: Fresh oregano works if you have it, but dried distributes more evenly
• 1/2 teaspoon freshly ground black pepper: Adds a subtle heat that cuts through the richness
• 2 cups marinara sauce: My grandmother always said jarred sauce is fine if you doctor it with garlic
• 2 cloves garlic, minced: Mince this finely so it melts into the sauce
• 1 tablespoon olive oil: For sautéing the garlic and building the sauce base
• 2 cups shredded mozzarella cheese: Low-moisture mozzarella shreds melt without making the dish watery
• 1/2 cup grated Parmesan cheese: Sprinkled between layers for that irresistible salty crust
• 1/4 cup fresh basil leaves, chopped: The final touch that makes everything taste brighter

Instructions

Sweat the eggplant slices:

Lay the eggplant rounds on a wire rack or paper towels, sprinkle both sides with salt, and let them sit for 20 minutes. You will see droplets of moisture beading on the surface, which is exactly what you want.

Set up your breading station:

Arrange three shallow dishes in a row with flour in the first, beaten eggs in the second, and a mixture of breadcrumbs, 1/2 cup Parmesan, oregano, and pepper in the third. Having everything ready before you start prevents that frantic middle-of-cooking chaos.

Coat each eggplant slice:

Dredge the eggplant in flour, shaking off excess, dip it in the egg wash, then press it firmly into the breadcrumb mixture until thoroughly coated. The pressing action is what makes the breading actually stick instead of sliding off.

Bake until golden and crisp:

Arrange the breaded slices on parchment-lined baking sheets and bake at 400°F for 20 minutes, flipping halfway through. Your kitchen should smell incredible right about now.

Prepare the sauce:

While the eggplant bakes, warm olive oil in a saucepan over medium heat, sauté the garlic for just one minute until fragrant, then stir in the marinara sauce and let it simmer gently. Do not rush this step, the garlic needs time to mellow.

Build the layers:

Spread 1/2 cup of sauce in the bottom of a 9x13-inch baking dish, add half the eggplant slices, then half the remaining sauce, half the mozzarella, and a sprinkle of Parmesan. Repeat these layers one more time, ending with a generous blanket of cheese on top.

Bake until bubbly:

Bake uncovered for 25 minutes at 400°F until the cheese is golden and bubbling up around the edges. Let it rest for 10 minutes before serving, which feels impossible but is crucial for clean slices.

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This recipe became my go-to for new neighbors and sad friends alike. There is something about bubbling cheese and warm tomato sauce that makes people feel at home immediately. I have watched nervous dinner guests visibly relax the moment I walk out of the kitchen with this dish.

Make It Ahead

You can bread the eggplant slices up to a day in advance and store them layered between parchment paper in the refrigerator. The sauce also benefits from sitting overnight in the fridge. When you are ready to bake, assemble everything and add a few extra minutes to the final bake time since everything will be cold.

Freezing Instructions

This eggplant parmesan freezes beautifully before or after baking. I always make a double batch and freeze one for those nights when cooking feels impossible. Wrap the dish tightly in plastic wrap and foil, then thaw overnight in the refrigerator before baking at 375°F until heated through.

Serving Suggestions

A crisp green salad with a bright vinaigrette cuts through the richness perfectly. Crusty bread is non-negotiable for soaking up every last bit of sauce. Some people serve it over pasta, but I find the eggplant itself is substantial enough to stand alone.

• Let the dish rest at least 10 minutes before serving
• Run your knife through hot water between slices for clean cuts
• Extra fresh basil on top makes it look like you spent hours

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This is the kind of Sunday cooking project that makes your whole house feel cozy. I hope it brings as much comfort to your table as it has to mine.

Recipe Help & FAQs

→ Should I peel the eggplant before breading?

Leaving the skin on provides texture and helps the eggplant slices hold their shape during baking. The skin becomes tender when cooked and adds visual appeal to the finished dish.

→ Can I make this ahead of time?

Yes, assemble the entire dish up to 24 hours in advance and refrigerate. When ready to serve, bake at 400°F for 30-35 minutes until heated through and bubbly.

→ Why do I need to salt the eggplant?

Salting draws out excess moisture and bitterness from the eggplant. This step ensures crispier breading and prevents the dish from becoming watery during baking.

→ Can I fry the eggplant instead of baking?

Absolutely. Fry breaded slices in hot olive oil for 2-3 minutes per side until golden. Drain on paper towels before layering with sauce and cheese for an even crispier result.

→ What can I serve with eggplant parmesan?

A crisp green salad with vinaigrette balances the richness. Garlic bread, crusty Italian bread, or roasted vegetables like broccoli or zucchini make excellent sides. A glass of Chianti complements the flavors perfectly.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 15-20 minutes until hot. Freezing is not recommended as the texture may become watery.