Eggplant Parmesan is one of those comforting Italian dinners that never goes out of style. Crispy slices of breaded eggplant are layered with rich marinara sauce, plenty of Parmesan, and gooey mozzarella before being baked until hot, bubbly, and perfectly golden. Every bite has a delicious mix of crunchy coating, tender eggplant, and melted cheese.

Although it takes a little extra time to prepare, every step is worth it. Salting the eggplant removes excess moisture, frying creates a crisp coating, and baking everything together allows the flavors to blend into a hearty casserole that’s perfect for family dinners or entertaining.

Why You’ll Love This Recipe

This homemade Eggplant Parmesan has crispy layers that stay flavorful even after baking. The combination of Parmesan in the breading and plenty of melted mozzarella gives every bite rich, cheesy flavor.

It’s also a great meatless dinner that pairs perfectly with garlic bread, pasta, or a fresh green salad. Leftovers taste just as delicious the next day.

What You Will Need

You’ll need a large skillet for frying the eggplant, three shallow bowls for the breading station, and a 9×13-inch baking dish for assembling the casserole.

A wire rack is helpful for draining the fried eggplant while keeping the coating crispy. Paper towels are also useful for drying the eggplant after salting.

Ingredients

Eggplant

• 2 small eggplants (about 1½ pounds total)
• 1 teaspoon salt

Flour Mixture

• ½ cup all-purpose flour
• ½ teaspoon onion powder
• ½ teaspoon paprika

Egg Mixture

• 3 large eggs, beaten
• 1 teaspoon Dijon mustard
• 1 tablespoon heavy cream (optional)

Breadcrumb Mixture

• 2 cups panko breadcrumbs
• 1 cup grated Parmesan cheese
• 3 tablespoons chopped fresh parsley
• ¾ teaspoon garlic salt

For Frying

• Vegetable oil

For Baking

• 24 ounces marinara sauce
• 3 cups shredded mozzarella cheese, divided
• ½ cup grated Parmesan cheese, divided

How to Make Eggplant Parmesan

Step 1: Prepare the Eggplant

Preheat the oven to 375°F.

Slice the eggplant into ¼-inch thick rounds. Sprinkle both sides with salt and place the slices in a colander for about 20 to 30 minutes.

Pat each slice completely dry with paper towels before breading.

Step 2: Bread the Eggplant

Place the flour mixture, egg mixture, and breadcrumb mixture into three separate shallow bowls.

Coat each eggplant slice in the flour, then dip it into the egg mixture, allowing any excess to drip off. Finish by pressing both sides into the breadcrumb mixture until evenly coated.

Step 3: Fry the Eggplant

Pour enough vegetable oil into a large skillet to come halfway up the sides of the eggplant slices.

Heat the oil over medium-high heat until hot.

Fry the eggplant in batches for 2 to 3 minutes per side, or until golden brown and crispy.

Transfer the cooked slices to a wire rack or paper towel-lined plate.

Step 4: Assemble the Casserole

Spread a thin layer of marinara sauce over the bottom of a 9×13-inch baking dish.

Arrange one-third of the fried eggplant in a single layer.

Spoon marinara over each slice, then sprinkle with one-third of the mozzarella and Parmesan cheese.

Repeat the layers two more times until all the ingredients have been used.

Step 5: Bake

Bake uncovered for 25 to 30 minutes, until the cheese is melted and bubbling.

For a deeper golden top, broil for 2 to 3 minutes, watching carefully to prevent burning.

Allow the casserole to rest for about 10 minutes before serving.

Tips

Choose firm eggplants with smooth, glossy skin for the best flavor and texture.

Don’t skip salting the eggplant. It removes excess moisture, helping the coating stay crisp.

Keep the slices at least ¼ inch thick so they hold their shape during frying.

Avoid overcrowding the skillet while frying. Cooking in batches keeps the oil hot and prevents soggy breading.

Freshly grated Parmesan melts better and adds much more flavor than pre-grated varieties.

Low-moisture whole milk mozzarella produces the best texture without making the casserole watery.

Storage

Store leftover Eggplant Parmesan in an airtight container in the refrigerator for up to 3 days.

Reheat in a 350°F oven until warmed through to help maintain the crispy texture.

Freeze baked portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

More Dinner Recipes

• Baked Pork Chops
• Taco Pasta
• Stuffed Bell Peppers
• Miso Grilled Chicken
• Oven Baked Ribs