Salads pair perfectly with eggplant parm!
A Classic Eggplant Parmesan
We all need crispy eggplant slices, layers of melted cheese, and bright tomato sauce after a long week. This eggplant parmesan recipe is great for a humble family meal or a large gathering (it’s vegetarian, too!) and comes together in just about an hour and a half. Our version uses baked eggplant versus fried, so you can feel good about serving it, too. Be sure to also try, Chicken Parmesan, or for more eggplant goodness, make some Ratatouille!
What is Eggplant Parmesan?
Classic eggplant parmesan, also known as eggplant parmigiana, is layers of gooey cheese, rich marinara sauce, and thin crispy eggplant, which can be either fried or baked. It represents the heart of American Italian cuisine. We like to double up on our veggies and serve alongside Spaghetti Squash. You also can’t go wrong with a vegetable side, like Zucchini with Parmesan, Broccolini, or Roast Mushrooms.
Eggplant Parmesan Ingredients
Here's what you'll need to make this delicious, homemade eggplant parm!
Eggplant
Kosher salt
All-purpose flour
Eggs
Panko breadcrumbs
Garlic powder & onion powder
Italian seasoning
Extra-virgin olive oil
Marinara sauce
Fresh mozzarella & Parmesan
How to Make Eggplant Parmesan
Follow these step-by-step instructions to make crispy, cozy eggplant parmesan:
Prepare the eggplant! We start by slicing the eggplant and salting them to remove any bitterness. Do not skip this step!
Prepare the dredge. A seasoned flour mixture, a panko coating, and a separate egg mixture.
Bread 'em! dip the slices of eggplant into the flour, followed by the egg mixture and then the panko. This will allow them to crisp up and hold their shape! Then, drizzle with a little olive oil.
Bake! While some eggplant parmesan recipes call for fried eggplant, we like to bake ours at 400°F for 30 minutes until crispy and golden!
Assemble! Layer marinara on the bottom of the 9x13, followed by the crispy eggplant slices, more marinara sauce, sliced mozzarella, and a sprinkling of parm. Repeat.
Bake for 30-40 minutes until bubbly and golden brown. Pro Tip: if after 40 minutes, the top hasn’t browned up nicely, pop it under the broiler for a few minutes but do not take your eyes off it at the risk of burning!
Enjoy this simple gooey baked eggplant parmesan!
How to Store Eggplant Parmesan + Tips
For the absolute best eggplant parmesan, Homemade Marinara Sauce is always preferred.
Our Italian friend who lives in New York, claims that the quality of the cheese is everything! Also, a friendly reminder to avoid using pre-grated parm: it doesn’t yield the same results because it contains anti-caking agents which stops it from melting!
We’re team panko over breadcrumbs, but either can be used. We just love the texture of panko, especially when baking eggplant parm over frying it.
How Do You Make Eggplant Parm Not Soggy? Our first tip — uniform slices, no larger than ¼ inch slices. This ensures even cooking time and reduces the amount of moisture that bakes off when creating that crispy, brown coating. The second — salt your eggplant which removes excess moisture and bitterness! And the last tip — never to forget the EVOO! We bake our eggplant slices at 400°F for 30 minutes but only after a nice dousing of olive oil to crisp up the panko breading.
Looking for another great veggie main dish? Try our Vegetable Pot Pie recipe.
Tools You Need For Baked Eggplant Parmesan
Looking For More Saucy Vegetarian Dinners?
The best dinners are those you can serve with or without sides, and it’ll still be a comforting, hearty meal like our Best One Pot Dinners! We also love:
A Family Favorite!
This cheesy, sauced baked Eggplant Parmesan has your back when it comes to pleasing a crowd. For more recipe inspiration, follow us on Facebook, Instagram, TikTok and Pinterest or order our cookbook. We love when you share your meals. Tag us on Instagram using #themodernproper. Happy cooking!
