A Classic Eggplant Parmesan
We all need crispy eggplant slices, layers of melted cheese, and bright tomato sauce after a long week. We dream of the first slice when the spatula gets lifted and stringy, gooey, melted mozzarella cheese hangs from it while plating. 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, with most of that being oven time. Our version uses baked eggplant versus fried, so you can feel good about serving it, too. Try its sister recipe, Chicken Parmesan.
What is Eggplant Parmesan?
Classic eggplant parmesan, also known as eggplant parmigiana, is layers of ooey gooey cheese, rich marinara sauce, and thin crispy eggplant, which can be either fried or baked. It represents the heart of American Italian cuisine. When making our recipe for eggplant Parmesan, we have a few tips for elevating it.
For the absolute best eggplant parmesan, Homemade Marinara Sauce is always preferred as well as the quality of the cheese is key! Our Italian friend who lives in New York, claims that the quality of the cheese is everything! Also, here’s your friendly little reminder to avoid using pre-grated parm if you are able: 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.
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
Fresh Parmesan cheese
How Do You Make Eggplant Parm Not Soggy?
If you’re reading this as an eggplant parm skeptic or know someone who is, this is probably why: soggy eggplant. But, not here. We’re on a mission to prove that our eggplant parmesan recipe is the BEST eggplant parmesan recipe because we leave no room for soggy eggplant, and we’ll tell you exactly how.
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.
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 for 10 minutes to remove any bitterness. Do not skip this step! In the meantime, prepare the dredge, which comprises three stages: a seasoned flour mixture, a panko coating, and a separate egg mixture. Once the 10 minutes is up, carefully dry them off.
- Bread 'em! Start by dipping 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! Repeat for each eggplant slice. Then, drizzle with a little olive oil.
- Bake! While some eggplant parmesan recipes sometimes call for fried eggplant, we like to bake ours at 400°F for 30 minutes until crispy and golden!
- Assemble! A great step to involve the little ones! Start by layering marinara on the bottom of the 9x13, followed by the crispy eggplant slices – feel free to overlap – then a little more marinara sauce, the sliced mozzarella, and a sprinkling of parm. Repeat, finishing with parmesan! Bake for 30-40 minutes at 375°F or 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!
What to Serve With Eggplant Parmesan
Although this meal is perfect on its own, when serving this up for a crowd, we like to make it a bit heartier by pairing it with a simple pasta like Spaghetti and Meatballs or a pasta alternative like Spaghetti Squash. You can’t go wrong with a vegetable side, like Zucchini with Parmesan, Broccolini, or Roast Mushrooms. Add a simple salad: Antipasto Salad, Panzanella, or a Simple Italian Salad are all favorites to make it greener. If you’re serving this eggplant parmesan recipe as a side, we suggest an elegant roast chicken or turkey, like our Marry Me Chicken, as the entree. What to do with leftovers? Make a sandwich, of course!
Tools You Need For Baked Eggplant Parmesan
Sheet pans
Parchment paper
Shallow bowls or pie pan
9x13-inch baking dish
Looking For Easy & Delicious 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. Did you achieve that bubbling, golden brown top? Show us by tagging us on Instagram using @themodernproper and #themodernproper. Happy eating!
