Layers of roasted eggplant, mozzarella cheese, and marinara sauce are married in this eggplant Parmesan. It’s a mouthwatering combination of vibrant flavors!
Whenever it’s eggplant season, you can bet that I’m at the farmer’s market with a bag full of them. I love getting creative with different ways to prepare this unique vegetable, and this eggplant Parmesan is something that I’ve been making for years — especially during the peak of summer. It’s super cheesy and saucy, and the freshness of the ingredients remind me of my travels to Italy.
To make this eggplant Parmesan into a full meal, I serve it with homemade pasta, a Caesar salad, breadsticks, and grilled chicken thighs. Don’t forget a sprinkle of fresh basil or parsley on top!
Eggplant Parmesan Video
How To Make Eggplant Parmesan
This eggplant Parmesan only takes 20 minutes to prep! As a busy mom, I can totally relate to all of you who love hands-off dinners, and this is definitely one of them.
- Prepare the oven and baking dish: Preheat the oven to 400°F. Grease a 9×13 inch baking dish with oil and set it aside.
- Dredge the eggplant slices: Place the flour, beaten eggs, and breadcrumbs in three separate bowls. Dip both sides of the eggplant slices in the flour, then eggs, then breadcrumbs. Pat the breadcrumb mixture into the eggplant so it sticks.
- Bake the eggplant: Place the eggplant slices on an oiled or parchment-lined baking sheet and bake for about 18-20 minutes in the preheated oven, or until they are golden brown.
- Assemble and bake: Pour 3/4 cup of marinara sauce into the bottom of the prepared baking dish. Place a layer of eggplant slices down, then add a layer of mozzarella, then add more marinara. Repeat the process two more times, then top the dish with Parmesan and bake it uncovered for 25-30 minutes.
Tips For the Best Eggplant Parmesan
I truly love simple meals. If you’re here because great minds think alike, follow these tips to make your eggplant Parmesan even more of a breeze.
- Use ripe eggplants. Look for eggplants that feel heavy and gently yield to pressure. To avoid a bitter taste, opt for medium-sized eggplants.
- Slice the eggplants evenly. Aim for consistent 1/4 inch thick slices to ensure the eggplant Parmesan cooks evenly.
- Add seasoning if needed. This recipe doesn’t include salt because I use my 5-minute homemade marinara, which is already seasoned. However, if you’re using plain marinara or breadcrumbs, add a pinch of salt to the flour dredge for the eggplants.
- Switch up the cheese. Add extra Parmesan in along with the mozzarella layers, or use fontina, provolone, or Pecorino Romano.
- Cover the eggplant slices with cheese. To prevent the breadcrumb coating on the eggplant slices from becoming soggy or mushy, place a protective layer of mozzarella in between the eggplant and marinara.
Storage & Reheating
Dig into this eggplant Parmesan while it’s hot and fresh for the best taste and texture. If you’ve got leftovers, prepare for delicious lunches in the days to come!
- Storage: Store leftover cooled eggplant Parmesan for 3-4 days in an airtight container in the fridge.
- Reheating: Reheat eggplant Parmesan in the oven at 350°F for 15-20 minutes. For smaller portions, use the microwave.
More Eggplant Recipes
- Eggplant Pepper Dip — A “clean out the fridge” dish that turned into the most amazing dip
- Stuffed Eggplant — Slice it, stuff it with meat sauce and cheese, and bake it!
- Eggplant Caprese — That’s right, summer’s favorite salad with a twist!
- Eggplant Caponata — A Sicilian salad full of bright and savory flavors
- Eggplant Salad — Creamy Greek salad with roasted eggplant, Greek yogurt, and more
Recipe
Ingredients
- 1 large eggplant sliced 1/4 inch thickness (18 slices)
- 1/2 cup all purpose flour
- 3 large eggs beaten
- 1 1/2 cup Italian seasoned breadcrumbs
- 3 cups Marinara divided
- 1 lb fresh mozzarella 18 round slices
- 2 oz parmesan cheese grated
Instructions
- Preheat the oven to 400°F. Grease or line a 9×13 inch baking dish and set it aside.
- Meanwhile, set up the dredging stations. Add the flour to a shallow bowl, the beaten eggs to another bowl, and the breadcrumbs to another bowl.
- Dip both sides of the eggplant slices in the flour, then add them to the egg mixture, and finally coat them in the breadcrumbs. Pat the breadcrumb mixture into the eggplant so it sticks. Place the slices on an oiled or parchment-lined baking sheet.
- Bake the eggplant slices for about 18-20 minutes in the preheated oven, or until they are golden brown.
- Pour about 3/4 cup of marinara sauce into the prepared baking dish to evenly coat the bottom. Add one layer of eggplant slices (start with the largest slices).
- Place a slice of mozzarella cheese on top of each eggplant slice. Spread more marinara sauce on top to cover the cheese and eggplant.
- Repeat with another slice of eggplant, cheese, and marinara sauce. Repeat the steps one more time for the final layer. Top the dish with Parmesan cheese
- Bake it uncovered for 25-30 minutes. Serve warm and enjoy!
No Comments