Eggplant Parmesan is a comfort food that feels like a warm blanket, especially during these cooler months. I’ve always loved how it combines the smoky richness of fried eggplant with the bright acidity of marinara. It’s imperfect, a bit messy, but deeply satisfying in a way that’s hard to replicate with anything else.

Why I keep returning to this dish

It’s nostalgic, reminding me of family dinners. It’s simple, forgiving, and always makes the table feel cozy. The crispy eggplant layered with melty cheese is a small act of comfort I never get tired of. Plus, it’s one of those recipes that taste better the next day, a true keeper.

The ingredients that make or break your eggplant

• Eggplants: I like medium-sized, shiny ones for even cooking. Skip if too soft or blemished.: Their smoky flavor is key; a good salt draws out bitterness.
• Breadcrumbs: Use plain or seasoned for crunch. Fresh panko adds extra crispness.: Crunchy coating makes all the difference, especially when fried.
• Marinara sauce: Bright, slightly chunky, with a good tomato punch. Homemade or store-bought.: Brings acidity and freshness to balance the richness.
• Mozzarella: Melty, gooey, and mild. Fresh or pre-shredded works.: Creates that cheesy pull that makes the dish special.
• Parmesan: Sharp, salty, with a nutty edge. Grated right before assembly.: Adds umami depth and a salty kick.
• Olive oil: Extra virgin for frying and drizzling.: Adds richness and flavor—don’t skimp.
• Herbs: Basil or oregano, fresh if possible.: Brightens up the dish with herbal notes.

Tools of the trade for eggplant perfection

• Baking dish: Holds the layered eggplant and sauce for baking.
• Skillet: Frys the eggplant slices to crispy golden perfection.
• Three shallow dishes: Set up for breading station—eggs, breadcrumbs, Parmesan.
• Tongs: Turns and layers the eggplant slices without breaking them.
• Oven thermometer: Ensures precise baking temperature.

Step-by-step guide to crispy, cheesy eggplant

Step 1: Preheat your oven to 200°C (390°F).

Step 2: Slice two medium eggplants into 1cm (0.4 inch) rounds. Salt them generously and let sit for 20 minutes.

Step 3: Pat the eggplant slices dry with a towel to remove excess moisture.

Step 4: Set up three shallow dishes: one with beaten eggs, one with seasoned breadcrumbs, and one with grated Parmesan cheese.

Step 5: Dip each eggplant slice into the egg, then coat thoroughly with the breadcrumb mixture.

Step 6: In a large skillet, heat 2 tbsp olive oil over medium heat (about 160°C/320°F).

Step 7: Fry eggplant slices until golden brown, about 3-4 minutes per side. They should be crispy at the edges.

Step 8: Layer fried eggplant in a baking dish, spoon marinara sauce over each layer, sprinkle with shredded mozzarella.

Step 9: Repeat layers until all ingredients are used, finishing with a cheese layer on top.

Cooking checkpoints to keep you on track

• Eggplant should be golden and crispy at the edges.
• Cheese on top should be bubbling and lightly browned.
• The dish should feel hot all the way through when tested with a thermometer (~75°C/165°F).
• Sauce should be thick and cling to the eggplant layers, not runny.

Common pitfalls and how to dodge them

• Eggplant absorbs too much oil and gets soggy.? Use fresh oil for frying to prevent greasiness.
• Eggplant remains soggy instead of crispy.? Pat dry after salting to remove moisture.
• Cheese turns dark and bitter.? Keep an eye on the oven to prevent burning cheese.
• Some slices turn out softer or overcooked.? Layer evenly for consistent baking.

Eggplant Parmesan

Eggplant Parmesan layers crispy, breaded eggplant slices with rich marinara sauce and melted cheese, baked until bubbly and golden. The dish combines smoky fried eggplant with gooey cheese and a bright tomato sauce, resulting in a cozy, comforting casserole with a satisfying texture. Its imperfect, rustic appearance makes it a beloved classic for family dinners and leftovers.

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Prep Time 40 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 medium eggplants shiny, medium-sized, sliced into 1cm rounds
• 2 large eggs beaten
• 1 cup breadcrumbs plain or seasoned, for coating
• 0.5 cup Parmesan cheese freshly grated
• 2 cups marinara sauce bright and slightly chunky
• 1.5 cups mozzarella cheese shredded
• 4 tablespoons olive oil extra virgin, divided
• 1 teaspoon dried oregano optional, for seasoning
• to taste salt for salting eggplant
• to taste black pepper optional, for seasoning

Equipment

• Baking dish
• Skillet
• Three shallow dishes
• Tongs
• Oven thermometer

Method

 

1. Start by slicing two medium eggplants into 1cm thick rounds. Place the slices in a colander and sprinkle generously with salt. Let sit for 20 minutes to draw out excess moisture and bitterness.
   
2. Pat the salted eggplant slices dry with a clean towel or paper towels. This helps remove moisture for crispier coating.
   
3. Set up three shallow dishes: one with beaten eggs, one with seasoned breadcrumbs, and one with grated Parmesan cheese mixed in.
   
4. Dip each eggplant slice into the beaten eggs, ensuring it’s coated evenly, then transfer to the breadcrumb mixture, pressing gently to adhere the coating.
   
5. Heat 2 tablespoons of olive oil in a skillet over medium heat until shimmering and fragrant. Carefully place the coated eggplant slices in the hot oil.
   
6. Fry the slices for about 3-4 minutes per side, until golden brown and crispy at the edges. Use tongs to flip gently, and listen for a satisfying sizzle.
   
7. Transfer the fried eggplant slices to a paper towel-lined plate to drain excess oil, then repeat with remaining slices.
   
8. Preheat your oven to 200°C (390°F). Spread a thin layer of marinara sauce in the bottom of your baking dish.
   
9. Layer fried eggplant slices in the baking dish, spoon marinara sauce over each layer, and sprinkle with shredded mozzarella cheese.
   
10. Repeat the layering process until all ingredients are used, finishing with a cheese layer on top. Sprinkle additional Parmesan and herbs if desired.
    
11. Bake in the preheated oven for about 25-30 minutes, until bubbling, golden on top, and an internal temperature of around 75°C (165°F). Let rest for 5 minutes before serving.
    

Notes

For extra crispness, you can double coat the eggplant slices or bake instead of frying. Leftovers taste even better the next day as flavors meld.

Emma

Hi, I’m Emma Collins, the recipe developer and writer behind Sailing With Seasons. I’m so happy you’ve found your way here. This blog is my celebration of seasonal ingredients, simple cooking, and the quiet joy that comes from preparing food with intention. Sailing With Seasons is where I share the recipes, lessons, and kitchen rituals that have shaped my life. It is a space built on curiosity, care, and a deep respect for real ingredients.