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Eggplant Parmigiana

Classic Italian comfort food featuring layers of crispy eggplant, marinara sauce, and melted cheese baked to golden perfection.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 minute
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: Italian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Eggplant
  • 2 large eggplants, sliced ¼-inch thick
  • 1 tbsp salt for sweating
  • 2 cups breadcrumbs
  • 0.5 cup grated Parmesan cheese
  • 2 tsp Italian seasoning
  • 2 large eggs, beaten
  • 1 cup all-purpose flour
  • olive oil, for frying or brushing
Sauce & Layers
  • 3 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 0.75 cup grated Parmesan cheese
  • 0.5 cup fresh basil leaves, torn

Equipment

  • Baking dish (9×13-inch)
  • Mixing bowls
  • Skillet or baking sheet
  • Whisk

Method
 

  1. Slice and salt the eggplants. Let sit 30 minutes, then rinse and pat dry.
  2. Prepare breading station with flour, beaten eggs, and breadcrumbs mixed with Parmesan and seasoning.
  3. Coat eggplant slices in flour, egg, and breadcrumbs.
  4. Fry or bake eggplant until golden brown.
  5. Layer marinara sauce, eggplant, mozzarella, Parmesan, and basil in a baking dish. Repeat layers.
  6. Top with remaining sauce and cheese. Bake at 375°F (190°C) for 25–30 minutes until bubbly and golden.

Notes

For extra crispy layers, bake the breaded eggplant slices before assembling. Can be made ahead and reheated beautifully.