Eggplant Parmesan

The smell of eggplant frying in olive oil takes me straight to my grandmother's tiny kitchen in Queens, where she'd teach me how to properly bread vegetables while soap operas played in the background. I spent one rainy Sunday afternoon making this recipe, getting flour all over her checkered floor and learning that patience is the secret ingredient.

My roommate walked in while I was layering the sauce and cheese, literally stopped mid-sentence to inhale deeply, and asked what kind of magic was happening in our kitchen. That first bubbling pan came out of the oven, we stood there at the counter with forks, abandoned all table manners, and burned our tongues because we couldn't wait for it to cool down.

Ingredients

• 2 large eggplants: Sliced into half-inch rounds, these become the foundation of the dish
• 1 teaspoon salt: Essential for drawing out bitterness and moisture before breading
• 1 cup all-purpose flour: The first layer that helps everything adhere
• 2 large eggs, beaten: The glue that binds the coating to the eggplant
• 1 1/2 cups breadcrumbs: Italian-style gives the best flavor and crunch
• 1/2 cup grated Parmesan cheese: Mixed into breadcrumbs for savory depth
• 1 teaspoon dried oregano: Brings that classic Italian herb note
• 1/2 teaspoon freshly ground black pepper: A little heat to balance the richness
• 2 cups marinara sauce: Homemade or your favorite store-bought works beautifully
• 2 cloves garlic, minced: Bloomed in olive oil to infuse the sauce
• 1 tablespoon olive oil: For sautéing the garlic into the sauce
• 2 cups shredded mozzarella cheese: The melty, gooey factor that makes everything better
• 1/2 cup grated Parmesan cheese: For sprinkling between layers
• 1/4 cup fresh basil leaves, chopped: Bright finish that cuts through all that cheese

Instructions

Get your oven ready:

Preheat to 400°F and line two baking sheets with parchment paper for easy cleanup

Sweat the eggplants:

Lay slices on a rack or paper towels, sprinkle both sides with salt, and let them sit for 20 minutes to release moisture, then pat completely dry

Set up your breading station:

Place flour in one shallow dish, beaten eggs in another, and combine breadcrumbs, half cup Parmesan, oregano, and pepper in a third dish

Coat every slice:

Dredge each eggplant round in flour, shake off excess, dip in egg, then press firmly into the breadcrumb mixture until well-coated on both sides

Bake until golden:

Arrange breaded slices on prepared baking sheets and bake for 20 minutes, flipping halfway through, until deep golden and crispy

Infuse your sauce:

While eggplant bakes, heat olive oil in a saucepan over medium heat, add minced garlic for one minute until fragrant, then stir in marinara and simmer for 5 minutes

Build the layers:

Spread half cup sauce in the bottom of a 9x13 baking dish, arrange half the baked eggplant slices over it, then top with half the remaining sauce, half the mozzarella, and a sprinkle of Parmesan

Repeat and bake:

Create another layer with remaining eggplant, sauce, and cheeses, then bake uncovered for 25 minutes until cheese is bubbling and golden brown

The hardest part:

Let the dish rest for 10 minutes before serving to let layers set, then scatter with fresh basil if using

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This became my go-to dish for first dates, new neighbors, and Tuesday nights when nothing sounds better than carbs and cheese. There's something deeply satisfying about all that layering work, like you're building something important and delicious.

Making It Your Own

My grandmother would sometimes add thin slices of prosciutto between the layers for a salty kick, though she claimed it was her little secret. I've experimented with adding sautéed spinach or roasted red peppers when I want to pretend it's healthier than it actually is.

The Fry vs. Bake Debate

Traditional recipes call for frying the eggplant in olive oil, and truthfully, that extra richness and texture is hard to beat. But baking gives you 90% of the result with about 10% of the effort and mess, which matters on a weeknight when you're already doing a mountain of dishes.

Serving Suggestions

A crisp green salad with acidic vinaigrette cuts through all that rich cheese beautifully. I like to serve this with crusty bread for soaking up any escaping sauce, though purists might argue that's overkill on the carbohydrates.

• Let it rest longer than you think you should before serving
• The edges and corners develop the best crispy bits
• Freeze leftovers wrapped tightly for up to three months

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There's a quiet joy in serving something that takes this kind of careful assembly, watching people's eyes light up as they take that first bite. The best recipes are the ones that become part of your story.

Recipe Questions & Answers

→ Should I salt the eggplant before breading?

Yes, salting the eggplant slices for 20 minutes helps draw out excess moisture, preventing sogginess and ensuring the breading adheres properly while creating a crispier final texture.

→ Can I fry the eggplant instead of baking?

Absolutely! Frying in olive oil creates an extra crispy exterior and is the traditional preparation method. Just be sure to drain on paper towels before layering.

→ How do I make this gluten-free?

Simply substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs. The coating process remains exactly the same.

→ Can I prepare this ahead of time?

You can bread and bake the eggplant slices up to a day in advance. Store them in the refrigerator, then assemble with sauce and cheese when ready to bake the final dish.

→ What should I serve with eggplant parmesan?

A crisp green salad with vinaigrette balances the rich flavors beautifully. Crusty bread, garlic bread, or a side of spaghetti also complement this Italian classic.

→ How long does this keep in the refrigerator?

Leftovers store well for 3-4 days in an airtight container. Reheat in the oven at 350°F to maintain the crispy texture.