Eggplant Parmesan

The smell of bubbling tomato sauce and melting mozzarella takes me back to my tiny apartment kitchen, where I first attempted eggplant parmesan during a particularly rainy November. I had no idea what I was doing, and the eggplant ended up soggy, but my roommates still devoured it with such enthusiasm that I knew I had to master this dish eventually.

Last winter, I made this for a dinner party when my friend Sarah announced she was moving away. We all sat around the table, scraping the baking dish clean, and somehow the conversation turned to all the meals wed shared in that apartment over the years. Food has a way of making memories feel tangible.

Ingredients

• 2 large eggplants: Look for firm, shiny skin and pick them up, they should feel surprisingly heavy for their size
• 1 teaspoon salt: This simple step transforms the texture completely, dont skip it
• 1 cup all-purpose flour: Creates the first barrier that helps the egg coating stick
• 2 large eggs: Room temperature eggs work best for even coating
• 1 1/2 cups Italian-style breadcrumbs: The herbs in Italian breadcrumbs add subtle flavor, but plain works fine too
• 1/2 cup grated Parmesan cheese: Mixed into the breading, this adds a savory depth that makes all the difference
• 1 teaspoon dried oregano: Fresh oregano works beautifully if you have it growing in your garden
• 1/2 teaspoon freshly ground black pepper: Freshly cracked pepper has a brightness that pre-ground lacks
• 2 cups marinara sauce: Your favorite jarred sauce works perfectly, or use homemade if youre feeling ambitious
• 2 cloves garlic: Mince these finely so they melt into the sauce without any harsh bits
• 1 tablespoon olive oil: Just enough to bloom the garlic before adding the sauce
• 2 cups shredded mozzarella cheese: Low-moisture mozzarella melts better than fresh for this dish
• 1/2 cup grated Parmesan cheese: This second Parmesan addition creates those salty, crispy corners everyone fights over
• 1/4 cup fresh basil leaves: Add these at the very end to preserve their bright, fresh flavor

Instructions

Preheat your oven:

Set it to 400F and line two baking sheets with parchment paper, trust me, cleanup will be so much easier

Sweat the eggplant:

Lay the slices on a rack or paper towels, sprinkle both sides with salt, and walk away for 20 minutes, youll be amazed at how much water pools

Set up your breading station:

Arrange three shallow dishes in a row, flour in one, beaten eggs in another, and the breadcrumb-Parmesan-oregano mixture in the third

Coat each slice:

Dredge in flour, dip in egg, and press into the breadcrumbs, making sure each slice is evenly covered on all sides

Bake the eggplant:

Arrange on the prepared sheets and bake for 20 minutes, flipping halfway through, until golden and crisp

Make the sauce:

While the eggplant bakes, warm the olive oil in a saucepan, cook the garlic for just one minute, then stir in the marinara and let it simmer

Start the layers:

Spread 1/2 cup sauce in the bottom of your baking dish, arrange half the eggplant over it, and add half the remaining sauce, half the mozzarella, and a sprinkle of Parmesan

Finish and bake:

Repeat the layers with the remaining ingredients and bake uncovered for 25 minutes until everything is bubbly and golden

Let it rest:

Wait 10 minutes before serving, this feels impossible but helps the layers set so you get neat slices instead of a sloppy mess

Save

My grandmother used to say that eggplant parmesan was a test of patience, and she was right. The first time I made this properly, with all the steps followed, I understood why this dish has been passed down through generations of Italian kitchens.

Making It Ahead

You can assemble the entire dish up to 24 hours ahead, cover it tightly, and refrigerate. Add 10-15 minutes to the baking time if its cold from the fridge.

Freezing Instructions

Wrap the unbaked casserole tightly in plastic and foil, freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

Serving Suggestions

A simple green salad with bright vinaigrette cuts through the richness. Crusty bread is essential for mopping up any extra sauce. A glass of Chianti brings out the best in the Italian herbs.

• Let the dish rest at least 10 minutes before serving
• Cut with a sharp knife and use a spatula to lift portions
• Reheats beautifully at 350F for 15-20 minutes

Save

There is something deeply satisfying about serving this dish, watching people realize that comfort food can be elegant too. Every bite feels like a warm embrace.

Recipe FAQs

→ Do I need to peel the eggplant?

Peeling is optional. Leaving the skin on adds color and texture, though you can peel it if you prefer a smoother consistency.

→ Why salt the eggplant before cooking?

Salting draws out moisture and bitterness from the eggplant, resulting in a less soggy final dish with better texture and flavor.

→ Can I make this ahead of time?

Yes, assemble the entire dish up to 24 hours ahead and refrigerate. Bake when ready, adding 5-10 minutes to the cooking time if chilled.

→ Can I fry the eggplant instead of baking?

Absolutely. Frying in olive oil yields extra-crispy results and is the traditional preparation method. Just drain on paper towels before layering.

→ What can I serve with eggplant parmesan?

A crisp green salad with vinaigrette balances the richness. Crusty garlic bread, roasted vegetables, or polenta also make excellent sides.

→ How should I store leftovers?

Refrigerate in an airtight container for up to 4 days. Reheat in a 350°F oven until heated through, about 15-20 minutes.