Eggplant Parmigiana
Layers of tender breaded eggplant, rich marinara sauce, fresh mozzarella, Parmesan, and herbs baked until golden and bubbling. A comforting Italian classic that makes an elegant vegetarian entrée.
Servings 8 people
Calories 455kcal
Ingredients
Eggplant
- 2 large eggplants about 2½–3 lbs total
- 2 tsp sea salt for sweating
- 1 cup all-purpose flour
- 3 large eggs
- 2 tbsp water
- 2 cups Italian-style breadcrumbs
- 1 cup freshly grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp black pepper
- Olive oil or avocado oil for frying or spray for baking
Sauce
- 5 cups marinara sauce homemade or high-quality prepared
- 2 tbsp chopped fresh basil
- 1 tsp Italian seasoning
Cheese
- 16 oz fresh mozzarella sliced or torn into pieces
- 2 cups shredded mozzarella
- 1½ cups freshly grated Parmesan cheese
Garnish
- Fresh basil leaves
- Chopped parsley
- Extra virgin olive oil optional
Instructions
Prepare the Eggplant
- Slice eggplant into ¼-inch thick rounds.
- Sprinkle both sides with sea salt.
- Place in a colander for 30–45 minutes to draw out excess moisture.
- Rinse lightly and pat completely dry with paper towels.
Bread the Eggplant
- Prepare three shallow bowls:
- Bowl 1: Flour
- Bowl 2: Eggs whisked with water
- Bowl 3: Breadcrumbs mixed with 1 cup Parmesan, garlic powder, oregano, and pepper
- Dredge each slice:
- Flour
- Egg
- Breadcrumb mixture
- Press gently so the coating adheres.
Cook the Eggplant
- Traditional Method
- Heat about ¼ inch of olive or avocado oil in a large skillet over medium heat.
- Cook eggplant 2–3 minutes per side until golden.
- Transfer to a paper towel-lined tray.
- Lighter Baked Method
- Preheat oven to 425°F (220°C).
- Arrange breaded eggplant on lightly oiled baking sheets.
- Lightly spray tops with olive oil.
- Bake 20–25 minutes, turning halfway through, until crisp and lightly golden.
Assemble
- Reduce oven temperature to 375°F (190°C).
- Spread a thin layer of marinara in a lightly greased 9 × 13-inch baking dish.
- Layer:
- Eggplant
- Marinara
- Fresh mozzarella
- Shredded mozzarella
- Parmesan
- Repeat until all ingredients are used.
Finish with:
- Remaining marinara
- Remaining mozzarella
- Remaining Parmesan
- Sprinkle basil and Italian seasoning over the top.
- Bake
- Cover loosely with foil.
- Bake 30 minutes.
- Remove foil.
- Bake an additional 20–25 minutes until bubbling and golden brown.
- Allow to rest 15 minutes before serving.
Notes
Chef’s Tips
- Sweating the eggplant helps improve texture and reduces excess moisture.
- Fresh mozzarella provides the creamiest results, but low-moisture mozzarella browns beautifully.
- Homemade marinara or a high-quality prepared sauce makes a noticeable difference.
- Resting before serving helps the layers hold together.
Optional Garnishes
- Fresh basil ribbons
- Chopped parsley
- Freshly grated Parmesan
- Cracked black pepper
- Small drizzle of extra virgin olive oil
