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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.
Prep Time 35 minutes
Cook Time 55 minutes
Rest Time 15 minutes
Total Time 1 hour 45 minutes
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