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A close-up shot of a delicious, cheesy Eggplant Parmesan, perfect as a featured image for a food blog.

Easy Eggplant Parmesan

This Eggplant Parmesan recipe delivers tender eggplant, rich tomato sauce, and melted mozzarella in a bubbly, baked masterpiece. It's easier than you think, with a foolproof method to avoid soggy eggplant and create a truly exceptional dish.
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Prep Time 45 minutes
Cook Time 55 minutes
Total Time 1 hour 40 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggplants, sliced into 1/4-inch thick rounds
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Italian-style breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup olive oil, for frying
  • Salt to taste
  • Pepper to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes optional
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 pound mozzarella cheese, shredded
  • 1/2 cup grated Parmesan cheese
  • Fresh basil leaves, for garnish optional

Equipment

  • colander
  • paper towels
  • Three shallow dishes
  • Large saucepan
  • Large skillet or baking sheet
  • wire rack
  • 9x13-inch baking dish
  • aluminum foil
  • Oven

Method
 

  1. Slice eggplants into 1/4 inch thick rounds.
  2. Sprinkle eggplant slices generously with salt and let them sit in a colander for 30 minutes to draw out excess moisture.
  3. Pat the eggplant slices dry with paper towels.
  4. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with 1/2 cup Parmesan cheese. Season each dish with salt and pepper.
  5. Dredge each eggplant slice in flour, shaking off excess. Dip in beaten eggs, then press into breadcrumb mixture, ensuring both sides are evenly coated.
  6. For frying: Heat olive oil in a large skillet over medium heat. Fry eggplant slices in batches for 2-3 minutes per side, until golden brown and crispy. Place on a wire rack lined with paper towels to drain excess oil.
  7. For baking: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place breaded eggplant slices on the baking sheet, drizzle with a little olive oil, and bake for 20-25 minutes, flipping halfway through, until golden brown and tender.
  8. In a large saucepan, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute, until fragrant.
  9. Pour in crushed tomatoes and tomato sauce. Add dried oregano, dried basil, garlic powder, and red pepper flakes (if using). Season with salt and pepper to taste.
  10. Bring the sauce to a simmer, then reduce heat to low and simmer for at least 30 minutes, or up to an hour, stirring occasionally.
  11. Preheat oven to 375°F (190°C).
  12. Spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish.
  13. Arrange a layer of fried (or baked) eggplant slices over the sauce, slightly overlapping them.
  14. Spread another layer of tomato sauce over the eggplant, followed by a layer of shredded mozzarella cheese and a sprinkle of Parmesan cheese.
  15. Repeat these layers until all the eggplant and sauce are used, ending with a final layer of mozzarella and Parmesan cheese.
  16. Cover the baking dish with aluminum foil and bake for 20 minutes.
  17. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  18. Let the Eggplant Parmesan rest for at least 10 minutes before slicing and serving.
  19. Garnish with fresh basil leaves, if desired, and serve hot.

Notes

Don't skip the salting step to prevent soggy eggplant. Use high-quality ingredients for the best flavor. Don't overcrowd the pan when frying. Let the Eggplant Parmesan rest before slicing. Variations include adding vegetables like bell peppers, mushrooms, or zucchini to the layers; using different cheeses like ricotta or provolone; adding red pepper flakes to the sauce for heat; and using gluten-free flour and breadcrumbs for a gluten-free version. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.