Crispy eggplant, rich marinara, and melty mozzarella come together in a timeless Italian classic.
Eggplant Parmesan is the kind of timeless Italian recipe that proves even the most simple ingredients become extraordinary when you know how to use them. You get layers of crispy eggplant fried to golden perfection, a silky, satisfying marinara sauce, and rich, melty cheese that ties the whole dish together. There’s no meat in this recipe, and if you never mentioned that fact, nobody eating it would even consider that it was missing. It’s a dish that’s both rustic and refined, making it perfect for simple weeknight dinners or more celebratory meals with guests to feed.
If you’re someone who feels like they never know what to do with eggplant, give this recipe a try. You might just discover that the veggie isn’t so intimidating after all. And beyond its flavor, eggplant Parmesan carries a warm sense of tradition and comfort that effortlessly brings people together over a meal. Its vibrant colors—green herbs, white mozzarella, and red tomato—also pay homage to the Italian flag and represent the true beauty of Italian cooking. Serve it once, and it’s likely to become a staple in your recipe repertoire.
Variations on eggplant Parmesan
This is a recipe for a classic eggplant Parmesan, but you don’t have to keep it classic! Here are some variations to the recipe you might enjoy:
- Zucchini Parmesan: You can make this recipe using rounds or ribbons of zucchini instead of eggplant.
- Veggie-Loaded Parmesan: I like to add roasted red peppers, fresh tomato slices, spinach, zucchini, or squash. It’s a perfect excuse to use the leftover vegetables sitting in your fridge.
- Eggplant Parmesan Roll-Ups: Another great twist is to slice your eggplant into ribbons, bread and fry them, and roll them up with ricotta cheese. Layer them seam-side down in the dish, and then spread over your sauce and other cheeses.
- Spicy Eggplant Parmesan: Mix some crushed red pepper flakes or a spoonful of Calabrian chiles into your sauce.
How do I store leftovers?
Let your leftovers cool first, then put them in an airtight container or covered baking dish. Your eggplant will keep in the fridge for up to 3 days. Once you’re ready to eat it again, preheat the oven to 350°F and bake for 15-20 minutes. If you’re thinking long-term, you can also freeze your leftovers. They’ll be good to eat for about 3 months. If you’re digging back in, thaw them in the fridge overnight, then follow the previous reheating steps.
Serving suggestions
Eggplant Parmesan is a classic Italian main, so keep to the theme with your other courses. I love starting out with some Garlic Breadsticks, these crispy Italian Fried Artichoke Hearts, and some simple Caprese Skewers that echo the flavors of cheese and tomatoes. For dessert, serve up some Pignoli Cookies or these fun Tiramisu Cupcakes.
Classic Eggplant Parmesan
Ingredients
For The Eggplant:
- 2 large eggplants
- 2 cups panko breadcrumbs
- 2 teaspoons fresh thyme
- 1 teaspoon dried oregano
- Salt and pepper
- 2 eggs
- 1/4 cup olive oil
For The Toppings:
- 2 cups marinara sauce
- 1 pound mozzarella sliced thick
- 1/2 cup Parmesan cheese finely grated
- Fresh basil
Instructions
- Preheat the oven to 350°F. Slice the eggplant into 1/4-inch wheels and sweat them in a skillet over medium heat for 2-3 minutes on each side. Remove from the pan and pat dry with a paper towel.
- Mix the breadcrumbs with the thyme, oregano, salt, and pepper in a bowl. Use a fork to whisk the eggs in a separate bowl. Then, coat the eggplant slices in the egg mixture and then place them in the crumb bowl.
- Heat a pan and add the oil, then fry the breaded eggplant until golden brown, about 2-3 minutes per side.
- In a large, oven-safe dish, pour a generous amount of marinara sauce. Then, layer on the eggplant, mozzarella, and Parmesan. Continue to build up the dish by repeating the layers at least 3 times. Pop into the heated oven and bake for 20-30 minutes. Garnish with fresh basil and serve.
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