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Authentic Eggplant Parmesan
5 from 57 votes

Authentic Eggplant Parmesan

Authentic Eggplant Parmesan features sliced eggplant rounds coated in flour and an egg-Parmesan-parsley mixture, fried until golden, and layered with marinara sauce and mozzarella cheese. This results in a rich, textured casserole with crispy edges and a melty, cheesy topping. The dish combines savory fried eggplant with fresh grated cheeses and a robust marinara, delivering a satisfying baked entrée that can be prepared ahead and reheated without losing its character.

Prep Time
45 mins
Cook Time
1 hr
Total Time
1 hr 45 mins
Servings: 8 people
Calories: 420 kcal
Course: Main Course
Cuisine: Italian, Italian-American Fussion

Ingredients

  • 2 medium eggplant
  • 2 cups all-purpose flour
  • vegetable oil for frying, or heat your deep fryer
  • 6 large egg
  • 2 cups Parmesan Cheese grated
  • 1 tablespoon flat-leaf parsley fresh, chopped, plus extra for garnish
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper freshly ground
  • 4 cups marinara sauce homemade
  • 3 cups mozzarella cheese fresh, sliced, or grated

Instructions

    Cup of Yum
  1. Prepare the marinara sauce (can be done up to 2 days in advance)
  2. Cut the ends off the eggplant and discard them. Cut each eggplant into ¼-inch round slices and sprinkle salt over each of the rounds.
  3. Place in a colander for 30 to 40 minutes.
  4. Rinse eggplant rounds under cool water to remove salt. Dry with paper towels.
  5. Next, in a deep, heavy saucepan, heat the oil to 350°F, or heat your deep fryer to 350°F. (If you don't have a deep-frying thermometer, the oil will be hot enough when it creates a sheen, and a small piece of bread sizzles when tossed in the oil.)
  6. Meanwhile, spread the flour out on a large platter or in a pan.
  7. In a shallow bowl, whisk the eggs together with ½ cup of the grated Parmesan cheese, the parsley, and the salt.
  8. Coat each slice of eggplant with flour and shake off excess.
  9. Dip the eggplant, a slice at a time, in the egg mixture and let any excess drip off.
  10. Fry the eggplant slices, 3 to 4 at a time, for about 3 to 5 minutes, or until they are golden brown and tender.
  11. Remove them with a slotted spoon and place them on paper towels to drain and cool.
  12. Preheat oven to 350°F.
  13. Spread 1 cup of marinara sauce over the bottom of a large baking dish.
  14. Arrange a layer of eggplant slices over the sauce (they can slightly overlap, if necessary).
  15. Spread a thin layer of marinara sauce over the eggplant.
  16. Sprinkle ½ cup of the mozzarella and a thin layer of Parmesan cheese over the sauce.
  17. Repeat, layer the eggplant, marinara sauce, mozzarella, and Parmesan cheese to top the pan.
  18. End with a layer of eggplant and about ¼ cup marinara sauce spread over the top of it.
  19. Sprinkle a good handful of Parmesan cheese on top of the sauce.
  20. Bake the eggplant for about 45 to 50 minutes, or until bubbly and lightly browned on top.
  21. Let the pan sit for 15 to 30 minutes until cool enough to serve.
  22. Cut into slices and serve with warm marinara sauce and grated Parmesan on the side.

Notes

  • Follow the included video for detailed visual instructions on preparation.
  • Marinara sauce can be prepared up to two days in advance and refrigerated or frozen for longer storage.
  • Eggplant can be baked or air-fried instead of frying if preferred, with specified temperature and timing adjustments.
  • The casserole can be assembled up to 24 hours before baking; store covered in the refrigerator and let sit at room temperature before baking.
  • Leftovers keep covered in the refrigerator for up to five days and reheat well in the oven or microwave.

Nutrition Information

Calories 420kcal (21%) Carbohydrates 33g (11%) Protein 27g (54%) Fat 20g (31%) Saturated Fat 11g (55%) Cholesterol 190mg (63%) Sodium 866mg (36%) Potassium 402mg (9%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 748IU (15%) Vitamin C 3mg (3%) Calcium 544mg (54%) Iron 3mg (17%)

Nutrition Facts

Serving: 8 people

Amount Per Serving

Calories 420

% Daily Value*

Calories 420kcal 21%
Carbohydrates 33g 11%
Protein 27g 54%
Fat 20g 31%
Saturated Fat 11g 55%
Cholesterol 190mg 63%
Sodium 866mg 36%
Potassium 402mg 9%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 748IU 15%
Vitamin C 3mg 3%
Calcium 544mg 54%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.