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Eggplant Parmesan
4.6 from 81 votes

Eggplant Parmesan

Eggplant Parmesan features thinly sliced eggplants salted to remove moisture, then breaded with Italian-seasoned crumbs and fried until golden. Layers of fried eggplant alternate with pasta sauce, shredded mozzarella, and grated Parmigiano-Reggiano cheese before baking to meld the flavors into a rich, cheesy casserole with a crispy topping and tender center.

Prep Time
1 hr 30 mins
Cook Time
45 mins
Total Time
2 hrs 15 mins
Servings: 8 to 12 servings
Calories: 331 kcal
Course: Main Course
Cuisine: American

Ingredients

For the Eggplant
  • 1 eggplant 1½ pounds, peeled and sliced 1/8-inch thick, large
  • 1 teaspoon kosher salt
  • 4 egg lightly beaten
  • 2 cups breadcrumbs Italian style
  • 1 cup olive oil
  • 1 cup vegetable oil
For the Eggplant Parmesan
  • 3¾ cups pasta sauce divided
  • 20 ounces mozzarella cheese shredded (about 5 cups), divided
  • 1 cup Parmigiano-Reggiano cheese divided, grated

Instructions

    Cup of Yum
  1. Prepare the Eggplant: Place the sliced eggplant in a colander and sprinkle with the kosher salt. Allow to sit for 15 minutes, then rinse and place on a double layer of paper towels and pat dry.
  2. Place the lightly beaten eggs in one shallow bowl, and the bread crumbs in another (I like using pie plates for this!). Dip the slices of eggplant into the egg, allowing any excess to drip off, then coat in the bread crumbs. Place the breaded eggplant on a baking sheet while you prepare the rest.
  3. Pour the olive oil and vegetable oil in a large, deep skillet (I use a 12-inch cast iron skillet) and heat over medium-high heat. Add a pinch of bread crumbs to see if the oil is ready - if they begin bubbling and sizzling the oil is ready.
  4. Add the eggplant slices a few at a time (do not overcrowd the pan, four is about the max amount per batch) and cook until golden brown, about 2 minutes per side. Remove to a paper towel-lined baking sheet to drain.
  5. Assemble the Eggplant Parmesan: Preheat oven to 350 degrees F.
  6. Spread ¾ cup of the pasta sauce over the bottom of a 9x13-inch baking dish. Cover the sauce with slices of eggplant (the pieces can overlap), then spread 1 cup of sauce over the eggplant slices, sprinkle with 2 cups of the shredded mozzarella cheese, and 1/3 cup of the Parmigiano-Reggiano cheese. Repeat another layer of eggplant, 1 cup of sauce, 2 cups shredded mozzarella and 1/3 cup Parmigiano-Reggiano cheese. For the last layer, add the sliced eggplant, 1 cup of sauce, remaining 1 cup shredded mozzarella, and 1/3 cup Parmigiano-Reggiano cheese.
  7. Cover the pan with foil and bake for 30 minutes. Remove the foil, increase the oven temperature to 375 degrees F, and continue to bake for another 10 to 15 minutes, or until the cheese on top is melted, browned and bubbling. Allow to rest for 10 minutes before serving.

Notes

  • Salting eggplant slices for 15 minutes helps remove bitterness and moisture, preventing sogginess.
  • Use regular Italian-seasoned breadcrumbs rather than panko for better flavor and texture.
  • You can use homemade or jarred spaghetti sauce; a meat sauce works but can be omitted to keep the dish vegetarian.
  • This casserole can be assembled over a few days: prepare and refrigerate eggplant one day, assemble and refrigerate the next, then bake on the third day.
  • Freeze the assembled dish before or after baking, tightly covered, for up to two months; reheat in a 350°F oven until warmed through.

Nutrition Information

Calories 331kcal (17%) Carbohydrates 21g (7%) Protein 19g (38%) Fat 19g (29%) Saturated Fat 10g (50%) Cholesterol 97mg (32%) Sodium 913mg (38%) Potassium 450mg (10%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 845IU (17%) Vitamin C 6.8mg (8%) Calcium 395mg (40%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 8 to 12 servings

Amount Per Serving

Calories 331

% Daily Value*

Calories 331kcal 17%
Carbohydrates 21g 7%
Protein 19g 38%
Fat 19g 29%
Saturated Fat 10g 50%
Cholesterol 97mg 32%
Sodium 913mg 38%
Potassium 450mg 10%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 845IU 17%
Vitamin C 6.8mg 8%
Calcium 395mg 40%
Iron 2.4mg 13%

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