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4.6 from 93 votes

Eggplant Parmesan

This Eggplant Parmesan is loaded with layers of crispy eggplant, sauce, and of course, lots of cheese. Each bite is complete comfort! Made completely vegetarian, I promise you won't be missing the meat when you bite into that tender eggplant.

Prep Time
30 mins
Cook Time
30 mins
Waiting time
1 hr
Total Time
2 hrs 15 mins
Servings: 9
Calories: 486 kcal
Course: Dinner
Cuisine: Italian

Ingredients

  • 2 large eggplants sliced into ½" rounds
  • 1 teaspoon salt or to taste
  • 1 cup all-purpose flour
  • 3 large eggs beaten
  • 2 cups Italian breadcrumbs
  • 2 tablespoons Italian seasoning
  • 1¼ cup Parmesan Cheese shredded
  • 1 teaspoon pepper or to taste
  • ¼ cup olive oil
  • 4 cups marinara sauce
  • 4 cups mozzarella cheese shredded
  • 2 tablespoons° parsley chopped, or basil

Instructions

    Cup of Yum
  1. Prep the eggplants: Generously salt the eggplant rounds on both sides. Let them sit on sheets of paper towel for 1-2 hours to draw out the moisture. Press the rounds dry with paper towel.
  2. Ready the oven: Preheat the oven to 425°F. Brush two sheet pans with 1 tbsp olive oil in each one.
  3. Assemble the dredge: Grab 3 shallow bowls or plates. Add the flour to one, eggs to the second, then breadcrumbs, Italian seasoning, and ¼ cup of the parmesan cheese to the third. Season each bowl with salt and pepper and mix well.
  4. Dredge the eggplant: Take an eggplant round and dredge it in flour, then dip in the beaten egg, and finally coat with the breadcrumb mixture. Place the round on one of the prepared baking sheets, and repeat with the remaining rounds. Drizzle the remaining olive oil over the rounds.
  5. Bake the eggplant rounds: Bake the rounds for 15-20 minutes or until golden brown. Reduce the heat in the oven to 375°F after taking the eggplant rounds out.
  6. Assemble: Spread 1 cup of marinara sauce over the bottom of a 9x13" baking dish. Lay half of the baked eggplant rounds in a single layer over the sauce, then top with 1½ cups of marinara sauce followed by 1 cup of mozzarella and ½ cup of parmesan. Layer the remaining eggplant rounds, marinara sauce, and cheeses in the baking dish.
  7. Bake: Bake for 20-25 minutes, or until the cheese is bubbly and browned.
  8. Garnish and serve: Garnish with fresh basil. Allow the casserole to rest for 20 minutes at room temperature before serving.

Notes

  • 375°F
  • Make ahead: This dish is perfect for making ahead. You can prep the eggplant by salting it ahead of time, breading it and baking it. When you're ready to serve this just assemble the casserole and bake. You can also prep everything up to and including step 6, cover it well with plastic wrap and aluminum foil and refrigerate until ready to bake.
  • While I cut my eggplant in rounds, you can also slice it lengthwise for bigger pieces. This means less dredging, saving you time.
  • If you're using Panko breadcrumbs, make sure to run them through a food processor for a finer powder.
  • Patience: When you remove the casserole from the oven, let it rest for about 20 minutes allowing the eggplant parm to firm up a bit.
  • Store leftover eggplant parmesan for 3-5 days in an airtight container in the fridge or in the casserole dish wrapped tightly with plastic wrap or aluminum foil. Make sure the eggplant parmesan has fully cooled down to room temperature before storing.
  • To reheat, you can microwave your leftovers or use the oven. Preheat the oven to 375°F and place the eggplant parmesan in a baking dish, then cover the dish with foil. Bake for 15 minutes or until heated through.

Nutrition Information

Serving 1serving Calories 486kcal (24%) Carbohydrates 43g (14%) Protein 26g (52%) Fat 24g (37%) Saturated Fat 11g (55%) Cholesterol 104mg (35%) Sodium 1743mg (73%) Potassium 759mg (22%) Fiber 7g (28%) Sugar 11g (22%) Vitamin A 1163IU (23%) Vitamin C 11mg (12%) Calcium 518mg (52%) Iron 4mg (22%)

Nutrition Facts

Serving: 9Serving

Amount Per Serving

Calories 486

% Daily Value*

Serving 1serving
Calories 486kcal 24%
Carbohydrates 43g 14%
Protein 26g 52%
Fat 24g 37%
Saturated Fat 11g 55%
Cholesterol 104mg 35%
Sodium 1743mg 73%
Potassium 759mg 16%
Fiber 7g 28%
Sugar 11g 22%
Vitamin A 1163IU 23%
Vitamin C 11mg 12%
Calcium 518mg 52%
Iron 4mg 22%

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