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How To Make Eggplant Parmesan (Step-By-Step)

With layers of cheese and crispy eggplant, this Eggplant Parmesan recipe is a classic vegetarian dinner soon to be a favorite in your house!

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 6 servings
Calories: 520 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 3 medium eggplants
  • 1 tsp salt
  • 1 cup flour 120 g
  • 4 eggs whisked
  • 2 cups Italian seasoned breadcrumbs 250 g
  • 1 cup grated parmesan 85 g
  • 1 23-oz jar marinara sauce or 3 cups, 650 g
  • 1 8-oz package shredded whole milk mozzarella or 2 cups, 226 g

Instructions

    Cup of Yum
  1. Sweat Eggplant: Slice your 3 medium eggplants into ½-inch thick rounds. Spread out a few paper towels and arrange eggplant on top. Sprinkle them all with the 1 tsp salt and let sit for 10 minutes. Pat dry with more paper towles.
  2. Bread Eggplant: Arrange three bowls - one with the 1 cup flour, one with the 4 eggs (whisked), and one with the 2 cups Italian seasoned breadcrumbs and 1 cup grated parmesan (stirred together). Preheat oven to 425°F (218°C).Working one at a time, dip each eggplant into the flour, then the egg, then the breadcrumbs. Place finished eggplant on a greased baking sheet.
  3. Cook Eggplant: Bake the eggplant for 10 minutes. Remove from oven, flip each piece over, then continue cooking for 10 to 15 minutes, or until golden brown and crispy. Leave oven on.
  4. Assemble: Into a large casserole dish, layer:1. one third of the marinara2. half of the eggplant 3. one third of the marinara4. half of the mozzarella5. remaining eggplant 6. remaining marinara7. remaining mozzarella
  5. Bake: Transfer to the oven and bake for 20 to 30 minutes, or until cheese is golden brown and melty. Serve warm with fresh basil.

Notes

  • Can I use a cheese other than mozzarella? Mozzarella has the best meltability and gooey texture making it the best choice for this recipe. You could also use provolone or an Italian cheese blend.
  • Can this recipe be gluten-free? Yes you can use a 1:1 gluten free flour and gluten-free bread crumbs to make it gluten-friendly.
  • Do I need to peel the eggplant? No, I tested this with and without peeling the eggplant and found it tasted great either way.

Nutrition Information

Serving 1serving Calories 520kcal (26%) Carbohydrates 49.1g (16%) Protein 30.1g (60%) Fat 22.9g (35%) Saturated Fat 10.3g (52%) Cholesterol 287mg (96%) Sodium 3030mg (126%) Potassium 304mg (9%) Fiber 5g (20%) Sugar 7g (14%) Calcium 533mg (53%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 520

% Daily Value*

Serving 1serving
Calories 520kcal 26%
Carbohydrates 49.1g 16%
Protein 30.1g 60%
Fat 22.9g 35%
Saturated Fat 10.3g 52%
Cholesterol 287mg 96%
Sodium 3030mg 126%
Potassium 304mg 6%
Fiber 5g 20%
Sugar 7g 14%
Calcium 533mg 53%
Iron 4mg 22%

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

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