Easy Cheesy Eggplant Parmigiana Recipe Everyone Will Love

My weekend culinary adventures with eggplant parmigiana started accidentally after a farmers market discovery.

Fragrant herbs and ripe vegetables beckoned me closer to a vibrant stall.

Mediterranean flavors whispered promises of comfort and tradition.

Crispy layers of tender eggplant promise a delightful dining experience that connects generations.

Melted cheese creates golden, bubbling landscapes across the dish’s surface.

Rich tomato sauce weaves through each carefully constructed bite.

She craves hearty meals that feel like warm hugs from an Italian grandmother.

Dive into this classic recipe and let nostalgia guide your cooking journey.

Eggplant Parmigiana That’s Comforting And Cheesy

• Quick Family Weeknight Delight: Transforms ordinary eggplant into a crispy, cheesy masterpiece that kids and adults will devour in minutes.
• Budget-Friendly Gourmet: Delivers restaurant-quality flavor using affordable ingredients like eggplant, breadcrumbs, and basic pantry staples without breaking the bank.
• Versatile Crowd-Pleaser: Works perfectly as a main dish for vegetarians, side dish for dinner parties, or comfort food for casual family meals with minimal complex techniques.
• Meal Prep Champion: Can be partially prepared ahead of time, with eggplant slices breaded in advance and quickly fried or baked when ready to serve, saving precious weeknight cooking time.

What Coats Eggplant Parmigiana

• Eggplant: Purple vegetable that provides the base for this classic Italian dish, best when firm and glossy with smooth skin.
• Marinara Sauce: Classic Italian tomato sauce that adds rich, tangy flavor to the dish, homemade or high-quality store-bought works well.
• Mozzarella Cheese: Soft, mild cheese that melts beautifully, creating a creamy and stretchy topping.

• Breadcrumbs, Parmesan Cheese: Crispy coating that adds texture and savory flavor, Italian-style breadcrumbs recommended.
• Flour: Helps create a smooth base for breading, allowing other ingredients to stick better.
• Eggs: Binding agent that helps breadcrumb mixture adhere to eggplant slices.
• Garlic Powder, Parsley, Salt, Pepper: Seasonings that enhance overall flavor profile, dried or fresh herbs work well.

• Neutral Oil: Vegetable or canola oil perfect for frying, ensures even and crispy coating.
• Kosher Salt: Draws out moisture from eggplant, helps reduce bitterness and improve texture.

Eggplant Parmigiana Assembly Directions

Step 1: Prep the Eggplant

Slice the eggplant and spread the pieces on a towel-lined tray.

Sprinkle kosher salt over the slices and let them sit.

Moisture will start to bead on the surface, which helps remove any bitterness.

After 10-15 minutes, rinse the slices thoroughly in a colander and pat completely dry with paper towels.

Step 2: Create Crispy Coating

• Breadcrumbs
• Grated Parmesan cheese
• Garlic powder
• Chopped parsley
• Salt
• Black pepper

Dredge each eggplant slice in flour, shaking off excess.

Dip the floured slice into whisked eggs, allowing extra egg to drip off.

Carefully coat both sides of the slice in the breadcrumb mixture, pressing gently to help the coating stick.

Step 3: Fry to Golden Perfection

Heat neutral oil in a cast iron skillet over medium heat.

You want about ½ to 1 inch of oil in the pan.

Carefully fry the eggplant slices in batches, cooking 3-4 minutes per side until they turn a beautiful golden brown and become wonderfully crispy.

Transfer the fried slices to a wire rack placed over a baking sheet.

Sprinkle a pinch of salt over the hot eggplant slices.

Step 4: Bake and Serve

Preheat the oven to 400°F.

Grease a 9×9-inch baking dish and spread half the marinara sauce across the bottom.

Arrange the fried eggplant slices in an overlapping pattern.

Top with remaining marinara sauce and generously sprinkle shredded mozzarella cheese.

Bake for 10-15 minutes, then switch to broil for 2-3 minutes.

Watch carefully until the cheese becomes bubbly and develops a gorgeous golden-brown color.

Let cool slightly before serving.

Eggplant Prep Tips For Perfect Parmigiana

• Remove moisture by salting slices to prevent sogginess and improve texture, ensuring crispy and flavorful results.
• Press breadcrumb mixture gently onto eggplant for an even, crispy layer that adheres well during frying.
• Maintain medium heat while frying to achieve golden-brown exterior without burning the breading or making the eggplant greasy.
• Arrange eggplant slices in a shingled pattern for even heat distribution and attractive presentation in the baking dish.
• Use broiling technique for the final 2-3 minutes to create a bubbling, golden-brown cheese topping that adds visual appeal and extra flavor.

Eggplant Parmigiana That Reheats With Crispy Layers

• Store leftover eggplant parmigiana in an airtight container for up to 3-4 days in the refrigerator. Cool completely before sealing to prevent condensation.
• Wrap individual portions tightly in plastic wrap, then place in freezer-safe containers. Frozen eggplant parmigiana maintains best quality for 1-2 months.
• Preheat oven to 350°F, cover with foil to prevent drying, and warm for 15-20 minutes until heated through. Remove foil for the last 5 minutes to crisp the top.
• Heat individual servings on medium power for 1-2 minutes, stopping midway to stir. Add a splash of marinara sauce to maintain moisture and prevent rubbery texture.

Best Complements For Eggplant Parm

• Pair with Robust Red Wine: Choose a bold, acidic Italian red like Chianti or Sangiovese to cut through the richness of the eggplant and cheese, enhancing the dish's deep, savory flavors.
• Serve with Crisp Arugula Salad: Create a light, peppery green salad dressed with lemon vinaigrette to balance the heavy, cheesy eggplant parmigiana and provide a fresh contrast to the warm dish.
• Complement with Crusty Garlic Bread: Prepare a rustic, toasted Italian bread rubbed with garlic and olive oil to soak up the marinara sauce and add a crunchy texture to the meal.
• Add Chilled Pinot Grigio: Select a cool, crisp white wine with citrus notes to refresh the palate between bites of the rich, hearty eggplant dish and cleanse the taste buds.

Eggplant Parm Prep Variations

• Gluten-Free Eggplant Parmigiana: Replace traditional breadcrumbs with almond flour or gluten-free panko. Use cornstarch instead of wheat flour for dredging, ensuring a crispy coating for those with gluten sensitivities.
• Vegan Eggplant Parmesan: Substitute eggs with a mixture of plant-based milk and ground flaxseed. Use nutritional yeast and vegan mozzarella cheese to maintain the classic flavor profile while keeping the dish completely plant-based.
• Low-Carb Eggplant Bake: Skip the breading entirely and use crushed pork rinds or crushed keto-friendly crackers for a crispy texture. Swap marinara for a low-carb tomato sauce and use full-fat mozzarella to create a keto-friendly version of the classic dish.
• Mediterranean Herb Variation: Enhance the breadcrumb mixture with dried oregano, za'atar, and sumac. Top with crumbled feta cheese instead of mozzarella for a Greek-inspired interpretation of the traditional recipe.

FAQs

• Why salt the eggplant before cooking?

Salting helps draw out excess moisture from the eggplant, reducing bitterness and preventing soggy slices. This process ensures a crispier, more flavorful result when frying.

• Can I use store-bought breadcrumbs?

Yes, but homemade or panko breadcrumbs work best for a crunchier coating. If using store-bought, choose plain breadcrumbs and add your own seasonings for extra flavor.

• What oil is best for frying eggplant?

Neutral oils like vegetable, canola, or sunflower oil work great. They have high smoke points and won’t overpower the eggplant’s delicate flavor. Avoid olive oil as it can burn at high temperatures.

• How do I know when the eggplant is perfectly fried?

Look for a golden-brown color and crispy exterior. The slices should be evenly colored and feel firm when touched. Drain on a wire rack to keep them crisp and prevent sogginess.

Eggplant Parmigiana Recipe

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4.7 from 35 reviews

• Total Time: 1 hour 10 minutes
• Yield: 6 1x

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Description

Delectable eggplant parmigiana brings southern Italian comfort to your dinner table with layers of rich, cheesy goodness. Crispy golden eggplant slices nestled between marinara and melted mozzarella create a classic Mediterranean masterpiece you’ll savor with pure culinary joy.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 large eggplants, sliced 1/4 inch thick (approximately 510 grams)
• 2 cups low-moisture mozzarella cheese, grated (approximately 454 grams)
• 12 oz (340 grams) San Marzano tomatoes
• 2 cups marinara sauce
• 1/2 cup Parmesan cheese, finely grated

Coating and Seasoning Ingredients:

• 1/2 cup all-purpose flour
• 2 large eggs, whisked
• 3/4 cup breadcrumbs
• 2 teaspoons garlic powder
• 1 teaspoon dried parsley
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons black pepper
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red chili flakes

Cooking and Flavoring Ingredients:

• 1/4 cup extra virgin olive oil
• Cooking oil for frying
• 3 cloves garlic, thinly sliced
• Kosher salt, to taste

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Instructions

1. Prepare the eggplant by laying slices on a paper towel-lined tray, generously sprinkling with kosher salt. Allow moisture to draw out for 10-15 minutes, creating small water droplets on the surface.
2. Thoroughly rinse the eggplant in a colander, then meticulously pat each slice dry using clean paper towels to remove excess moisture.
3. Create a seasoned coating mixture by combining breadcrumbs, grated Parmesan, garlic powder, chopped parsley, salt, and black pepper in a shallow dish.
4. Develop a three-stage breading station: first, dust each eggplant slice with flour, shaking off any excess coating.
5. Dip the floured eggplant into whisked eggs, allowing the surplus liquid to gracefully drip away.
6. Carefully coat both sides of the eggplant slice in the prepared breadcrumb mixture, pressing gently to ensure a complete and even coverage.
7. Heat a cast iron skillet with neutral oil to medium temperature, maintaining a depth of ½ to 1 inch for optimal frying.
8. Carefully fry the breaded eggplant slices in batches, cooking 3-4 minutes per side until achieving a golden, crispy exterior. Transfer to a wire rack positioned over a baking sheet to drain excess oil.
9. Sprinkle a delicate pinch of salt over the freshly fried eggplant while still hot.
10. Preheat the oven to 400°F (200°C), preparing a 9×9-inch baking dish by lightly greasing the surface.
11. Spread half of the marinara sauce across the bottom of the prepared baking dish in an even layer.
12. Arrange the fried eggplant slices in an overlapping, shingled pattern to create an attractive and uniform base.
13. Lavishly top the eggplant with remaining marinara sauce and generously scatter shredded mozzarella cheese over the surface.
14. Bake for 10-15 minutes, then activate the broiler for an additional 2-3 minutes to create a bubbling, golden-brown cheese topping.

Notes

• Remove excess moisture from eggplant by salting and letting it sit. This technique prevents soggy, watery layers and ensures a crispy texture.
• Use a wire rack when draining fried eggplant to maintain maximum crispiness and prevent sogginess from paper towels.
• Adjust breadcrumb mixture for dietary needs by using gluten-free breadcrumbs or almond flour for low-carb variations.
• Control oil temperature between 350-375°F for perfect golden-brown frying without burning the breading.

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Category: Dinner
• Method: Frying
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 380
• Sugar: 6 g
• Sodium: 800 mg
• Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 5 g
• Protein: 15 g
• Cholesterol: 120 mg