What is the best way to cook eggplant for Eggplant Parmesan?

The best method depends on your preferred style. For a crispy eggplant Parmesan recipe , baking or air frying is ideal. If you want a rich, traditional flavor, pan-frying delivers unbeatable texture. Don’t forget to salt your eggplant slices first—it reduces bitterness and moisture.

What is the difference between Eggplant Parmesan and Parmigiana?

Both terms refer to the same beloved Italian dish. This recipe is the Americanized name, while parmigiana di melanzane or authentic Sicilian eggplant parmigiana refers to the classic Italian version. The Sicilian version may skip breadcrumbs and uses thinner slices.

How do you keep eggplant Parmesan from getting soggy?

To prevent sogginess, salt the eggplant and pat it dry before breading. Use a wire rack to bake or fry for proper airflow. Let it rest after baking so layers set. This keeps the interior moist but the crust crisp.

Can you make eggplant Parmesan ahead of time?

Yes, it’s perfect for meal prep. Assemble the dish and refrigerate unbaked for up to 24 hours. You can also bake it, cool, and reheat later. For freezing, wrap tightly and freeze before baking.

Eggplant Parmesan Recipe: The Best 1 Dish to Impress Everyone

Description

This classic Eggplant Parmesan Recipe features layers of crispy breaded eggplant slices, rich marinara sauce, and melty mozzarella and Parmesan cheese. It’s a hearty and satisfying vegetarian dish perfect for weeknight dinners or family gatherings.

Ingredients

Scale

2 large eggplants, sliced into 1/2-inch rounds
1 tablespoon salt (for sweating eggplant)
2 cups Italian-style breadcrumbs
1 cup grated Parmesan cheese, divided
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 cup all-purpose flour
3 large eggs, beaten
2 cups shredded mozzarella cheese
3 cups marinara sauce (store-bought or homemade)
1/4 cup fresh basil leaves, chopped (optional)
Olive oil, for frying

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Instructions

Sprinkle eggplant slices with salt and place them on a paper towel–lined tray. Let them sit for 30 minutes to release moisture, then pat dry.
Preheat oven to 375°F (190°C).
Set up three bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, half the Parmesan, oregano, and garlic powder.
Dredge each eggplant slice in flour, dip in egg, then coat with breadcrumb mixture. Press crumbs firmly onto the slices.
Heat olive oil in a large skillet over medium heat. Fry eggplant slices in batches for 2–3 minutes per side, until golden brown. Drain on paper towels.
In a 9×13-inch baking dish, spread a thin layer of marinara. Layer fried eggplant, sauce, mozzarella, and remaining Parmesan. Repeat layers until all ingredients are used, finishing with cheese on top.
Cover with foil and bake for 25 minutes. Uncover and bake an additional 15 minutes, or until cheese is bubbly and golden.
Garnish with fresh basil and let sit for 10 minutes before serving.

Notes

For a lighter version, bake the breaded eggplant slices instead of frying them.
Use gluten-free breadcrumbs and flour for a gluten-free variation.
Add red pepper flakes to the marinara for a spicy kick.
Great served with pasta or a side salad.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 portion
Calories: 420
Sugar: 8g
Sodium: 780mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 6g
Protein: 18g
Cholesterol: 70mg