Eggplant Parmesan also called Eggplant Parmigiana is a rich, and classic Italian dish. It is usually made with breaded eggplant, marinara sauce, fresh mozzarella, and parmesan cheese and baked in an oven at a high temperature. It is the vegetarian version of the popular and classic Chicken Parmesan Recipe. The recipe I have shared here shows you how to make Eggplant Parmesan with easy step-by-step instructions for you to try and enjoy at home.
I have also shared a detailed video of this recipe below to show the cooking process clearly. This Eggplant Parmesan is one of the best dishes and tastes great on its own or along with pasta dishes that can be served for lunch and dinner.
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What is Eggplant Parmesan?
Eggplant Parmesan is a rich, comforting, and flavor-loaded Italian dish. It is prepared with crispy breaded eggplant layered with marinara sauce, mozzarella cheese, parmesan cheese, and basil leaves. It is one of the classic dishes of Italian cuisine and can be made easily at home with some preparation ahead.
Eggplant Parmesan also called Aubergine Parmigiana, Parmiagiana di melanzane, Eggplant Parm. The recipe has so many variations in which eggplants are baked, breaded, and oil fried and then layered with simple tomato sauce and melting cheeses.
The classic version is unique for its taste and flavor that usually comes from the fresh Italian herbs and seasonings. Due to its versatile nature, you can also find Parmesan recipes using chicken, veal, and other meats.
This Eggplant Parmesan is the perfect treat for vegetarian lovers that can be modified to be vegan-friendly. Even though the process is a bit lengthy, the final outcome is rewarding and worth the effort.
Ingredients
The ingredients you will need to make this Eggplant Parmesan is basic Italian pantry elements and they should be easily available in most grocery stores around. So let's see what are they below.
For Sauce
Following are the ingredients you will need to make the sauce.
- Tomato Sauce- Fresh homemade tomato puree or store-bought crushed tomato sauce both work well for making this sauce
- Garlic and Onion - Finely chopped garlic and onion that delivers the fresh aroma and taste to your sauce
- Seasonings - I have used oregano and chili flakes but feel free to use other dried Italian herbs if that's handy to you
- Olive Oil - Gives neutral taste and flavor to the sauce
- Fresh Herbs - Fresh herbs like basil leaves, parsley, or oregano enhance the flavor of the sauce
For Eggplant Parmesan
Following are the ingredients you will need to make the Eggplant Parmesan.
- Eggplant - Fresh 2 medium-size eggplant that yields up to 5 to 6 servings of this dish
- Breading Mix - I have used panko breadcrumb, all-purpose flour, and parmesan cheese for breading
- Cheese - Parmesan cheese and mozzarella cheese
- Seasonings - Garlic powder and chili flakes for seasoning the breading mix
- Egg - Beaten eggs to dip the eggplant which holds the breading intact
- Fresh Herbs -Handful of fresh basil leaves to garnish the dish
For a detailed ingredients list, please check out the recipe card below.
How to make Eggplant Parmesan?
The recipe I have shared here is a classic Eggplant Parmesan made with breaded eggplant, marinara sauce, parmesan, and mozzarella cheese. The process involves four steps such as making sauce, breading, frying, and baking. Even though the recipe requires a little effort the final output is really worth it and satisfying.
Following are the high-level instructions to make this recipe but for detailed step-by-step instructions with photos and video, please check out the recipe card below.
To make Sauce
- In a pan with medium heat, pour olive oil and add garlic. Saute it until it turns aromatic
- Add onions and saute until it turns soft
- Now add the tomato sauce, oregano, and chili flakes. Give it a good mix
- Simmer the heat, and cook the sauce for 5 to 7 minutes
- Finally, garnish with basil leaves and remove and reserve it for later use
Bread the Eggplant
- Take the medium-size eggplant, wash and pat them dry with a kitchen towel. Cut them into circular shapes and reserve them for later use. Note: I would suggest the size range from ¼ to ½ inch that helps to cook the veggie thoroughly
- In a bowl, open three eggs and beat them until it turns frothy and reserve them for later use
- In a large or deep tray, add all-purpose flour, panko bread crumb, parmesan cheese, garlic powder, and chili flakes. Mix to incorporate them well and set aside
- Take the sliced Eggplant, dip it in the beaten egg and then coat them in the panko, cheese, and flour mixture. Repeat the same for all the Eggplant slices
To make Eggplant Parmesan
- In a pan with medium heat, pour olive oil and add the breaded Eggplant one by one
- Fry the Eggplants until both sides turn crispy and golden. Repeat the same process for all other breaded eggplants as well
- Now in a wide baking pan, add a tbsp of oil and grease them evenly on all sides. Layer the fried Eggplant as shown in the picture
- Next, top the Eggplant with the marinara sauce, followed by mozzarella cheese. Repeat the layering until all the fried Eggplants are used
- Finally, add the parmesan cheese and garnish with some fresh basil leaves
- Now transfer the tray to the preheated oven at 400°F abs bake it uncovered for about 20 to 25 minutes or until the cheese is golden and bubbly
- Remove the Eggplant Parmesan from the oven and garnish with more basil leaves and serve warm immediately
- Serve this Eggplant Parmesan warm with your favorite pasta for lunch and dinner or for a party meal
Tips
- Breading - Breading the Eggplants is one of the important steps to achieving a crispy Eggplant Parmesan
- Flour Options - Even though I have used regular all-purpose flour here, you can always feel free to use store-bought finely ground gluten-free flours, oat flour, or wheat flour
- Prepare ahead - To save some time, you can prepare ahead and make some processes prior. Marinara sauce can be prepared ahead and stored in the refrigerator for up to 5 days. You can also fry the eggplants and store them in the freezer. And the final layering and baking can be done the day you want to enjoy the dish
- Vegan-Friendly version - Substitute the regular cheese with plant-based cheeses to enjoy a vegan-friendly version of this dish
- Air Fryer Version - Instead of pan-frying, you can also air fry the eggplants for a healthy version. To make that place the breaded eggplants in the preheated air fryer at 370°F and fry for 8 to 10 minutes. Once it is crispy, open the basket and top the eggplants with sauce, mozzarella, and parmesan cheese and garnish with basil leaves. Again air-fry them at the same temperature for 2 to 3 minutes or until the cheese melts. But this air fryer version may take some time to finish all your eggplants as we need to work on batches
- Serving - This Eggplant Parmesan can be served as it is or with your favorite pasta of your choice
Storage Suggestions
This dish tastes great when served as soon as it is out of the oven so I would not recommend storing them in the refrigerator or freezer. The eggplants also turn soggy and moist if they are reheated.
Serving Suggestions
This Eggplant Parmesan can be served on its own as a meal with salad alongside. You can also serve it with your favorite pasta and enjoy it for lunch and dinner.
Related Recipes
You could also find similar recipes below and more at lunch and dinner recipes.
Eggplant Parmesan Recipe video
I have also shared a detailed video of this Eggplant Parmesan Recipe below that I hope will help you to make a classic dish at home. You could also find this recipe in a story format.
📖 Recipe
Eggplant Parmesan
Ingredients
For Sauce
- 2 tbsp Garlic, minced
- 3 tbsp White Onion, chopped
- 30 oz Tomato Sauce, or crushed tomatoes
- ½ tsp Oregano
- ½ tsp Chili Flakes
- Fresh Basil Leaves, to garnish
- 1 tsp Olive Oil
For Breading
- ½ cup Parmesan Cheese
- 1 cup All-Purpose Flour
- 1 cup Panko Bread Crumb
- 2 Eggs, beaten
- Salt, as needed
- ½ tsp Chili Flakes
- ½ tsp Garlic Powder
For Eggplant Parmesan
- 1.140 lb Eggplant, 2 medium size
- Olive Oil, as needed for pan frying
- 4 cups Mozzarella Cheese, for layering
- Parmesan Cheese, to garnish
- Basil Leaves, to garnish
Instructions
To make Sauce
- In a pan with medium heat, pour olive oil and add garlic. Saute it until it turns aromatic. Then add onions and saute until it turns soft
- Now add the tomato puree, oregano, and chili flakes. Give it a good mix
- Simmer the heat, and cook the sauce for 5 to 7 minutes
- Finally, garnish with basil leaves and remove and reserve it for later use
To Bread the Eggplant
- Take the medium size eggplant, wash and pat them dry with a kitchen towel. Cut them into circular shapes and reserve them for later use. Note: I would suggest the size range from ¼ to ½ inch that helps to cook the veggie thoroughly
- In a bowl, open three eggs and beat them until it turns frothy and reserve them for later use
- In a large or deep tray, add all-purpose flour, panko bread crumb, parmesan cheese, garlic powder, and chili flakes. Mix to incorporate them well and set aside
- Take the sliced Eggplant, dip it in the beaten egg and then coat them in the panko, cheese, and flour mixture. Repeat the same for all the Eggplant slices
To make Eggplant Parmesan
- In a pan with medium heat, pour olive oil and add the breaded Eggplant one by one
- Fry the Eggplants until both sides turn crispy and golden. Repeat the same process for all other breaded eggplants as well
- Now in a wide baking pan, add a tbsp of oil and grease them evenly on all sides. Layer the fried Eggplant as shown in the picture
- Next, top the Eggplant with the marinara sauce, followed by mozzarella cheese. Repeat the layering until all the fried Eggplants are used
- Finally, add the parmesan cheese and garnish with some fresh basil leaves
- Now transfer the tray to the preheated oven at 400°F and bake it uncovered for about 20 to 25 minutes or until the cheese is golden and bubbly
- Remove the Eggplant Parmesan from the oven and garnish with more basil leaves and serve warm immediately
To Serve
- Serve this Eggplant Parmesan as it is warm or with your favorite pasta for lunch and dinner or as a party meal
Video
Notes
- Breading - Breading the Eggplants is one of the important steps to achieving a crispy Eggplant Parmesan
- Flour Options - Even though I have used regular all-purpose flour here, you can always feel free to use store-bought finely ground gluten-free flours, oat flour, or wheat flour
- Prepare ahead - To save some time, you can prepare ahead and make some processes prior. Marinara sauce can be prepared ahead and stored in the refrigerator for up to 5 days. You can also fry the eggplants and store them in the freezer. And the final layering and baking can be done the day you want to enjoy the dish
- Vegan-Friendly version - Substitute the regular cheese with plant-based cheeses to enjoy a vegan-friendly version of this dish
- Serving - This Eggplant Parmesan can be served as it is or with your favorite pasta of your choice for lunch and dinner
- Storage Suggestions - This dish tastes great when served as soon as it is out of the oven and I would not recommend storing them in the refrigerator or freezer
Nutrition
FAQ
Eggplant Parmesan is a rich, comforting, and flavor-loaded Italian dish. It is prepared with crispy breaded eggplant layered with marinara sauce, mozzarella cheese, parmesan cheese, and basil leaves. It is one of the classic dishes of Italian cuisine and can be made easily at home with some preparation ahead.
This dish has a combination of sweet, savory flavor from the tomato sauce and meaty taste from the crispy fried eggplant, and absolutely delicious cheesy flavor from the mozzarella and parmesan cheese. Also the fresh aroma from the basil leaves.
I would not recommend the Eggplant Parmesan to store in the freezer as it will turn soggy and moist if reheated. Instead, you can prepare the dish up to layering and then cover and freeze it before baking. It is one of the best make-ahead options if you are planning it for a party event. You can feel free to bake the dish when you are ready.
Yes, Eggplant skins are completely edible and give a nice crispy texture when fried.
It depends, you can salt and remove the moisture for a creamy and tender. But I haven't gone through that process as I wanted my eggplant to be firmer and crispier.
I hope you enjoyed the recipe that I have shared here and I would love to hear from you about how it turned out for you. Please let me know.
If you have any other questions, feel free to post them in the comment section below and I will try to get back to you as soon as possible.
Happy Cooking!
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