Eggplant Parmesan: 1 Amazing Comfort Dish

There’s just something about a classic Italian-American comfort food dish, isn’t there? The kind that fills your whole house with the most amazing smells and makes everyone gather around the table, eager for a bite. For me, that’s Eggplant Parmesan. It’s a dish that feels so special, yet it’s surprisingly straightforward to make right in your own kitchen. This recipe is my go-to when I want that hearty, super satisfying meal that feels like a hug in a dish, especially when I’m cooking for family and friends who might usually reach for the chicken version. As you know from my about page, my heart is really in those simple, soulful recipes that bring people together, and this vegetarian take on Parmigiana does exactly that!

Why You’ll Love This Eggplant Parmesan Recipe

Seriously, if you’re looking for a dinner that hits all the right comfort food notes without any meat, this Eggplant Parmesan is IT! You’ll totally fall in love with it because:

• It’s unbelievably easy to make, even on a weeknight!
• The flavor is just out of this world – that perfect combo of savory eggplant, tangy sauce, and gooey cheese.
• It’s a fantastic vegetarian option that’s seriously satisfying.
• It’s that warm, cozy, “hug in a dish” meal that’s perfect for sharing.

Ingredients for the Best Eggplant Parmesan

Alright, let’s talk about what goes into making this Eggplant Parmesan absolutely amazing! It’s all about using good, fresh ingredients, and honestly, it’s not many complicated things at all. You’ll want:

• 2 medium eggplants, and make sure to slice them nice and even, about 1/2 inch thick – this helps them cook up perfectly.
• 1 cup all-purpose flour for dredging, which gives us that lovely base for the crispy coating.
• 2 large eggs, beaten – these are what help all that yummy breading stick!
• 2 cups of good quality Italian-style breadcrumbs. I love these because they already have those classic herbs mixed in.
• 1/2 cup grated Parmesan cheese, plus a little extra for sprinkling on top at the end. That salty, nutty flavor is key!
• 1 teaspoon salt and 1/2 teaspoon black pepper – just to season everything up nicely.
• About 1/2 cup of olive oil for frying. You want enough to get those slices nice and golden brown.
• One big jar of your favorite marinara sauce, around 24 ounces. Go for a nice, flavorful one!
• And finally, 8 ounces of fresh mozzarella cheese, sliced. For me, fresh mozzarella just melts so much better and gives that incredible ooey-gooey factor.

How to Make Perfect Eggplant Parmesan

Alright friends, let’s get down to business! Making this Eggplant Parmesan is totally doable, and honestly, it’s where the real magic happens. It’s all about a few simple steps that make a world of difference. Trust me, once you get the hang of it, this will be your new favorite weeknight dinner, perfect for those busy evenings when you still want something amazing on the table. You can find more of my speedy ideas in my weeknight dinners category!

Preparing the Eggplant Slices

First things first, we need to get our eggplant ready. Slice those beauties about half an inch thick – this is key for them not to get too mushy later! Now, set up like a little assembly line: one shallow dish with flour, another with your beaten eggs, and a third with the breadcrumbs mixed with that half cup of Parmesan, salt, and pepper. Take each eggplant slice, give it a little coat in the flour, then a nice dip in the egg wash, and finally, press it well into that savory breadcrumb mixture. This triple-coat treatment is what gives us that perfect, crispy exterior everyone loves.

Frying or Baking the Breaded Eggplant

Now for the glorious part! If you’re going for that classic, crispy texture, heat up about half a cup of olive oil in a big skillet over medium-high heat. You want it hot enough to sizzle, but not so hot that it burns the breadcrumbs instantly. Fry those coated eggplant slices in batches – don’t crowd the pan, or they won’t crisp up properly! Cook ‘em for a few minutes on each side until they’re a beautiful golden brown. Pop them onto a plate lined with paper towels to drain off any extra oil. For a slightly lighter take, you can absolutely bake them! Just arrange them on a baking sheet and pop them into a preheated oven at 400°F (200°C) for about 20-25 minutes, flipping halfway through until they’re golden and a little crisp.

SAVE IT

Assembling Your Eggplant Parmesan

Okay, time to build this masterpiece! Grab your 9×13 inch baking dish. Spread a thin layer of marinara sauce on the very bottom – this prevents the eggplant from sticking and adds flavor right from the start. Then, arrange a layer of your golden-brown eggplant slices snugly over the sauce. Don’t be shy! Spoon more marinara sauce over the eggplant, making sure to cover it well, and then scatter slices of that fresh mozzarella cheese all over. Repeat all those layers – eggplant, sauce, cheese – until you’ve used up all your eggplant, finishing with a final blanket of sauce and plenty of that lovely mozzarella.

SAVE IT

Baking and Resting

Almost there! Sprinkle a little extra Parmesan cheese over the top for that irresistible golden crust. Pop the dish into your preheated oven at 375°F (190°C) and let it bake for about 25 to 30 minutes. You’re looking for that bubbly sauce and beautifully melted, slightly golden cheese. The hardest part? Letting it rest for about 10 minutes after it comes out of the oven. This little pause is crucial; it lets everything settle and meld together, making it so much easier to serve and taste all those amazing flavors.

SAVE IT

Tips for the Best Vegetarian Parmigiana

Making a truly fantastic Eggplant Parmesan is all about a few little tricks I’ve picked up over the years. It’s not complicated, but these little touches really make a difference! Here are my top tips to ensure your vegetarian Parmigiana is a showstopper:

First off, **pick the right eggplant**. Look for firm, heavy ones with smooth, shiny skin. And don’t peel them! The skin helps the slices hold their shape.

For that amazing crispy coating, **don’t skip the dredging steps**. The flour helps the egg stick, and the egg helps the breadcrumbs stick. It’s a little extra work, but totally worth it for that perfect crunch. If you want more easy ideas to go with this, check out my side dishes!

If you’re frying, **make sure your oil is hot enough** before you add the eggplant. It should sizzle immediately. And fry in batches! Overcrowding the pan will steam the eggplant instead of crisping it, and nobody wants soggy eggplant.

Serving Suggestions for Your Italian Casserole Dish

This Eggplant Parmesan is practically a meal on its own, but really, what’s dinner without a few perfect pairings? To make it a true Italian feast, I love serving mine with a big bowl of something fresh. A simple mixed green salad with a zesty vinaigrette is always a winner – it cuts through the richness of the cheese perfectly. And of course, you absolutely need some crusty bread for soaking up every last bit of that delicious marinara sauce! If you’re looking for more ideas, my soups and salads category has tons of great options that would be just perfect.

SAVE IT

Storage and Reheating Instructions

Good news! This Eggplant Parmesan is just as delicious the next day, maybe even better because those flavors have had more time to mingle. Once it’s cooled down completely, just pop any leftovers into an airtight container and pop it in the fridge. It should stay wonderfully fresh for about 3 to 4 days. To reheat, you can gently warm individual portions in the microwave, or if you have a larger amount, spread it out in a baking dish and pop it back into a moderately warm oven (around 350°F or 175°C) until it’s heated through and bubbly again. It takes a little longer, but it’s totally worth it for those comforting flavors!

Frequently Asked Questions about Eggplant Parmesan

Got questions about making this glorious Eggplant Parmesan? I’ve got you covered! People often ask me a few things, and I’m happy to share my home cook secrets. If you’re looking for more appetizer ideas to go with this, by the way, my appetizers and snacks category has some great options!

Can I make this Eggplant Parmesan ahead of time?

Absolutely! This vegetarian Parmigiana is fantastic for making ahead. You can assemble the entire dish (up to the final bake) and store it covered in the refrigerator for up to 24 hours. Just add a little extra baking time when you’re ready to serve it, maybe an extra 10-15 minutes, to get it all hot and bubbly. It’s a lifesaver for busy dinner parties!

What kind of eggplant is best for Eggplant Parmesan?

For this recipe, I really love using regular globe eggplants. You want to pick ones that are firm and feel heavy for their size, with smooth, shiny skin. And here’s a little tip: don’t peel them! The skin really helps the eggplant slices hold their shape during all that cooking and layering, plus it adds a nice texture.

Can I bake the breaded eggplant instead of frying it?

Yes, you totally can! If you prefer a lighter version or just want to skip the frying part, baking works wonderfully. Just arrange your breaded eggplant slices on a baking sheet in a single layer and bake them at 400°F (200°C) for about 20-25 minutes, flipping them halfway through, until they’re nice and golden brown. They won’t be quite as crispy as fried, but they’re still delicious!

My eggplant sometimes turns out soggy. How do I prevent that?

Oh, soggy eggplant is the worst! The biggest culprits are usually not getting the slices dry enough before breading or overcrowding the pan when frying. Make sure to pat those eggplant slices really dry after slicing. When frying, cook them in hot oil and do it in batches so they actually fry instead of steam. If you’re baking them, make sure they have enough space on the baking sheet so air can circulate around them. Proper breading is key, too – that flour, egg, and breadcrumb coating creates a barrier to help keep things crispy.

Nutritional Information

Just a little note that all the numbers below are estimates, okay? What you use in your kitchen might change things up a bit! But here’s a general idea of what you’re looking at for one serving of this amazing Eggplant Parmesan: Calories: 450, Fat: 25g, Protein: 18g, Carbohydrates: 40g, and Sodium: 900mg. It’s pretty hearty, and totally worth it!

Eggplant Parmesan

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty and comforting vegetarian take on the classic Italian-American dish, featuring golden-fried eggplant slices layered with rich tomato sauce and melted cheese.

• Author: Carla Davis
• Prep Time: 25 min
• Cook Time: 30 min
• Total Time: 55 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 medium eggplants, sliced 1/2 inch thick
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups Italian-style breadcrumbs
• 1/2 cup grated Parmesan cheese, plus more for topping
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup olive oil, for frying
• 24 ounces marinara sauce
• 8 ounces fresh mozzarella cheese, sliced

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 375°F (190°C).
2. Prepare three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs, 1/2 cup Parmesan cheese, salt, and pepper mixed together.
3. Dredge each eggplant slice in flour, then dip in the egg, and finally coat with the breadcrumb mixture.
4. Heat olive oil in a large skillet over medium-high heat. Fry eggplant slices in batches until golden brown on both sides. Drain on paper towels.
5. Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish.
6. Arrange a layer of fried eggplant slices over the sauce.
7. Top the eggplant with more marinara sauce and slices of mozzarella cheese.
8. Repeat the layers until all eggplant is used, ending with a layer of sauce and mozzarella.
9. Sprinkle with additional Parmesan cheese.
10. Bake for 25-30 minutes, or until the sauce is bubbly and the cheese is melted and golden.
11. Let stand for 10 minutes before serving.

Notes

• For a lighter version, you can bake the breaded eggplant slices instead of frying them. Arrange them on a baking sheet and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden.
• You can prepare this dish ahead of time and refrigerate it. Bake it just before serving.
• Serve with a side salad and crusty bread for a complete meal.

Nutrition

• Serving Size: 1/6 of dish
• Calories: 450
• Sugar: 12g
• Sodium: 900mg
• Fat: 25g
• Saturated Fat: 8g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 7g
• Protein: 18g
• Cholesterol: 70mg