Eggplant Parmesan

Eggplant Parmesan

The distinct layers of breaded eggplant, rich tomato sauce and melted cheeses are what make this version of the Italian American classic perfectly calibrated (and, frankly, easy to make). Eggplant Parmesan is a labor of love, but this recipe streamlines the process so the cooking can feel relaxing on a Sunday afternoon. Long sheets of panko-breaded eggplant slices crisp up gloriously in the oven on a sheet pan, which means no frying. Store-bought jarred marinara sauce works beautifully here, but homemade can lend its own kind of delicious character (see Tip). A fully baked and cooled eggplant Parmesan will keep in the freezer, tightly covered, for up to 3 months.

Why You Should Trust This Recipe
Eric Kim sliced, salted, breaded, layered and baked more than 10 pounds of eggplants to develop this recipe. He consulted multiple chefs and employed their tips and techniques in his final version.

Ingredients

  • globe eggplants

    stems trimmed, about 2 1/2 pounds

    2 medium
  • salt
  • all-purpose flour
    1 c
  • eggs

    beaten

    4 large
  • 10½ ounces panko bread crumbs
    4 c
  • olive oil
  • jars store-bought marinara sauce

    or use homemade; see tip

    2
  • fresh basil
  • 8 ounces shredded low-moisture mozzarella
    2 c
  • 2 ounces grated parmesan
    ½ c

Directions

  1. 1

    Arrange two racks on the top third and bottom third of the oven. Heat the oven to 425 degrees.

  2. 2

    Cut the eggplants lengthwise into 1/2-inch-thick slices. Salt both sides and let sit across two sheet pans to sweat for 10 minutes.

  3. 3

    Prepare a breading station with three wide, shallow bowls. Add the flour to one bowl, the eggs to another and the panko to the third. Pat the eggplant slices dry, dip each in the flour, then the beaten eggs and finally the panko, really packing on the bread crumbs with your hands.

  4. 4

    Generously grease the two sheet pans with olive oil and place the breaded eggplant in a single layer across both pans. Bake until crispy, switching the positions of the pans halfway through, about 30 minutes.

  5. 5

    Meanwhile, to a large saucepan, add the marinara sauce and a sprig of basil. Fill one of the empty marinara sauce jars with 1/2 cup water, swish around, then pour into the second jar and swish again; pour this tomatoey water into the saucepan. Bring to a simmer over medium-high and cook, stirring constantly, until heated through, about 5 minutes. Taste and add salt if desired.

  6. 6

    Grease a 9-by-13-inch baking pan or casserole dish (and set it on a sheet pan, if desired, to catch any potential spillover). Put down half of the baked eggplant in a single layer, cutting any pieces to make them fit. Cover with half of the sauce (about 2 1/2 cups). Then, sprinkle over half of the mozzarella, followed by half of the Parmesan. Add a few basil leaves over the top. Top with another layer of the remaining eggplant, followed by the remaining sauce, then the remaining mozzarella and Parmesan. Bake on the bottom rack, uncovered, until browned on top and bubbly at the edges, 25 to 30 minutes.

  7. 7

    For clean slices and distinct layers, let the pan cool for at least 30 minutes before cutting into it. Before serving, top with more basil leaves.

Eggplant Parmesan

Eggplant Parmesan

503 cal

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About this Recipe

Craving a truly satisfying Eggplant Parmesan that tastes like a Sunday afternoon labor of love without the endless fuss? This recipe delivers that rich, comforting Italian-American classic, designed to bring those distinct layers of crisp eggplant, savory tomato sauce, and melted cheeses to your table with surprising ease. It’s a beautifully calibrated dish that makes an impressive dinner or main course.

What makes this Eggplant Parmesan special is its ingenious approach to an often-fussy dish. Instead of messy frying, long sheets of panko-breaded eggplant slices crisp up gloriously in the oven on a sheet pan. This technique not only streamlines the cooking process but also ensures each bite offers that delightful textural contrast without excess oil. The careful layering of these perfectly crisp eggplant slices with rich marinara and a blend of mozzarella and Parmesan cheese creates an unforgettable experience.

When you dive into this Eggplant Parmesan, expect a harmonious blend of textures and flavors. You'll find tender yet firm eggplant slices encased in a golden, crunchy panko crust, bathed in a vibrant, rich tomato sauce. Each forkful is enveloped in gooey, melted low-moisture mozzarella and nutty Parmesan, creating a truly decadent and satisfying vegetarian meal. It's the kind of comforting casserole that feels both rustic and refined, perfect for savoring.

This recipe is already quite streamlined, but you have options to truly make it your own. While store-bought jarred marinara sauce works beautifully for convenience and excellent flavor, a homemade marinara can lend its own delicious character if you have the time and inclination. You can also adjust the amount of fresh basil to your taste, adding more for a brighter, herbaceous note.

Serve this classic Eggplant Parmesan as the centerpiece of a cozy dinner. It’s a complete meal on its own, but it also pairs wonderfully with a simple green salad or some crusty bread to soak up every last bit of the rich sauce. It’s a perfect casserole for a relaxed weekend meal.

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