You can think of this Eggplant Parmesan as a vegetarian version of Chicken Parmesan, but don't let that fool you into thinking it's lesser in any way. This Eggplant Parmesan is to DIE for. It's made with layers of crispy breaded eggplant, marinara sauce, and mozzarella cheese. It's comfort food at its best...while being completely meat-free.
About This Recipe
Eggplant Parmesan is an authentic Italian dish and is actually the original inspiration behind Chicken Parmesan. There are many versions worldwide, but the version I'm sharing today is the Americanized one. The main difference is that the American version is breaded before being fried while the traditional version is not.
Here in North America, many people know eggplant parmesan from the menu at Olive Garden, but I'm here to tell you that homemade is SO much better. I make my own marinara sauce. The breading is extra flavorful. And the combination of eggplant, tomatoes, breading, and cheese makes it a satisfying standalone meal- no need to make any side dishes!
If you're looking for fancy and healthy dinners, this eggplant parmesan cannot be beat. It's crispy, cheesy, hearty, and delicious. The recipe I'm sharing is my current go-to, and I hope you enjoy it as much as I do.
Key Ingredients
Eggplant: I used two medium-large globe eggplants. You can also use 3-4 smaller eggplants. One thing to keep in mind is that larger eggplants can have large seeds. It's not bad per se, as they are perfectly edible, but too many seeds can cause bitterness. I find the seeds near the base can get quite big, so if that's a problem, either get smaller eggplants, or discard the ones at the base.
Egg wash: The egg wash is a thick batter made of eggs, all-purpose flour, salt, and black pepper.
Breading: I used panko breadcrumbs, grated parmesan (the processed kind), and lots of Italian seasoning (2 tablespoons).
Olive oil: For greasing the baking sheets and drizzling on top of the eggplant slices. This is required to give the breading a golden brown color when baking.
Marinara sauce: I always make my own marinara sauce when I can. The flavor is much better than store-bought. You can follow my recipe here, which only takes 20 minutes to make!
Mozzarella cheese: Mozzarella is the cheesiest of all cheeses. The best part is the bits that get golden brown in the oven.
Instructions
STEP 1: Cut the eggplant into ½-inch thick slices.
STEP 2: Mix the egg wash ingredients in a shallow dish.
STEP 3: Combine the breading ingredients in another shallow dish.
STEP 4: Dredge the eggplant in the egg wash and scrape off the excess on the side of the bowl (you barely need any egg wash for the breadcrumbs to stick).
STEP 5: Coat the eggplant in the breadcrumbs.
STEP 6: Transfer to a greased baking sheet and drizzle olive oil on top.
STEP 7: Bake at 425°F for 34-36 minutes until golden brown, flipping once halfway through.
STEP 8: Add ⅓ of your marinara sauce to a 9x13 baking dish and spread it evenly.
STEP 9: Add ½ of the eggplant, followed by ⅓ of the marinara and half of the mozzarella.
STEP 10: Repeat with the remaining eggplant, marinara, and mozzarella. I like to place the mozzarella in small bunches on each eggplant slice, it looks better in the final presentation.
STEP 11: Bake for 12-14 minutes until the cheese is melted and lightly golden. Enjoy!
Eggplant Parmesan
Ingredients
- 2 large eggplants (cut into ½-inch thick rounds)
- 3 large eggs
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ¾ teaspoon black pepper
- 1 ½ cups breadcrumbs
- 1 cup grated parmesan cheese
- 2 tablespoons Italian seasoning
- olive oil (for drizzling)
- 5 cups marinara sauce (try my easy recipe here)
- 3 cups shredded mozzarella cheese
Instructions
- Preheat your oven to 425°F and generously grease two baking sheets with olive oil.
- In a shallow dish, whisk together the eggs, flour, salt, and black pepper. In another dish, mix the breadcrumbs, parmesan, and Italian seasoning.
- Dredge the eggplant in the egg mixture, letting excess drip off. Transfer into the breadcrumb mixture and coat well. Transfer to the greased baking sheets.
- Drizzle or spray olive oil over the eggplant slices. Bake for 34-36 minutes, flipping halfway through, until golden brown and crispy.
- Spread ⅓ of the marinara sauce evenly across the bottom of a 9×13-inch casserole dish. Arrange ½ of the eggplant slices on top, overlapping if needed to fit. Spoon over another ⅓ of the marinara sauce, then sprinkle with ½ of the mozzarella. Repeat the layers with the remaining eggplant, marinara, and mozzarella.
- Bake uncovered for 12-14 minutes or until the cheese melts and lightly golden. Take a second to admire what you just made, then dig in!
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