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Home Β» Recipes Β» Italian Recipes

Classic Eggplant Parmesan

Published: Jan 30, 2019 Β· Modified: Oct 27, 2022 by Samantha Ferraro Β· This post may contain affiliate links Β· 6 Comments

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Classic Eggplant Parmesan recipe is a favorite comfort food. Peeled and fried eggplant is generously flavored with fresh herbs and Parmesan cheese that is then baked with layers of marinara and mozzarella.

Eggplant parmesan recipe is baked in one pan.

One of my absolute favorite recipes ever, eggplant Parmesan is not often made in this house. Actually, eggplant isn't either because a certain <ahem> someone doesn't think he likes eggplant. Well, well....until now!

The secret to really good eggplant? Peel it!

The one time we both truly enjoyed eggplant was when we were in Turkey a few years ago. Could have been the amazing scenery. Could have been the amazing meal. Or it could have been that the tender eggplant was peeled, offering only the best most delicious parts of the fruit.

Since then, we decided to only peel the eggplant and it makes a HUGE difference, especially in this eggplant Parmesan recipe. As the eggplant fries, the entire slice becomes tender and crispy without having that leftover tough skin to chew on.

Layer fried eggplant parmesan with marinara sauce for a delicious Italian dinner.

Yes, you should fry the eggplant.

Let's be real here. Eggplant Parmesan is essentially a casserole. The ultimate comfort food. The one recipe you beg for when all else is going wrong. Enjoy it and fry it.

Now speaking of frying, let's take the extra moment to really up the flavor factor of the breadcrumbs. This is the ultimate flavor vessel so take advantage of that. In my recipe, I flavored the breadcrumbs with lots of fresh herbs, grated Parmesan cheese and for a bit of a contrast and my favorite ingredient ever, lemon zest.

Sprinkle fresh herbs such as basil and oregano on top of classic eggplant parmesan.

Making Eggplant Parmesan Takes Time

I would not say this is a weeknight dinner. Frying individual slices of eggplant takes time, including changing the oil every few batches or so. Because we are taking such good care of the eggplant, I like to get help from the store and use a really good quality marinara sauce, such as Rao's.

What To Serve With Eggplant Parmesan

There is nothing like a decadent pasta side dish to go with eggplant parmesan, such as my penne with vodka sauce or for a lighter side, my shaved brussels sprouts with pecorino and pistachios would be a lovely refreshing side dish.

Layer eggplant parmesan casserole and serve with pasta or side salad.

More eggplant recipes

  • Mediterranean roasted eggplant with creamy tahini, za'atar and crispy chickpeas.
    Mediterranean Roasted Eggplant with Tahini
  • Rigatoni alla norma with creamy ricotta cheese and finished with fresh basil and Parmesan.
    Rigatoni Alla Norma
  • Grilled Kofta with Eggplant and Tomatoes
  • Turkish Breakfast with Eggplant Borek
Classic Eggplant Parmesan recipe is a favorite comfort food. Peeled and fried eggplant is generously flavored with fresh herbs and Parmesan cheese that is then baked with layers of marinara and mozzarella.

Eggplant Parmesan Recipe

Samantha Ferraro

LittleFerraroKitchen.com

Classic Eggplant Parmesan recipe is a favorite comfort food. Peeled and fried eggplant is generously flavored with fresh herbs and Parmesan cheese that is then baked with layers of marinara and mozzarella.
5 from 11 votes
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Prep Time 30 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 30 minutes mins
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 597 kcal

Ingredients
 
 

  • 2 large eggplant peeled and sliced into Β½ inch slices
  • Kosher salt
  • Canola vegetable or grapeseed oil for frying

Breadcrumb Mixture

  • 2 cups Panko breadcrumbs gluten free breadcrumbs works too
  • 2 cups Italian or regular breadcrumbs
  • Β½ cup freshly grated Parmesan cheese
  • Zest of 1 lemon
  • Fresh oregano leaves and thyme stems removed and chopped

Wet Mixture

  • 4 eggs whisked
  • 2 tablespoons of milk

For Layering

  • 2 cups marinara sauce
  • 1 pound log of fresh mozzarella cheese sliced into ΒΌ inch slices
  • Grated Parmesan cheese
  • Fresh basil and oregano for garnish

Instructions
 

  • Begin by laying the sliced eggplant on a rack fitted on top of a baking sheet and sprinkle kosher salt all over the top. Leave eggplant for 20-30 minutes so the salt can extra extra moisture.
  • Then use a paper towel and blot any excess moisture and salt off the eggplant slices.
  • In a shallow dish, combine the breadcrumbs, parmesan cheese, lemon zest and herbs and stir to combine.
  • In another bowl, whisk together eggs and milk.
  • Dip each eggplant slice into the egg mixture, allowing any excess to drip off and then coat in the breadcrumb mixture on all sides. Continue with the rest of the eggplant and set aside on a baking sheet.
  • Heat a large skillet with oil and bring to medium-high heat. Fry 3-4 eggplant slices at a time until golden brown, about 3-4 minutes then flip over and fry the other side for 2-3 minutes.
  • Once done, remove fried eggplant to rack or paper towel lined baking sheet and immediately sprinkle with salt.
  • Pre-heat oven to 400 degrees Fahrenheit and pour Β½ the marinara sauce on the bottom of your baking dish. Then layer eggplant slices and another layer of marinara and finally top with sliced mozzarella and grated Parmesan cheese.
  • Cover baking dish with foil and bake for 20 minutes until cheese has melted. Then remove foil and continue baking for 10 minutes until cheese is bubbling and lightly golden.

Nutrition

Calories: 597kcalCarbohydrates: 57gProtein: 34gFat: 25gSaturated Fat: 13gCholesterol: 177mgSodium: 1757mgPotassium: 866mgFiber: 8gSugar: 13gVitamin A: 1205IUVitamin C: 10.1mgCalcium: 630mgIron: 5mg
Did you make this recipe?Let us know by leaving a comment and 5 star rating!

More Delicious Italian Recipes

  • This pesto caprese pasta salad with full of cherry tomatoes, Parmesan cheese and a vibrant fresh pesto.
    Caprese Pasta Salad with Pesto
  • Easy one pot pasta recipe with sundried tomatoes and spinach and topped with parmesan cheese.
    One Pot Pasta with Spinach and Tomatoes
  • Bolognese sauce recipe with pasta and topped with grated Parmesan cheese.
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  • Milanesa napolitana served with creamy mashed potatoes.
    Milanesa Napolitana (Argentinian Fried Beef Cutlets)

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Reader Interactions

Comments

  1. Liz says

    May 02, 2019 at 5:37 pm

    5 stars
    Eggplant parmesan is my husband's favorite!! I was always intimidated to try making it at home but this recipe looks perfect!!

    Reply
  2. Sarah says

    May 02, 2019 at 1:36 pm

    5 stars
    Eggplant Parmesan is a favorite in our house, and I agree 100% about peeling the eggplant. It makes such a difference! I think I need this tonight 😁

    Reply
  3. Shadi Hasanzadenemati says

    May 02, 2019 at 12:04 pm

    5 stars
    YES YES Peel it! I love eggplant parm and can't wait to try you delicious recipe!

    Reply
  4. Sarah Jane says

    May 02, 2019 at 11:25 am

    5 stars
    Looks delicious!! It's been too long since I've made a good eggplant dish, I love your tip on peeling the eggplant first.

    Reply
  5. Julia says

    May 02, 2019 at 11:15 am

    5 stars
    This eggplant looks delicious and wow, I did not know the trick about peeling it. I will definitely try it the next time I make eggplant.

    Reply
  6. Jeff Shft says

    February 01, 2019 at 8:58 pm

    5 stars
    We shared this classic eggplant parmesan today. Everyone in the family loves it! Every bite burst with happiness, it’s like the heaven opened its gates. This is so good, so thumbs up!

    Reply
5 from 11 votes (5 ratings without comment)

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