Eggplant Parmesan

The moment my grandmother walked into my tiny first apartment carrying a battered aluminum pan, I knew dinner was going to be special. She had that look in her eye, the one that said she was about to teach me something worth remembering. That night she showed me how eggplant parmesan could turn vegetables into something that felt like a warm hug on a plate.

I still laugh remembering the first time I attempted this on my own, confidently skipping the salting step because who has time for that. The result was a soggy, disappointing mess that taught me to respect the eggplant. Now I know those twenty minutes of patience make all the difference between good and unforgettable.

Ingredients

• 2 large eggplants: Choose ones that feel heavy for their size with smooth, glossy skin and no soft spots
• 1 teaspoon salt: Essential for drawing out bitter moisture before breading
• 1 cup all-purpose flour: Creates the first layer of the crispy coating
• 2 large eggs: Beaten until uniform to help breadcrumbs adhere perfectly
• 1 1/2 cups Italian-style breadcrumbs: The herbs already mixed in save you a step
• 1/2 cup plus additional grated Parmesan: Divided use means salty, nutty flavor throughout
• 1 teaspoon dried oregano: That classic Italian flavor that transports you to a Tuscan kitchen
• 1/2 teaspoon freshly ground black pepper: Adds just enough warmth to balance the richness
• 2 cups marinara sauce: Homemade is wonderful but quality store-bought works perfectly
• 2 cloves garlic: Minced fresh and bloomed in oil for aromatic depth
• 1 tablespoon olive oil: For sautéing the garlic into the sauce
• 2 cups shredded mozzarella: The cheese pull dreams are made of
• 1/4 cup fresh basil: Added at the end for a bright, fresh finish that cuts through the richness

Instructions

Preheat and prep your station:

Heat oven to 400°F and line two baking sheets with parchment paper while clearing counter space for your breading assembly line.

Sweat the eggplant:

Lay slices on racks or paper towels, sprinkling both sides with salt, then walk away for twenty minutes while they release excess moisture.

Set up three shallow dishes:

Place flour in one, beaten eggs in second, and mix breadcrumbs with half cup Parmesan, oregano, and pepper in third.

Bread each slice methodically:

Press eggplant into flour, dip both sides in egg, then coat thoroughly with breadcrumb mixture and arrange on prepared baking sheets.

Bake until golden:

Cook for twenty minutes, flipping halfway through, until they achieve that beautiful crispy texture that will hold up to sauce.

Prepare your sauce:

Warm olive oil in a saucepan, sauté garlic for one minute until fragrant, then stir in marinara and let it simmer for five minutes.

Build the layers:

Spread half cup sauce in a 9x13 dish, add half the eggplant, then half remaining sauce, half mozzarella, and Parmesan before repeating.

Final bake and rest:

Cook uncovered for twenty-five minutes until cheese bubbles and turns golden, then let rest for ten minutes before serving.

Save

There is something about pulling this bubbling dish from the oven that makes even a Tuesday night feel like a celebration. The way the cheese stretches when you serve it, that first crispy bite giving way to something incredibly tender.

Make Ahead Magic

I have learned to bread and bake the eggplant slices up to two days in advance, storing them between layers of parchment paper. This trick turns weeknight dinner assembly into something that takes minutes instead of an hour.

Frying Versus Baking

While my grandmother always fried her eggplant, I have come to appreciate the lighter baked version that still delivers incredible crunch. That said, special occasions might warrant the full fried treatment for that extra layer of decadence.

Serving Suggestions

A crisp green salad with a bright vinaigrette cuts through the richness perfectly, while crusty bread is absolutely necessary for sopping up that sauce.

• Let leftovers sit overnight if possible, the flavors only get better
• Portion and freeze for those emergency comfort food needs
• Always make extra, someone will want seconds

Save

This recipe has become my go-to for bringing people together, the kind of food that makes conversation flow easily and creates lasting memories around the table.

Recipe FAQs

→ Do I need to peel the eggplant?

Peeling is optional. The skin becomes tender when cooked and adds nice color, but you can peel it if you prefer a smoother texture.

→ Why do you salt eggplant before cooking?

Salting draws out bitter moisture and prevents the eggplant from becoming soggy during baking. This step also helps the breading adhere better.

→ Can I make this ahead of time?

Yes, assemble the dish up to 24 hours in advance and refrigerate. You may need to add 5-10 minutes to the baking time if baking cold.

→ Can I fry the eggplant instead?

Absolutely. Frying in olive oil creates an extra crispy exterior and authentic restaurant-style texture. Just drain on paper towels before layering.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven until heated through, about 15-20 minutes.