This all-star Eggplant Parmesan recipe will be your new go-to! A classic Italian vegetarian casserole with layers of eggplant, Parmesan, fresh mozzarella, and basil.
Classic Eggplant Parmigiana: Crispy, Saucy, and Super Simple!
Eggplant parmesan, or eggplant parmigiana, is one of those classic Italian comfort foods and one of my favorite eggplant recipes to make. We are big eggplant lovers in my house, so it’s often requested and alwasy enjoyed! I love it so much, I even turned it into an open-faced sandwich so I could serve it as an appetizer.
Much like lasagna, this is a casserole dish made of different layers, but here the star is globe eggplant. Like my zucchini parmesan, you get all the comfort with no pasta involved!
Layers of goodness and flavor with such familiar ingredients as crispy eggplant slices, mozzarella, Parmesan, fresh basil, and tomato sauce.
How to Make Eggplant Parmesan
- First, slice and salt your eggplant. Let the eggplant sit on a large tray for 30 minutes. Beads of water will emerge; that’s a good thing! Wipe the eggplant dry and remove any excess salt.
- Coat the eggplant in flour and eggs. Prepare a bowl of flour and another with beaten eggs. Dredge the eggplant in flour, then coat with the eggs, allowing excess eggs to drip back into the bowl.
- Fry the eggplant in a bit of olive oil until golden brown. Lay the eggplant on paper towels so that it will drain excess oil.
- Assemble the eggplant parmesan casserole. Prepare a casserole dish with a little bit of your tomato sauce in the bottom. Add a single layer of the fried eggplant slices. Add Parmesan, basil, and top with fresh mozzarella slices. Continue layering until all the ingredients are used, finishing with a layer of tomato sauce and the cheese on top.
- Bake on the center rack of your heated oven at 325°F for about 30 minutes or until the sauce is bubbling and the cheese has melted.
- Rest then serve! Give the baked eggplant parm some time to rest before slicing and serving.
Can I Bake Instead of Fry Eggplant?
I’ve had better results with frying the eggplant, but if you prefer to bake them instead, you sure can!
Once you’ve coated the eggplant slices with the flour and egg, arrange them in a single layer on an oiled sheet pan. Bake for about 18 to 20 minutes at 425°F (turn slices over halfway through) until they are nicely browned. Remove from the oven, and let cool a bit before assembling the eggplant parmesan.
Do You Need to Salt Eggplant?
To salt or not to salt has been debated in culinary circles for ages, but I recommend salting eggplant.
Globe eggplants can be bitter, and they hold on to moisture. Plus, because of its spongy texture, it can absorb way too much oil when fried or baked. If you’re not careful, your eggplant casserole could end up being mushy and unpleasant. Salting eggplant slices draws out the moisture, and the eggplant will also “sweat out” its bitterness. This step also helps to somewhat break the eggplant’s “spongy” texture.
How to Freeze Eggplant Parmesan
You can make eggplant parmesan and freeze it either whole or in pieces for later use.
To freeze the whole casserole: Bake it and let the casserole cool completely, then cover tightly and refrigerate for 1 night. The next day, freeze it in its own freezer-safe dish, make sure it is wrapped tightly in plastic wrap, then aluminum foil. To reheat, let the casserole thaw in the fridge overnight. When ready, remove the plastic wrap, cover again with the foil and heat in a 350°F oven for 45 minutes.
To freeze individual servings: Bake the casserole, and let it cool completely. Cut individual portions and transfer to freezer-safe containers. If needed, wrap them in foil. Freeze. Reheat in a 350°F oven for 20 minutes from frozen.
It will keep for up to 3 months in the freezer.
What to Serve with Eggplant Parmesan
This is a great vegetarian meal on its own, but if you’re looking for some Italian recipes to go with it, you can’t go wrong with some roasted garlic and rosemary focaccia to sop up all the sauce.
When tomatoes are at their peak, make Panzanella or for a lighter option, try Dandelion Greens, or these Italian stewed peppers called Peperonata. I had them in Italy, and they are just summer in a bowl.
If you’re serving a crowd who prefers to have meat at the table, serve Eggplant Parmesan as a side to Pork Chops with Bay Leaf and Lemon.
Eggplant Recipes to Try Next
Ingredients
- 2 eggplants, thinly sliced length-wise
- salt
- 2 large eggs beaten
- black pepper
- 1/3 cup all-purpose flour, (or gluten-free flour)
- 1/4 cup extra virgin olive oil
- 2 cups tomato sauce, no salt added
- 2 oz Parmesan cheese, grated (more if needed)
- large bunch of fresh basil leaves, reserve a few for garnish
- 8 oz fresh mozzarella cheese, sliced (more if needed)
Instructions
- Preheat the oven to 325°F.
- Salt eggplant. Lay eggplant slices on a large baking sheet lined with paper towel. Sprinkle with salt and set aside for 30 minutes while you prepare the remaining ingredients. Pat dry. (Optional step. See notes)
- Set up the dredging station. Prepare a dredging station with two somewhat shallow bowls, one for the beaten eggs and the other for flour.
- Batter the eggplant. Coat an eggplant slice in the flour (shake off the excess) then dip it into the egg and let excess drip back into the bowl. Repeat with the remaining slices. Set eggplant on a large tray for now.
- Fry the eggplant. Heat the oil in a large frying pan or skillet over medium heat until shimmering but not smoking. Working in batches if necessary, cook the eggplant slices for 3 to 5 minutes on each side, or until nicely golden. Place fried eggplant on paper towels to drain any excess oil.
- Assemble the casserole. Spread a bit of the tomato sauce on the bottom of a casserole dish, add a layer of fried eggplant slices, then top with Parmesan, basil, and mozzarella, and sprinkle with salt and pepper. Continue layering in this same pattern until all the ingredients are used, finishing with a layer of tomato sauce and mozzarella cheese on the very top.
- Bake. Place the dish on a baking sheet and bake in 325°F oven for 30 minutes, or until the sauce is bubbling and the cheese has melted.
- Rest and serve. Remove from oven and set aside for 10 minutes before serving. Add a sprinkle of fresh basil on top. Enjoy!
Video
Notes
- Tip- Salt Your Eggplant: The first step here is to salt the eggplant and set it aside to let it sweat out its bitterness. This is helpful as the salt will also help the texture, and as the eggplant releases moisture, it will absorb less oil. The end result is far more delicious and you avoid a soggy eggplant Parmesan.
- To bake the eggplant instead of frying: If you prefer to bake the eggplant instead, once it’s been coated in flour and egg, you can place the eggplant slices on a large lightly-oiled sheet pan. Bake for about 18 to 20 minutes at 425°F (turn slices over half-way through) until they are nicely browned. Remove from oven, and let cool a bit before assembling the eggplant parmesan.
- Can I freeze cooked eggplant parmesan? Yes! I like to cover the casserole well and refrigerate for 1 night. The next day, either freeze it in its own baking dish (make sure it’s freezer safe too), covered super well so it’s protected. Or, cut the eggplant Parmesan into individual serving sizes and wrap each one in good quality plastic wrap, then freeze them. Take out as much as you need at a time. Thaw in the fridge overnight and reheat, covered, in a medium-heated oven. While it will keep safe in the freezer for about 3 months or so, best to use it at the earliest chance because so that the quality of the eggplant is not too compromised the longer it sits in the freezer.
- Visit Our Shop for quality Mediterranean ingredients including olive oils and spices.
Nutrition
*This post has been recently revised from an earlier 2019 version. New information and media have been added for the readers’ benefit.
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I have everything ready to assemble, and wonder if I bake this covered?
For now I’ll cover and then uncover that last 15 minutes to let the top cheese brown a bit.
I was cleaning out my freezer and defrosted and processed 3 stuffed peppers with a bit of marinara for the sauce. It felt weird not having the 3rd tray in my dipping station! (It’d be soggy with the breadcrumbs).
Thank you for posting this recipe and stretching my freezer food – I’m a scratch cook and very frugal!
Hi, Renee. There’s no need to cover this one while baking. Hope you enjoy it!
Love this recipe! Having it tonight!
This recipe was easy to follow for my first-time making eggplant Parmesan! I made my pan very hot to fry the eggplant. Everyone said it was delicious!
Hi an d thanks for this recipe! It is the eggplant parm of my childhood. One wish – and you are not alone here – please include weights for items -ie. “2 eggplants” could mean a lot from really large to quite small. Anyway, just a thought and thanks again.
This recipe was excellent. I baked the eggplant. Not as good as frying but much easier and less messy. My mistake was being in a hurry and not giving the dish ten minutes to set after cooking. When I went back for seconds, it was apparent the 10 minutes made a difference. I made this in the morning following the recipe before baking. I removed it from the refrigerator an hour before baking it at 325 for 40 minutes.
Your recipe for “Easy Eggplant Parmesean needs editing. You can’t claim it is Gluten-Free if you use FLOUR to dip your eggplant in. I realize claiming recipes are gluten free might get you more hits on your website, but how did no one on your staff catch that??
I am used to this (celiac for 35 years), but for newer sufferers who may not put 2and2 together, this could make them very sick.
Hi, Nick. This is Kate from the TMD team. So sorry for the delayed response. It always takes us a bit to catch up on messages that pop up over the weekend. Thanks so much for bringing this to our attention. It’s never our intention to do anything just to receive more clicks. It was just an honest oversight and we have corrected it now.
Never tried this way especially the white sauce . It smelled delicious
Thank you
I love you recipes and I’ve tried many. We do a lot of Mediterranean cooking, so they fit perfectly. I wanted to bake the eggplant because it worked so well in your eggplant lasagna; much preferred to the mess and all the oil in frying, However, this did not work well. In the eggplant lasagna, there was no egg used to dip and the eggplant lifted very well off the pan. With the egg, they were not at all turntable half way through. Even after 20 minutes, without turning, they were very difficult. However, one the pan that I didn’t try to turn and baked about an extra five minutes, they came up reasonably well. They were more like the texture of the ones in the eggplant lasagna. Sorry about the typos but I don’t seem to be able to edit on review. It was terrific once finished. Thank you.
Thank you for sharing, Betty! So glad you enjoyed the final result!
Hi Suzy,
I admit, I have a tendency to completely rabbit hole on your site. I love to cook and your recipes fit very well with my style of eating.
Having said that, I have to stick to a grain/legume free diet (against my will). This recipe indicates “gluten-free” in the intro, however, the eggplant slices are dredged in flour. Did you use an alternative flour?
Hi, Amy! This recipe can be made with either a regular or gluten-free all purpose flour. Hope you give it at try!
Made this last night for dinner and the only change was to use your spaghetti sauce recipe instead of the tomato sauce and it was as my husband put it “restaurant worthy”. Thank you for sharing, you now have a fan!
I made this a couple of nights ago and it was fantastic!! I will be making it again very soon!!
Love this recipe. Came out delish and was a hit. The second time I made tried baking instead of frying. Didn’t care for it . Going back to frying. Thank you again. 💕
Made this tonight. I turned out perfect. I’m an eggplant convert!
Awesome! Thanks, Kay!
I grew up with eggplant parmigiana made with fresh eggplant from the garden. My mother sliced the eggplant super thin, floured and egged it then fried it. Being thin, it took about 1/2 minute to cook on each side. We froze the eggplant slices rather than the completed dish. She always cooked the parmigiana in a 9″ square casserole so we used that to judge how much to freeze in each package. The packages were thin and flat, taking up less room in the freezer and saving a lot of prep time. Her eggplant parmigiana was truly a gift from the gods.
Thank you for sharing that, Joan!
I finally made this recipe Wednesday evening. It took me a long time due to frying the eggplant, but it was worth it. So delicious! I also used frozen, thawed, & squeezed-dry spinach in place of the basil, since basil season here has passed.
This is simply the best. My husband has never enjoyed eating egg plant until he tried this.
It is now added to our list of favorites to be enjoyed often.
Just love your recipes, so pleased I found your site.
Highly recommend.
Thanks so much, Karyn!