25 Best Eggplant Recipes: Eggplant Parmesan Recipe
25 Succulent Eggplant recipes the whole family will love- from Moussaka to Baba Ganoush, to the Best Eggplant Parmesan (recipe below), you'll find inspiration here!
How to Make the Best 25 Best Eggplant Recipes: Eggplant Parmesan
Eggplant Parmesan is a classic Italian-American comfort dish that transforms humble eggplant into something truly spectacular. With layers of crispy breaded eggplant, rich marinara sauce, and melted mozzarella cheese, this recipe delivers restaurant-quality results right in your home kitchen.
The secret to perfect eggplant parmesan lies in getting those eggplant slices properly golden and crispy before assembling. By baking the breaded slices first rather than frying, you get all the satisfying crunch with less oil and mess. The panko and parmesan coating creates an irresistible texture that holds up beautifully when layered with sauce and cheese.
This vegetarian main course is hearty enough to satisfy even the biggest appetites. Serve it alongside a fresh green salad and crusty garlic bread for a complete Italian feast that’s perfect for weeknight dinners or special occasions alike.
25 Best Eggplant Recipes: Eggplant Parmesan
25 Succulent Eggplant recipes the whole family will love- from Moussaka to Baba Ganoush, to the Best Eggplant Parmesan (recipe below), you'll find inspiration here!
Ingredients
Breaded Eggplant
Assembly
Instructions
Prepare the Eggplant
- Preheat oven to 400°F.
- Slice eggplant into 1/3 inch slices.
- In a wide, shallow bowl, whisk eggs, water, salt and pepper. In another wide shallow bowl, mix equal parts panko and parmesan.
- Line 2 large baking sheets with parchment. Dip the eggplant slices into the egg mixture, letting excess drip off, then dredge each side into the panko/parm mixture. Place on the sheet pans, repeating until all are done. Sprinkle any excess panko-parmesan mixture over top. Spray or drizzle generously with olive oil. Bake 20-25 minutes, until golden and crispy. The goal here is to get the eggplant golden and crispy, so be patient here. All ovens are different, this may take longer—feel free to use your broiler.
Assemble and Bake
- Grease a 9x13 inch baking dish. Cover the bottom with 3/4 cups marinara sauce. Saving the best-looking pieces for the top, place a layer of crispy eggplant on the bottom. Drizzle with half of the remaining marinara, add half the mozzarella and half the parmesan. Add fresh oregano if you like. Add the final layer of eggplant, cover with remaining marinara, sprinkle with remaining parmesan, and top with mozzarella. Season with salt and pepper and chili flakes.
- Bake at 400°F uncovered for 20-25 minutes until beautifully golden and edges are bubbling.
- Garnish with basil ribbons.
Notes
- Panko breadcrumbs are lighter than traditional breadcrumbs and create a crispier coating.
- For best results, make sure the eggplant slices are golden and crispy before assembling—this prevents a soggy final dish.
- You can use store-bought marinara or make your own homemade sauce for even better flavor.
