Eggplant Parmesan is a beloved Italian meatless favorite: breaded eggplant slices baked with marinara, mozzarella and Parmesan for a rich, comforting casserole.
If you love eggplant parmesan, this home-friendly version makes a satisfying main course or family-style side. The recipe uses thinly sliced eggplant that is salted to remove excess moisture, breaded, lightly browned, then layered with marinara and cheeses before baking to a golden, bubbly finish.
How to Make Eggplant Parmesan
To avoid soggy layers, begin by draining the eggplant. Slice one large eggplant into 1/2″ rounds and sprinkle both sides of each slice with salt. Arrange the slices in a large colander over the sink or a bowl and let them sit for 45 minutes to draw out moisture. After draining, gently brush off excess salt.
Prepare the Eggplant for Breading
Preheat the oven to 375°F. Set two shallow plates on the counter: spread 1½ cups Italian seasoned breadcrumbs on one plate and whisk together 3 lightly beaten large eggs with 1/2 cup milk on the other.
Dip each eggplant slice in the egg-milk mixture, letting excess drip off, then coat both sides in breadcrumbs. Place the breaded slices in a single layer on a paper towel–lined baking sheet as you work.
Brown the Eggplant
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until hot but not smoking. Cook a few breaded slices at a time (about 3–4) until golden on both sides, then transfer to a paper towel–lined sheet. Add another tablespoon of oil for each new batch until all slices are lightly browned.
Assemble the Casserole
Spread 1 cup marinara sauce across the bottom of a 2.5-quart (approx.) casserole dish. Arrange a single layer of browned eggplant slices (about 4 per layer, depending on size) over the sauce. Spoon a little marinara over each slice—don’t over-sauce—and sprinkle with shredded or sliced mozzarella and a little grated Parmesan. Repeat to form two or three layers, reserving some cheese for the top.
Bake Until Golden and Bubbling
Bake uncovered at 375°F for 20–25 minutes, until the cheese is melted, golden and bubbly. If you prefer a deeper browning, briefly broil for 1–2 minutes—watch closely to prevent burning. Remove from the oven and let rest a few minutes so the cheese firms slightly, then slice and serve hot. Garnish with chopped fresh basil if desired.
Recipe Highlights
- Prep time: about 1 hour 10 minutes (includes 45 minutes inactive draining time)
- Cook time: 20–25 minutes
- Servings: 4
- Category: Meatless entree — Cuisine: Italian
- 1 large eggplant, cut in 1/2″ slices
- 2 Tablespoons salt
- 1½ cups Italian seasoned breadcrumbs
- 3 large eggs, lightly beaten
- 1/2 cup milk
- 4 Tablespoons olive oil (or vegetable oil)
- 3 cups marinara sauce
- 2 cups mozzarella, shredded or sliced
- 1 cup Parmesan cheese, shredded
- Slice eggplant into 1/2″ rounds; salt both sides and place in a colander to drain for 45 minutes. Brush off excess salt.
- Preheat oven to 375°F. Whisk eggs and milk together. Dip each slice in egg-milk, then coat with breadcrumbs. Arrange on a paper towel–lined baking sheet.
- Heat 1 tablespoon oil in a skillet over medium-high heat. Brown eggplant slices a few at a time on both sides; transfer to paper towels. Add oil for additional batches as needed.
- Spoon 1 cup marinara into the bottom of a casserole dish. Layer eggplant, a little marinara on each slice, mozzarella and Parmesan. Repeat to build 2–3 layers, reserving cheese for the top.
- Bake uncovered for 20–25 minutes until cheese is melted and bubbly. Optionally broil briefly to deepen browning. Let rest a few minutes before serving.
45 minutes of prep time is inactive while the eggplant drains. Garnish with fresh basil if desired.
This approachable version of eggplant parmesan highlights the vegetable’s texture and classic Italian flavors. It makes a great vegetarian main served with a crisp salad or crusty bread. Enjoy experimenting with cheeses and sauce to suit your taste, and have fun sharing this comforting dish with family and friends.