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A serving of eggplant Parmesan with golden melted mozzarella and fresh basil over marinara sauce on a white plate.

Authentic Eggplant Parmesan Recipe

This easy Eggplant Parmesan is a recipe passed down from my mom to me. It's her lighter twist on a classic Italian favorite, with all that saucy, melty goodness and plenty of flavor and texture, perfect for any night when you’re craving homemade comfort food.
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine Italian
Servings 8 servings
Calories 436 kcal

Equipment

  • 9x13-inch baking dish

Ingredients
  

  • 3-4 medium eggplants
  • Kosher salt, for salting the eggplant
  • 2 cups all-purpose flour, more as needed
  • 4-6 large eggs
  • Olive oil, for frying
  • 3-4 cups marinara sauce
  • 12 ounces whole-milk mozzarella cheese, thinly sliced
  • 1½ cups Parmesan cheese, freshly grated
  • 2 tablespoons unsalted butter, cut into small pieces

Instructions
 

  • Peel the eggplants and slice into ¼-inch-thick rounds. Arrange in a single layer on paper towel-lined baking sheets and lightly sprinkle with kosher salt. Let sit for 30–45 minutes to draw out excess moisture. Blot thoroughly with paper towels.
  • Place the flour in a shallow bowl. In a second shallow bowl, whisk the eggs.
  • Pour enough olive oil into a large skillet to reach about ¼ inch up the sides. Heat over medium to medium-high heat. Working in batches, lightly dredge each eggplant slice in flour, shaking off the excess, then dip into the beaten egg, allowing the excess to drip off.
  • Fry the eggplant for 1–2 minutes per side, until lightly golden and tender. Adjust the heat as needed to prevent the coating from browning too quickly. Transfer to a paper towel-lined baking sheet to drain. Add more olive oil to the skillet between batches as needed.
  • Preheat the oven to 350°F. Spread a thin layer of marinara sauce over the bottom of a 9 x 13-inch baking dish.
  • Arrange a layer of fried eggplant over the sauce, slightly overlapping the slices. Spoon a thin layer of marinara over the eggplant and sprinkle with Parmesan. Add a layer of mozzarella every other layer. Continue layering the eggplant, marinara, Parmesan, and mozzarella (every other layer) until all of the eggplant has been used.
  • Finish the final layer with marinara sauce, mozzarella, and Parmesan. Scatter the butter evenly over the top.
  • Bake uncovered for 35–40 minutes, until the sauce is bubbling and the cheese is melted and golden brown.
  • Let the Eggplant Parmesan rest for 10–15 minutes before slicing and serving.

Notes

Storage:
  • Store leftovers in an airtight container in the refrigerator up to 4 days. Reheat in the oven at 350° until warmed through and melty.
  • Freeze baked and cooled portions wrapped tightly or in an airtight container for up to 2-3 months. Thaw in the fridge overnight, then reheat in the oven for the best texture.
  • The dish can be assembled ahead of time and refrigerated before baking. 
  • Freezing before baking: Assemble the Eggplant Parmesan as directed, but do not bake. Cover tightly with plastic wrap, then aluminum foil, and freeze for up to 1 month. Thaw completely in the refrigerator for about 24 hours before baking. Remove the plastic wrap and bake as directed, adding additional baking time as needed until the center is hot and the sauce is bubbling.
Tips: 
  • Salt the eggplant and let it sit. This is a key step — it draws out excess moisture and bitterness for a better final texture. Blot the slices very well before dredging; there is no need to rinse.
  • Don't crowd the pan with eggplant slices while shallow frying. The eggplant should be in a single layer, so frying in batches is key for a crisp, golden color and texture on the flour coating.
  • Let the assembled dish rest once baked. After it comes out of the oven, let it set for a few minutes so it slices cleanly.
  • Use a wire rack or plate with paper towels to drain the fried eggplant. After the slices fry, you want to make sure any excess oil is drained off so the final baked dish isn't greasy.
  •  

Nutrition

Serving: 1servingCalories: 436kcalCarbohydrates: 41gProtein: 25gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 136mgSodium: 1038mgPotassium: 780mgFiber: 7gSugar: 10gVitamin A: 1078IUVitamin C: 10mgCalcium: 483mgIron: 3mg
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