The Best Easy Eggplant Parmesan Recipe
This Easy Eggplant Parmesan Recipe has been one of my go-to meals for years! Crispy, cheesy, and baked to perfection, it’s comfort food at its finest and incredibly simple to make.
If you’re a fan of this easy eggplant parmesan recipe, make sure to try my Baked Eggplant Parmesan, too!
I love eggplant parmesan and always order it at restaurants. However, I was always a little intimidated to make it at home, or I was until I developed this recipe!
With simple steps, it’s virtually failproof and always turns out great. In fact, it may just be the best eggplant parmesan recipe you ever taste.
That said, this dish does require several steps. So, be sure to give yourself about two hours to complete the dish. While it is slightly labor-intensive, it’s still easy and totally worth it.
Once you bite into the perfectly crispy, cheesy eggplant topped with delicious marinara sauce and even more cheese, you’ll be so glad you took the time to make the effort. Serve it with a side salad and freshly baked Italian bread or garlic bread, and you’ll feel like you’re dining at a fancy restaurant!
Recipe Ingredients
- Eggplant – Look for an eggplant that has smooth, shiny skin, a firm consistency, and a bright green stem. Small or medium-sized eggplants also tend to be less bitter and have fewer seeds than their large counterparts.
- Salt and Pepper – Use kosher salt to draw out excess moisture and eliminate the bitter flavor from the veggie. Then, add more salt and black pepper to season the breading.
- Vegetable Oil – I like to use vegetable oil fry frying because it holds up well to the high heat.
- Marinara Sauce – To keep things simple, I use store-bought marinara sauce, but you can absolutely use a homemade option if preferred.
- Shredded Mozzarella – For the best taste and texture buy a block of parmesan cheese, and shred it yourself.
- Flour – Use all-purpose flour as the base of the breading.
- Egg – This helps the breading stick, preventing it from sliding off as the eggplant fries.
- Milk – Use two percent milk to thin out the egg and create a richer taste.
- Breadcrumbs – I highly recommend using Italian breadcrumbs for a bold, herbaceous flavor.
- Parmesan – Technically optional but highly recommended, freshly grated parmesan cheese adds the finishing touch!
How to Make This Easy Eggplant Parmesan Recipe
- Prepare. Before you begin, preheat your oven to 350 degrees Fahrenheit. Gently grease a 9×13 baking dish with cooking spray, and set it aside.
- Simmer. Heat your favorite marinara sauce in a sauce pot over low heat, letting it simmer.
Fry the Eggplant
- Prepare the eggplant. Cut the ends off the eggplant. Then, slice it into ½-inch thick rounds.
- Salt. Place the sliced eggplant on a baking tray, and liberally dust both sides with table salt. Let it sit at room temperature for 30-40 minutes. This draws out any bitterness and excess moisture! Pat the slices dry with a clean paper towel.
- Create a breading station. Combine the flour, salt, and pepper on a plate. Whisk the egg and milk on a second plate or shallow bowl. Then, combine the breadcrumbs and parmesan cheese on a third plate.
- Bread the eggplant. Dredge the eggplant through the flour. Then, dip it in the egg mixture, and coat it with breadcrumbs. Repeat, breading all of the slices.
- Fry. Heat the vegetable oil in a frying pan over medium-high heat, letting the oil reach 375 degrees Fahrenheit. Add two to three pieces of breaded eggplant slices at a time, and fry each slice on each side unit they’re golden brown.
- Repeat. Transfer the fried eggplant to a paper towel-lined plate to absorb any excess oil. Then, repeat with the remaining slices.
Assemble the Dish
- Layer. Add two ladles of red sauce to the bottom of the prepared baking dish. Top the sauce with a single layer of eggplant. Top them with extra sauce and mozzarella cheese.
- Bake. Cover the dish with foil, and bake until the eggplant is tender and the cheese is melted.
- Broil. If preferred, remove the foil, and broil for two to three extra minutes so the cheese is bubbly and brown. Serve your eggplant parm warm, and enjoy!
How to Store
Once cool, store leftovers in an airtight container in the refrigerator for three to four days. Reheat individual portions in the microwave. Or, warm the entire dish covered in the oven just until heated through.
Frequently Asked Questions
Eggplant skin is edible and softens as it cooks. So, I typically leave it on for this recipe. That said, if preferred, you can use a vegetable peeler to remove it before you begin.
Some people prefer to soak the eggplant before frying to help it crisp up. However, as long as you make sure to salt the eggplant before breading it’s not necessary for this recipe!
I typically serve this recipe as a vegetarian main course with a salad and a side of bread. However, you can also enjoy it as a side dish with protein options like grilled whole chicken, air fryer cacio e pepe-style chicken tenders, or crispy tofu cutlets. Then, enjoy leftovers between slices of bread as a sandwich or over pasta for a fun twist!
Other Recipes to Consider Trying
- Cheesy Vegetarian Lasagna Roll Ups
- Healthy White Lasagna Soup with Chicken
- Pesto Whipped Ricotta Stuffed Shells
The Best Easy Eggplant Parmesan Recipe
Equipment
- 1 baking dish
- 1 baking tray
- 1 sauce pot
- 3 plates for the breading station
Ingredients
Eggplant / Sauce:
- 1 large eggplant, remove ends and slice into rounds
- kosher salt, lightly dust the rounds and let them rest
- 1-1.5 cups vegetable oil, for frying the eggplant
- 1-1.5 cups marinara sauce, store bought is fine
- ½ cup shredded mozzarella cheese
Breading Station:
- ½ cup AP flour, all purpose flour
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 large egg, whisked
- 2 tablespoons 2% milk
- 1 cup Italian breadcrumbs
- ½ cup grated parmesan cheese
Instructions
- Preheat the oven to 350 degrees. Gently spray a 9×13-inch baking dish with baking spray and set it aside.
- Heat your favorite marinara sauce in a sauce pot. Simmer over low heat.
- Cut the ends off of the eggplants. Slice the eggplant into ½ inch thick rounds. Place the sliced eggplant on a baking tray and dust both sides with salt.
- Let the eggplant sit at room temperature for 30-40 minutes. The salt will extract any bitterness and moisture from the eggplant.Once the salted eggplant has rested for 30-40 minutes, gently pat the eggplant with a paper towel to absorb any moisture and excess salt. Option to rinse under cold water first.
Bread the Eggplant
- Combine AP flour, kosher salt and pepper on one plate. Combine egg and 2% milk on the second plate. Whisk well. Combine the breadcrumbs and parmesan cheese on the third plate. Mix until well combined.
- Next, dredge the dried eggplant through the flour, followed by the egg mixture, then the breadcrumb mixture. Make sure each piece is well coated. Repeat for all eggplant rounds.
- Heat vegetable oil in a frying pan over medium high heat. Once the oil hits 375 degrees, begin frying the eggplant. Only add 2-3 pieces at a time to prevent overcrowding the pan. Fry each side for 1-2 minutes, or until both sides are golden-brown.
- Place the golden-brown eggplant on paper towel to absorb any excess oil. Repeat until all of the eggplant is gently fried.
Assemble the Dish
- Add two ladles of red sauce to the bottom of your baking dish. Line the dish with a layer of golden-brown eggplant. Top with extra sauce and mozzarella cheese. Cover with foil and bake for 25-30 minutes. Option to remove the foil and broil for an extra 2-3 minutes so the cheese is extra bubbly and brown.
One Comment on “The Best Easy Eggplant Parmesan Recipe”
This is a great recipe! I followed exactly except I decided to bake the eggplant rounds, rather than frying. Will definitely make again!