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Classic eggplant parmesan with crispy panko-breaded eggplant slices, rich marinara sauce, melted fresh mozzarella, and freshly grated Parmesan cheese baked at 400°F until golden and bubbling in 9x13 casserole dish

Classic Eggplant Parmesan

Crispy breaded eggplant layered with marinara sauce and melted mozzarella, baked until golden and bubbling. A satisfying Italian-style comfort dish worth every step.
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Prep Time 55 minutes
Cook Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggplants, sliced into 1/3-inch rounds
  • 1 tbsp salt for drawing out moisture
  • 2 eggs, beaten
  • 1 cup all-purpose flour
  • 1.5 cups Italian breadcrumbs
  • 1/2 cup grated parmesan, divided
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 cup olive oil for pan frying
  • 2.5 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • fresh basil for serving
  • salt and black pepper to taste

Equipment

  • Large skillet
  • 9x13 inch baking dish
  • Three shallow breading dishes
  • Sheet pan

Method
 

  1. Salt eggplant slices on both sides and rest for 30 to 45 minutes, then pat completely dry.
  2. Set up a breading station with flour, beaten eggs, and seasoned breadcrumbs mixed with parmesan.
  3. Bread each eggplant slice through flour, egg, then breadcrumb mixture. Press firmly on both sides.
  4. Fry in batches in olive oil over medium heat for 2 to 3 minutes per side until golden. Drain on paper towels.
  5. Preheat oven to 375°F. Spread marinara in a 9x13 inch dish, then layer eggplant, sauce, and cheeses.
  6. Repeat layers with remaining ingredients, ending with mozzarella and parmesan on top.
  7. Bake uncovered for 25 to 30 minutes until cheese is golden and bubbling. Rest 10 minutes before serving.

Notes

  • Do not skip salting the eggplant - it prevents a watery result.
  • Bake instead of fry for a lighter version - brush with oil and bake at 425°F for 20 minutes.
  • Assemble up to one day ahead and refrigerate unbaked.
  • Reheat leftovers in the oven at 350°F for best texture.