Classic Italian Eggplant Parmesan: A Step-by-Step Recipe

Ingredients

2 large eggplants
1.5 cups all-purpose flour
3 large eggs
2 cups panko breadcrumbs
1 tablespoon dried oregano
1 tablespoon dried basil
2 cups marinara sauce
2 cups mozzarella cheese, shredded
1 cup parmesan cheese, grated
1/2 cup fresh basil leaves, chopped
Salt and pepper to taste
Vegetable oil for frying

Steps and instructions

Preheat your oven to 375°F (190°C).
Slice the eggplants into 1/2 inch thick rounds, then season both sides of each slice with salt and let them sit for about 15 minutes.
While the eggplant is sitting, prepare three separate shallow dishes. Put the flour in the first dish, beat the eggs in the second dish, and mix the panko breadcrumbs, oregano, and dried basil in the third dish.
Dab off the excess moisture from the eggplant slices with a paper towel, then dip each slice first in the flour, then in the beaten eggs, and finally in the breadcrumb mixture.
Heat the vegetable oil in a large skillet over medium-high heat, then fry the eggplant slices until they're golden brown on both sides. You'll need to do this in batches, adding more oil as necessary. Drain the fried slices on paper towels.
In a large baking dish, spread a thin layer of marinara sauce. Arrange a layer of eggplant slices on top, then sprinkle with mozzarella cheese and parmesan cheese. Repeat with another layer of marinara sauce, eggplant slices, and cheese.
Bake in the preheated oven for about 25 minutes, until the cheese is bubbly and golden brown.
Remove from the oven and let it cool for a few minutes before sprinkling with chopped fresh basil and serving.

Tools for making

Cutting board - Used for slicing the eggplants.
Knife - Needed for cutting the eggplants and other ingredients.
Paper towels - Used for dabbing off excess moisture from the eggplant slices.
Shallow dishes - Three shallow dishes are required for the flour, beaten eggs, and breadcrumb mixture.
Large skillet - Used for frying the eggplant slices.
Large baking dish - Used for layering the fried eggplant slices and baking the dish in the oven.
Oven - Preheated to 375°F (190°C) for baking the Eggplant Parmesan.
Vegetable oil - Used for frying the eggplant slices.

Recipe variations

Use Italian seasoned breadcrumbs instead of panko breadcrumbs for a different flavor profile.
Substitute the all-purpose flour with almond flour or gluten-free flour for a gluten-free version of the dish.
Add a layer of thinly sliced fresh tomatoes along with the marinara sauce for a burst of freshness.
Try using a different type of cheese, such as provolone or fontina, in place of mozzarella.
Add a layer of sautéed mushrooms or spinach between the eggplant slices for added texture and flavor.
For a meat-free option, skip the frying step and roast the eggplant slices in the oven until they are tender, then proceed with layering and baking.
Experiment with different herbs and spices in the breadcrumb mixture, such as thyme, rosemary, or chili flakes, to customize the flavor to your preference.
To make it vegan, use vegan cheese alternatives or try using nutritional yeast instead of parmesan cheese.
For a lighter version, bake the breaded eggplant slices instead of frying them.

Recipe overview

Eggplant Parmesan is a classic Italian dish that's full of flavor and comfort. This recipe will guide you through the process of making it from scratch, which involves slices of eggplant that are breaded and fried until golden brown, then layered with marinara sauce and lots of mozzarella and parmesan cheese. The whole dish is baked until the cheese is bubbly and golden, then finished off with a sprinkle of fresh basil. This is a great meal for any time of the year, and it's sure to satisfy your cravings for hearty, cheesy, Italian food. Expect to spend a bit of time on the preparation, but the result will be worth it - tender eggplant, crispy breadcrumbs, and gooey cheese, all in one delicious bite.

Common questions

Can I use a different type of cheese? Yes, you can substitute mozzarella cheese with provolone or fontina cheese for a different flavor.
Can I make this recipe gluten-free? Yes, you can use gluten-free breadcrumbs and gluten-free flour as a substitute for the all-purpose flour to make this recipe gluten-free.
Can I prepare this dish in advance? Yes, you can prepare the fried eggplant slices and assemble the dish in advance. Cover it with plastic wrap and refrigerate until you're ready to bake it. Just make sure to adjust the baking time accordingly.
What can I serve with Eggplant Parmesan? Eggplant Parmesan pairs well with a side of pasta, such as spaghetti or fettuccine. It also goes nicely with a side salad or garlic bread.
Can I freeze Eggplant Parmesan? Yes, you can freeze Eggplant Parmesan. After baking, let it cool completely, then wrap it tightly in foil or place it in an airtight container. It can be stored in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and then bake in a preheated oven until heated through.

Serving dishes and utensils

Baking dish - A large baking dish for layering the eggplant parmesan.
Skillet - A large skillet for frying the eggplant slices.
Paper towels - To drain the excess oil from the fried eggplant slices.
Shallow dishes - Three shallow dishes for coating the eggplant slices with flour, beaten eggs, and breadcrumbs.
Vegetable peeler - To peel the eggplants before slicing them.
Knife - To slice the eggplants into rounds.
Cutting board - To provide a surface for slicing the eggplants.
Measuring cups - To measure the flour, breadcrumbs, and cheese.
Measuring spoons - To measure the dried oregano and dried basil.
Oven mitts - To handle the hot baking dish when taking it out of the oven.

Origin stories

Eggplant Parmesan, or “Parmigiana di melanzane” in Italian, is a delicious classic of southern Italian cuisine, particularly popular in the regions of Campania and Sicily. Despite the name, it's not from Parma, a city in northern Italy famous for its Parmesan cheese and Parma ham. The term “Parmesan” in the name doesn't refer to Parmesan cheese or the city of Parma, but is believed to derive from the Sicilian word “parmiciana,” which refers to the wooden slats of a window blind and is said to resemble the layering of eggplant slices in the dish. The exact origin of the dish is a subject of debate, but one thing is certain – eggplant Parmesan is a testament to the Italian genius for creating rich and hearty dishes from simple, humble ingredients.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.