Eggplant Parmesan is one of those dishes that feels like a warm hug but with a bit of chaos in the kitchen. I love how the eggplant absorbs all the flavors and turns into something tender and flavorful after frying and baking. It’s a messy process, but that’s part of the charm, right? Plus, it’s a way to sneak in some veggie goodness that everyone can get behind.
Why Make This Again and Again
It’s imperfectly perfect—crisp edges, melted cheese, and that comforting tomato sauce. It’s a dish that feels like a warm, familiar hug, especially after a long day. Plus, the process of layering and frying makes it feel like a small celebration each time.
Inside the Ingredients
- Eggplant: The star, tender inside with a slight chew, needs salting to remove bitterness and moisture.
- Marinara sauce: Rich, tangy, with a bright tomato punch that balances the greasiness.
- Mozzarella cheese: Melty, gooey, with a mild flavor that stretches when you bite.
- Parmesan cheese: Sharp, salty, adds a nutty kick on top.
- Breadcrumbs: Crunchy coating that’s seasoned or plain, depending on your mood.
- Olive oil: For frying—use good quality for a nutty aroma and crispness.
- Herbs & spices: Basil, oregano, and garlic—fresh or dried—they brighten the dish.
Tools & Equipment You’ll Need
- Sharp knife: To slice the eggplants evenly.
- Breading station (plates or shallow bowls): For breading the eggplant slices.
- Large skillet or frying pan: For frying the eggplant slices.
- Baking dish: To layer and bake the assembled eggplant Parmesan.
- Oven: To finish baking and melting the cheese.
Step-by-Step: Making Eggplant Parmesan from Scratch
Step 1: Preheat your oven to 200°C (390°F).
Step 2: Slice the eggplants into 1/2 inch (1.3 cm) thick rounds.
Step 3: Salt the eggplant slices generously and let sit for 20 minutes to draw out moisture.
Step 4: Pat dry with a clean towel to remove excess water and salt.
Step 5: Set up your breading station: flour, beaten eggs, and seasoned breadcrumbs.
Step 6: Dip each eggplant slice in flour, then egg, then breadcrumbs, ensuring an even coat.
Step 7: In a large skillet, heat 2 tbsp olive oil over medium heat (about 160°C/320°F).
Step 8: Fry the eggplant slices in batches until golden brown, about 3-4 minutes per side.
Step 9: Drain on paper towels and set aside.
Step 10: Spread a layer of marinara sauce in a baking dish.
Step 11: Arrange fried eggplant slices over the sauce.
Step 12: Top with shredded mozzarella and grated Parmesan cheese.
Step 13: Repeat layers until all ingredients are used, finishing with cheese on top.
Step 14: Bake uncovered for 25-30 minutes, until bubbly and golden.
Step 15: Let rest for 10 minutes before serving to set the layers.
Cooking Checks & Tips to Keep in Mind
- Eggplant should be golden and slightly crispy at the edges.
- Sauce should be bubbling around the edges when baked.
- Cheese on top should be melted and slightly browned.
- Eggplant slices should feel tender when pierced with a fork.
Common Mistakes & How to Fix Them
- Oil too hot, burning breadcrumbs.? Use a thermometer to ensure oil is at 160°C (320°F).
- Eggplant soggy and waterlogged.? Pat eggplant slices dry after salting.
- Over-torched cheese before bubbling.? Cover loosely with foil if cheese browns too quickly.
- Eggplant slices undercooked or mushy.? Check eggplant tenderness with a fork.
Eggplant Parmesan
Ingredients
Equipment
Method
- Preheat your oven to 390°F (200°C) and set up your breading station with flour, beaten eggs, and seasoned breadcrumbs.
- Slice the eggplants into 1/2 inch thick rounds, then sprinkle generously with salt and let sit for 20 minutes to draw out excess moisture and bitterness.
- Pat the salted eggplant slices dry with a clean towel to remove moisture and salt.
- Set up your breading process: dip each eggplant slice first into flour, then into the beaten eggs, and finally coat evenly with breadcrumbs.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering and fragrant.
- Fry the breaded eggplant slices in batches for 3-4 minutes per side, until golden brown and crispy edges form, then drain on paper towels.
- Spread a thin layer of marinara sauce in the bottom of your baking dish.
- Arrange a layer of fried eggplant slices over the sauce, then sprinkle with shredded mozzarella and grated Parmesan cheese.
- Repeat layering with remaining ingredients: sauce, eggplant, and cheese, finishing with a generous layer of cheese on top.
- Bake uncovered for 25-30 minutes until bubbling around the edges and the cheese is golden brown.
- Allow the dish to rest for 10 minutes to set before garnishing with fresh basil leaves and serving.
Notes
Hi, I’m Noah Bennett, the creator behind Breathing In Flavors. For me, cooking begins with a breath. Before the first bite, before the plating, before the garnish, there is that quiet moment when steam rises and you inhale. That is where flavor truly begins. Breathing In Flavors is my space to slow down, appreciate ingredients, and cook with awareness. I am so glad you’re here.
The creator behind Breathing In Flavors.
For me, cooking begins with a breath. Before the first bite, before the plating, before the garnish, there is that quiet moment when steam rises and you inhale. That is where flavor truly begins.
Breathing In Flavors is my space to slow down, appreciate ingredients, and cook with awareness. I am so glad you’re here.
