Eggplant Parmesan Recipe

This eggplant Parmesan recipe gets high marks in ease and flavor from our community of home cooks. The classic combination of cheesy, herb-infused marinara sauce and crisp, oven-baked eggplant never gets old. Use straightforward pantry ingredients to create Italian-inspired magic with this top-rated recipe.

How to Make Eggplant Parmesan

Crisp, saucy, and flavorful eggplant Parmesan is just one easy recipe away. You'll find the full recipe below with step-by-step instructions, but here's what you can expect when you make this top-rated recipe:

• Step 1: Preheat your oven to 350F (175C).
• Step 2: Dip sliced eggplant into the beaten egg mixture and coat them thoroughly with seasoned breadcrumbs.
• Step 3: Place the coated eggplant slices on a baking sheet in a single layer.
• Step 4: Bake the eggplant in the preheated oven for 5 minutes, then flip and bake for another 5 minutes.
• Step 5: Spread a thin layer of marinara sauce at the bottom of a 9x13-inch baking dish.
• Step 6: Layer eggplant slices on top of the sauce, followed by a generous sprinkling of mozzarella cheese and Parmesan cheese.
• Step 7: Repeat the layers, starting with more marinara sauce, followed by the eggplant and cheese, and ending with a final layer of cheese.
• Step 8: Sprinkle dried basil over the top.
• Step 9: Bake the dish in the preheated oven until the cheese is golden brown and bubbling, approximately 35 minutes.
• Step 10: Serve hot and enjoy!

What to Serve With Eggplant Parmesan

Oven-baked eggplant Parmesan is a hearty Italian classic that pairs well with a range of side dishes. Consider these options:

• Bright broccoli salad to balance the richness of the dish.
• Spicy bruschetta to add a kick of heat.
• Creamy garlic soup for a smooth, savory addition.
• Crusty bread to mop up all the delicious sauce.

Nicole's Top Eggplant Parmesan Tips

Culinary producer Nicole McLaughlin shares her tips for the crispiest, crunchiest, most irresistible eggplant Parmesan:

• Tip 1: Leave a little skin on the eggplant for added color and texture. Peel it off in stripes using a vegetable peeler, but dont peel too early to avoid oxidation.
• Tip 2: Eggplants are naturally watery, so salt the slices before frying. This helps draw out excess moisture, keeping them crisp. Wipe off the salt before frying.
• Tip 3: Turn on the broiler at the end of baking for the crispiest texture.
• Tip 4: Layer the ingredients carefully use a thin layer of sauce at the bottom and cheese as a barrier between eggplant slices to avoid sogginess.

How to Store Eggplant Parmesan

Baked eggplant Parmesan will last 3 to 5 days in the refrigerator if stored in an airtight . To reheat, place the dish back in the oven until the edges are bubbling and hot.

Can You Freeze Eggplant Parmesan?

Yes, you can freeze cooked eggplant Parmesan for up to 3 months. Be sure to store it in a well-sealed, freezer-safe baking pan or freezer bags. Keep in mind, eggplant is highly absorbent, so the texture may change over time.

Allrecipes Community Tips and Praise

• "Thanks for sharing this recipe," says home cook Laura. "I followed another persons tip to cook at 425F for 10 minutes on both sides, and it turned out perfectly crispy!"
• "Excellent and easy!" raves reviewer Tish. "I made this for company on a weeknight, and everyone loved it!"
• "Definitely a keeper," says McCoy. "I will use this recipe over and over again. Foolproof!"

Ingredients

• 3 large eggplants, peeled and thinly sliced
• 2 large eggs, beaten
• 4 cups Italian-seasoned breadcrumbs
• 6 cups marinara sauce, divided
• 1 (16-ounce) package mozzarella cheese, shredded and divided
• cup grated Parmesan cheese, divided
• teaspoon dried basil

Directions

1. Preheat the oven to 350F (175C).
2. Dip eggplant slices in beaten egg, then coat them with breadcrumbs. Arrange them in a single layer on a baking sheet.
3. Bake in the preheated oven for 5 minutes. Flip the slices and bake for another 5 minutes.
4. Spread a thin layer of marinara sauce at the bottom of a 9x13-inch baking dish.
5. Arrange a layer of eggplant slices over the sauce, then top with mozzarella and Parmesan cheeses.
6. Repeat the layers with the remaining sauce, eggplant, and cheese, finishing with a cheese layer on top.
7. Sprinkle basil over the top and bake in the preheated oven for about 35 minutes, until golden brown and bubbly.
8. Serve hot and enjoy!

Nutrition Facts (per serving)

• Calories: 487
• Fat: 16g (21% DV)
• Saturated Fat: 7g (34% DV)
• Cholesterol: 73mg (24% DV)
• Sodium: 1663mg (72% DV)
• Carbohydrates: 62g (23% DV)
• Dietary Fiber: 9g (31% DV)
• Sugars: 20g
• Protein: 24g (48% DV)
• Vitamin C: 5mg (5% DV)
• Calcium: 512mg (39% DV)
• Iron: 4mg (23% DV)
• Potassium: 815mg (17% DV)