Eggplant Parmesan
Crispy breaded eggplant layered with marinara and mozzarella, baked to perfection.
I love making this with a good baking dish — makes all the difference!
This is one of those meals that feels like a hug — the kind of recipe that brings everyone to the table without a fuss. As a Kansas City mom, I’m always looking for dinner ideas that are cozy, flavorful, and actually doable on a weeknight.
Why You’ll Love This Recipe
- Simple ingredients you probably already have
- Comes together in about 60 minutes
- Family-approved and totally crowd-pleasing
What You’ll Need
- eggplant
- breadcrumbs
- marinara
- mozzarella
- parmesan
- eggs
- flour
How to Make Eggplant Parmesan
Start by prepping all your ingredients — it makes the whole process so much smoother. Follow the recipe card below for full step-by-step instructions!
The key to this dish is taking your time with each layer of flavor. Don’t rush it, and you’ll be rewarded with something truly delicious.
Tips for Success
Make sure everything is at room temperature before you start. Taste as you go and adjust seasoning to your family’s preference.
Leftovers keep beautifully in the fridge for up to 3 days — perfect for meal prep!
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Eggplant Parmesan
Ingredients
Method
- Salt the eggplant slices and let them sit 20 minutes, then pat dry to remove excess moisture.
- Set up three bowls: flour, beaten eggs, and breadcrumbs mixed with Parmesan. Dredge each slice in flour, then egg, then breadcrumbs.
- Heat olive oil in a skillet over medium and fry the eggplant until golden on both sides, about 3 minutes per side. Drain on paper towels.
- Spread a thin layer of marinara in a baking dish. Layer eggplant, sauce, and mozzarella, repeating until everything is used.
- Bake at 375F for 25 minutes until bubbly and golden. Top with fresh basil before serving.
Notes
Eggplant Parmesan
Ingredients
Method
- Salt the eggplant slices and let them sit 20 minutes, then pat dry to remove excess moisture.
- Set up three bowls: flour, beaten eggs, and breadcrumbs mixed with Parmesan. Dredge each slice in flour, then egg, then breadcrumbs.
- Heat olive oil in a skillet over medium and fry the eggplant until golden on both sides, about 3 minutes per side. Drain on paper towels.
- Spread a thin layer of marinara in a baking dish. Layer eggplant, sauce, and mozzarella, repeating until everything is used.
- Bake at 375F for 25 minutes until bubbly and golden. Top with fresh basil before serving.
