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white casserole dish with eggplant parmesan with spatula.

Eggplant Parmesan Recipe

  • Author: Deborah Harroun
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 8 servings 1x
  • Category: Main Dish
  • Method: Baked, Stove Top
  • Cuisine: Italian


Breaded slices of eggplant, lots of cheese, and marinara sauce make up this Eggplant Parmesan that the whole family will love.



  • 2 medium sized eggplants
  • 1 tablespoon kosher salt
  • 1/2 cup all-purpose flour
  • 3 eggs, lightly beaten
  • 1 cup fine, Italian seasoned breadcrumbs
  • 1/3 cup olive oil
  • 4 cups marinara sauce
  • 1 lb fresh mozzarella cheese, sliced
  • 1/2 cup finely grated Parmesan cheese


  1. Wash and dry the eggplants. Slice into 1/4-inch slices. (You can peel the eggplant, if desired, but I usually leave the skin on.) Lay the slices on a cooling rack. Sprinkle both sides with the salt, then let them sit for about an hour. After the hour, blot any excess salt and liquid off with a paper towel.
  2. Place the flour in a shallow bowl. Place the eggs in a second bowl, and the breadcrumbs in a third bowl.
  3. Working with one slice of eggplant at a time, dip the slice into the flour, then into the egg and finally into the breadcrumbs. Repeat until all of the slices have been coated.
  4. Heat about half of the oil in a large skillet – I like to use cast iron. Once hot, add several slices of eggplant and cook until golden brown. Flip, and cook the second side. Repeat, adding more of the oil as needed, until all of the eggplant slices have been fried.
  5. While you are frying the eggplant, preheat the oven to 375ºF.
  6. Spread a layer of marinara sauce over the bottom of a 9×13-inch baking dish. Top with a single layer of eggplant. Top the eggplant with half of the mozzarella, then half of the parmesan. Add half of the remaining marinara and spread as evenly as possible. Top with another layer of eggplant, and then the remaining mozzarella. Spread the remaining marinara on top, then sprinkle on the remaining parmesan.
  7. Bake until the cheese is melted and the sauce is bubbling, about 25 minutes.
  8. Remove from the oven and let the eggplant parmesan sit for about 10 minutes before slicing and serving.

Recipe Notes:

SUBSTITUTIONS: You can use shredded mozzarella instead of sliced, fresh mozzarella. Jarred marinara will work, but homemade makes it so much better!

Can’t find eggplant? Try this Zucchini Parmesan instead!

STORE: Store any leftovers in the refrigerator for 3-5 days. You can reheat in the oven (covered with foil) or you can reheat individual portions in the microwave. It will be a bit more soggy as leftovers, but it is still delicious!

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.


  • Serving Size: 1/8 of recipe
  • Calories: 496
  • Sugar: 4 g
  • Sodium: 1470 mg
  • Fat: 30 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 33 g
  • Fiber: 9 g
  • Protein: 27 g
  • Cholesterol: 113 mg

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