Eggplant Parmesan

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Eggplant Parmesan
Eggplant Parmesan

Classic Eggplant Parmesan – Crispy, Cheesy, & Veggie-Packed

Looking for a way to enjoy a cheesy, comforting dish that sneaks in vegetables? This Classic Eggplant Parmesan delivers crispy breaded slices layered with rich tomato sauce and melted cheese—perfect for weeknight dinners or cozy weekend meals.

Why You’ll Love This Recipe

  • Vegetable-forward comfort food — a delicious way to enjoy eggplant

  • Crispy and cheesy layers — breadcrumb-coated eggplant, tangy sauce, gooey mozzarella

  • Simple steps — quick breading, pan-frying, and baking

  • Family-friendly — satisfying and a great way to add veggies to the menu

Ingredients (Serves 6)

  • 2 lbs eggplant (about 2 medium)

  • 1 egg

  • 2 tbsp water

  • ⅔ cup breadcrumbs

  • ⅓ cup grated Parmesan cheese

  • ¼ cup olive oil (for pan-frying)

  • 2 cups prepared tomato sauce (homemade or store-bought)

  • 2 cups (8 oz) shredded mozzarella cheese

Directions

1. Prep & heat
Preheat your oven to 350°F. Slice the eggplant into ½-inch rounds.

2. Bread the eggplant
In one bowl, whisk together egg and water. In another bowl, combine breadcrumbs and Parmesan. Dip each eggplant slice in the egg mixture, then coat thoroughly in the breadcrumb mix.

3. Pan-fry the slices
Heat olive oil in a 12-inch skillet over medium heat. Fry eggplant in batches for about 5 minutes per side, until golden and crispy. Transfer to drip on paper towels briefly.

4. Assemble in a baking dish
Layer half of the fried eggplant in an ungreased 11×7×1½-inch baking dish. Top with 1 cup tomato sauce and 1 cup mozzarella. Repeat with remaining eggplant, sauce, and cheese.

5. Bake
Bake uncovered for 25 minutes, until cheese is bubbly and golden brown.

6. Serve
Best served hot with pasta or crusty bread.

Recipe Tips

  • Healthier alternative: Bake the coated eggplant slices at 425°F for 20 minutes instead of frying.

  • Flavor boost: Sprinkle fresh basil or a little extra Parmesan after baking.

Frequently Asked Questions (FAQs)

Can I skip frying and bake instead?
Yes! For a lighter version, bake the breaded eggplant at 425°F for 20–25 minutes until golden before assembling.

What else can I layer instead of mozzarella?
Try using provolone, fontina, or a dairy-free cheese alternative for varied flavors.

Is this recipe gluten-free?
Absolutely. Substitute the breadcrumbs with gluten-free crumbs or crushed gluten-free crackers.

Final Thoughts

This Classic Eggplant Parmesan is a timeless, comforting dish that is both simple to make and richly flavorful. With cheesy layers and a veggie twist, it makes a perfect main that’s sure to become a family favorite.


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