Have you ever experienced the timeless charm of classic eggplant Parmesan? This recipe has layers of tender eggplant, dreamy marinara, and gooey mozzarella that’ll transport you right to Italy.
Ready to bring Italy’s true flavors straight to your kitchen? This classic eggplant Parmesan is a poster child for Italian deliciousness. I love this recipe because it turns humble ingredients into comfort food at its finest, exactly like my Italian drip beef sandwich or these baked ziti. Your whole family will absolutely love it!
This dish works for your local vegetarians or Meatless Monday, without making meat lovers miss their beef or pork. Marinara and mozzarella work so well together right? And adding in crispy slices of eggplant tie the whole thing together into a phenomenal dinner for a cozy night in, or a gathering with friends and family.
Why You Will Love This Recipe //
- This is a really beautiful dish to serve, with the all the colors of the Italian flag: green herbs, red sauce, and white mozzarella.
- People often struggle to know what to do with eggplant, but once you try it, this dish is a winner.
- A great vegetarian dish for a meatless Monday.
Ingredients //
For the eggplant:
- 2 large eggplants
- 2 eggs
- 2 cups panko breadcrumbs
- 2 tsp fresh thyme
- 1 tsp dried oregano
- salt and pepper
- ¼ cup olive oil
For the toppings:
- 2 cups marinara sauce
- 1 lb mozarella, sliced thick
- ½ cup Parmesan, finely grated
How to Make Classic Eggplant Parmesan // The Steps
Step 1: Preheat the oven to 350°F. Slice the eggplant into ¼ inch wheels and sweat them in a skillet over medium heat for 2 – 3 minutes on each side. Take out the pan and pat dry with a paper towel.
Step 2: Mix the breadcrumbs with the thyme, oregano, salt, and pepper in a bowl. Use a fork to whisk the eggs in a separate bowl. Then, coat the eggplant slices into the egg mixture and then into the crumb bowl.
Step 3: Heat a pan and add the olive oil, then fry the breaded eggplant until golden brown on each side. About 2 – 3 minutes on either side.
Step 4: In a large oven-safe dish, pour in a generous amount of marinara sauce, then layer on the eggplant then mozzarella, and Parmesan. Continue to build up the dish by repeating the layers at least 3 times. Pop into the heated oven and bake for 20 – 30 minutes.
Tips and Tricks //
This is my little secrets to make this eggplant Parmesan perfectly every time.
- Give the aubergines a nice soak in some salted water. It will out the extra water and is perfect to remove some of the bitterness.
- I also like sprinkling over some salt on the eggplants. Just leave them for 30-60 minutes before washing and patting them dry, then begin the recipe at step 1.
- If you don’t have crumbs, you can sprinkle them with a little flour before dunking them in the egg.
- You don’t have to fry up the eggplant. You can roast the eggplant instead for a healthier version.
Variations //
This is a recipe for a classic eggplant Parmesan, but you don’t have to keep it classic! Here’s some variations to the recipe you might enjoy.
- Zucchini Parmesan: you can make this recipe using zucchini instead of eggplant!
- Veggie-Loaded Parmesan: I like to add roasted red pepper, fresh tomato slices, spinach, zucchini, or squash. Perfect excuse to use leftovers vegetables in your fridge.
- Eggplant Parmesan Roll-Ups: Another great twist, roll up your crispy eggplant slices with ricotta cheese, layer them seam-side down in the dish, and then spread over your sauce and cheeses.
- Spicy Eggplant Parmesan: Mix in a little chili powder, red pepper flakes, or slices of chili into your sauce (or the breadcrumbs). Add more or less powder to adjust the heat.
- Pesto Eggplant Parmesan: You can add a layer of homemade basil pesto.
FAQs //
You can try Italian seasoned breadcrumbs as an alternative. You can even make your own breadcrumbs at home by smashing up some croutons or dry bread.
Just swap the eggs for a plant-based substitute, like JUST Egg, or a flaxseed. Also make sure to use vegan cheese and you are good to go!
Preheat your oven to 425°F and lay the breaded eggplant on a baking sheet. Let them bake for 15-20 minutes, turning once. You’re aiming for that lovely crispy finish.
How to Store Classic Eggplant Parmesan //
Let your leftovers cool first, then put them in a container or covered baking dish. Your eggplant will stay fresh in the fridge for up to 3 days. Once you’re ready to eat them again, preheat the oven to 350°F and bake for 15-20 minutes.
If you’re thinking long-term, you can also freeze your leftovers. They’ll be good to eat for about 3 months. If you’re digging back in, thaw them in the fridge overnight, then follow the previous reheating steps.
Classic Eggplant Parmesan
Ingredients
For the eggplant:
- 2 large eggplants
- 2 eggs
- 2 cups panko breadcrumbs
- 2 tsp fresh thyme
- 1 tsp dried oregano
- salt and pepper
- ¼ cup olive oil
For the toppings:
- 2 cups marinara sauce
- 1 lb mozarella sliced thick
- ½ cup Parmesan finely grated
Instructions
- Preheat the oven to 350°F. Slice the eggplant into ¼ inch wheels and sweat them in a skillet over medium heat for 2 – 3 minutes on each side. Take out the pan and pat dry with a paper towel.
- Mix the breadcrumbs with the thyme, oregano, salt, and pepper in a bowl. Use a fork to whisk the eggs in a separate bowl. Then, coat the eggplant slices into the egg mixture and then into the crumb bowl.
- Heat a pan and add a little oil, then fry the breaded eggplant until golden brown on each side. About 2 – 3 minutes on either side.
- In a large oven-safe dish pour in a generous amount of marinara sauce, then layer on the eggplant then mozzarella, and Parmesan. Continue to build up the dish by repeating the layers at least 3 times. Pop into the heated oven and bake for 20 – 30 minutes.
Notes
- To remove some of the bitterness in your eggplant, you can start by giving it a nice soak in some salted water. This little trick sucks out the extra water and amps up the texture.
- Another optional way to prep your eggplant slices so they get nice and crispy, while removing any bitterness, is by liberally sprinkling over some salt. Leave them for 30-60 minutes before washing and patting them dry, then begin the recipe at step 1.
Nutrition
