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Classic Italian-American Eggplant Parmigiana

A comforting, traditional Italian-American baked dish featuring crispy, fried breaded eggplant slices layered with rich marinara sauce, fresh basil, melted mozzarella, and savory Parmesan cheese.

Prep 30 min Cook 60 min Total 2h 30m Level Intermediate

Serves 6

Ingredients

Eggplant & Sweating Process

2 large globe eggplants — sliced crosswise into 1/4-inch to 1/3-inch thick rounds
1.5 tablespoons kosher salt — for salting the eggplant

Breading & Frying

1 cup all-purpose flour — seasoned with a pinch of salt and pepper
3 whole large eggs — beaten lightly with 1 tablespoon of water
2 cups plain breadcrumbs — can substitute panko or Italian-seasoned breadcrumbs
0.25 cup grated Parmesan cheese — mixed into the breadcrumbs
1 cup olive oil or neutral oil — for pan-frying (amount varies based on pan size)

Assembly

3 cups marinara sauce — homemade or high-quality store-bought
3 cups shredded whole milk mozzarella cheese — about 12 ounces
0.5 cup grated Parmesan cheese — for layering and topping
0.25 cup fresh basil leaves — torn into smaller pieces

Instructions

Place the eggplant slices in a single layer on wire racks set over baking sheets or directly on paper towels. Sprinkle kosher salt evenly over both sides of each slice. Let sit for 45 to 60 minutes to draw out bitter moisture.
~60 min
This step, known as 'sweating' or 'purging', prevents the eggplant from absorbing too much oil during frying and improves the final texture.
Thoroughly rinse the salt off the eggplant slices under cold water, then pat them completely dry with paper towels.
~5 min
Getting the eggplant very dry is crucial for the breading to stick properly.
Set up a breading station with three shallow dishes. Place the flour in the first dish. In the second, beat the eggs with a splash of water. In the third, combine the breadcrumbs with 1/4 cup of Parmesan cheese.
~5 min
Dredge each eggplant slice in the flour (shaking off excess), dip into the beaten eggs to coat completely, and finally press firmly into the breadcrumb mixture until evenly coated. Set aside on a plate.
~10 min
Use one hand for dry ingredients and one hand for wet ingredients to avoid clumping on your fingers.
Heat about 1/4 inch of oil in a large skillet over medium-high heat. Once shimmering, fry the eggplant slices in batches, cooking until deep golden brown on both sides, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain.
~25 min
Do not overcrowd the pan. Adjust the heat if the breadcrumbs are browning too quickly.
Preheat your oven to 375°F (190°C).
~5 min
Spread 1/2 cup of marinara sauce on the bottom of a 9x13-inch baking dish. Place a single, slightly overlapping layer of fried eggplant slices over the sauce. Top with another 1/2 cup of marinara, 1 cup of mozzarella, a sprinkle of Parmesan, and some torn basil leaves.
~5 min
Repeat the layering process (eggplant, sauce, cheeses, basil) until all ingredients are used, ending with a generous layer of mozzarella and Parmesan on top.
~5 min
Cover the dish loosely with aluminum foil, ensuring the foil doesn't touch the cheese. Bake for 20 minutes.
~20 min
To prevent sticking, spray the underside of the foil with non-stick cooking spray.
Remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is deeply browned and bubbling.
~15 min
Remove from the oven and let the dish rest for 15 to 20 minutes before slicing and serving. Garnish with additional fresh basil if desired.
~15 min
Resting allows the layers to set up, making it much easier to cut neat portions.

Nutrition

480

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

950

Sodium (mg)

120

Cholesterol (mg)

Equipment

9x13-inch baking dish
paper towels or clean kitchen towels
wire cooling racks
large skillet
three shallow dishes for breading
baking sheet

Tips & Storage

Choose eggplants that feel heavy for their size with smooth, shiny skin to avoid excess seeds.
If your marinara sauce is very watery, simmer it on the stove for 10-15 minutes to reduce it before assembling.
For a lighter version, the breaded eggplant slices can be baked on a greased sheet pan at 400°F for 20 minutes instead of frying.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven until warmed through. Eggplant parmigiana also freezes beautifully; freeze tightly wrapped for up to 3 months and bake directly from frozen, adding extra covered baking time.