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Easy Eggplant Parmesan

This comforting dish features breaded eggplant slices baked with rich tomato sauce and melted cheese. The eggplant soaks up flavors, developing a crispy crust and tender interior, resulting in a hearty, rustic presentation. Perfect for lazy weekends or spontaneous dinners, it’s forgiving and easily customizable.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium eggplants firm, shiny, deep purple
  • 1 cup all-purpose flour seasoned with salt and pepper
  • 2 large eggs beaten
  • 1.5 cups panko breadcrumbs toasted lightly
  • 1/2 cup Parmesan cheese grated
  • 2 cups tomato sauce chunky marinara with garlic and olive oil
  • 1 cup shredded mozzarella cheese for melting
  • fresh basil basil leaves for garnish
  • 1/4 cup olive oil for frying

Equipment

  • Large rimmed baking sheet
  • Sharp knife
  • Shallow dishes
  • Frying pan (about 25cm/10 inches)
  • Spatula

Method
 

  1. Slice the eggplants into 0.5cm (1/4 inch) thick rounds and lay them on paper towels. Generously salt the slices and let sit for 15 minutes to draw out excess moisture. This step helps achieve a crispier crust.
  2. Meanwhile, prepare your dredging setup: place seasoned flour in one shallow dish, beaten eggs in another, and toast the panko breadcrumbs lightly in a dry pan until golden for added flavor and crunch. Mix the toasted breadcrumbs with grated Parmesan cheese in a third dish.
  3. Rinse the salted eggplant slices and pat them dry with paper towels. Dip each slice first in the seasoned flour, then into the beaten eggs, and finally coat thoroughly in the breadcrumb-Parmesan mixture. For an extra crispy coating, double-dip—flour, egg, then breadcrumbs again.
  4. Heat the olive oil in your frying pan over medium heat until shimmering. Fry the breaded eggplant slices in batches for about 2-3 minutes per side, until golden brown and crispy. Drain on paper towels to remove excess oil.
  5. Spread a thin layer of tomato sauce on the bottom of your baking dish. Layer the fried eggplant slices over the sauce, then spoon more sauce on top, followed by a sprinkle of shredded mozzarella. Repeat layering until all ingredients are used, ending with cheese on top.
  6. Bake in a preheated oven at 200°C (390°F) for 25-30 minutes. The cheese should be bubbling and golden, and the edges of the eggplant crispy. If the cheese starts to brown too quickly, lightly cover the dish with foil.
  7. Remove from the oven and let rest for 10 minutes to allow flavors to meld and the dish to set. Garnish with fresh basil leaves for a fragrant finish. Slice and serve hot with your favorite sides.

Notes

For extra crunch, let the coated slices sit for 10 minutes before frying. Use a slotted spoon to drain excess oil and keep the crust crispy. Resting the baked dish helps it set for easier slicing.