Eggplant Parmesan Recipe

There are dishes that feed the stomach, and then there are dishes that feed the soul. Eggplant Parmesan, or Melanzane alla Parmigiana, is unmistakably the latter. With its rich layers of tender, golden-fried eggplant, savory tomato sauce, and bubbling, gooey cheese, this Italian-American classic stands proudly as both a comfort food and a culinary art form. It’s at once hearty and refined, rustic yet elegant—an expression of tradition, technique, and love served on a plate.

Despite its humble ingredients, Eggplant Parmesan carries the weight of generations. Rooted in Southern Italy, particularly in the regions of Campania and Sicily, the dish has traveled across oceans and dinner tables, evolving into countless variations while retaining its essence: layers of flavor, texture, and nostalgia. Whether baked in a family kitchen in Naples or served at a bustling New York trattoria, this dish evokes home, history, and heritage.

But Eggplant Parmesan is more than just food—it’s a process. It’s the salting and draining of fresh eggplant to remove bitterness, the careful dredging and frying of each slice to achieve that perfect golden crisp, and the slow simmering of a tomato sauce infused with garlic, basil, and olive oil. It’s the methodical layering of each component, the wafting aroma as it bakes, and the first slice through a bubbling tray that reveals melty, stringy cheese and tender eggplant beneath.

In this in-depth guide, we’ll explore everything you need to know to master this timeless dish. Whether you’re a seasoned cook or new to the kitchen, you’ll learn not just how to make Eggplant Parmesan, but how to understand it—how each component works together to create something more than the sum of its parts.

Step-by-Step Instructions: How to Make Classic Eggplant Parmesan

This is not just a recipe—it’s a process, and each step matters. From choosing and prepping the eggplant to crafting a flavorful sauce and layering it all just right, making Eggplant Parmesan is a rewarding culinary ritual. Follow along closely and you’ll have a dish that’s crispy, creamy, tangy, and deeply satisfying.

Ingredients You’ll Need

This traditional version serves 6–8 people and can be scaled up or down.

For the Eggplant:

• 2–3 medium globe eggplants (about 2 to 2.5 lbs total)

• 2 tablespoons kosher salt (for purging bitterness)

• 1½ cups all-purpose flour (for dredging)

• 3 large eggs, beaten

• 2 cups breadcrumbs (Italian-style or plain + herbs)

• ½ cup grated Parmigiano-Reggiano

• Freshly ground black pepper

• Olive oil (or light frying oil like canola or vegetable oil)

For the Tomato Sauce:

• 2 tablespoons olive oil

• 4 cloves garlic, minced

• 1 (28 oz) can San Marzano whole tomatoes (or crushed tomatoes)

• 1 teaspoon salt

• ½ teaspoon sugar (optional, to balance acidity)

• ¼ teaspoon red pepper flakes (optional)

• 8–10 fresh basil leaves or 1 tsp dried basil

For Assembly:

• 1 pound fresh mozzarella, sliced or torn into chunks

• ¾ cup grated Parmigiano-Reggiano

• Extra basil leaves for layering and garnish

Equipment Needed

• Colander

• Paper towels

• Mixing bowls

• Frying pan or skillet

• Slotted spoon or tongs

• Baking dish (9×13 inches or similar)

• Saucepan

• Whisk or wooden spoon

• Oven preheated to 375°F (190°C)

Step-by-Step Instructions

Step 1: Prepare the Eggplant

1. Slice the eggplant.

   • Cut the eggplants into 1/4 to 1/2 inch thick round slices. Aim for uniform thickness so they cook evenly.

2. Salt the eggplant to remove bitterness.

   • Lay the slices in a colander and sprinkle generously with kosher salt.

   • Let them sit for 30–60 minutes. You’ll see beads of moisture form on the surface—this draws out bitterness and excess water.

3. Pat dry thoroughly.

   • After purging, rinse the slices under cold water to remove excess salt, then pat them completely dry with paper towels or a clean kitchen towel. Moisture = sogginess, so don’t skip this step.

Step 2: Prepare the Tomato Sauce

1. Sauté the garlic.

   • Heat 2 tablespoons olive oil in a saucepan over medium heat.

   • Add minced garlic and cook for about 30 seconds until fragrant—don’t let it brown.

2. Add the tomatoes.

   • If using whole tomatoes, crush them by hand or with a spoon. Add them to the pan along with their juices.

3. Season the sauce.

   • Stir in salt, optional sugar, red pepper flakes, and basil.

   • Simmer uncovered for 20–30 minutes, stirring occasionally, until thickened and flavorful.

4. Taste and adjust.

   • Add more salt or a splash of olive oil if needed. Set aside.

Step 3: Bread and Fry the Eggplant

1. Set up your breading station.

   • Bowl 1: All-purpose flour

   • Bowl 2: Beaten eggs with a pinch of salt

   • Bowl 3: Breadcrumbs mixed with grated Parmesan and black pepper

2. Dredge each slice.

   • Dip each eggplant slice in flour (shake off excess), then in egg, then coat thoroughly in breadcrumbs.

3. Fry the eggplant.

   • Heat about 1/2 inch of olive or neutral oil in a large skillet over medium-high heat.

   • Fry the slices in batches for 2–3 minutes per side until golden brown.

   • Transfer to a paper towel-lined tray to drain.

   Tip: Don’t overcrowd the pan—it lowers the oil temperature and causes soggy slices.

Step 4: Assemble the Dish

1. Spread sauce on the bottom.

   • In a 9×13″ baking dish, spread a thin layer of tomato sauce to prevent sticking.

2. Layer eggplant.

   • Place a layer of fried eggplant slices over the sauce, slightly overlapping.

3. Add sauce and cheese.

   • Spoon a generous layer of sauce over the eggplant.

   • Add torn mozzarella, a sprinkle of Parmigiano-Reggiano, and a few fresh basil leaves.

4. Repeat layers.

   • Continue layering: eggplant → sauce → mozzarella → Parmesan → basil.

   • End with a final layer of sauce and cheese on top.

   You should get 2–3 layers depending on your dish and the size of your eggplants.

Step 5: Bake to Perfection

1. Cover and bake.

   • Cover the dish loosely with foil and bake in a 375°F (190°C) oven for 25–30 minutes, until bubbly.

2. Uncover and finish.

   • Remove the foil and bake another 10–15 minutes, or until the cheese is golden brown and slightly crispy on top.

3. Let it rest.

   • Remove from oven and let it rest for at least 15–20 minutes before serving.

   • This helps it set and makes slicing much easier.

Step 6: Serve and Enjoy

1. Slice and plate.

   • Use a sharp spatula to lift a square of eggplant parmesan onto each plate.

2. Garnish.

   • Sprinkle with more grated Parmesan and a few torn basil leaves for freshness.

3. Optional: Serve with sides.

   • Serve with crusty bread, a side of spaghetti, or a crisp green salad.