Eggplant Parmesan

Thin slices of eggplant are lightly fried in a crispy Parmesan breadcrumb mixture and baked with chunky marinara sauce and warm, gooey mozzarella. See ALL of the step-by-step pictures here, plus, make-ahead tips!

Course Main Course
Cuisine Italian
Keyword Eggplant Parmesan, Make Ahead Eggplant Parmesan
Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings 6
Calories 453 kcal
Author Stephanie


  • 3 medium eggplants ripe
  • Salt
  • 1 cup flour
  • 1 teaspoon seasoned salt
  • ¼ teaspoon pepper
  • 3 large eggs
  • 1-2 splashes milk optional
  • 2 cups Italian breadcrumbs
  • 1 teaspoon garlic powder
  • ¾ cup grated Parmesan cheese separated
  • ½ cup vegetable oil
  • 2 cups marinara sauce
  • 8 oz. Part Skim Mozzarella grated
  • Basil to garnish (optional)
US Customary - Metric


  1. Slice the eggplant into ¼ inch slices.
  2. Season each side with salt and lay them in between paper towels. Let them sit for one hour to allow the paper towels to absorb excess moisture. See Note #1
  3. Create an assembly line to bread the eggplant. Station #1: Combine the flour, seasoned salt, and pepper on a large plate.
  4. Station #2: Whisk the eggs in a medium bowl. Add an optional splash of milk to thin it out slightly. It’s easier to dunk and lightly coat the slices this way.
  5. Station #3: Combine the breadcrumbs, garlic powder, and ½ cup Parmesan cheese on a large plate.
  6. Dip each slice into the flour and ensure it’s thoroughly covered.
  7. Next, dip into the egg mixture, and then into the breadcrumb mixture. Stack the breaded slices on a plate as you go.
  8. To Fry: Heat vegetable oil over medium heat in a cast iron skillet. Add enough vegetable oil to submerge just barely half of each slice. Add more as needed while they cook.
  9. Use kitchen tongs to gently place about 4 slices at a time into the heated oil. Fry for a few minutes on each side, until golden brown.
  10. To Bake: Preheat the oven to 400 degrees. Line the breaded eggplant on lightly greased baking sheets and bake for 20 minutes, flipping them halfway through.
  11. Set the cooked slices on a wire cooling rack to allow air to circulate and keep them crisp. Continue to fry the remaining batches. Reduce the heat if the pan starts to get too hot.
  12. You can stop here if you are preparing this ahead of time. Let the eggplant slices cool completely and refrigerate for up to two days, or flash freeze for an hour before stacking them in a freezer bag.
  13. To proceed with baking and serving, preheat the oven to 375 degrees.
  14. Lightly grease a 9x13 baking dish.
  15. Spread a small amount of marinara onto the bottom of the baking dish and top it with a layer of breaded eggplant slices.
  16. Top the eggplant with marinara sauce, then with grated mozzarella. Repeat with another layer of eggplant slices, then with marinara, then with mozzarella. Continue until you’ve used all of the eggplant.
  17. Sprinkle the top layer with the remaining Parmesan cheese.
  18. Bake, uncovered, for 20-25 minutes, until the top is hot and bubbling.
  19. Top with chopped basil or parsley if desired and serve!

Recipe Notes

Don't forget a side of CHEESY Homemade Garlic Bread!

Nutrition Facts
Eggplant Parmesan
Amount Per Serving
Calories 453 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Cholesterol 117mg39%
Sodium 1806mg79%
Potassium 468mg13%
Carbohydrates 50g17%
Fiber 3g13%
Sugar 6g7%
Protein 25g50%
Vitamin A 840IU17%
Vitamin C 6.8mg8%
Calcium 533mg53%
Iron 4.4mg24%
* Percent Daily Values are based on a 2000 calorie diet.