Incredibly Crispy Eggplant Parmesan Recipe in 3 Easy Steps

There’s nothing quite like the smell of bubbling cheese and garlicky tomato sauce wafting through the kitchen – that’s how you know it’s Eggplant Parmesan time! This dish has been my go-to for family dinners since I was old enough to reach the stove. My Nonna taught me her secret: “Make it with love and plenty of cheese!” she’d say while layering those crispy eggplant slices. What I love most is how deceptively simple it is – just a few humble ingredients transform into this rich, comforting masterpiece. The crisp breadcrumb coating gives way to tender eggplant, all swimming in that glorious marinara and melted mozzarella. It’s the kind of meal that makes everyone at the table go quiet… except for the happy chewing sounds!

Why You’ll Love This Eggplant Parmesan

• The crispy breadcrumb coating gives way to tender eggplant, creating the perfect texture contrast.
• Layers of gooey mozzarella and savory Parmesan cheese make every bite irresistible.
• It’s a crowd-pleaser that even meat lovers can’t resist!
• Simple to make but tastes like something from your favorite Italian restaurant.

Ingredients for Eggplant Parmesan

• 2 large globe eggplants (about 2 lbs total), sliced into 1/2-inch rounds
• 2 cups Italian-style breadcrumbs (the seasoned kind adds extra flavor!)
• 1 cup freshly grated Parmesan cheese (pack it in the measuring cup)
• 2 large eggs (room temperature works best)
• 2 cups marinara sauce (homemade or your favorite jarred kind)
• 2 cups shredded mozzarella cheese (I like the whole milk variety for extra creaminess)
• 1/2 cup olive oil (plus extra if needed for frying)
• 1 teaspoon kosher salt (plus more for sweating the eggplant)
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried basil (or 1 tablespoon fresh if you have it)

Ingredient Notes & Substitutions

Don’t skip salting the eggplant – it draws out bitterness and excess moisture for better texture. For gluten-free, use panko-style GF breadcrumbs. Vegan? Try plant-based Parmesan and mozzarella, plus a flax egg substitute. No Italian breadcrumbs? Add 1 teaspoon each of dried oregano and garlic powder to plain crumbs. Fresh mozzarella works too – just pat it dry before shredding.

How to Make Eggplant Parmesan

Get ready to make the crispiest, cheesiest eggplant parm of your life! This method never fails me – just follow these simple steps and you’ll have everyone asking for seconds. The secret is in the prep work and taking your time with each step. Trust me, it’s worth every minute when you pull that golden, bubbling dish out of the oven!

Step 1: Prep the Eggplant

First things first – let’s tackle those eggplant slices. After slicing, arrange them on paper towels and sprinkle both sides generously with salt. Wait 15 minutes (go set a timer!) – you’ll see beads of moisture form. This magic trick removes any bitterness! Rinse them well under cold water, then pat completely dry with fresh paper towels. I can’t stress this enough – dry eggplant means crispy breading!

Step 2: Bread and Fry

Heat your olive oil in a large skillet over medium heat – it’s ready when a breadcrumb sizzles immediately. Don’t crowd the pan – I fry 3-4 slices at a time. Dip each slice first in the beaten eggs (let excess drip off), then coat thoroughly with the breadcrumb-Parmesan mixture. Fry 2-3 minutes per side until they’re that perfect golden-brown color. Transfer to a paper towel-lined plate to drain. Oh, that crunch!

Step 3: Layer and Bake

Now for the fun part! In a 9×13″ baking dish, spread a thin layer of marinara first (this prevents sticking). Top with fried eggplant slices, slightly overlapping. Spoon more sauce over each slice, then sprinkle with mozzarella and Parmesan. Repeat layers until you run out – I usually get 2-3 layers. Finish with a generous cheese blanket on top! Bake at 375°F for 25 minutes until the cheese is bubbly with golden spots. Try to wait 5 minutes before diving in… if you can!

Tips for Perfect Eggplant Parmesan

Here are my tried-and-true secrets for eggplant parm that’ll have everyone begging for the recipe! First, after salting, press those eggplant slices between paper towels with something heavy (I use my cast iron skillet) to squeeze out every drop of excess moisture – crispy breading depends on this step!

Second, if you can get fresh basil, tear it by hand instead of chopping for the most aromatic layers. The oils release differently and make the whole dish sing. My Nonna would smack my hand if I used a knife!

Lastly – and this is the hardest part – let it rest 5-10 minutes after baking. I know it smells amazing, but this lets the layers set so you get clean slices instead of cheesy landslides. The wait makes that first bite even more magical!

Serving Suggestions

Keep it simple – I love pairing my eggplant parm with a light arugula salad or warm garlic bread. Skip the heavy sides – this dish is rich enough on its own!

Storing and Reheating

Leftovers never last long in my house, but if you’re lucky enough to have some, here’s the scoop: Store it covered in the fridge for up to 3 days. When reheating, skip the microwave (it turns the breading soggy) – instead, pop portions in a 350°F oven for 15 minutes to bring back that perfect crispiness. The cheese will get all melty again just like fresh from the oven!

Eggplant Parmesan FAQs

Can I bake instead of fry? Absolutely! I’ve done it both ways. Baking gives you a lighter dish – just brush the breaded slices with olive oil and bake at 400°F for 15 minutes, flipping halfway. It won’t get quite as crispy as frying, but it’s still delicious. Perfect for when you want to cut back on oil!

Can I freeze it? Yes, and it’s a lifesaver for busy nights! Assemble the dish up to the baking step, then wrap it tightly in foil. Freeze for up to 3 months. When you’re ready, bake it straight from frozen – just add an extra 15 minutes to the cooking time.

Best eggplant type? Globe eggplants are my go-to. They’re meaty, hold their shape well, and are easy to find. If you’re feeling adventurous, Japanese eggplants work too – they’re sweeter and have fewer seeds. Just slice them a bit thinner since they’re longer and narrower!

Nutritional Information

Just so you know what you’re diving into! Each hearty serving of this eggplant parmesan clocks in around 320 calories with 18g of fat (that’s the good, flavorful kind from the olive oil and cheese!) and a solid 14g of protein. Of course, your exact numbers might dance around a bit depending on which brands of cheese or sauce you use. But hey – with all those veggies and protein, I say it’s practically health food!

Share Your Results

I’d love to hear about your eggplant parm adventures! Did yours turn out crispy and golden? Tell us how yours turned out below – your tips might help fellow cooks too! You can also find more delicious recipes on our Pinterest page.

Print