Eggplant Parmesan is a delightful dish that brings rich Italian flavors to your table with minimal fuss. This creamy, oven-baked dinner features layers of tender eggplant, savory marinara sauce, and gooey cheese, making it a perfect choice for family meals. Whether you’re a seasoned cook or an easy eggplant Parmesan for beginners, this recipe will guide you through every step to achieve that comforting, cheesy masterpiece.

Why You’ll Love This Eggplant Parmesan

This Eggplant Parmesan recipe is not just about taste; it’s about the experience. Here are a few reasons why this dish stands out:

• It’s a comforting classic, perfect for dinner parties or family gatherings.
• Rich in flavor, thanks to the marinara sauce and melty cheeses.
• Vegetarian-friendly, making it a great option for meatless meals.
• Customizable with various cheese options for unique flavor profiles.
• Easy to prepare, with simple ingredients you likely have at home.
• Healthy Eggplant Parmesan alternatives can be made by tweaking ingredients.
• Perfect for meal prep, as it stores well and reheats beautifully.
• It’s a traditional Italian eggplant Parmesan dish that everyone will love!

Ingredients for Eggplant Parmesan

Gather these items:

• 2 medium eggplants, sliced 1/4-inch thick
• 2 tablespoons olive oil
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup ricotta (optional)
• 1 cup breadcrumbs (Italian seasoned or panko)
• 1 large egg, beaten (for breading, optional)
• Fresh basil leaves
• 2 cloves garlic, minced
• Salt and pepper to taste

How to Make Eggplant Parmesan Step-by-Step

1. Step 1: Prepare the eggplant: Slice into evenly thick rounds, then lay them on a rack or baking sheet. Lightly salt and let rest 15–20 minutes to draw out surface moisture. Pat dry with a clean towel.
2. Step 2: Option for crispy coating: In a shallow dish, whisk the egg (if using) with a splash of water. In another dish, mix the breadcrumbs with a pinch of salt, pepper, and a little grated Parmesan. Dip each eggplant slice into the egg, then coat with breadcrumbs. If you’re skipping the egg, brush the slices with olive oil and press breadcrumbs onto the surface instead.
3. Step 3: Brown the eggplant slices: Heat a few tablespoons of olive oil in a large skillet over medium heat. Working in batches, fry eggplant slices until golden and just tender, about 2–3 minutes per side. Transfer to a paper-lined plate to drain any excess oil.
4. Step 4: Make the sauce (or warm your store-bought sauce): If you’re making sauce from scratch, simmer crushed tomatoes with garlic, a drizzle of olive oil, and a pinch of salt until it thickens slightly, about 15–20 minutes.
5. Step 5: Assemble the layers: In a baking dish, spoon a thin layer of sauce to prevent sticking. Layer fried eggplant slices, dollops of ricotta (if using), a few generous spoonfuls of sauce, and a scatter of mozzarella. Repeat the layers, finishing with a final layer of sauce and mozzarella. Fold torn basil over the top and grate a little extra Parmesan for a bubbly, golden crust.
6. Step 6: Bake to bubbly perfection: Preheat your oven to 375–400°F (190–200°C). Bake for 25–35 minutes, or until the cheese is melted, the sauce is bubbling around the edges, and the top is lightly golden. If you like a crisper top, you can run it under the broiler for 1–2 minutes, watching closely so it doesn’t burn.
7. Step 7: Let it rest, then slice and serve: Remove from the oven and let Eggplant Parmesan rest for 10–15 minutes. Resting helps the slices set, making clean, neat portions. Tear fresh basil over each plate for a final perfume of green and a pop of color.
8. Step 8: Serve with simple sides and make-ahead tips: A green salad, crusty bread (or gluten-free bread if needed), and a glass of red wine echo the tomato goodness.
9. Step 9: Make-ahead and freezing tips: You can prep the components up to assembly a day ahead. If freezing, wrap tightly and freeze before baking; bake from frozen, covered, for about 50–60 minutes, then uncover to finish browning.

Pro Tips for the Perfect Eggplant Parmesan

Keep these in mind:

• Prep components in advance for easier assembly.
• Serve with a green salad and crusty bread.
• Use gluten-free bread if needed.
• For a vegan eggplant Parmesan recipe, substitute the cheeses with plant-based alternatives.
• Experiment with delicious eggplant Parmesan variations by adding additional veggies or spices.

Best Ways to Serve Eggplant Parmesan

This dish shines when served with:

• A simple green salad to balance the richness of the dish.
• Crusty bread for dipping into the sauce.
• A glass of red wine to complement the flavors of the marinara sauce.

How to Store and Reheat Eggplant Parmesan

To store leftovers, cover and refrigerate for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 20-25 minutes. This makes it a great option for meal prep ideas, allowing you to enjoy your Eggplant Parmesan throughout the week.

Frequently Asked Questions About Eggplant Parmesan

What’s the secret to perfect Eggplant Parmesan?

The secret lies in salting the eggplant before cooking; this draws out moisture and bitterness, resulting in a creamier texture. Pairing with a flavorful marinara sauce enhances the overall taste.

Can I make Eggplant Parmesan ahead of time?

Absolutely! You can prepare the layers a day before and store them in the fridge. Just assemble and bake when ready to serve. This is an excellent option for meal prep!

How do I avoid common mistakes with Eggplant Parmesan?

Avoid soggy layers by making sure to pat the eggplant dry after salting. Also, don’t skip the resting step after baking; it helps the layers set and makes for cleaner slices.

Variations of Eggplant Parmesan You Can Try

Here are some delicious alternatives to the classic recipe:

• For a vegan twist, use cashew cream and nutritional yeast instead of cheese.
• Incorporate grilled vegetables for a fresh, seasonal touch.
• Try gluten-free eggplant Parmesan options by using almond flour or gluten-free breadcrumbs for breading.
• Substitute different cheeses like gouda or fontina for unique flavors.

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For more delicious recipes, check out our homemade tomato sauce recipe, which pairs perfectly with this dish. You can also explore spaghetti with garlic and oil for a delightful side. If you’re interested in a vegetarian option, consider our veggie burgers with avocado green harissa.

Creamy Eggplant Parmesan: A Deliciously Easy Dish

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Creamy Eggplant Parmesan is an easy oven-baked dinner that delivers rich flavors and satisfying textures.

• Author: Robert
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 medium eggplants, sliced 1/4-inch thick
• 2 tablespoons olive oil
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup ricotta (optional)
• 1 cup breadcrumbs (Italian seasoned or panko)
• 1 large egg, beaten (for breading, optional)
• Fresh basil leaves
• 2 cloves garlic, minced
• Salt and pepper to taste

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Instructions

1. Prepare the eggplant: Slice into evenly thick rounds, then lay them on a rack or baking sheet. Lightly salt and let rest 15–20 minutes to draw out surface moisture. Pat dry with a clean towel.
2. Option for crispy coating: In a shallow dish, whisk the egg (if using) with a splash of water. In another dish, mix the breadcrumbs with a pinch of salt, pepper, and a little grated Parmesan. Dip each eggplant slice into the egg, then coat with breadcrumbs. If you’re skipping the egg, brush the slices with olive oil and press breadcrumbs onto the surface instead.
3. Brown the eggplant slices: Heat a few tablespoons of olive oil in a large skillet over medium heat. Working in batches, fry eggplant slices until golden and just tender, about 2–3 minutes per side. Transfer to a paper-lined plate to drain any excess oil.
4. Make the sauce (or warm your store-bought sauce): If you’re making sauce from scratch, simmer crushed tomatoes with garlic, a drizzle of olive oil, and a pinch of salt until it thickens slightly, about 15–20 minutes.
5. Assemble the layers: In a baking dish, spoon a thin layer of sauce to prevent sticking. Layer fried eggplant slices, dollops of ricotta (if using), a few generous spoonfuls of sauce, and a scatter of mozzarella. Repeat the layers, finishing with a final layer of sauce and mozzarella. Fold torn basil over the top and grate a little extra Parmesan for a bubbly, golden crust.
6. Bake to bubbly perfection: Preheat your oven to 375–400°F (190–200°C). Bake for 25–35 minutes, or until the cheese is melted, the sauce is bubbling around the edges, and the top is lightly golden.
7. Let it rest, then slice and serve: Remove from the oven and let Eggplant Parmesan rest for 10–15 minutes. Resting helps the slices set, making clean, neat portions.
8. Serve with simple sides and make-ahead tips: A green salad, crusty bread, and a glass of red wine echo the tomato goodness.
9. Make-ahead and freezing tips: You can prep the components up to assembly a day ahead. If freezing, wrap tightly and freeze before baking; bake from frozen, covered, for about 50–60 minutes, then uncover to finish browning.

Notes

• Prep components in advance for easier assembly.
• Serve with a green salad and crusty bread.
• Use gluten-free bread if needed.

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 8 g
• Sodium: 600 mg
• Fat: 22 g
• Saturated Fat: 8 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 4 g
• Protein: 20 g
• Cholesterol: 50 mg