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A crispy and flavorful Italian-inspired eggplant parmesan made with breaded and fried eggplant slices layered with tomato sauce and melted cheese, baked to perfection.

  • Total Time: 60-75 minutes
  • Yield: 6-8 servings 1x

Ingredients

Scale
  • Salt (for prepping the eggplant to draw out moisture)
  • 2 cups Italian seasoned breadcrumbs (e.g., Progresso Italian Style)
  • 2 large eggplants (sliced into 1/2-inch rounds)
  • 1/2 cup grated Parmesan cheese (for breadcrumb mixture)
  • Olive oil (for frying, use a neutral variety)
  • 1 cup all-purpose flour
  • 4 large eggs (lightly whisked)
  • 1 lb fresh mozzarella cheese (sliced into 1/4-inch rounds)
  • 4 cups tomato sauce (store-bought or homemade)
  • 1/2 cup grated Parmesan cheese (for layering)
  • Fresh basil leaves (for garnish)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Slice the eggplants into 1/2-inch rounds.
  3. Place the eggplant slices in a colander and generously sprinkle with salt; let sit for about 20 minutes to release moisture.
  4. Rinse the salted eggplant slices and dry thoroughly with paper towels.
  5. Set up three shallow bowls: flour in the first, beaten eggs in the second, and Italian seasoned breadcrumbs mixed with 1/2 cup grated Parmesan cheese in the third.
  6. Coat each eggplant slice with flour, dip into beaten eggs, then press into the breadcrumb and Parmesan mixture until fully coated.
  7. Heat olive oil in a large skillet over medium-high heat until shimmering.
  8. Fry the breaded eggplant slices in batches for 2-3 minutes per side, until golden brown and crispy.
  9. Transfer fried slices to a wire rack set over a baking sheet to keep crisp.
  10. Spread a thin layer of tomato sauce in the bottom of a 9×13-inch baking dish.
  11. Layer half the fried eggplant slices over the sauce.
  12. Sprinkle half of the remaining 1/2 cup Parmesan cheese over the eggplant slices.
  13. Layer half the mozzarella slices on top of the Parmesan.
  14. Repeat layering with the remaining eggplant slices, tomato sauce, Parmesan cheese, and mozzarella.
  15. Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
  16. Remove the foil and bake uncovered for an additional 15–20 minutes, until cheese is bubbly and golden and eggplant is tender.
  17. Let the eggplant parmesan rest for a few minutes before serving.
  18. Garnish with fresh basil leaves and additional Parmesan cheese if desired.

Notes

Be sure to salt the eggplant and let it rest for at least 20 minutes to reduce moisture and bitterness., Dry the eggplant slices thoroughly after rinsing off salt for better breading adhesion., Fry eggplant in batches and keep the oil temperature around 350°F for crispy results., Press breadcrumbs firmly onto eggplant slices to prevent breading from falling off during frying., Allow fried eggplant to rest on a wire rack before assembling to maintain crispiness., Gluten-free alternatives for breadcrumbs include gluten-free breadcrumbs or crushed pork rinds., For a vegan alternative, substitute eggs with a mixture of plant-based milk and cornstarch (1/4 cup milk + 2 tbsp cornstarch per egg)., Vegetable or canola oil can be used for frying as they tolerate high heat better than olive oil., You can bake the breaded eggplant slices instead of frying for a less oily version, though frying delivers a crispier crust.

  • Author: Laura
  • Prep Time: 20-30 minutes
  • Cook Time: 40-45 minutes
  • Category: Main Course
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 350-400 calories per serving (estimate based on ingredients)
  • Fat: 22g per serving (estimate)
  • Carbohydrates: 25g per serving (estimate)
  • Protein: 18g per serving (estimate)