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Eggplant Parmesan

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Crispy eggplant slices layered with marinara sauce, cheese, and béchamel sauce, baked until bubbly and golden—this eggplant parmesan is a labor of love worth every delicious bite.

Eggplant parmesan in a baking pan.

My favorite eggplant parmesan comes from an Italian restaurant in Sarasota, Florida called Caragiulos. Picture crispy eggplant slices layered with marinara sauce, mozzarella, Parmigiano Reggiano, and—here’s what makes it special—béchamel sauce. Baked until bubbly and golden, it’s deliciously rich and flavorful. Since I can’t always be in Florida, I decided to roll up my sleeves and recreate it at home. Eggplant parmesan is a layered casserole similar to lasagna but with fried eggplant slices instead of noodles. The preparation takes some time, especially the salting, breading, and frying of the eggplant slices, but it’s 100% worth the effort—and using a jar of good-quality marinara sauce can save you some time.

Eggplant parmesan makes for an impressive vegetarian main dish served with a big Italian salad and garlic bread. It also makes a hearty side dish to turkey meatballsgrilled flank steak, or Italian sausage. Yes, it’s a bit of a project, but if spend a few happy hours in the kitchen, you’ll be rewarded with a restaurant-quality dish that everyone will enjoy!

“I must admit this is better than my Italian momma’s!”

Carolyn

What You’ll Need To Make Eggplant Parmesan

eggplant parmesan ingredients

Find the full printable recipe with specific measurements below.

  • Eggplant: Thinly sliced rounds of eggplant serve as the base, offering a tender and creamy texture.
  • Flour, Eggs, and Seasoned Italian Breadcrumbs: These ingredients are used in a three-step breading process. First, the eggplant slices are coated in flour, followed by a dip in beaten eggs, and finally, a generous coating of seasoned Italian breadcrumbs.
  • Vegetable Oil: The eggplant slices are deep-fried in vegetable oil to achieve a satisfying crunch and a beautiful golden color.
  • Marinara Sauce: A rich and flavorful marinara sauce is essential for eggplant parmesan. A good-quality store-bought sauce, such as Rao’s or Victoria, works well.
  • Shredded Whole Milk Mozzarella Cheese: This cheese is generously layered between the eggplant slices and throughout the dish, creating those gooey layers of melted cheese that everyone loves.
  • Parmigiano-Reggiano: Added to the cheese layer and bechamel sauce to add more depth of flavor.
  • Basil: Fresh basil leaves are added as a garnish just before serving, adding color and freshness that ties all the flavors together.
  • Butter, Flour, Milk (for the béchamel sauce): While not included in all recipes, this sauce adds a luscious, creamy layer to the dish. It also counters the acidity of the marinara sauce and prevents the melted mozzarella cheese from turning rubbery.

Step-by-Step Instructions

Step 1: Salt the Eggplant

In a large bowl, on a baking sheet, or directly on a cutting board, sprinkle 1 teaspoon of salt evenly all over the eggplant slices.

salting eggplants on cutting board

Lay out a few layers of paper towels on a large cutting board or baking sheet. Arrange about one-third of the eggplant slices in a single layer and cover with more paper towels. Continue stacking the eggplant and paper towels, finishing with a final layer of paper towels. Let sit for 1½ to 2 hours. Press on the paper towels to absorb any excess liquid before proceeding.

stack of paper towels and eggplant slices

Step 2: Make the Béchamel Sauce

Melt the butter in a small saucepan over medium heat, then add the flour.

melted butter and flour

Cook, whisking constantly, for 2 minutes.

whisking butter and flour

Add the milk and whisk until evenly combined.

whisking in milk

Bring to a boil, then reduce the heat to medium-low and simmer, whisking constantly, for 2 minutes, until the mixture thickens. Add the Parmigiano Reggiano, salt, and pepper.

whisking in parmesan cheese, salt and pepper

Whisk to combine and set aside.

finished bechamel sauce

Step 3: Bread and Fry the Eggplant

Combine the flour and ¾ teaspoon salt on a large plate. Whisk the eggs with 2 tablespoons cold water in a wide bowl. Mix the breadcrumbs with ¾ teaspoon salt on a large plate.

Lightly coat each slice of eggplant in the flour, shaking off excess. Dip in egg mixture, letting any excess drip off. Then dredge in the breadcrumbs, pressing with your fingertips so the crumbs adhere. (Use one hand for the dry ingredients – the flour and breadcrumbs – and one for the egg mixture – it’s much neater this way!) Set the breaded eggplant slices on a baking sheet.

dredging eggplant slice in breadcrumbs

Line another baking sheet with a few layers of paper towels. Pour enough oil into a large (12-inch) skillet to measure about ¼-inch deep and heat over medium heat until hot (if you dip a piece of eggplant into the oil, it will sizzle immediately). Working in batches, add as much eggplant as will fit in a single layer.

frying eggplant slices

Fry, flipping once, until golden brown, about 3 minutes per side.

golden brown eggplant slices in oil

Transfer to the paper towel-lined baking sheet. Repeat, frying the remaining eggplant and layering it between sheets of paper towels to drain.

draining fried eggplant on paper towels

Step 4: Assemble and Bake

Preheat the oven to 425°F and set an oven rack in the middle position. Spread ¾ cup of the marinara sauce over the bottom of a 9×13-inch baking dish.

first layer of sauce in baking dish

Layer in one-third of the eggplant slices, overlapping the slices to fit.

first layer of eggplant in baking dish

Cover the eggplant with another ¾ cup of marinara sauce.

more sauce over eggplant

Sprinkle with 1 cup of the mozzarella cheese, then spoon one-third of the béchamel sauce over the cheese (if the béchamel has solidified a bit, it’s fine to add it in dollops; no need to spread it around).

cheese and bechamel layer

Repeat two more layers, leaving the edges of the eggplant exposed on the top layer to create crispy edges. Sprinkle with the Parmigiano Reggiano.

assembled eggplant parmesan ready to bake

Bake until bubbling and golden brown, 30 to 35 minutes. Cool, loosely covered with foil, for about 20 minutes, then scatter the basil over top (if using), cut into slices, and serve.

Frequently asked Questions

What is the purpose of salting the eggplant?

This is a critical step that not only seasons the eggplant but also draws out the liquid, ensuring it absorbs less oil and takes on a creamy, silky texture.

Can eggplant parmesan be made ahead and/or frozen?

Yes! This dish can be assembled up to 2 days before baking; it can also be frozen, baked, or unbaked, for up to 3 months. (If freezing, defrost in the refrigerator overnight prior to reheating/baking.)

Eggplant parmesan in a baking pan.

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Video Tutorial

Eggplant Parmesan

Crispy eggplant slices layered with marinara sauce, cheese, and béchamel sauce, baked until bubbly and golden—this eggplant parmesan is a labor of love worth every delicious bite.

Servings: 6 to 8
Prep Time: 30 Minutes
Cook Time: 1 Hour 10 Minutes
Total Time: 1 Hour 30 Minutes, plus at least 90 minutes to salt the eggplant

Ingredients

For the Eggplant Parmesan

  • 2½ pounds eggplant (2 to 3 medium), trimmed and cut crosswise into ¼-inch thick slices
  • 2½ teaspoons salt, divided
  • ¾ cup all-purpose flour
  • 3 large eggs
  • 2 cups seasoned Italian bread crumbs
  • Vegetable oil, for deep-frying (about 3 cups)
  • 1 (24-oz) jar good-quality marinara sauce, such as Rao's or Victoria
  • 3 cups (12 oz) shredded whole milk mozzarella cheese
  • 2 tablespoons finely grated Parmigianno-Reggiano
  • Fresh chopped basil, for serving (optional)

For the Béchamel Sauce

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1½ cups milk
  • ½ cup finely grated Parmigiano Reggiano
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Instructions

  1. Salt the eggplant: In a large bowl, on a baking sheet, or directly on a cutting board, sprinkle 1 teaspoon of salt evenly all over the eggplant slices. Lay out a few layers of paper towels on a large cutting board or baking sheet. Arrange about one-third of the eggplant slices in a single layer and cover with more paper towels. Continue stacking the eggplant and paper towels, finishing with a final layer of paper towels. Let sit for 1½ to 2 hours. Press on the paper towels to absorb any excess liquid before proceeding.
  2. Make the béchamel sauce: Melt the butter in a small saucepan over medium heat. Add the flour and cook, whisking constantly, for 2 minutes. Add the milk and whisk until evenly combined. Bring to a boil, then reduce the heat to medium-low and simmer, whisking constantly, for 2 minutes, until the mixture thickens. Whisk in the Parmigiano Reggiano, salt, and pepper. Set aside.
  3. Combine the flour and ¾ teaspoon salt on a large plate. Whisk the eggs with 2 tablespoons cold water in a wide bowl. Mix the breadcrumbs with ¾ teaspoon salt on a large plate.
  4. Lightly coat each slice of eggplant in the flour, shaking off excess. Dip in egg mixture, letting any excess drip off, then dredge in the breadcrumbs, pressing with your fingertips so the crumbs adhere. (Use one hand for the dry ingredients – the flour and breadcrumbs – and one for the egg mixture - it's much neater this way!) Set the breaded eggplant slices on a baking sheet.
  5. Line another baking sheet with a few layers of paper towels. Pour enough oil into a large (12-inch) skillet to measure about ¼-inch deep and heat over medium heat until hot (if you dip a piece of eggplant into the oil, it will sizzle immediately). Working in batches, add as much eggplant as will fit in a single layer and fry, flipping once, until golden brown, about 3 minutes per side. Transfer to the paper towel-lined baking sheet. Repeat, frying the remaining eggplant and layering it between sheets of paper towels to drain.
  6. Preheat the oven to 425°F and set an oven rack in the middle position.
  7. Spread ¾ cup of the marinara sauce over the bottom of a 9x13-inch baking dish. Layer in one-third of the eggplant slices, overlapping the slices to fit. Cover the eggplant with another ¾ cup of marinara sauce. Sprinkle with 1 cup of the mozzarella cheese, then spoon about one-third of the béchamel sauce over the cheese (if the béchamel has solidified a bit, it's fine to add it in dollops; no need to spread it around). Repeat two more layers, leaving the edges of the eggplant exposed on the top layer to create crispy edges. Sprinkle with the Parmigiano Reggiano. Bake until bubbling and golden brown, 30 to 35 minutes. Cool, loosely covered with foil, for about 20 minutes. Scatter the basil over top (if using), cut into slices, and serve.
  8. Note: Nutritional information was calculated assuming that approximately ½ teaspoon of the salt sprinkled onto the eggplant was absorbed and ¼ cup of the oil is absorbed into the eggplant when frying.
  9. Make-Ahead/Freezer-Friendly Instructions: The eggplant parmesan can be assembled up to 2 days before baking; it can also be frozen, baked or unbaked, for up to 3 months. (If freezing, defrost in the refrigerator overnight prior to reheating/baking.)

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (8 servings)
  • Calories: 565
  • Fat: 31 g
  • Saturated fat: 13 g
  • Carbohydrates: 49 g
  • Sugar: 14 g
  • Fiber: 7 g
  • Protein: 24 g
  • Sodium: 1031 mg
  • Cholesterol: 132 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • Hey Jennifer, I’ll start with I’m not a fan of eggplant in general. I made this Sunday night. With the balsamic vinegar brussel sprouts. Huge hit with my vegetarian daughter and her fiancé (also vegetarian). The Queens comment was “it’s the best I’ve ever had”. Very nice texture after the frying/baking process. Just not my favorite but I can see where the flavors come from. The Béchamel sauce makes a big difference I think. I chuckled at the folks that couldn’t find the oven temp setting…now to throw myself under the bus. I’m a huge “read all the instructions before beginning” kind of guy. How I missed the “Let sit for 1½ to 2 hours” is beyond me. I was able to give it the 1.5 hours but then I was still frying when the kids came over. Everything came out great and almost on time. Thank you again for a great go to when I’m not sure what to make for the non-meat eaters in the house. Keep up the great work.
    Jon
    US Navy Retired

    • — Jon Melvin on March 20, 2024
    • Reply
  • Made this tonight after searching when my mom asked for eggplant Parmesan. Never made it before but turned out wonderful! Only thing I did differently is add fresh mozzarella on top in slices randomly scattered with the Parmesan. Thank you.

    • — Carolyn on January 22, 2024
    • Reply
  • Great recipe, it was a huge hit in my house. I made the sauce using San marzano canned sauce. It’s not very acidic so it comes out pretty good.
    The next time I make it I’m going to use less bechamel. I used a bit to much, other then that, best eggplant Parm I’ve ever had.

    • — Anthony Frisella on January 14, 2024
    • Reply
  • I loved Eaggplant Parmesan step by step recipe.

    • — Amita Patel on January 6, 2024
    • Reply
  • I must admit this is better than my Italian momma’s!

    Carolyn

    • — Carolyn on January 1, 2024
    • Reply
  • The most delicious eggplant parm recipe! Eggplant parm is my favorite, but I’ve never made it. This recipe sounded delightful and it did not disappoint. This will absolutely be my go to!

    • — Colleen on December 29, 2023
    • Reply
  • This was the best eggplant Parm I’ve ever had, thanks to the cheesy bechamel addition! A friend thought it beat Olive Garden hands down. Thanks much!

    • — Carol Jakimow on December 10, 2023
    • Reply
  • I knew I would be going off-recipe for this, as I had already-cooked and frozen eggplant I needed to use up. It came out great, but I wanted to say that the bechamel can be made with gluten free flour. You can go 1-1, but it was a bit thick for me. So next time I’d use 2 instead of 3 T.

    • — Liz on November 28, 2023
    • Reply
  • Jenn, thanks for yet another awesome recipe! My wife and I just returned from a twelve day visit to Italy. We had some excellent eggplant parmesan during our visit, so I decided to make my own using your well written recipe. This was the first time I have made this dish and it was excellent!! While the recipe calls for 24oz. of sauce, I used 32oz. and will probably kick it up by another 8oz. the next time (personal preference). Thanks again Jenn and take care.

    • — Scott Erskine on November 9, 2023
    • Reply
    • I also used about 32 oz. of sauce (Rao’s), and that wasn’t too much. And I liked the thick , cheesy bechamel (a dollop on each slice of eggplant was perfect). More interesting than eggplant and sauce alone.

      • — Carol Jakimow on December 10, 2023
      • Reply
  • I have made eggplant parmesan for years and this is so much better. The bechemel sauce really made it rich and creamy . I never knew about sweating the eggplant first, it really makes a difference in frying and in taste. Thanks for the great instructions also

    • — Trish on November 7, 2023
    • Reply
  • Wow! Was that good. I love eggplant parm and this recipe was outstanding. Well worth doing the extra step. Also, I love the detail you provide in your recipes. Many thanks for another delicious recipe. 😊

    • — Lorraine on November 6, 2023
    • Reply
  • I love eggplant parmesan. I made this and it is excellent. First time with addition of the bechamel. Muy Especial!. This is my new go to recipe 😋.

    • — Tom Manns on November 1, 2023
    • Reply
  • Made this according to the recipe but just half recipe and it turned out fabulous. My husband said it was the best Parmigiano I ever made and I’ve been cooking for us for 40 years😊. I only sweat the eggplant for 1/2 hour. The recipe details really helped as did the béchamel sauce. I used fresh mozzarella . Will make again. It was light and “melted in your mouth.”

    • — Cindy on October 30, 2023
    • Reply
  • I made this recipe with eggplants and marinara made from my own garden tomatoes, so I am already biased as to the excellent ingredients. I cut the eggplant into 1/2 in-thick discs and made individual sandwiches using only 2 discs with the mozzarella/marinara/bechemel/ parmesan for the filling. I topped it with an additional dollop of bechemel, marinara, and parmesan over each sandwich and sprinkled the leftover breadcrumbs and parmesan over the whole thing. There were six individual portions in a 10 x 10 baking dish. I also baked it for 45 min at 375*.
    The bechemel added a richer, creamy component. Delicious!

    • — Karen Sepanski on October 16, 2023
    • Reply
  • This the best eggplant parmigiana recipe I’ve ever used. I even convinced an eggplant hater to love eggplant.

    • — Jennifer on September 29, 2023
    • Reply
  • I have made five recipes from this site, and this is by far, my favorite! I was unable to find medium sized eggplants in the stores, so I just bought extra baby eggplants. I received so many compliments on this dish, that I’ve made it three times over the last six weeks!

    • — Chris on September 21, 2023
    • Reply
  • This is outstanding! The proportions are perfect. Not dry but definitely not mushy like eggplant parmesan often turns out. I used Rao’s which is such a timesaver. Thank you!

    • — Lori Smith on September 15, 2023
    • Reply
  • Oh so decadent! First time I ever tried making eggplant parm from scratch and it was unbelievably good!!! Time consuming yes, worth it, definitely! Thank you again Chef Jenn!

    • — Tara on September 13, 2023
    • Reply

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