Eggplant Parmesan
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Crispy eggplant slices layered with marinara sauce, cheese, and béchamel sauce, baked until bubbly and golden—eggplant parmesan is a labor of love worth every delicious bite.
Eggplant parmesan is a layered casserole similar to lasagna, but with fried eggplant slices instead of noodles. While the preparation takes some time—especially the salting, breading, and frying of the eggplant slices—it’s 100% worth the effort. What makes my version stand out is the addition of béchamel sauce, a creamy layer that elevates the dish to something truly memorable—a trick I picked up from Caragiulos, an Italian restaurant in Sarasota, Florida, where I first tasted this incredible combination.
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 meatballs, grilled 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!
Table of Contents
“I must admit this is better than my Italian momma’s!”
What You’ll Need To Make Eggplant Parmesan
- Eggplant: Thinly sliced rounds of eggplant serve as the base, lending 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 and saves time.
- Shredded Whole Milk Mozzarella Cheese: This cheese is generously layered between the eggplant slices and throughout the dish, creating gooey layers of melted cheese.
- Parmigiano-Reggiano: Added to the cheese layer and béchamel sauce to add more depth of flavor.
- Basil: Fresh basil leaves are added as a garnish just before serving, adding color and freshness.
- Butter, Flour, Milk: Used to make the béchamel sauce. While not included in all eggplant parm 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 when melted.
- Jump to the printable recipe for precise measurements
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.
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.
Step 2: Make the Béchamel Sauce
Melt the butter in a small saucepan over medium heat, then add the flour.
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. Add the Parmigiano Reggiano, salt, and pepper.
Whisk to combine and set aside.
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.
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.
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.
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.
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 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, then scatter the basil over top (if using), cut into slices, and serve.
Frequently Asked Questions
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.
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.)
Video Tutorial
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Eggplant Parmesan
Crispy eggplant slices layered with marinara sauce, cheese, and béchamel sauce, baked until bubbly and golden—eggplant parmesan is a labor of love worth every delicious bite.
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
- 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.
- 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.
- 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.
- 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.
- 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 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.
- 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.
- 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
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- 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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Absolutely fabulous! Best I have ever made and I’m 72 years old! My husband said put a ❤️ by that one, definitely a winner
Easy recipe and family loved it! Will make again!
I made this as written. I think that if I were to make it again that I would double the bechamel. As always though your recipe was very good and enjoyed by my family! Thank you!
Beautiful dish. Also rather complicated, but worth it on an occasional weekend when eggplants are in season. Bake your dredged eggplant with olive oil drizzle at 375F for 18 minutes if you want to skip the frying part – worked great!
Try an air fryer for excellent results. Takes a lot less time than your method.
We really enjoy your recipes, but we’re just a lone couple. Other websites provide the opportunity to select the number of people consuming the recipe and thereby get a more accurate quantity of each ingredient to use. Why can’t one of our favorite online chefs do the same?
I just updated the website to include a tool that will scale recipes so that you can determine how many servings you’d like to make. Keep in mind that I will be adding this slowly but surely to the recipes so you should see recipes being updated in the coming months – thanks for your patience as I roll this out!
This recipe is well worth the time and effort!! I followed the directions exactly as written and even got the recommended brand of marinara sauce (Rao). The results were amazing!! I would proudly serve this dish to guests! (I divided the recipe into two smaller dishes and froze one. The frozen one baked up beautifully and was just as delicious as the fresh!). Will definitely make this again!!
I have found that you don’t need to fry the eggplant to get a great eggplant parm dish. By baking the eggplant, I eliminate a ton of oil and lower the calories without sacrificing flavor. I cut the eggplant slides very thin (1/8th inch). Then I dip in lightly salted flour, then egg, then seasoned breadcrumbs (I use Jasons because I like the flavor a bit more than Progresso. I lay the finished slides on a baking sheet lined with parchment. With the oven at 350 degrees, I bake for 20 minutes on a side, turning until the eggplant slices are golden brown. Then, I make the dish in the traditional way, however, Jenn’s approach with Bechamel sauce is delicious, too.
I made this last year and it was amazing! Lots of work but seriously worth it! I wish someone would clean up after me when I make it though 😂