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.
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 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!
“I must admit this is better than my Italian momma’s!”
What You’ll Need To Make Eggplant Parmesan
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.
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.)
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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.
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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Your recipes never disappoint. This was so delectable. My kids loved it too. It was quite a few steps but worth it to me. Thanks for always producing quality recipes.
Another perfect note for this recipe. It tasted so good. We really loved it.
Can you grill this the night before putting it together? Fried food doesnt alway agree with me and I love grilled eggplant. Will they get too soggy if I leave them cooked overnight?
Hi Karen, You can, but I actually think the eggplant will be soggy either way (regardless of when you grill it). I don’t think it will be bad, but the eggplant just won’t have that crunch.
I made this recipe last Saturday (after making your Chicken Tacos) – it was absolutely delicious. I never had eggplant before and thought it was awesome. I also made your Spicy Maple Candied Bacon. So far, all of your recipes have been a hit and I’ve let others know about your website.
Keep up the good work!
You’ve done it again, Jen! I made this the night before and served it for dinner the next evening. It was SO good. Even my daughter, who insisted she didn’t like eggplant said it was great.
The bechamel sauce really does provide a nice, cheesy mellow backdrop for the marinara, which I made from the tomatoes that came in my summer CSA box.
Side note: this dish paired well with your summer plum cake, which we had for dessert. Appreciate these delcious recipes.
This was outrageously delicious!!! Yes it took a lot of prep but the result was magnificent. Brava!!!!
I have to tell you this may be one of your staple recipes, I would have pictures but my wife snuck half of the dish for work this morning, that’s how awesome it turned out. The flavors mixed in so well and the béchamel sauce made it absolutely incredible just as you said it would. You are my favorite Chef to go to, I’m so glad that I found you and your awesome recipes. Thanks so much can’t wait to cook more of your recipes.
I made this last night using zucchini in place of eggplant (because I had no eggplant but enough zucchini in the garden to sink an aircraft carrier) and it was absolutely delicious! My husband is not a fan of squash OR Italian cuisine, but he truly loved this dish. He not only started with an appetizer of about half dozen fried zucchini slices early in the assembly process, but also eagerly ate two helpings of the finished masterpiece. Instead of Progresso bread crumbs I blended plain homemade (i.e. white bread) crumbs, crushed Ritz crackers and panko (1/3 each) and a couple teaspoons of Italian seasoning, and it yielded a very crispy coating that was also incredibly tasty. I also chunked up and fried some Italian sausage and added it after the marinara layers to satisfy our mutual preference for meat and love for sausage. What a delight. And the fact that I can freeze it – baked or unbaked – means I have an awesome way to “preserve” a lot more of our zuke surplus, and look forward to the ease of warming up this great dish on hectic weeknights! Like everyone says, Jenn, all your recipes are home runs…thank you for your website. ❤
Recently made this for the second time but instead of using store bought marinara sauce like before, I used Jen’s homemade tomato sauce using plum tomatoes from my garden. It turned out really, really good. Much better than using store bought sauce.
My husband and son really loved it. Don’t think I want to cook it now with store bought sauce. The homemade tomato sauce just brought it up to next level!
Absolutely delicious. The bechamel was a great touch. Very easy instructions. The only thing I will change next time was the temperature at 425. Next time maybe 375. It seemed like it browned too fast. However, I will be making again and putting it in my recipe book. Your recipes are always amazing!
Fantastic recipe- it was a rainy day yesterday so I hardly noticed the prep time and enjoyed making it. It was a big hit!
Thanks Jenn
Looking forward to making this with the bechamel sauce. I don’t like to fry eggplant so I will spray with olive oil and broil it. Hopefully it will come out OK.
My husband, who does not really like eggplant ( I do) not only ate 2 helpings at dinner last night, later that night for “ snack” and 2 times today with crusty bread for lunch!
I guess it was worth the work. (P.S. it was delicious)
I surprised my wife and made this a couple of nights ago. It was without a doubt, the best tasting eggplant parmesan I have ever had and my wife loved it. Now all I have to do is find a way to make a tender-ish veal parmesan to go along with it.
Thanks, Steve
What are the nutritional values for this dish (eggplant parmesan)? Thank you!
Hi Mary, I just added them. 🙂
I have not made this yet but i must compliment this amazing site for being so clear with picture references. You rock!
Will definitely make this Eggplant Parmigiano Lasagne tomorrow for my dinner party. Thanks for publishing the Recipe & Tutorials Felicity 😋
Jenn, I absolutely love Eggplant Parmigiana. I keep getting disappointed in the restaurants that offer it on the menu. I decided to try yours. I have never since starting to follow you have I been disappointed in a recipe! I decided the Eggplant had to be good. It wasn’t good. It was great!!! Eggplant is a lot of work and it has to be rewarding after. Yours is more work than one would like mid week so I chose a weekend. I started taste testing as I was making it…couldn’t stop myself. And that’s without the sauce! A true winner and one of my favorites!! Thank you for all the recipes, both easy and a little more involved. So glad I tripped on your site way back when. I just turned 80 and don’t cook like I used to but still enjoy cooking great things for my family. I can always count on you to help!
Thanks Jenn. Given how labor intensive eggplant parm already is, instead of a jarred sauce, you may want to suggest a quick and easy homemade tomato sauce recipe with this. It can cook while we prep the eggplant. A couple of 24oz cans of San Marzano tomato’s, fresh garlic, olive oil, basil, salt and pepper and you done. If you start this first, it’ll only take 20 minutes to cook and will be done by the time the eggplant is ready to bake. The recipe looks great but I don’t see the sense in putting all that TLC into the eggplant and then top it with a jarred sauce when a homemade one will only add another 5 or 10 minutes of labor.
I have to agree! If you are going to do the bechamel why not go all in!
Hi Jenn, One of my lasagna recipes uses bechamel and it’s fantastic, so I’m guessing that using it in Eggplant Parm would also be great. My question is about baking vs. frying the eggplant slices. To avoid the oil (and the mess), I usually prepare the slices, put them on a baking sheet sprayed with olive oil, spray more oil on top and bake them. Do you think that would work as prep for this recipe?
Thanks, as always.
Technically, you can bake the eggplant, but for the best results, I recommend frying it. 🙂
AMAZING! I used Buffalo mozzarella instead of the shredded and it came out great! Love the addition of bechamel sauce! Definitely a make again!
Hi I prepared the eggplant Parmesan and lasagna (the simple one) raw and froze it…should I defrost before baking?
Hi Chaya, I would thaw both of them in the fridge overnight before baking. Enjoy!
Thank you Jen,
I served the eggplant Parmesan and lasagna ( I made one plain and one layered with sautéed peppers onions and mushrooms) as part of a spread for the shevuous holiday.
They were fabulous and got great reviews and will definitely be making them again. Thank you for all
Excellent
Out of this world (as usual). My new favorite EP recipe! Thank you!
I bought eggplant from farmer’s market without having a plan what to cook. I decided to try this recipe. I have to admit that there was some prep work for this dish, but it’s all worth it!! I didn’t have mozzarella on hand, so I used Dubliner cheese (like cheddar) instead. I turned out to be wonderful!! My husband said it’s way tastier than those ordered at the restaurant. In my view, the best part is that this dish is not too saucy, so the top layer of the eggplant is not completely covered, and it allows the eggplant edge to stay crispy. Thank you Jenn! Your recipe never disappoints.
Made this last night. Both of my teenagers cleaned their plate and are not huge fans of eggplant Parm. Béchemel sauce was a great addition. I made it gluten-free with GF bread crumbs that included some with Panko. It was excellent. Thanks for sharing this recipe!!
Love this. It takes some time but it’s worth it. Can this be doubled?
Sure, but I’d use two separate baking dishes for the most even baking. (And glad you like it!)
Jenn, I love all your recipes and have made and passed along many of them. And, I made this one too but not so much in love with it. It came out dry and the cheese never melted into the gooey mess we love so much. The only differences were that I used homemade breadcrumbs, baked the eggplant (don’t like the frying) and added just a tiny bit more cheese, like 1/4 cup. We love EP but this recipe was a huge task without the results I was expecting (perfection 🙁 ). Even the bechamel didn’t melt, just stayed in the blobs I dropped into the baking dish. I have no idea what went wrong but I don’t think I’ll ever try this again.
Hi Sue; We all have our individual preferences in methods and ingredients when we cook. That said, considering the expertise that Jenn has, I always prepare her recipes exactly as written the first (and usually always) time I prepare them. I may vary an ingredient occasionally, but I always try the recipe as written first. BTW this is the ONLY recipe I trust fully for Eggplant Parm.
We love your recipes and make many of them on a regular basis. I thought this was a bit rich for an eggplant parmigiana. It was tasty don’t get me wrong, but I could do without the bechamel sauce. Perhaps adding less would be an alternative as well. Otherwise, I’m glad we tried it. A bit of a different spin on a classic recipe.
I loved it! Even my kids found it really good even though they’re not huge fans of eggplant. I will definitely be making this again. 👌🏼
This is hands down the best eggplant recipe I’ve ever had!
Hi Jenn
I love your recipes and have both books. Question: I know it says this can be made 2 days in advance but does the eggplant lose its crispness compared to if it’s baked on the same day?
Hi Rebecca, So glad you like the recipes! Assembling it in advance doesn’t really impact the texture. Keep in mind that the breading is not overly crispy to start with because it’s covered with sauce and cheese. Hope you enjoy if you make it!
Wow, this was delicious! It does take awhile, so read through the recipe first and plan accordingly. I’ll definitely be making this again, thank you!
Delicious!!!!!
So very tasty!!!!!
My whole family absolutely loved it!
Give yourself some time to get it all together…..I don’t like to rush through a recipe and I got a little late start tonight so I told my gang to hang in there! It’s Once Upon a Chef so it’ll be well worth it! It surely was worth it!!!!
Excellent dish!!!
Thank you Jen! ❤️☺️
It is difficult to find eggplant parm in restaurants these days, so I thought I would give this recipe a try. It was the Best Eggplant Parm I have ever eaten. My husband has never ordered eggplant parm. He said, “I didn’t realize what I was missing” as he got seconds. I used plain GF panko adding 1 TBL of Italian seasoning per cup of panko for the eggplant, and GF flour in the béchamel sauce. Do NOT omit the béchamel sauce. As I was making this, I swore I would never make it again, because it was laborious and messy. Guess what. I will be making this again.
Every recipe that I have made from Jen is spot on and delicious. This Eggplant is the best I have had in years. Thank you Jen
Is the salting of 1 teaspoon over all the pieces meant to be over all the pieces in one layer and then repeated on the next layer as you stack them on paper towels between? nice looking recipe
Hi Denise, I’m not sure I understand your question. You will be using a total of 1 teaspoon of salt on all of the eggplant slices. Does that give you the answer you need?
I’m very eager to try your recipe! Just one question would seasoned Panko work as a substitute for the Italian breadcrumbs? Thanks 😊
Hi Laura, Yes, that should work fine. Please LMK how it turns out!
As it turns out I ended up using Italian breadcrumbs this first go around. And the Eggplant Parmesan recipe was absolutely wonderful both in terms of flavours and presentation. Thank you, thank you, thank you❣️😊
Jenn, I tried your eggplant parmigiana. Delicious! Thank you. I am looking forward to try some more of your recipes.
I made this for my family last night and it was excellent! Well worth the time and effort to prepare.
For years I’ve been hoping you’d add an eggplant parmesan to your site! Cannot wait to make this, thank you!
Mom made eggplant parmesan and it was good. Thanks for the great tips here. I can’t wait to try
I notice that you do not peel the eggplant prior to slicing and cooking. I usually peel them for other recipes, so I was curious. Also – that is a lot of salt! Can it be reduced?
Thanks
Hi Carol, Peeling the eggplant is optional – I actually like the skin so I leave it on. Some recipes call for removing strips of peel about 1-inch wide from the eggplants, leaving about half the peel intact. It’s up to you. 🙂
I have baked the eggplant and gotten it very crisp using non stick spray. I line a baking sheet with foil and spray it. I salt and bread the eggplant slices like you do and then place them on the foil. I spray the tops also. I bake them at 400 degrees till brown, turning once. Then I proceed with the rest of the recipe.
This was the best eggplant parm I’ve had. The additional of bechamel and fresh basil at the end was quite good. Thanks!
Sounds delicious! I’ve eaten this at restaurants with pesto sauce instead of marinara and it was delicious! Served with a side of spaghetti with pesto sauce also! Have you ever made it this way? Would love to know how! Any suggestions?
Hi Bev, I haven’t tried it this way, but it sounds delish! My only concern is that it might be too oily with the fried eggplant and so much oil in the pesto.
Hi Jennifer, how thick should you cut the eggplant slices?
Hi Anna, They should be cut 1/4-inch thick. Enjoy!
I have a better recipe it’s the best Eggplant Parmesan you will ever have. First of all don’t use Flour just use Italian breadcrumbs and dip them into egg make sure you cut the egg plant real thin and remove skin You can fry them or bake l prefer baking no grease and more healthy but if frying use Extra virgin olive oil after your done frying them put them on a long pan with paper towels to soak grease off get your casserole glass dish Put your Favorite Red Gravy on the bottom. Then you put a layer of egg plant across like Lasgna we put in each layer Ricotta cheese Gravy mozzarella cheese and put Locatelli or Pecorino Romano we put att least 3 to 4 layers stacked high like lasagna keep repeating that the top layer will be eggplant Ricotta Gravy mozzarella cheese n.Romano that’s it Then cover with aluminum foil bake 425 about 50 mins just keep a eye on it . When top of cheese is melted it’s done take it out Let it sit before eating very HoTT it should be real tender The best Eggplant you will ever have As far as the Tomato Gravy we as Italians put up are own tomatoes we jar them if done right they càn keep up to ten years shelf life It is alot of work but you can use a good brand Tutturosso l recommend or San Marzano. I will be posting how to Can your own tomatoes .l hope you all enjoy
Hi Frank, I’d also like to make your recipe. How thin is thin? I see a quarter of an inch in many recipes….do you slice yours thinner than that? Also, do you salt to drain the moisture as noted in other recipes? Thank You, Linda
Can I use the air fryer instead of pan fry?
Hi Chan, I don’t recommend it – sorry!
One question I always consider when making eggplant parmigiana … do you rinse the salt off the eggplant after it sits to draw out bitterness?
Hi Diana, Great question. It really depends on the recipe. I do not rinse the eggplant after salting – much of the salt gets absorbed and seasons the eggplant, and I’ve accounted for the salt in the rest of the recipe – but many recipes do have you rinse after salting.
I’ve always wanted to make eggplant Parmesan, but thought it was going to be too difficult. Your recipe and instructions could not have been better. This was literally the best eggplant parmesan I have ever had. My family absolutely loved it. Thanks so much for sharing it.
Instead of deep frying, would air frying the eggplant work instead?
Hi Sara, I don’t recommend air frying in this case. Sorry!