Eggplant Parmesan
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If you’re going to make eggplant parmesan, go all in. This version has golden fried eggplant, creamy béchamel, marinara, and just the right amount of melty cheese. It’s cozy, comforting, and exactly what you want eggplant parm to be.
This is my go-to eggplant Parmesan recipe: golden, crispy slices of fried eggplant layered with marinara, mozzarella, and a rich béchamel sauce. Adding béchamel is a little trick I picked up from one of my favorite Italian restaurants, and it’s what really sets this version apart. It adds richness, balances the acidity of the tomato sauce, and keeps the mozzarella from turning rubbery.
Making classic eggplant Parmesan is definitely a bit of a project—there’s salting, breading, and frying involved—but the end result is well worth it, and much of the work can be done ahead. Salting the eggplant helps keep it silky rather than greasy, while frying gives it a crisp, golden exterior that baked or broiled versions just can’t match. It makes an impressive vegetarian main paired with a big Italian salad and garlic bread, but it’s just as delicious served alongside turkey meatballs or or Italian sausage.
“I must admit this is better than my Italian momma’s!”
What You’ll Need To Make Eggplant Parmesan
- Eggplant: Thinly sliced rounds form the foundation of the dish. There’s no need to peel the eggplant for eggplant Parmesan. The skin is completely edible and softens as the eggplant cooks, while also helping the slices hold their shape.
- Flour, Eggs, and Seasoned Italian Breadcrumbs: Key to the three-step breading process—flour first, then beaten eggs, and finally seasoned breadcrumbs for a crispy, flavorful coating.
- Vegetable Oil: Used for pan-frying the eggplant to achieve a satisfying crunch and 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 & Parmigiano-Reggiano: Mozzarella brings that gooey, melty comfort we all love, while Parmigiano adds depth and sharpness.
- Fresh Basil Leaves: Added as a garnish just before serving.
- 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 balances 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
How To Make Eggplant Parmesan
Salt the eggplant: Sprinkle the eggplant slices with salt, arrange between layers of paper towels, and let them sit until they release some of their moisture. Blot them well to drain out any excess moisture. Salting and draining the slices before breading helps draw out excess moisture and bitterness, and also keeps them from soaking up too much oil.
Make the béchamel sauce: Cook the butter and flour together, then gradually whisk in the milk until smooth. Continue cooking until the sauce is thick and creamy, then whisk in the Parmigiano Reggiano and seasonings.
Bread the eggplant: Set up three shallow dishes with flour, beaten egg, and breadcrumbs. Coat each slice first in flour, then egg, and finally breadcrumbs, pressing gently so the crumbs adhere. Shake off the excess flour and let the excess egg drip off so the breading stays light and crisp.
Fry the eggplant: Heat the oil until a breaded edge dipped into it sizzles immediately, then fry the eggplant in batches until crisp and deeply golden on both sides. Avoid crowding the pan, which lowers the oil temperature and can make the eggplant greasy. Transfer to paper towels to drain.
Assemble: pread marinara in the baking dish, then layer in the fried eggplant, more marinara, mozzarella, and béchamel. Repeat the layers, leaving some of the eggplant exposed on top so the edges crisp up rather than becoming completely covered in sauce. Finish with Parmigiano Reggiano.
Bake until bubbling and golden: Let the finished eggplant Parmesan rest before slicing so the layers have time to settle and it’s easier to serve neatly. You can assemble it up to 2 days ahead, or freeze—baked or unbaked—for longer storage.
Video Tutorial
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Eggplant Parmesan
Ingredients
For the Eggplant Parmesan
- 2½ pounds eggplant (2 to 3 medium), trimmed and cut crosswise into ¼-inch (6 mm) 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/30-cm) skillet to measure about ¼ inch (6 mm) 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 (220°C) and set an oven rack in the middle position.
- Spread ¾ cup (170 g) of the marinara sauce over the bottom of a 9x13-inch (22x33-cm) baking dish. Layer in one-third of the eggplant slices, overlapping the slices to fit. Cover the eggplant with another ¾ cup (170 g) 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.
Notes
- 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
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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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.