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.
There are a million versions of eggplant Parmesan out there, but this one’s my favorite. It’s a little like lasagna, but instead of noodles, you’ve got golden, crispy slices of fried eggplant layered with marinara, mozzarella, and a rich béchamel sauce. The béchamel is a little trick I picked up from one of my favorite Italian restaurants, and it’s what really sets this version apart.
This eggplant Parmesan recipe is definitely a bit of a project—there’s salting, breading, and frying involved—but the end result is absolutely worth it. Versions with baked or broiled eggplant just don’t compare. 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, grilled flank steak, 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. Salting and draining the slices before breading helps draw out excess moisture and bitterness, and also keeps them from soaking up too much oil.
- 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 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
Step-by-Step Instructions
Step 1: Salt the eggplant. Lay the eggplant slices out—whether in a bowl, on a baking sheet, or right on your cutting board—and sprinkle them evenly with about 1 teaspoon of salt.
Step 2: Let the eggplant rest. Line a large cutting board or baking sheet with paper towels, then lay the eggplant slices out in a single layer, layering more paper towels in between if needed. Let them sit for about 1½ hours, then gently press with more paper towels to draw out any remaining moisture. This step not only seasons the eggplant, but also keeps it from soaking up too much oil later on—so you get that creamy, silky texture without the grease.
Step 3: Start the béchamel sauce. Melt the butter in a small saucepan over medium heat. Once it’s bubbling, whisk in the flour and cook for about 2 minutes, whisking constantly. This cooks off the raw flour taste and forms the base of your creamy sauce.
Step 4: Finish the sauce. Gradually whisk in the milk until the mixture is smooth. Bring it to a gentle boil, then turn the heat down to medium-low and let it simmer, whisking constantly, until it thickens—about 2 minutes. Stir in the Parmigiano Reggiano, along with a pinch of salt and a few grinds of black pepper.
Step 5: Bread the eggplant. Set up a little breading station: On one plate, mix the flour and salt. In a wide bowl, whisk the eggs with the cold water. On a second plate, combine the breadcrumbs and salt. Working one slice at a time, coat the eggplant in flour, dip it in the egg, then press it into the breadcrumbs until nicely coated. Set them aside on a tray or baking sheet as you go.
Step 6: Fry the eggplant. Line a baking sheet with a few layers of paper towels so you’re ready to go. Pour enough oil into a large skillet to coat the bottom and set it over medium heat. When the oil is hot—test it by adding a corner of a breaded eggplant slice; it should sizzle right away—add a batch of eggplant in a single layer. Fry until golden and crisp on both sides.
Step 7: Drain the eggplant. As each batch finishes frying, transfer the slices to the paper towel–lined baking sheet to drain. Continue frying the rest of the eggplant, layering the cooked slices between fresh paper towels as needed to soak up any extra oil.
Step 8: Assemble. Spread ¾ cup of marinara over the bottom of a 9×13-inch baking dish. Layer one-third of the eggplant on top, slightly overlapping the slices. Spoon over ¾ cup more marinara, then top with 1 cup mozzarella and one-third of the béchamel. Repeat the layers two more times, finishing with béchamel and leaving the top eggplant edges exposed so they crisp in the oven. Sprinkle with Parmigiano Reggiano and you’re good to go.
Step 9: Bake and serve. Bake until bubbling and golden, 30 to 35 minutes. Let cool for 20 minutes before slicing and serving. You can assemble it up to 2 days ahead, or freeze—baked or unbaked—for up to 3 months.
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.
Comments
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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.
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.
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
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. 😊
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 😋.
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.”
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!
This the best eggplant parmigiana recipe I’ve ever used. I even convinced an eggplant hater to love eggplant.
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!
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!
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!