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 the best eggplant recipe I have ever had. Everyone I have made this for is blown away. I don’t like eggplant, but I love this!
Actually so good, I forgot about my mozzarella sticks in the toaster oven and they got severely burnt. I didn’t need them anyway. 🙂
I made this tonight for the first time. Followed the directions as is, except made more because I have a big family. My husband literally stopped our family conversation to say that this was the best eggplant parm he has ever had and we all wholeheartedly agreed – including a very picky teenager. My boys even went for thirds. Thank you!
This is the best eggplant parmesan ever! I DID NOT change a thing. Well, I did cut down the the portion/recipe size as I just cook for myself. This recipe was absolutely delicious. I will definitely be making again and again! Thank you so much for sharing. I believe that “sweating” the eggplant, is a very important step in this recipe. It helps in the frying part as well. So good, I’m going for seconds!!
Would like to prepare this and bake it the next day for a family gathering. Would you recommend I bake it directly from the refrigerator or bring it to room temperature first?
This has become a true family favorite in our home and I thank you for sharing your wonderful recipes as always! ❤️
So happy you like the recipes! Regarding your question, you could go either way. If you bake it directly from the fridge, it may just take a few more minutes in the oven. Enjoy!
Question: I don’t have any eggplant, but I do have some huge zucchini squash. Can I substitute zucchini for the eggplant for this recipe?
Hi Susan, I’ve never tried it so I can’t say for sure, but I think it would work. My only concern is that it may be a little watery. Please LMK how it turns out if you try it!
Just now seeing this Q&A, but still hope it is helpful. I had the same issue last year, Susan, tons of zucchini – most were VERY large (4″ – 5″ dia slices), and decided to substitute them for eggplant. The salting process seemed to work really well for me – although it could be that mine were already a bit dry due to my typical late harvesting. I also fried and added Italian sausage to the tomato sauce part of recipe, which I think I mentioned last year somewhere in this thread (my husband and I are both meat lovers). I made up several baking dishes-full and froze them. Once fully frozen, I covered the surface of each dish’s contents with plastic wrap and sealed the top with a snap-on clear lid, which made them nicely stackable. What a rewarding experiment! They have been fantastic (thawed and baked) and I still have one more left in the freezer. I know most people would consider a year in the freezer way too long, but we’ve not noticed any deterioration in texture or flavor, and it’s such a treat for me to have the luxury of just thawing a dish during the day while I’m at work then popping it in the oven when I get home. Such a cool way to use that abundance of zucchini in the fall, and I agree with Jenn, the time required in prep, plus the bechamel, make the finished dish 100% worth it. 🙂
The dish is flavorful. In the future, I will skip the breading and frying step. It still turns out to be a wet mess. I will just grill and bake next time. There is nothing crispy about this recipe.
My husband requested eggplant parm for Father’s Day which lead me here. I must say, it is a labor of love..I followed the recipe but made a few adjustments by adding more mozerella cheese, tomatoe sauce and bechamel sauce and I’m glad I did because it was absolutely delicious! Hubby said it is now his favorite recipe! Thank you!
This recipe is dynamite. Jenn is right when she says this recipe is a labour of love, but truly, it is worth the work. It is such a treat to follow a recipe as it is written and have an outstanding outcome, as promised. So delicious! I have not had a better eggplant parm anywhere, restaurant or otherwise.
This recipe is wonderful. Followed to the letter and it turned out a 10 /10. I used one large eggplant and it was enough for four people.
Absolutely Divine! The best recipe for this dish that I’ve made. Definitely worth it.
Hello , Question, I baked this first and then refrigerated it overnight. To reheat the next day, what temperature and how long to reheat do you suggest? Covered or uncovered?
Thank you
Hi Christene, I’d reheated, covered, in a 350-degree oven until heated through. I’d guesstimate it will take about 45 minutes (and I’d remove the foil for the last few minutes of reheating. Please LMK how it turns out!