Cheesy Eggplant Parmesan Recipe - Well Seasoned Studio (2024)

This Easy Eggplant Parmesan recipe is a classic Italian dish (Melanzane alla Parmigiana) that combines the richness of Parmesan and mozzarella cheese with the hearty flavors of eggplant and marinara sauce. It takes time to prep — about 30 minutes — but it’s so worth it. With just a few simple steps you will have the ultimate Italian comfort food to enjoy with family and friends.

Personally, I love to make this on a lazy Sunday. The house smells amazing, and it’s a great way to start the week. The leftovers make for easy meal prepped lunches and dinner! Serve this vegetarian favorite with pasta or a side salad and some crusty bread. A fall and winter staple! And don’t worry, we’ll tell you how to avoid bitter eggplant.

If you love Eggplant as much as we do, you have to try our Cheesy Eggplant Rollatini and Eggplant Caponata. For more classic Italian dishes, check out our Chicken Parmesan, Three Cheese Manicotti, and Homemade Marinara, which can be used in this recipe!

Ingredient Notes

• Marinara Sauce: Serves as the base for the dish, providing a savory and slightly tangy element that complements the eggplant and cheese. You can make your own homemade marinara, or use store-bought sauce like Rao’s.
• Purple Eggplant: The star of the show, providing a hearty and slightly nutty flavor with a creamy texture when cooked. It serves as the main component of the dish.
• Kosher Salt: Seasons the eggplant and draws out excess moisture, ensuring it cooks properly and isn’t overly watery. Salting eggplant can also make it less bitter.
• For the eggplant dredging, we’ll use a combination of eggs, all-purpose flour, oregano, breadcrumbs, black pepper, and parmesan cheese.
• Neutral Oil: Such as grapeseed oil, canola oil, or vegetable oil.
• Fresh Mozzarella Cheese: Creates a gooey layer in between the eggplant slices.
• Fresh Basil Leaves: Finishes the dish with a vibrant herbal flavor.

Note: We do not recommend using panko breadcrumbs, as they give the final dish a different texture. Also, use marinara sauce, not tomato sauce.

How To Make Cheesy Eggplant Parmesan

1. Make the marinara sauce. For store-bought, I recommend Rao’s.
2. Prepare the eggplant. Slice 2-3 medium eggplant into thin rounds. Sprinkle both sides of the eggplant slices with salt and let them sit for about 15 minutes to remove excess moisture. Pat them dry with a paper towel.
3. Next, you’ll set up the dredging station, with one bowl for eggs, another bowl for the flour, and a third bowl for breadcrumbs and cheese.
4. Heat enough neutral oil in a large pan to submerge about half the thickness of the eggplant slices. Heat it until it’s around 375°F.
5. Dredge the eggplant slices first in the flour mixture, then the whisked eggs, and finally in the breadcrumb mixture. Make sure to press the bread crumbs onto the eggplant to get a good coating.
6. Cook the eggplant. Fry the breaded eggplant slices in batches for about 2-3 minutes on each side, or until they turn golden brown. Drain on a wire rack, sprinkle lightly with salt, then allow the eggplant to cool for 30 minutes.
7. To assemble: Spoon some marinara sauce in a 9×13 baking dish. Add a layer of fried eggplant slices, then spoon additional sauce on top, spreading evenly. Sprinkle on a bit of Parmesan cheese and fresh basil leaves torn into small pieces. Repeat this layering process until you’ve used all the eggplant slices, sauce, Parmesan, and basil. Save all of the mozzarella for the top layer. Let the assembled dish rest for about 30 minutes.
8. Bake the eggplant parmesan. Preheat your oven to 375°F. Cover the dish with foil (avoid touching the cheese if possible) and bake for 40 minutes. Remove the foil and bake for an additional 15 minutes.
9. Rest, then serve. Allow the eggplant to cool for 30 minutes before slicing. Top with additional grated Parmesan and fresh basil leaves!

FAQs

Make-Ahead, Leftovers, & Storage

• To make-ahead: You can prepare this eggplant recipe in advance by assembling it and letting it rest in the refrigerator for up to 3 days before baking.
• Leftovers and storage: Leftovers should be stored in an airtight container in the refrigerator. It can be kept for 2-3 days. When reheating, it’s best to use an oven or toaster oven to maintain its crispiness.
• To freeze: Eggplant Parmesan can be frozen for up to 3 months. To do so, cool completely, then wrap tightly in plastic wrap or aluminum foil, or use an airtight container. Thaw it overnight in the fridge before reheating.

How To Serve

Traditionally, eggplant parmesan should be served with pasta! It would also be great served with garlic bread and a fresh green salad topped with Basil Vinaigrette.For the easiest 5-minute salad ever, try our Arugula Salad — we make it at least once a week.

The leftovers also make a great sandwich! Use a crusty Italian baguette and top with eggplant and marinara. Heat it in the oven or a toaster oven until everything is warm and crispy.

Substitutions and Variations

Make this recipe gluten-free by using a gluten-free flour and gluten-free breadcrumbs.

If you’re a meat lover, consider adding ground beef, ground turkey, or Italian sausage to the marinara sauce.

You are going to absolutely love this eggplant parmesan recipe. It may seem like a lot of steps, but trust me when I say it is easy and so worth it!

If you make this easy Eggplant Parmesan recipe, please let us know by leaving a review and rating below!

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