Eggplant Parmesan

The first time I made eggplant parmesan, I accidentally used twice the amount of garlic called for because I could not find my measuring spoon. My whole family was tearing up at the dinner table, but we agreed that extra garlic was actually the right call. Now I always add that one extra clove, no matter what the recipe says.

Last winter my neighbor came over while I was assembling the layers and we ended up eating half the cheese straight from the bag while catching up. The dish still came out perfect, but now I always buy an extra bag of mozzarella just for snacking.

Ingredients

• 2 large eggplants: Slicing them into 1/2-inch rounds gives you the perfect ratio of crispy coating to tender vegetable inside
• 1 teaspoon salt: This step is not optional, it draws out the bitter moisture so your eggplant does not turn into mush
• 1 cup all-purpose flour: The first layer that helps everything stick, do not skip this or your breading will slide right off
• 2 large eggs: Beat them really well until no streaks of white remain for even coverage
• 1 1/2 cups Italian-style breadcrumbs: The herbs already mixed in save you a step and add that classic flavor
• 1/2 cup grated Parmesan cheese: Mixed into the breading, this adds that salty umami punch that makes restaurant eggplant parmesan so addictive
• 1 teaspoon dried oregano: Fresh is great but dried actually disperses more evenly throughout the coating
• 1/2 teaspoon freshly ground black pepper: A little heat balances the rich cheese and sweet tomato sauce
• 2 cups marinara sauce: Homemade is lovely but do not stress about it, a good quality jarred sauce works beautifully here
• 2 cloves garlic: Mince these fine so they melt into the sauce without any harsh raw bites
• 1 tablespoon olive oil: Just enough to bloom the garlic and bring everything together
• 2 cups shredded mozzarella cheese: Low-moisture part-skim gives you that impressive cheese stretch without greasiness
• 1/2 cup grated Parmesan cheese: Sprinkled between layers for those salty little pockets of flavor
• 1/4 cup fresh basil: The bright fresh finish cuts through all that rich cheese and sauce

Instructions

Start your engines:

Preheat your oven to 400°F and line two baking sheets with parchment paper, this saves you from scrubbing baked-on cheese later

Sweat the eggplant:

Lay those slices on a rack or paper towels, sprinkle both sides with salt, and walk away for 20 minutes while the moisture beads up

Set up your breading station:

Three shallow dishes in a row make this process flow, with flour first, then beaten eggs, then the breadcrumb mixture combined with that first batch of Parmesan, oregano, and pepper

Get your hands messy:

Dredge each slice in flour, shake off the excess, dip in egg until coated, then press firmly into the breadcrumb mixture and arrange on your prepared baking sheets

First bake:

Slide those trays in for 20 minutes, flipping halfway through, until each slice is golden and sounds crispy when you tap it

Make the sauce sing:

While eggplant bakes, warm olive oil in a saucepan, add minced garlic for just one minute, then stir in your marinara and let it simmer for 5 minutes to meld the flavors

Build the masterpiece:

Spread 1/2 cup sauce in your baking dish, layer half the eggplant, half the remaining sauce, half the mozzarella, and some Parmesan, then repeat everything one more time

The final melt:

Bake uncovered for 25 minutes until the cheese is bubbling and turning golden in spots, then let it rest for 10 minutes or your layers will slide apart when you serve it

Finish with flair:

Scatter fresh basil over the top right before serving for that pop of color and freshness

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This recipe became my go-to for potlucks after three different friends asked for the recipe at the same dinner party. Something about that combination of textures and flavors makes people instinctively reach for seconds.

Making It Your Own

I have learned that the baking step before layering is what makes this restaurant quality instead of just another casserole. That initial crisp on the eggplant survives the final bake and gives you that satisfying crunch in every bite.

Sauce Secrets

Sometimes I add a pinch of red pepper flakes to the sauce when I want a little background warmth. You do not taste heat exactly, just a gentle hum that keeps you coming back for another forkful.

Serving Ideas

A crisp green salad with acidic vinaigrette cuts through all that richness beautifully. Garlic bread might seem like overkill but nobody has ever complained about having both on the table.

• Make it the day before and reheat gently, the flavors actually improve overnight
• Double the recipe because the leftovers disappear suspiciously fast
• Freeze individual portions for those nights when cooking feels impossible

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There is something deeply satisfying about serving a dish that looks like it came from a restaurant kitchen but tastes like home. Every time I make this, I remember why comfort food earned its name.

Frequently Asked Questions

→ Do I need to peel the eggplant?

Peeling is optional. The skin becomes tender when baked and adds nice color, but you can peel it if you prefer a smoother texture.

→ Why salt the eggplant before breading?

Salting draws out excess moisture and bitterness from the eggplant, resulting in a less soggy final dish with better texture absorption.

→ Can I fry the eggplant instead of baking?

Absolutely. Pan-frying in olive oil creates an extra crispy exterior. Just drain on paper towels before layering with sauce and cheese.

→ How long will leftovers keep?

Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until heated through.

→ Can I make this gluten-free?

Yes, substitute regular flour and breadcrumbs with gluten-free alternatives. The breading process and cooking method remain exactly the same.