Eggplant Parmesan Recipe – Italian Special
Eggplant Parmesan, known as Parmigiana di Melanzane, is a beloved Italian comfort food made by layering fried eggplant slices with rich marinara, mozzarella, Parmesan, and fresh basil. Baked until bubbling and golden, this dish delivers a perfect harmony of creamy cheese, tangy tomato, and tender eggplant—ideal for family dinners or cozy gatherings.
- Prep Time20 min
- Cook Time40 min
- Total Time1 hr
Eggplant Parmesan Ingredients:
- 2 large eggplant, cut into ¼-inch thick rounds
- 2 eggs, beaten
- ¼ cup almond milk
- 1½ cups panko breadcrumbs
- 1¼ cup grated Parmesan cheese, divided
- 2 teaspoons oregano
- 2 tablespoons fresh thyme
- ½ teaspoon red pepper flakes
- ½ teaspoon sea salt, more for sprinkling
- Freshly ground black pepper
- Extra-virgin olive oil, for drizzling
- 28 ounces Marinara Sauce
- 2 large balls fresh mozzarella, thinly sliced
- 1/3 cup fresh basil leaves
How to Make Eggplant Parmesan
Preheat the oven to 400°F and line two baking sheets with parchment paper.
In a medium-sized shallow dish, whisk together the eggs and almond milk.
In another medium-sized shallow dish, combine panko breadcrumbs, 1 cup of Parmesan cheese, oregano, thyme, red pepper flakes, salt, and a few grinds of black pepper.
Dip each eggplant slice into the egg mixture first, then coat it evenly with the panko mixture. Arrange the coated slices on the prepared baking sheets, drizzle lightly with olive oil, and bake for about 18 minutes, or until the slices are tender and golden brown.
Spread ½ cup of marinara sauce in an 8×12 or 9×13-inch baking dish. Layer half of the baked eggplant slices over the sauce, then top with 1 cup of marinara sauce and half of the sliced mozzarella. Repeat with the remaining eggplant, marinara sauce, and mozzarella. Sprinkle the remaining ¼ cup of Parmesan cheese over the top, drizzle with a bit more olive oil, and add a few pinches of sea salt. Bake for approximately 20 minutes, or until the cheese is melted and bubbly.
Switch the oven to broil and broil the dish for 2 to 4 minutes, or until the cheese turns golden brown and starts to bubble.
Remove from the oven and garnish with fresh basil leaves before serving.
Recipe Notes
Salt and Drain Eggplant: Salt slices and let them sit for 30 minutes to reduce bitterness and excess moisture.
Even Layering: Alternate layers of sauce, cheese, and eggplant to ensure balanced flavor and moist texture.
Rest Before Serving: Let the dish sit for 10–15 minutes after baking to set layers and make serving cleaner.
Use High-Quality Cheese: Fresh mozzarella and grated Parmesan elevate both flavor and texture.
Variation: For a lighter version, roast eggplant instead of frying to reduce oil but maintain flavor.
