I’m already drooling over this delicious Eggplant Parmesan recipe, with its yummy eggplant, crispy breadcrumbs, and ooey-gooey melted cheese. It’s an Italian classic that is perfect for busy nights and weekend treats.
You know those nights when you’re just craving something super yummy that warms your soul, but you also don’t want to spend forever in the kitchen? That’s where our easy and delish Eggplant Parmesan recipe comes in – it’s the perfect mix of simple and indulgent to make your mealtime a total win. Let’s be real, who doesn’t love that amazing combo of soft eggplant, crispy breadcrumbs, and melted cheese that you find in classic eggplant Parm? It’s an Italian icon for a reason, and foodies all over the world are obsessed with it.
But we get it… making a restaurant-worthy eggplant Parm at home can be intimidating when all the recipes out there look complicated or require a million steps. So, we’re on a mission to make this dish as easy as possible without compromising flavor. We’ve got a super simple recipe for you with clear steps and ingredients so you can totally nail this dish, whether you’re a newbie or a pro who just wants an easier method.
Why You Will Love This Recipe
- It’s a classic Italian dish for a reason. You’ll learn the basics with this recipe then you can experiment.
- That crazy-good combo of crispy Panko-coated eggplant, delish marinara sauce, and super gooey cheese.
- It’s a veggie dish everyone can enjoy — even the most voracious of carnivores among you.
- I’ve tried to keep this as simple as possible because eggplant Parmesan should not be reserved for only the most experienced of chefs!
Ingredients
Prep time: 20 minutes
Cooking time: 50 minutes
Serves: 6
The ingredients have been divided into two lots to make it easier for you to organize your kitchen.
The Eggplant:
- 2 large eggplants
- 2 eggs
- 1 ½ cups panko breadcrumbs
- 1 tbsp fresh thyme
- 1 tsp dried oregano
- salt and pepper
- ¼ cup olive oil
The Toppings:
- 2 cups marinara sauce
- 1 lb. mozzarella, thickly sliced
- ½ cup Parmesan, finely grated
Instructions
- Heat the oven to 350°F. Line a baking tray with parchment paper.
- Slice the eggplant into ¼-inch wheels.
- Mix the panko crumbs with the thyme, oregano, salt, and pepper. Whisk the eggs together in a bowl.
- Dip the eggplant wheels one at a time into the egg mixture, then dip the wheels into the panko mixture until well coated.
- Put them into the lined baking tray so that they aren’t touching. Pop into the oven and bake for 10 – 15 minutes or until golden brown and crispy on both sides.
- Pour a layer of the marinara sauce into a large casserole dish. Layer the eggplant then mozzarella slices, and then some Parmesan. Repeat this layering process until all the ingredients are finished.
- Bake in the oven for 20 – 25 minutes or until the cheese is melted.
Variations
- Switch Up the Sauce: Ditch the classic marinara and try something different — maybe pesto, spicy arrabbiata, or go creamy with a béchamel sauce.
- Veggie Delight: Don’t limit yourself to the vegetables I’ve listed here; layer in some other veggies too, like zucchini or roasted red peppers.
- Fried & Flavorful: If you’re feeling it, you can totally fry the eggplant slices instead of baking them.
Serving Suggestions
Let’s make an Italian feast! Here are some recipes that will keep that trend going throughout your meal:
Pignoli Cookies (Italian Pine-Nut Cookies): Macaroons from Sicily, these are very popular around the holidays. They contain almond paste and pine nuts (obviously) but no flour.
Italian-Inspired Ciabatta Sandwiches: Though these are merely Italian-INSPIRED, they still deserve to be mentioned for their taste and convenience. I love putting these together for outings and picnics then watching people’s faces light up when I hand them these cute packages.
Italian Bean Soup with Sausage: This makes a great appetizer — if you manage to limit yourself to a small bowl. If you’re like me, though, you may overindulge and have to save your entrée for another day.
Tips and Tricks
- Want to take your eggplant to the next level? Give them a soak in salted water before coating. It helps draw out any excess water, making the texture of your eggplant slices absolutely spot-on.
- If those crumbs aren’t sticking like they’re supposed to, don’t stress! Just try lightly dusting the eggplant slices with some flour before dipping them into the egg. It will give the crumbs a little something extra to hold onto.
- The fresh basil on top isn’t 100% necessary, but seriously, don’t skip it unless you have to. The amazing burst of flavor it brings to the dish will leave you wondering how you ever went without it.
FAQs
Of course! While mozzarella and Parmesan are the classic cheese choices for this recipe, don’t be afraid to get creative and experiment with other types. Gooey cheeses like provolone or fontina would be amazing for that melt-in-your-mouth stringy goodness, and if you still want that tangy depth of flavor, feel free to mix them in with Parmesan or even try some aged cheddar or Asiago.
No problem! You can totally coat your eggplant slices and then refrigerate them for a few hours before you’re ready to bake. This can actually make your life way easier when you’re hosting dinner or short on time.
If you want to make this dish gluten-free, swap in gluten-free breadcrumbs. There are plenty of options available in stores. This way, you can accommodate any food sensitivities without sacrificing the crispy texture that makes Eggplant Parmesan so enjoyable.
How to Store Eggplant Parmesan
After chowing down on our Eggplant Parmesan, you might have some leftovers you want to save for later. Storing this cozy is thankfully super easy.
Refrigerating Leftovers: If you’ll eat the leftovers within 3 days, you can keep your Eggplant Parmesan in the fridge. When reheating time comes, take it out and let it sit for 30 minutes to reach room temperature.
Freezing for Long-Term Storage: Freezing is ideal if you want to keep your Parm around a few months.
Reheating Eggplant Parmesan: For refrigerated leftovers, reheat in the oven at 350°F for 25 mins until the cheese bubbles. For frozen ones, either let them thaw overnight in the fridge or reheat from frozen, adding an extra 10 mins to your oven time.
Easy and Delicious Eggplant Parmesan Recipe
Ingredients
The Eggplant:
- 2 large eggplants
- 2 eggs
- 1 ½ cups panko breadcrumbs
- 1 tbsp fresh thyme
- 1 tsp dried oregano
- salt and pepper
- ¼ cup olive oil
The Toppings:
- 2 cups marinara sauce
- 1 lb. mozzarella sliced into thick slices
- ½ cup Parmesan finely grated
Instructions
- Heat the oven to 350°F. Line a baking tray with parchment paper.
- Slice the eggplant into ¼-inch wheels.
- Mix the panko crumbs with the thyme, oregano, salt, and pepper. Whisk the eggs together in a bowl.
- Dip the eggplant wheels one at a time into the egg mixture, then dip the wheels into the panko mixture until well coated.
- Put them into the lined baking tray so that they aren’t touching. Pop into the oven and bake for 10 – 15 minutes or until golden brown and crispy on both sides.
- Pour a layer of the marinara sauce into a large casserole dish. Layer the eggplant then mozzarella slices, and then some Parmesan. Repeat this layering process until all the food is used.
- Bake in the oven for 20 – 25 minutes or until the cheese is melted.
Notes
- Want to take your eggplant to the next level? Give them a soak in salted water before coating. It helps draw out any excess moisture, making the texture of your eggplant slices absolutely spot-on.
- If those crumbs aren’t sticking like they’re supposed to, don’t stress! Just try lightly dusting the eggplant slices with some flour before dipping them into the egg. It will give the crumbs a little something extra to hold onto.
- The fresh basil on top isn’t 100% necessary, but seriously, don’t skip it unless you have to. The amazing burst of flavor it brings to the dish will leave you wondering how you ever went without it.
Nutrition
What size casserole dish?
I used a 10×10 inch casserole dish but a classic 9×13 will work as well.