Eggplant Parmigiana Recipe

This classic Italian dish layers breaded and fried eggplant slices with a rich tomato sauce and melty cheese.


  • 2 large eggplants
  • Salt
  • All-purpose flour, for dredging
  • 2 large eggs, beaten
  • 1 1/2 cups breadcrumbs (Italian seasoned or panko recommended)
  • Olive oil, for frying
  • 2 (28-ounce) jars marinara sauce
  • 1 pound mozzarella cheese, sliced thin
  • 1/2 cup grated Parmesan cheese
  • Fresh basil leaves, for garnish (optional)


  1. Prepare the eggplant: Slice the eggplants into rounds about 1/4-inch thick. Arrange the slices on a baking sheet in a single layer and sprinkle generously with salt. Let them sit for 30 minutes to draw out any bitterness. Rinse the slices well with water and pat them dry with paper towels.
  2. Set up the breading station: Dredge each eggplant slice in flour, then dip it in the beaten eggs, and finally coat it completely in breadcrumbs.
  3. Fry the eggplant: Heat enough olive oil in a large skillet over medium heat to lightly fry the eggplant. Fry the eggplant slices in batches until golden brown and tender on both sides, about 2-3 minutes per side. Drain on paper towels as you fry.
  4. Assemble the dish: Preheat your oven to 350°F (175°C). Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish. Top with a layer of fried eggplant slices. Add another layer of sauce, then sprinkle with mozzarella cheese and a little Parmesan cheese. Repeat these layers, ending with a layer of cheese.
  5. Bake: Bake the eggplant parmigiana for 20-25 minutes, or until the cheese is melted and bubbly. Broil for an additional 1-2 minutes if you desire a crispier cheese topping.
  6. Serve: Let the eggplant parmigiana cool slightly before serving. Garnish with fresh basil leaves, if desired.

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