Eggplant Parmesan
This post may contain affiliate links. Read my full disclosure policy.
Crispy eggplant slices layered with marinara sauce, cheese, and béchamel sauce, baked until bubbly and golden—eggplant parmesan is a labor of love worth every delicious bite.
Eggplant parmesan is a layered casserole similar to lasagna, but with fried eggplant slices instead of noodles. While the preparation takes some time—especially the salting, breading, and frying of the eggplant slices—it’s 100% worth the effort. What makes my version stand out is the addition of béchamel sauce, a creamy layer that elevates the dish to something truly memorable—a trick I picked up from Caragiulos, an Italian restaurant in Sarasota, Florida, where I first tasted this incredible combination.
Eggplant parmesan makes for an impressive vegetarian main dish served with a big Italian salad and garlic bread. It also makes a hearty side dish to turkey meatballs, grilled flank steak, or Italian sausage. Yes, it’s a bit of a project, but if spend a few happy hours in the kitchen, you’ll be rewarded with a restaurant-quality dish that everyone will enjoy!
Table of Contents
“I must admit this is better than my Italian momma’s!”
What You’ll Need To Make Eggplant Parmesan
- Eggplant: Thinly sliced rounds of eggplant serve as the base, lending a tender and creamy texture.
- Flour, Eggs, and Seasoned Italian Breadcrumbs: These ingredients are used in a three-step breading process. First, the eggplant slices are coated in flour, followed by a dip in beaten eggs, and finally, a generous coating of seasoned Italian breadcrumbs.
- Vegetable Oil: The eggplant slices are deep-fried in vegetable oil to achieve a satisfying crunch and a beautiful golden color.
- Marinara Sauce: A rich and flavorful marinara sauce is essential for eggplant parmesan. A good-quality store-bought sauce, such as Rao’s or Victoria, works well and saves time.
- Shredded Whole Milk Mozzarella Cheese: This cheese is generously layered between the eggplant slices and throughout the dish, creating gooey layers of melted cheese.
- Parmigiano-Reggiano: Added to the cheese layer and béchamel sauce to add more depth of flavor.
- Basil: Fresh basil leaves are added as a garnish just before serving, adding color and freshness.
- Butter, Flour, Milk: Used to make the béchamel sauce. While not included in all eggplant parm recipes, this sauce adds a luscious, creamy layer to the dish. It also counters the acidity of the marinara sauce and prevents the melted mozzarella cheese from turning rubbery when melted.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Salt the Eggplant
In a large bowl, on a baking sheet, or directly on a cutting board, sprinkle 1 teaspoon of salt evenly all over the eggplant slices.
Lay out a few layers of paper towels on a large cutting board or baking sheet. Arrange about one-third of the eggplant slices in a single layer and cover with more paper towels. Continue stacking the eggplant and paper towels, finishing with a final layer of paper towels. Let sit for 1½ to 2 hours. Press on the paper towels to absorb any excess liquid before proceeding.
Step 2: Make the Béchamel Sauce
Melt the butter in a small saucepan over medium heat, then add the flour.
Cook, whisking constantly, for 2 minutes.
Add the milk and whisk until evenly combined.
Bring to a boil, then reduce the heat to medium-low and simmer, whisking constantly, for 2 minutes, until the mixture thickens. Add the Parmigiano Reggiano, salt, and pepper.
Whisk to combine and set aside.
Step 3: Bread and Fry the Eggplant
Combine the flour and ¾ teaspoon salt on a large plate. Whisk the eggs with 2 tablespoons cold water in a wide bowl. Mix the breadcrumbs with ¾ teaspoon salt on a large plate.
Lightly coat each slice of eggplant in the flour, shaking off excess. Dip in egg mixture, letting any excess drip off. Then dredge in the breadcrumbs, pressing with your fingertips so the crumbs adhere. (Use one hand for the dry ingredients – the flour and breadcrumbs – and one for the egg mixture – it’s much neater this way!) Set the breaded eggplant slices on a baking sheet.
Line another baking sheet with a few layers of paper towels. Pour enough oil into a large (12-inch) skillet to measure about ¼-inch deep and heat over medium heat until hot (if you dip a piece of eggplant into the oil, it will sizzle immediately). Working in batches, add as much eggplant as will fit in a single layer.
Fry, flipping once, until golden brown, about 3 minutes per side.
Transfer to the paper towel-lined baking sheet. Repeat, frying the remaining eggplant and layering it between sheets of paper towels to drain.
Step 4: Assemble and Bake
Preheat the oven to 425°F and set an oven rack in the middle position. Spread ¾ cup of the marinara sauce over the bottom of a 9×13-inch baking dish.
Layer in one-third of the eggplant slices, overlapping the slices to fit.
Cover the eggplant with another ¾ cup of marinara sauce.
Sprinkle with 1 cup of the mozzarella cheese, then spoon one-third of the béchamel sauce over the cheese (if the béchamel has solidified a bit, it’s fine to add it in dollops; no need to spread it around).
Repeat two more layers, leaving the edges of the eggplant exposed on the top layer to create crispy edges. Sprinkle with the Parmigiano Reggiano.
Bake until bubbling and golden brown, 30 to 35 minutes. Cool, loosely covered with foil, for about 20 minutes, then scatter the basil over top (if using), cut into slices, and serve.
Frequently Asked Questions
This is a critical step that not only seasons the eggplant but also draws out the liquid, ensuring it absorbs less oil and takes on a creamy, silky texture.
Yes! This dish can be assembled up to 2 days before baking; it can also be frozen, baked, or unbaked, for up to 3 months. (If freezing, defrost in the refrigerator overnight prior to reheating/baking.)
Video Tutorial
You May Also Like
Eggplant Parmesan
Crispy eggplant slices layered with marinara sauce, cheese, and béchamel sauce, baked until bubbly and golden—eggplant parmesan is a labor of love worth every delicious bite.
Ingredients
For the Eggplant Parmesan
- 2½ pounds eggplant (2 to 3 medium), trimmed and cut crosswise into ¼-inch thick slices
- 2½ teaspoons salt, divided
- ¾ cup all-purpose flour
- 3 large eggs
- 2 cups seasoned Italian bread crumbs
- Vegetable oil, for deep-frying (about 3 cups)
- 1 (24-oz) jar good-quality marinara sauce, such as Rao's or Victoria
- 3 cups (12 oz) shredded whole milk mozzarella cheese
- 2 tablespoons finely grated Parmigianno-Reggiano
- Fresh chopped basil, for serving (optional)
For the Béchamel Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1½ cups milk
- ½ cup finely grated Parmigiano Reggiano
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Salt the eggplant: In a large bowl, on a baking sheet, or directly on a cutting board, sprinkle 1 teaspoon of salt evenly all over the eggplant slices. Lay out a few layers of paper towels on a large cutting board or baking sheet. Arrange about one-third of the eggplant slices in a single layer and cover with more paper towels. Continue stacking the eggplant and paper towels, finishing with a final layer of paper towels. Let sit for 1½ to 2 hours. Press on the paper towels to absorb any excess liquid before proceeding.
- Make the béchamel sauce: Melt the butter in a small saucepan over medium heat. Add the flour and cook, whisking constantly, for 2 minutes. Add the milk and whisk until evenly combined. Bring to a boil, then reduce the heat to medium-low and simmer, whisking constantly, for 2 minutes, until the mixture thickens. Whisk in the Parmigiano Reggiano, salt, and pepper. Set aside.
- Combine the flour and ¾ teaspoon salt on a large plate. Whisk the eggs with 2 tablespoons cold water in a wide bowl. Mix the breadcrumbs with ¾ teaspoon salt on a large plate.
- Lightly coat each slice of eggplant in the flour, shaking off excess. Dip in egg mixture, letting any excess drip off, then dredge in the breadcrumbs, pressing with your fingertips so the crumbs adhere. (Use one hand for the dry ingredients – the flour and breadcrumbs – and one for the egg mixture - it's much neater this way!) Set the breaded eggplant slices on a baking sheet.
- Line another baking sheet with a few layers of paper towels. Pour enough oil into a large (12-inch) skillet to measure about ¼-inch deep and heat over medium heat until hot (if you dip a piece of eggplant into the oil, it will sizzle immediately). Working in batches, add as much eggplant as will fit in a single layer and fry, flipping once, until golden brown, about 3 minutes per side. Transfer to the paper towel-lined baking sheet. Repeat, frying the remaining eggplant and layering it between sheets of paper towels to drain.
- Preheat the oven to 425°F and set an oven rack in the middle position.
- Spread ¾ cup of the marinara sauce over the bottom of a 9x13-inch baking dish. Layer in one-third of the eggplant slices, overlapping the slices to fit. Cover the eggplant with another ¾ cup of marinara sauce. Sprinkle with 1 cup of the mozzarella cheese, then spoon about one-third of the béchamel sauce over the cheese (if the béchamel has solidified a bit, it's fine to add it in dollops; no need to spread it around). Repeat two more layers, leaving the edges of the eggplant exposed on the top layer to create crispy edges. Sprinkle with the Parmigiano Reggiano. Bake until bubbling and golden brown, 30 to 35 minutes. Cool, loosely covered with foil, for about 20 minutes. Scatter the basil over top (if using), cut into slices, and serve.
- Note: Nutritional information was calculated assuming that approximately ½ teaspoon of the salt sprinkled onto the eggplant was absorbed and ¼ cup of the oil is absorbed into the eggplant when frying.
- Make-Ahead/Freezer-Friendly Instructions: The eggplant parmesan can be assembled up to 2 days before baking; it can also be frozen, baked or unbaked, for up to 3 months. (If freezing, defrost in the refrigerator overnight prior to reheating/baking.)
Pair with
Nutrition Information
Powered by 
- Per serving (8 servings)
- Calories: 565
- Fat: 31 g
- Saturated fat: 13 g
- Carbohydrates: 49 g
- Sugar: 14 g
- Fiber: 7 g
- Protein: 24 g
- Sodium: 1031 mg
- Cholesterol: 132 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
For years I’ve been hoping you’d add an eggplant parmesan to your site! Cannot wait to make this, thank you!
Mom made eggplant parmesan and it was good. Thanks for the great tips here. I can’t wait to try
I notice that you do not peel the eggplant prior to slicing and cooking. I usually peel them for other recipes, so I was curious. Also – that is a lot of salt! Can it be reduced?
Thanks
Hi Carol, Peeling the eggplant is optional – I actually like the skin so I leave it on. Some recipes call for removing strips of peel about 1-inch wide from the eggplants, leaving about half the peel intact. It’s up to you. 🙂
I have baked the eggplant and gotten it very crisp using non stick spray. I line a baking sheet with foil and spray it. I salt and bread the eggplant slices like you do and then place them on the foil. I spray the tops also. I bake them at 400 degrees till brown, turning once. Then I proceed with the rest of the recipe.
This was the best eggplant parm I’ve had. The additional of bechamel and fresh basil at the end was quite good. Thanks!
Sounds delicious! I’ve eaten this at restaurants with pesto sauce instead of marinara and it was delicious! Served with a side of spaghetti with pesto sauce also! Have you ever made it this way? Would love to know how! Any suggestions?
Hi Bev, I haven’t tried it this way, but it sounds delish! My only concern is that it might be too oily with the fried eggplant and so much oil in the pesto.
Hi Jennifer, how thick should you cut the eggplant slices?
Hi Anna, They should be cut 1/4-inch thick. Enjoy!
I have a better recipe it’s the best Eggplant Parmesan you will ever have. First of all don’t use Flour just use Italian breadcrumbs and dip them into egg make sure you cut the egg plant real thin and remove skin You can fry them or bake l prefer baking no grease and more healthy but if frying use Extra virgin olive oil after your done frying them put them on a long pan with paper towels to soak grease off get your casserole glass dish Put your Favorite Red Gravy on the bottom. Then you put a layer of egg plant across like Lasgna we put in each layer Ricotta cheese Gravy mozzarella cheese and put Locatelli or Pecorino Romano we put att least 3 to 4 layers stacked high like lasagna keep repeating that the top layer will be eggplant Ricotta Gravy mozzarella cheese n.Romano that’s it Then cover with aluminum foil bake 425 about 50 mins just keep a eye on it . When top of cheese is melted it’s done take it out Let it sit before eating very HoTT it should be real tender The best Eggplant you will ever have As far as the Tomato Gravy we as Italians put up are own tomatoes we jar them if done right they càn keep up to ten years shelf life It is alot of work but you can use a good brand Tutturosso l recommend or San Marzano. I will be posting how to Can your own tomatoes .l hope you all enjoy
Hi Frank, I’d also like to make your recipe. How thin is thin? I see a quarter of an inch in many recipes….do you slice yours thinner than that? Also, do you salt to drain the moisture as noted in other recipes? Thank You, Linda
Can I use the air fryer instead of pan fry?
Hi Chan, I don’t recommend it – sorry!
One question I always consider when making eggplant parmigiana … do you rinse the salt off the eggplant after it sits to draw out bitterness?
Hi Diana, Great question. It really depends on the recipe. I do not rinse the eggplant after salting – much of the salt gets absorbed and seasons the eggplant, and I’ve accounted for the salt in the rest of the recipe – but many recipes do have you rinse after salting.
I’ve always wanted to make eggplant Parmesan, but thought it was going to be too difficult. Your recipe and instructions could not have been better. This was literally the best eggplant parmesan I have ever had. My family absolutely loved it. Thanks so much for sharing it.
Instead of deep frying, would air frying the eggplant work instead?
Hi Sara, I don’t recommend air frying in this case. Sorry!