Mouthwatering Eggplant Parmesan

Name: Mouthwatering Eggplant Parmesan
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 2 medium eggplants, sliced into 1/4-inch rounds; 1 teaspoon salt; 2 cups marinara sauce; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1/4 cup fresh basil leaves, chopped; 1/2 cup all-purpose flour; 3 large eggs, beaten; 1 cup breadcrumbs; Olive oil for drizzling

Highlighted under: Family Baking Recipes

I absolutely love making Mouthwatering Eggplant Parmesan! It’s one of those dishes that not only satisfies the taste buds but also brings back fond memories of family gatherings. When I first tried this recipe, I was amazed by how the layered flavors of the roasted eggplant, rich marinara sauce, and gooey mozzarella cheese meld together beautifully. Using fresh basil and a sprinkle of Parmesan adds an incredible depth, making each bite truly delightful. Trust me, this dish will impress anyone who gets a taste.

Created by

Emily

Last updated on 2026-01-18T14:18:28.023Z

When I first attempted to make Eggplant Parmesan, I never imagined it would become a staple in my kitchen. After a few tries, I realized that salting the eggplant before cooking helps draw out the moisture and bitterness, resulting in a perfectly tender texture. It really makes a difference, especially when layering with that luscious marinara sauce!

Another tip I discovered is to bake the eggplant slices rather than frying them. This not only cuts down on the oil but also allows the natural flavors of the eggplant to shine. Each bite is a warm hug, and the aroma wafting through the kitchen is simply irresistible!

        Why You'll Love This Recipe
        Rich layers of flavorful and tender eggplant
Cheesy goodness that stretches with each bite
Fresh basil elevating the overall taste
Perfectly seasoned marinara sauce that binds it all together

      

Mastering the Eggplant

The key to achieving the perfect texture in your Eggplant Parmesan lies in how you prepare your eggplants. Salting the slices not only draws out excess moisture but also enhances their flavor by reducing bitterness. After resting for 20 minutes, make sure to rinse the slices thoroughly to remove the salt; this prevents the dish from becoming overly salty. Pat them dry with paper towels to ensure they fry up perfectly crispy when baked.

Breading the eggplant properly is crucial to creating a delightful crunch. For a lighter coating, try using panko breadcrumbs which yield a crispier texture. A double-dipping technique—dredging the eggplant in flour, soaking in egg wash, and then coating in breadcrumbs—ensures that each slice is evenly covered and delivers a satisfying crunch with every bite.

Layering for Flavor

When assembling your Eggplant Parmesan, pay attention to the layering order. Start with marinara sauce at the bottom to prevent sticking, followed by a generous layer of eggplant, which will absorb the sauce's flavors. Alternating between mozzarella and Parmesan helps create a rich, cheesy profile, while fresh basil adds an aromatic finish. Remember, the more layers you create, the more complex and delightful the flavors will be.

To avoid a soggy bottom, ensure the baked eggplants are fully golden before layering. If you notice excess moisture in the marinara, consider simmering it on the stove for a few extra minutes before pouring it over the eggplant. This will concentrate the flavors and maintain the desired texture in your finished dish.

Ingredients

Gather all your ingredients to make this delightful dish easier to prepare!

For the Eggplant Parmesan

2 medium eggplants, sliced into 1/4-inch rounds
1 teaspoon salt
2 cups marinara sauce
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup fresh basil leaves, chopped
1/2 cup all-purpose flour
3 large eggs, beaten
1 cup breadcrumbs
Olive oil for drizzling

With these ingredients on hand, you're ready to create a mouthwatering meal!

Instructions

Follow these steps carefully to make a delicious Eggplant Parmesan!

Prepare the Eggplant

Sprinkle the sliced eggplants with salt and let them sit for about 20 minutes to release excess moisture. Rinse and pat dry.

Coat the Eggplant

Dredge each eggplant slice in flour, then dip in beaten eggs, and finally coat with breadcrumbs. Arrange them on a baking sheet.

Bake the Eggplant

Preheat your oven to 375°F (190°C). Drizzle olive oil over the eggplant slices and bake for 25-30 minutes until golden brown, flipping halfway through.

Assemble the Dish

Spread a layer of marinara sauce in a baking dish. Layer eggplant slices, mozzarella, Parmesan, and basil. Repeat layers until all ingredients are used.

Bake the Parmesan

Pour any remaining marinara over the top layer of cheese. Cover with foil and bake for 20 minutes, then uncover and bake for an additional 15 minutes until bubbly.

Serve and Enjoy

Let the Eggplant Parmesan sit for 10 minutes before slicing. Serve warm, garnished with fresh basil.

Enjoy your delicious homemade Eggplant Parmesan!

Pro Tips

For an extra kick, add red pepper flakes to the marinara sauce. Using a mix of cheeses can also enhance the flavor profile.

Storage and Reheating Tips

If you have leftovers, don’t fret! Eggplant Parmesan stores well in the fridge for up to three days. Allow it to cool to room temperature, then cover tightly with plastic wrap or aluminum foil. For longer storage, consider freezing it for up to three months. Just be sure to bake it fully first; thawing and reheating it later can impact the texture of the eggplant and cheese.

When reheating, use the oven instead of the microwave to maintain the crispiness of the top layer. Cover it with foil and heat at 350°F (175°C) for about 20 minutes, removing the foil for the last 10 minutes to restore that lovely golden crust.

Delicious Variations

You can easily tailor this Eggplant Parmesan to your taste by experimenting with different cheeses. Try substituting half of the mozzarella with ricotta for a creamier texture, or incorporate smoked mozzarella for a unique smoky flavor. If you're feeling adventurous, add sautéed mushrooms or spinach between the layers for extra vegetables and nutrients.

For a gluten-free version, swap traditional breadcrumbs with gluten-free panko or crushed gluten-free crackers. Additionally, you can cut down on the carbs by using zucchini or yellow squash instead of eggplant, making it a lighter alternative without sacrificing flavor.

Questions About Recipes

→ Can I make this dish in advance?

Yes, you can prepare the layers ahead of time and assemble the dish before baking.

→ Is there a way to make this recipe gluten-free?

Absolutely! Use gluten-free breadcrumbs and flour.

→ Can I use a different sauce?

Feel free to use a homemade tomato sauce or any favorite store-bought brand!

→ What can I serve this with?

Eggplant Parmesan pairs beautifully with a fresh salad or garlic bread.