Eggplant Parmesan
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Breaded, pan-browned eggplant slices layered with tomato sauce, mozzarella, and Parmesan bake into a casserole that should still cut into clean layers.
Read more
Salting the slices first draws out water and some bitterness, and without it the eggplant goes soft under the sauce. Restraint with the sauce matters just as much, because a pool of it around the dish softens the crust. A five-minute rest after baking lets the layers settle before slicing.
Ingredients
Instructions
- 1
Slice the eggplants into even one-centimeter rounds and sprinkle lightly with salt.
Let them stand for 10 minutes, then press the surface dry once moisture beads appear so bitterness and excess water are reduced.
- 2
Set out 80 g flour, 2 beaten eggs, and 120 g breadcrumbs in separate dishes.
Coat each eggplant slice thinly with flour, dip it in egg, then press on breadcrumbs so the coating holds during frying.
- 3
Heat a skillet over medium heat and add 2 tablespoons olive oil.
Fry the slices without overlapping, about 2 minutes per side, until both sides turn golden and the edges feel set rather than soft.
- 4
Preheat the oven to 200C and spread a thin layer of tomato sauce over the baking dish.
Add eggplant, part of the 220 g mozzarella, and part of the 60 g Parmesan in that order.
- 5
Build one more layer in the same order, using the 450 ml tomato sauce with restraint.
If sauce pools around the sides, use less, because excess sauce makes the fried eggplant soften and the layers collapse.
- 6
Bake at 200C for 20 minutes, until the cheese melts and the edges bubble and brown lightly.
Remove the dish, rest it for 5 minutes so the layers settle, then cut and serve warm.
Official cooking and safety guidance
Public-agency cooking and food safety guidance that applies to this recipe.
Official cooking and safety guidance
-
Produce preparation
Wash produce under running water before cutting or peeling it. Do not use soap or household detergent.
Source: U.S. Food and Drug Administration. Selecting and Serving Produce Safely
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-07-22
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Bulgogi Meatball Tomato Spaghetti
tomato sauce, Parmesan cheese
Arancini (Crispy Sicilian Risotto Balls with Melted Cheese)
mozzarella cheese, Parmesan cheese
Chicken Milanese
Parmesan cheese, flour