- Prep
- 30 min
- Cook
- 55 min
- Total
- 85 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 900 g
- 1 tbsp
- 4 tbsp
- 60 g
- 120 g
- 60 g
- 700 ml
- 250 g
- 1 tsp
- ½ tsp
- 10 g
Process
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Slice the eggplant into 1 cm rounds. Lay them on a baking sheet lined with paper towels, sprinkle both sides with the 1 tbsp salt, and let sit for 20 minutes. Pat completely dry with more paper towels. This removes excess moisture so the slices roast instead of steaming.
Preheat the oven to 220°C. Brush both sides of the dried eggplant slices with 2 tbsp of the olive oil and arrange them in a single layer on two baking sheets.
Roast the eggplant for 20–25 minutes, flipping halfway, until deeply golden and tender. Remove from the oven and reduce the temperature to 200°C.
Set up three shallow dishes: one with the flour, one with the beaten eggs, and one with the panko breadcrumbs mixed with 30 g of the grated parmesan, the dried oregano, and the black pepper.
Dip each roasted eggplant slice into the flour, then the egg, then press into the panko-parmesan mixture to coat both sides. Place the coated slices back on the baking sheets.
Bake the breaded eggplant at 200°C for 12–15 minutes, until the coating is crisp and golden. Do not skip this step; it sets the crust so it stays crunchy under the sauce.
Spread 200 ml of the marinara sauce over the bottom of a 23x33 cm baking dish. Arrange a single layer of breaded eggplant on top, slightly overlapping. Spoon over 250 ml of the marinara, then scatter over one-third of the mozzarella and one-third of the remaining parmesan.
Repeat the layers twice more, finishing with the last of the mozzarella and parmesan on top. Use the remaining 1 tbsp olive oil to lightly brush the exposed edges of the top eggplant slices.
Bake uncovered at 200°C for 25–30 minutes, until the cheese is bubbling and the top is browned in spots. If the top browns too fast, tent loosely with foil.
Let the eggplant Parmesan rest for 10 minutes before slicing. Garnish with the torn fresh basil and serve.
Kitchen notes
Kitchen notes
- The biggest mistake is skipping the salt-and-drain step. Eggplant is about 90% water; without salting and patting dry, the slices steam in the oven and the final bake turns soupy.
- Roast the eggplant before breading it. Raw eggplant soaked in egg and breadcrumbs absorbs a lot of oil and never gets crisp. Pre-roasting drives off moisture and gives a tender interior.
- Bake the breaded slices on their own before layering. This creates a dry, crisp shell that acts as a barrier so the marinara does not turn the coating to mush.
- Use low-moisture mozzarella, not fresh mozzarella in water. Fresh mozzarella releases whey during baking and makes the dish watery.
- Rest for 10 minutes after baking. This lets the layers set so the slices hold together when served.
Substitutions
- panko breadcrumbs→gluten-free panko or crushed cornflakes for a gluten-free version
- all-purpose flour→cornstarch or a gluten-free all-purpose blend
- parmesan cheese→pecorino Romano or grana Padano
- marinara sauce→homemade tomato sauce simmered with garlic and basil
- mozzarella cheese→provolone or a low-moisture Italian cheese blend
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in a single layer on a baking sheet and warm at 180°C for 10-12 minutes, until hot through and the crust re-crisps. Avoid the microwave, which makes the breading soggy. For longer storage, wrap individual portions tightly in foil and freeze for up to 2 months; thaw overnight in the refrigerator, then reheat from cold at 180°C for 15-20 minutes.
FAQ
The questions we get asked most
Why is my eggplant Parmesan watery?
The most common cause is skipping the salting and draining step. Eggplant holds a lot of water, and if you bread and bake it raw, that water releases into the dish. Salt the slices for 20 minutes, pat them completely dry, and roast them before layering. Also use low-moisture mozzarella and a thick marinara, not a watery jarred sauce.
Can I make eggplant Parmesan ahead of time?
Yes. Assemble the dish completely, cover, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time since it goes into the oven cold. You can also bread and roast the eggplant slices up to 2 days ahead and store them in the refrigerator between layers of paper towels.
Do I have to salt the eggplant?
For this recipe, yes. Salting draws out moisture and reduces the bitterness of larger, older eggplants. If you are using small, fresh eggplants, you can shorten the salting to 10 minutes, but do not skip drying them thoroughly. The dry surface is what allows the eggplant to roast and brown instead of steam.
Can I fry the eggplant instead of baking it?
You can, but it makes the dish much heavier and greasier. If you fry, use a neutral oil at medium heat and drain the slices well on paper towels before layering. The oven-roasting method in this recipe gives a cleaner result and the breaded slices still get crisp in the oven.
How do I keep the breading from getting soggy?
Bake the breaded eggplant slices on their own until crisp before layering them with sauce. The crisp coating acts as a moisture barrier. Also keep the sauce layer moderate; drowning the layers in sauce will always soften the crust. A final uncovered bake at 200°C helps the top stay crunchy.
Can I use frozen eggplant for this recipe?
Frozen eggplant is already soft and waterlogged, so it will not roast or bread well. If you must use it, thaw and drain it thoroughly, then skip the breading and layer it directly with the sauce and cheese as a casserole. The texture will be softer, but the flavor will still work.
How do I know when eggplant Parmesan is done?
The cheese on top should be melted, bubbling at the edges, and browned in spots. The sauce should be bubbling around the sides of the dish. If you insert a knife into the center, it should slide through the eggplant with no resistance. Let it rest for 10 minutes before cutting so the layers hold together.
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