The Best Eggplant Parmesan Recipe You’ll Ever Find

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Ever wondered why Italian grandmas are so adored? They’re keepers of treasured family recipes like the one we’re sharing today. Ladies and Gentlemen, prepare to taste the zenith of eggplant recipes, The Best Eggplant Parmesan Recipe You’ll Ever Find! 👩‍🍳🍆🇮🇹

This recipe is the embodiment of Italian comfort food. It’s got that old-world charm mingling with the subtle complexities that make the dish unforgettable. Warning: you might find yourself making this eggplant parmesan more often than you planned! 😋

What makes this recipe special is its simplicity. The ingredients, while modest, work harmoniously to create a symphony of flavor, texture, and color. Now, let’s dive into the world of parmigiana!

It’s Eggplant Time!

The star of this show is the eggplant, not just any eggplant but the one that’s been carefully selected. Look for eggplants that are firm, heavy for their size, and have a glossy skin. Remember, quality ingredients are the foundation of a spectacular dish.

The Sauce is the Boss 🍅

No Eggplant Parmesan can shine without a magnificent tomato sauce. Our sauce is a medley of ripe tomatoes, garlic, and a kiss of herbs. These flavors infuse together to form a sauce that hugs the eggplant slices lovingly and ensures every bite is an explosion of flavor.

Cheese Please 🧀

What is a parmesan dish without cheese? We use fresh mozzarella and parmesan, a dynamic duo that provides the melty, creamy, and savory notes. The cheese layers transform our eggplant parmesan into a cheesy wonderland that’s nothing short of divine!

Cooking Techniques and Tips

The eggplant slices are dusted in flour, dipped in eggs, and finally rolled in breadcrumbs before being fried to a beautiful golden brown. This crispy exterior contrasts brilliantly with the soft interior, making every bite an exciting experience. Also, allowing the assembled eggplant parmesan to rest before baking gives time for all the flavors to become best friends. So, patience, my dear friend, is indeed a virtue here. 😌

There you have it, folks! A beloved Italian classic that promises to comfort you, make you feel loved, and leave you utterly satisfied. Ready to embark on this delicious adventure? Let’s get cooking! 👨‍🍳

Eggplant Parmesan

Course: DinnerCuisine: Italian


Prep time


Cooking time




Total time



An Italian classic that’s a symphony of flavor, texture, and color.


  • 2 large eggplants

  • 2 cups marinara sauce

  • 2 cups breadcrumbs

  • 1 cup flour

  • 2 eggs, beaten

  • 2 cups grated mozzarella cheese

  • 1/2 cup grated Parmesan cheese

  • Salt and pepper to taste


  • Slice eggplants and season with salt. Let sit for an hour to draw out the bitterness, then rinse and pat dry.
  • Preheat oven to 375°F (190°C).
  • Dip eggplant slices in flour, then in eggs, then coat with breadcrumbs. Fry until golden brown. Drain on paper towels.
  • In a baking dish, spread a thin layer of marinara sauce, a layer of eggplant slices, followed by mozzarella and Parmesan cheese. Repeat layers until all ingredients are used, finishing with a layer of cheese.
  • Bake for about 35 minutes or until the cheese is bubbling and golden brown.


  • Eggplant can be salty; salting it before cooking can help alleviate this.
  • Frying the eggplant before baking gives it a deliciously crispy texture.
  • You can substitute the mozzarella with any other melty cheese of your choice.

Frequently Asked Questions

Q: Can I make this dish ahead of time?
A: Absolutely! You can assemble the dish a day in advance and store it in the fridge. When you’re ready to eat, just pop it in the oven and bake as directed. 🗓️

Q: Can I freeze eggplant parmesan?
A: Yes, you can! Just let the dish cool completely before wrapping it tightly and freezing it. It can be stored in the freezer for up to 3 months. ❄️

Q: What can I serve with eggplant parmesan?
A: This dish goes well with a simple green salad, garlic bread, or a side of pasta. Mix and match to your heart’s content! 🥗🥖

Q: Do I need to peel the eggplant before making this recipe?
A: Not at all! The skin of the eggplant becomes tender during cooking and adds a nice texture. Plus, it’s packed with nutrients! 🍆

Jamie Anderson
Jamie Anderson
Hey there! I'm Jamie Anderson. Born and raised in the heart of New York City, I've always had this crazy love for food and the stories behind it. I like to share everything from those "Aha!" cooking moments to deeper dives into what's really happening in the food world. Whether you're here for a trip down culinary memory lane, some kitchen hacks, or just curious about your favorite eateries, I hope you find something delightful!

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