Eggplant Parmesan

Our all-time FAVORITE way to make eggplant parm! You will want to make it this way forever!

This is my favorite way to make eggplant parmesan. The extra prep step may not seem worth it to you, but trust me – it absolutely is and makes a huge difference. You can read the comments below and see that those who took the extra step did not regret it!

Our all-time FAVORITE way to make eggplant parm! You will want to make it this way forever! #eggplantparm #eggplantparmesan #eggplantrecipe #vegetarian #recipe #italian

Hi again! Just popping in here to share a new video I shot for this eggplant parmesan! I know, two posts in two days. Who am I? I feel this new energy so I want to keep riding on that.

To clear the air from my last post, I’m not ditching the blog! I’m taking a mini break but throughout the break, I’ll definitely be popping in and out to share new videos and recipes that I made prior to the break. Think of it as a summer break; you guys will be busy vacationing and I’ll be busy regrouping and checking in when I get the chance :)

I will say this — I can’t wait for my relaunch in September. I had a call with my designer on Friday and I’m so pumped. There’s SO much coming and I’m seriously SO excited. I’ve already started shooting content for it and cannot wait to dive in!

In the meantime, I’m here to share with you my new recipe video for eggplant parmesan. If you’re a long-time follower, you’ll know that this recipe is one of my ultimate favs. It’s so comforting and you can make it for a crowd, a date-night in, a fancy but not-so-fancy dinner with friends. It’s extremely versatile and has so much flavor.

Our all-time FAVORITE way to make eggplant parm! You will want to make it this way forever!

The method for the best eggplant parmesan!

Heads up, though: this is the ONLY way you’ll want to make your eggplant parmesan in the future. The technique I show below is 100% worth it. So many readers have made it before and have told me that they won’t ever skip the prep step again!

Growing up, I was not a huge fan of eggplant. I didn’t like the texture. It was soggy and kind of slimey. The only way I would eat it was when my mom made this Chinese fried eggplant with this delicious sauce on top. Of course I would only eat something I didn’t like fried, lol

Eggplant parmesan is and was the only eggplant dish that I could tolerate eggplant. Even more so now that this technique of pulling out the moisture from the eggplant yields a much crispier and less soggy eggplant. You can see a photo of that here!

Our all-time FAVORITE way to make eggplant parm! You will want to make it this way forever! #eggplantparm #eggplantparmesan #eggplantrecipe #vegetarian #recipe #italian

It makes a huge difference when it comes to pan-frying the breadcrumb coated slices as they don’t end up soggy! And again, I will 100% endorse the use of whole milk mozzarella. I mean, c’mon, doesn’t that last picture just make your mouth water?!

To me, eggplant parmesan, although not a meat dish, it’s still really filling, super flavorful, and hearty!

Our all-time FAVORITE way to make eggplant parm! You will want to make it this way forever! #eggplantparm #eggplantparmesan #eggplantrecipe #vegetarian #recipe #italian

You should make great grandma’s pasta sauce if you love this eggplant parmesan recipe!

Eggplant Parmesan
Prep Time
1 hr 15 mins
Cook Time
20 mins
Total Time
1 hr 35 mins
This is my favorite way to make eggplant parmesan. The extra prep step may not seem worth it to you, but trust me - it absolutely is and makes a huge difference. Those who took the extra step did not regret it and I'm sure you won't either!
Course: Dinner, Main Course, Main Entree
Cuisine: Italian
Servings: 4
Calories: 1059 kcal
  • 1 large eggplant, sliced into 1/2" thick slices
  • 2 tbsp kosher salt
  • 1 1/2 cup Italian seasoned breadcrumbs
  • 3 eggs
  • 1/2 cup milk
  • 4 tbsp vegetable oil, for lightly pan-frying
  • 3 cups marinara sauce, homemade or store-bought
  • 2 cups whole milk mozzarella shredded
  • 1 cup parmesan cheese shredded
  • Handful of fresh basil leaves chopped, for garnish (optional)
  1. Salt both sides of your eggplant slices and place them in a large colander in the sink. Let the liquid drain for 45 minutes to 1 hour.
  2. When your eggplant slices have finished draining liquid, brush off the excess salt, as you don't want it to be too salty!
  3. In 2 shallow plates, add breadcrumbs to one and whisk eggs and milk in the other. Dip both sides of eggplant slice into milk/egg mixture then cover with breadcrumbs, shaking off the excess. Place on plate or large baking sheet and repeat until all eggplant slices have been coated.
  4. Preheat oven to 375 degrees.
  5. Heat a skillet over medium high heat and add 1 tbsp. of vegetable oil into the skillet. Once the skillet is hot, add two eggplant slices at a time to the skillet and cook on both sides until golden brown, remove and set on a large plate lined with paper towels. Repeat with 1 tbsp. of vegetable oil for every 2 eggplant slices.
  6. In a large casserole dish, add 1 cup of marinara sauce to the bottom of the casserole dish. Add a layer of eggplant slices (I was only able to fit about 3 a layer) then using a 1/4 cup, dollop marinara sauce on top of the eggplant slices. The idea isn't to smother the layers with sauce. On top of the eggplant slices, sprinkle a generous amount of mozzarella cheese and parmesan cheese. Repeat the layers until you run out of eggplants slices. Top the casserole with more cheese before you place in the oven :)
  7. Bake for 20-25 minutes, or until the cheese is bubbly and brown on top. I used the broiler for 5 minutes to get the cheese nice and brown - you don't have to, but if you do, watch it carefully!
  8. Serve hot and top with chopped basil, if using.

Recipe Video

Recipe Notes

Nutrition Facts
Eggplant Parmesan
Amount Per Serving (1 serving)
Calories 1059 Calories from Fat 567
% Daily Value*
Total Fat 63g 97%
Total Carbohydrates 57g 19%
Dietary Fiber 8g 32%
Sugars 11g
Protein 66g 132%
* Percent Daily Values are based on a 2000 calorie diet.

*Nutrition facts are an estimate and not guaranteed to be accurate.


Posted on May 15, 2018

dinner for two by julie wampler



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  1. MEL
    09/04/2017 at 6:01 pm

    This is my favorite eggplant recipe! I make it once a week and never had a complaint. It is SOOO good! Thank you.

  2. Elaine
    09/25/2017 at 2:05 pm

    This Eggplant Parmesan is amazing! Thanks so much for sharing your knowledge! I have just made one, too. Let me know what you think of it when you have a minute. Thanks! P.S. I agree that the extra step is important!!!

  3. NancyB
    10/01/2017 at 6:56 pm

    This was very good. The whole family enjoyed it!! Will make again. I put Italian sausage in my homemade sauce for my meat eating boys. Your recipe was excellent. Thank you!

  4. Margaret Obey
    10/03/2017 at 5:59 am

    I’m going shopping to get the ingredients. This sounds fab

  5. Leigh Ann
    10/07/2017 at 9:14 am

    Re: eggplant Parmesan
    Am I able to make this dish ahead of time? At what step do I stop and then restart with? Thank you!

    • Julie
      10/08/2017 at 8:24 am

      I think you could salt and let out the water from the eggplant but everything else you would need to do same time.

  6. Charlee Briggs
    10/12/2017 at 4:26 pm

    This looks delicious! I have lots of eggplants from the garden. I want to make several pans and freeze them. Would it be ok once frozen?

    • Julie
      10/13/2017 at 7:37 am

      I don’t recommend freezing and thawing eggplant – I feel like it can get super liquidy even if you pulled the liquid from it from the salt. You can certainly give it a shot though!

  7. Michael A
    10/15/2017 at 11:54 pm

    Great recipe. I doubled the portions, used my own, homemade, garden fresh marinarand. I fed four friends of mine who were wowed by the result. Absolutely delicious !

  8. Maggie M
    10/17/2017 at 12:09 pm

    Prepping this to make for dinner tonight! Thanks!

  9. marika
    10/20/2017 at 4:04 pm

    can this eggplant parmesan be freezed and saved for later.

    • Julie
      10/21/2017 at 7:57 am

      Hi, I just answered a couple of the same questions below. I don’t recommend freezing and thawing eggplant – I feel like it can get super liquidy even if you pulled the liquid from it from the salt. You can certainly give it a shot though!

  10. Cynnthea
    01/08/2018 at 1:00 am

    I love that your recipes can be doubled or tripled for entertaining.

    • Julie
      01/08/2018 at 6:20 am

      Thank you :) I make it a point to make recipes be flexible like that.

  11. Susan tinsley
    01/08/2018 at 9:59 am

    I make a couple eggplants a month. I bake mime instead of frying I keep the marinara sauce and cheeses contained to the slice of eggplant once dn I freeze individually on cookie sheets then place in ziplock end freezer bags and pull out a couple slices for a meal. Yummy!

  12. laura
    01/09/2018 at 2:35 pm

    Don’t freak…But I’ve never had eggplant! However, my 10 year old daughter is a vegetarian. We have altered dishes for her this whole past year. Making her plate before adding meat. Using vegetable broth etc.. but I have wanted to start making some complete vegetarian dishes. Now my husband has decided to try going meat free in support of our daughter. So now I have two non meat eaters in our family of 5. So I’ve been searching for recipes. This looks d’lish and I’ll be making this soon.

  13. Audrey Nava
    01/09/2018 at 3:55 pm

    Thank You

  14. Dea
    01/26/2018 at 12:36 pm

    This was delicious!!

  15. Lorita
    01/28/2018 at 6:45 pm

    Do you think the eggplant will be okay if I salt them for an hour or so tonight, wipe the salt off, put them in a ziplock bag, throw them in the fridge and then use them for dinner tomorrow night? :)

    • Julie
      01/29/2018 at 11:10 am

      I haven’t tried that before so I don’t have advice on that. I can’t say how the eggplant will be the following day! Please do share if you go ahead and do it!

  16. Maria Bright
    02/14/2018 at 10:35 am

    I made this yesterday for the second time. It is delicious. My family loves it. The first time I served with pasta. Yesterday they had it as a sandwich with garlic toast. Amazing! Next time, I will omit the breadcrumbs and use Italian seasoning directly on the eggplant for a healthier dish. I can’t wait to make it for my oldest son and his family when I have them over for dinner.

  17. Lynne Forsyth
    02/24/2018 at 11:39 am

    does this reheat well, if I can it today and then cook it the next day

    • Julie
      02/24/2018 at 1:13 pm

      I don’t think canning this would be a good idea.

  18. Peg Moore
    02/24/2018 at 9:20 pm

    Love it!

  19. Mignon Dunsinger
    04/05/2018 at 9:36 pm

    Love this – made it a couple times! My oven broke so tonight I’m cooking it in a skillet! I bet it’ll be so good anyway!!

  20. vivian
    05/21/2018 at 9:30 am

    Thanks for this excellent recipe which was the vegetarian main for Sunday dinner. I used 2 eggplants, as they were small. Instead of draining in a colander, I set my wire cooling rack over the sink and was able to drain the eggplant in a single layer. Also, I made sure, as always, to choose a male eggplant, as there are fewer seeds. (male eggplants have a shallower and rounder indent on the blossom end). Thanks again for a great recipe!

    • Julie
      05/22/2018 at 7:32 am

      Wonderful! Thank you for the feedback!

  21. Winona Baloga
    06/07/2018 at 10:55 am

    Should I peel the eggplant?

    • Julie
      06/09/2018 at 9:05 am

      You don’t have to, but you can if you find the rind bitter.

  22. Star
    06/07/2018 at 8:07 pm

    This will make this recipe for my dinner tomorrow, can’t wait! Thank you

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