This post may contain affiliate links. Please read our disclosure policy.
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!
Eggplant parmesan will always be one of my top favorite comfort foods. There is something about the dish that feels like it’s giving you a giant hug.
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 time I would ever eat it would be when my mom deep-fried it or she made this one classic Taiwanese eggplant dish with this amazing garlic sauce.
Any other dish that had eggplant in it, I’d refuse to eat.
That is until I was introduced to the cheesy gloriousness of something called eggplant parmesan!
What a great way to have a hearty meal without meat. It’d be a great meatless Monday meal. Eggplant is hearty and meaty enough to take place as real protein so I can see why this dish is also a favorite amongst vegetarians and why someone came up with it. Basically the vegetarian version of chicken parmesan.
The method for the best eggplant parmesan recipe!
Heads up: once you make it this way, this is the ONLY way you’ll want to make your eggplant parmesan in the future.
The technique I talk about 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!
Okay, so the best method to make eggplant parmesan is to pull the moisture out of the eggplant prior to frying it.
How do we pull moisture out of the eggplant? We sprinkle salt on the eggplant slices!
The salt pulls out the moisture from the eggplant and therefore, when you cover it with breadcrumbs and fry it, you will have a much crispier and less soggy eggplant parmesan dish.
Exhibit A:
All that moisture beading up on top of the eggplant? That’s the salt doing its job! It’s pulling out most of the moisture
All you have to do is just pat it dry and dust off the excess salt and then you’ll be ready to start making your eggplant parmesan!
Can you make eggplant parmesan ahead of time?
Yes! However, the breading might end up a little soggy.
I definitely encourage you to pull the moisture out of the eggplant as a prep step and if you are going to bread the eggplant, you definitely should fry it up immediately after otherwise the breadcrumbs start to get soggy.
Even though we’ve pulled out the moisture, there is still going to be some moisture so it’s best you fry up the coated eggplant ASAP.
After you fry up the eggplant, I would lay it on wire cooling rack so air can get through on both sides.
Otherwise, you’d be suffocating the breading with the heat and condensation so then it’d turn the breading soggy.
After it cools, you can place it in a plastic bag and put it in the fridge until you’re ready to use.
I wouldn’t assemble the casserole dish ahead of time because the marinara sauce will turn the breading soggy and mealy — BUT if you truly do want to prep the eggplant parmesan ahead of time and don’t mind that it’s a little soggy, you can assemble the entire casserole dish at this point then cover it and place it in the fridge.
Once you’re ready to bake it, I would let the casserole dish sit at room temperature while the oven is pre-heating.
Sometimes if you stick a ceramic dish or glass dish from fridge to oven, it could crack.
What to serve with eggplant parmesan?
If you can’t decide what to serve with eggplant parmesan besides pasta, here are some great side dish ideas that would compliment this dish exceptionally well:
Roasted garlic brussels sprouts
Can I freeze eggplant parmesan?
Yes, but if that is what you are doing, I would suggest prepping it all in a disposable aluminum tray so you can pop it in straight into the oven without worries of your casserole dish cracking/breaking.
If you freeze the eggplant parmesan in a glass or ceramic casserole dish, then you’d have to let it sit out on at room temperature before putting it in the oven and by then, your ingredients will all be melting and soggy.
If you love this eggplant parmesan recipe, then you’ll love these:
- Pumpkin Eggplant Parmesan Casserole with Burrata
- Eggplant Parmesan sandwich
- Great Grandma’s Pasta Sauce
- Roasted Eggplant Fennel Pizza
Watch me make this eggplant parmesan recipe:
Eggplant Parmesan
Equipment
Ingredients
- 1 large eggplant, sliced into 1/2" thick slices
- 2 tablespoons kosher salt, (DO NOT USE TABLE SALT)
- 1 ½ cup (180 g) Italian seasoned breadcrumbs
- 2 eggs
- ½ cup (118 ml) milk
- 4 tablespoons vegetable oil, for lightly pan-frying
- 3 cups (735 g) marinara sauce, homemade or store-bought
- 2 cups (224 g) whole milk mozzarella, shredded
- 1 cup (100 g) parmesan cheese, shredded
- Handful of fresh basil leaves, chopped, for garnish (optional)
Instructions
- Salt the top side of your eggplant slices and place them on a wire rack on a baking sheet. Let the liquid pull out for 45 minutes to 1 hour.1 large eggplant, 2 tablespoons kosher salt
- When your eggplant slices have finished draining liquid, brush off the excess salt with a damp paper towel, as you don't want it to be too salty!
- 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.1 1/2 cup (180 g) Italian seasoned breadcrumbs, 2 eggs, 1/2 cup (118 ml) milk
- Preheat oven to 375 °F (191 °C)
- 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 until you've pan-fried them all.4 tablespoons vegetable oil
- 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 :)3 cups (735 g) marinara sauce, 2 cups (224 g) whole milk mozzarella, 1 cup (100 g) parmesan cheese
- 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!
- Serve hot and top with chopped basil, if using.Handful of fresh basil leaves
Video
Nutrition
Photography by Eat Love Eats
Thank you for sharing this recipe. I am gonna try it soon.
This recipe is great, I will definitely be making it again BUT, I followed the recipe exactly and the only complaint I have is that the zucchini came out pretty salty after being cooked. I love salt so I know it’s not that. I knocked off the salt from both sides like instructed but it wasn’t enough. Next time, I will use half the salt suggested.
Zucchini? This recipe was for eggplant so I can see why it came out pretty salty!
I don’t know why I said zucchini, lol, I used eggplant. I’ve used the same salt method on zucchini before though, so I’m familiar with the technique. I am going to make the recipe again this week using half the salt and will update with the results.
Lol! :)
In the directions you say to cut the eggplant into quarter inch slices but in your video you say half inch slices. Could you please clarify that for me. Thank you!
Quarter inch is correct
This is easy and delicious. The salt makes the difference.
Sounds delicious. I love eggplant but my family does not. I’m going to give this a try tonight. I have Italian breadcrumbs that are panko rather than the regular style. Do you think it will be ok to use the panko style breadcrumbs? I’m thinking it might make the eggplant more crunchy.
Yep, you can definitely use panko!
Simple and delicious! It far exceeded my expectations. Thank you so much!
Wow wow wow. I can’t wait to make it again.
I really enjoyed this recipe and it was easy. I used more oil in the pan (avocado oil) to make it easier. The eggs are too many, as others have pointed out. I’m going to make an omelet with them tomorrow. No salting issues but I didn’t use the amount in recipe. I just salted each by sight, as I would have if I was leaving on the salt. It was fine and sweated out as it should. This is a tried and true method for prepping eggplant in the Middle East.
Looks awesome ! Will be making the dish on Sunday! Thanks for the direction!!!!?
I like the flavors of this recipe, and it certainly simplifies the process . My only issue is that by using the salt method to pull the moisture out of the eggplant, it results in an overly-salty result. Any suggestions for improvements?
what type of salt are you using? the recipe is specific in that you should be using kosher salt so just curious if it’s maybe the salt type you are using as salts all have different density levels.
Excellent, you could really taste the eggplant, it wasn’t mushy.
Your video stated cut the eggplant in 1/2″ slices but your recipe states 1/4″. I didn’t watch the video until after I put it in the oven. Luckily, when preparing the dish I thought 1/4″ slices were too small and cut 1/2″. Please consider changing the recipe.