simple eggplant parmesan recipe

Written ByJenny Smyth Posted on
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The Best simple eggplant parmesan recipe

I’ve been making eggplant parmesan for years, and it’s still one of my family’s favorite dishes. It’s a classic Italian-American recipe that’s easy to make and always a crowd-pleaser. The key to this recipe is using fresh, high-quality ingredients – especially the eggplant.

I like to use a combination of ground beef and pork for the meat sauce, but you can also use just one or the other if you prefer. The result is a rich, flavorful sauce that complements the tender eggplant perfectly. When I’m cooking for my family, I like to think about the different textures and flavors in each bite.

The crispy exterior of the breaded eggplant gives way to a tender, slightly sweet interior – and the melted mozzarella cheese adds a creamy richness to the dish. My kids love helping me make this recipe, and they’re always excited to dig in when it’s done. One of the things I love about eggplant parmesan is how versatile it is.

You can serve it as an appetizer or main course, and it’s perfect for special occasions or everyday meals. Plus, it’s relatively healthy compared to other Italian-American dishes – so you can feel good about serving it to your family. I’ve experimented with different variations on this recipe over the years, but I always come back to the classic version.

There’s something about the combination of flavors and textures that just works – and it’s a great way to enjoy eggplant in all its forms. Eggplant parmesan is also a great way to use up fresh vegetables from your garden. In the summer when tomatoes are at their peak, I like to add them to the sauce for an extra burst of flavor.

This recipe has been a staple in our household for years, and I’m confident it will become one in yours too.

Simple Eggplant Parmesan

4.8 from 1160 votes

A classic Italian dish featuring breaded and baked eggplant slices layered with tomato sauce and melted cheese. This simple version is easy to prepare and perfect for a comforting meal.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hour
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Eggplant

1 large eggplant, sliced into 1/2-inch rounds
1 cup all-purpose flour
1 tsp salt
1 tsp black pepper
2 eggs, beaten
2 cups breadcrumbs
1 cup grated Parmesan cheese, divided

For the Sauce

2 cups marinara sauce
1 cup shredded mozzarella cheese
1 tsp dried oregano
1 tsp dried basil

For Serving

Fresh basil leaves

👨‍🍳Directions

1Preheat the oven to 400°F.
2Line a baking sheet with parchment paper.
3In a shallow bowl, combine flour, salt, and black pepper.
4In another bowl, beat the eggs.
5In a third bowl, mix breadcrumbs and 1/2 cup of grated Parmesan cheese.
6Dip each eggplant slice in the flour mixture, then the beaten eggs, and finally the breadcrumb mixture, ensuring each slice is fully coated.
7Place the breaded eggplant slices on the prepared baking sheet.
8Bake for 20 minutes, or until the eggplant is golden brown and tender.
9Flip the slices halfway through cooking to ensure even browning.
10In a separate bowl, mix marinara sauce, oregano, and basil.
11Spread a thin layer of the sauce mixture on the bottom of a baking dish.
12Arrange a layer of baked eggplant slices over the sauce.
13Spread more sauce over the eggplant, then sprinkle with mozzarella and the remaining 1/2 cup of Parmesan cheese.
14Repeat with remaining eggplant slices, sauce, and cheese.
15Bake the eggplant parmesan in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.

🔧Equipment

Mixing bowl
Baking sheet
Oven
Fork

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can use a mandoline for evenly sliced eggplant. Serve with a side salad and fresh basil leaves for added flavor.

Watch Video Of How Simple Eggplant Parmesan Works

This simple eggplant parmesan recipe is perfect for any occasion – whether you’re hosting a dinner party or just need a quick weeknight meal.

And because it’s so easy to make ahead of time, you can prep it all day long and then bake it off just before serving.

One of my favorite things about this recipe is how well it freezes – so feel free to make a big batch and store it in your freezer for up to three months.

❓ Frequently Asked Questions About Eggplant Parmesan

Q: What type of eggplant is best for this recipe?

Eggplants with a more rounded shape work better than those with a longer shape. Look for ones that are heavy for their size and have a deep purple color.

Q: Can I use frozen breadcrumbs instead of fresh?

Yes, you can use frozen breadcrumbs as a substitute for fresh breadcrumbs. However, keep in mind that they may not have the same texture.

Q: How do I prevent the eggplant from becoming too soggy?

To prevent the eggplant from becoming too soggy, make sure to dry it thoroughly after slicing it.

Q: Can I make this recipe without using meat?

Yes, you can make this recipe without using meat by substituting with additional vegetables or tofu.

Q: How do I reheat leftover eggplant parmesan?

You can reheat leftover eggplant parmesan in the oven at 350°F (180°C) until warmed through.

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