Classic Italian Eggplant Parmesan

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A beloved Southern Italian classic, this baked Eggplant Parmesan layers golden-fried eggplant slices with rich tomato sauce, fresh mozzarella, and aged Parmigiano-Reggiano. Each bubbling slice delivers a perfect balance of crispy, saucy, and cheesy textures in every bite.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 38 gFat
• 13 gSaturated Fat
• 42 gCarbs
• 8 gFiber
• 11 gSugar
• 28 gProtein
• 980 mgSodium
• 820 mgPotassium
• 480 mgCalcium
• 3 mgIron
• 16 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the eggplant

• 2 large globe eggplants (about 2 1/2 lbs), sliced 1/3-inch thick
• 1/2 cup all-purpose flour
• 2 large eggs, beaten with 2 tablespoons water
• 1 1/2 cups plain dried breadcrumbs
• 1 1/2 teaspoons fine sea salt, plus more for salting
• 1 cup extra-virgin olive oil, for frying

For the tomato sauce

• 3 tablespoons extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1 (28 oz) can San Marzano whole tomatoes, crushed by hand
• 1 teaspoon fine sea salt
• 8 fresh basil leaves, torn
• 1/2 teaspoon granulated sugar

For assembling and baking

• 1 lb fresh mozzarella, drained and torn into 1-inch pieces
• 1 1/2 cups freshly grated Parmigiano-Reggiano
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons extra-virgin olive oil, for drizzling

Directions

1. Salt the eggplant slices generously on both sides and layer in a colander for 20 minutes to draw out bitterness; rinse, pat very dry with towels, and lightly season with 1/2 teaspoon salt.
2. Set up a breading station with three shallow bowls: flour, beaten eggs, and breadcrumbs. Dredge each slice in flour, dip in egg, then coat evenly in breadcrumbs, pressing to adhere.
3. Heat 1/2 inch of olive oil in a large skillet to 350°F and fry eggplant in batches for 2 to 3 minutes per side until deep golden; transfer to a paper-towel-lined tray. (Add more oil as needed.)
4. Meanwhile, make the sauce: warm 3 tablespoons olive oil in a saucepan over medium heat, add garlic and cook 1 minute until fragrant, then stir in tomatoes, salt, sugar, and basil; simmer 15 minutes until thickened.
5. Preheat oven to 400°F. Spread 1 cup sauce in a 9×13-inch baking dish, then layer half the eggplant, one-third of the mozzarella, one-third of the Parmigiano, and half the remaining sauce.
6. Repeat with the remaining eggplant, another third of mozzarella, another third of Parmigiano, and the rest of the sauce; finish with the final mozzarella and Parmigiano on top.
7. Drizzle with olive oil and bake uncovered for 25 to 30 minutes until bubbling and the cheese is deeply golden. Let rest 10 minutes so the layers set.
8. Scatter fresh basil over the top and serve warm in generous squares with crusty bread or a simple green salad.

Cook’s Notes

• For a lighter version, brush breaded slices with oil and bake at 425°F for 20 minutes per side instead of frying.
• Always salt and drain the eggplant; it removes bitterness and prevents the layers from turning soggy.
• Use whole-milk fresh mozzarella and pat it dry well so the bake stays creamy, not watery.
• Parmigiana di Melanzane tastes even better the next day; refrigerate and reheat covered at 350°F for 15 minutes.
• Serve with a peppery arugula salad dressed with lemon and olive oil to cut the richness.

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