This homemade Eggplant Parmesan is simple to prepare and full of flavor. It’s a great vegetarian main or a satisfying side when you want a comforting, cheesy Italian-style meal.
If you enjoy classic recipes like eggplant parmesan, you might also like other family-friendly dishes that use a similar approach to cheese and baking.
Table of contents
- ❤️ Why You’ll Love This Recipe
- 🛒Ingredients
- 🔪 How to Make Homemade Eggplant Parmesan
- 🥄 Equipment
- 🥫 Storage
- Serve With
- 💭 Tips
- ⁉️ FAQ
- 🍽 More Parmesan Recipes
- 🧾Recipe Card
❤️ Why You’ll Love This Recipe
- A delightful contrast of crispy, golden coating and tender eggplant layers.
- Clear, approachable steps suitable for cooks of all levels.
- A crowd-pleasing comfort dish that appeals to both kids and adults.
- Flexible enough to serve as a main course or a savory side.
🛒Ingredients
Below is a concise ingredient list. Quantities are available in the recipe card further down.
- Eggplant
- Salt
- Eggs
- Flour
- Panko bread crumbs
- Dried oregano
- Dried thyme
- Garlic powder
- Marinara sauce
- Grated mozzarella cheese
- Finely grated Parmesan cheese
- Fresh basil (optional)
See the recipe card below for exact amounts.
🔪 How to Make Homemade Eggplant Parmesan
This overview walks through the main steps. Full, detailed instructions are available in the recipe card at the bottom.
- Arrange eggplant slices on paper towels and sprinkle with salt to draw out excess moisture.
- Set up three shallow bowls for dredging: flour, beaten eggs, and seasoned panko. Coat each slice in flour, egg, then the breadcrumb mixture. Place on a baking sheet and bake until crisp.
- Lightly oil a 9×13 baking pan and spread a thin layer of marinara across the bottom.
- Arrange a single layer of baked breaded eggplant over the sauce.
- Layer marinara and mozzarella over the eggplant, repeating until the dish is assembled, finishing with mozzarella and a sprinkle of Parmesan.
- Bake until the top is golden and bubbly, about 25–30 minutes. Let it rest briefly before serving.
🥄 Equipment
Basic kitchen tools will do the job. Here’s what you’ll need:
- Sharp knife
- Baking sheet
- Paper-towel lined tray
- Shallow bowls for dredging
- 9×13 baking dish
🥫 Storage
Store leftovers in an airtight container in the refrigerator for up to three days.
To reheat, warm in a 350°F oven for 15–20 minutes or until heated through to preserve the crisp coating.
Serve With
Serve alongside a simple green salad and garlic bread for a classic meal. A light dessert finishes the dinner nicely.
💭 Tips
- Prepare the dish ahead and refrigerate until ready to bake; add a few extra minutes to the bake time if baked cold.
- Customize by adding vegetables, swapping cheeses, or topping with fresh herbs for added flavor.
- For larger gatherings, double the recipe and bake in a larger pan.
⁉️ FAQ
Answers to common questions about leftovers and make-ahead options.
Yes. Cool completely, transfer to a freezer-safe container, and freeze. Thaw overnight in the refrigerator and reheat in the oven until warmed through.
Absolutely. Assemble the casserole a day ahead, keep it covered in the refrigerator, and bake when ready—allow a bit more time in the oven if baking straight from cold.
🍽 More Parmesan Recipes
If you like dishes that highlight Parmesan, try other recipes that pair well with similar flavors and textures.
- Slow cooker Parmesan garlic chicken pasta
- Roasted garlic Parmesan sweet potatoes
- Creamy Parmesan pasta salad
🧾Recipe Card
The complete recipe card with quantities and step-by-step instructions is below—print or save it for easy reference.
Homemade Eggplant Parmesan
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Equipment
-
Sharp knife
-
Baking sheet
-
Paper-towel lined tray
-
Shallow bowls
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9×13 baking dish
Ingredients
- 2 pounds eggplant about 2 medium
- Salt
- 3 eggs
- ½ cup flour
- 2 cups panko bread crumbs
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- 4 cups marinara sauce
- 3 cups grated mozzarella cheese
- 1 cup finely grated Parmesan cheese divided
- Fresh basil optional
Instructions
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Slice the eggplant into 1/4″ rounds and lay them on a paper-towel lined tray.
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Sprinkle both sides with salt and let sit to draw out moisture, then rinse and pat dry.
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Preheat oven to 375°F. Set up three bowls: flour; beaten eggs; and panko mixed with oregano, thyme, garlic powder and about 1/2 cup Parmesan.
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Dredge each slice in flour, then egg, then panko, pressing to adhere.
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Place coated slices on a parchment-lined baking tray and bake about 25 minutes, flipping halfway, until golden.
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Lightly oil a 9×13 pan and spread 1/2–3/4 cup marinara over the bottom.
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Arrange a layer of baked eggplant over the sauce, cover with sauce and mozzarella, and repeat layers.
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Top with remaining Parmesan and bake 25–30 minutes until bubbly and golden.
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Remove from oven, let rest for a few minutes, garnish with basil if desired, and serve warm.
Disclaimer
Any nutritional information provided is an estimate and may vary depending on ingredient brands and portion sizes.