Eggplant Parmigiana is a beloved Southern Italian dish made by layering thin slices of eggplant with marinara sauce, mozzarella, Parmesan, and basil. The eggplant is lightly fried for a soft interior and crisp edges, then baked until bubbly and deeply flavorful. A perfect meatless main or hearty side.
Slice eggplants into ¼-inch rounds and sprinkle both sides with salt.
Let rest on paper towels for 20–30 minutes to release moisture.
Pat dry before proceeding.
Set up three bowls: flour, beaten eggs, and breadcrumbs.
Dredge each eggplant slice in flour, dip in egg, then coat in breadcrumbs.
Heat olive oil in a large skillet over medium heat.
Fry eggplant slices in batches, 2–3 minutes per side, until golden.
Drain on paper towels.
Preheat oven to 375°F (190°C).
Spread a thin layer of marinara in a 9x13" baking dish.
Add a layer of fried eggplant, spoon sauce on top, sprinkle with mozzarella, Parmesan, and a few basil leaves.
Repeat layers until all ingredients are used, finishing with cheese.
Cover with foil and bake for 25 minutes.
Remove foil and bake another 10 minutes until bubbly and golden.
Let rest 10 minutes before slicing.
Garnish with fresh basil.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I’m Anthony, the creator behind RoosterChef, and I’m so glad you’re here! I’m on a mission to inspire people to cook delicious, restaurant-quality meals at home. Whether you’re looking for quick weeknight dinners, impressive date night dishes, or comfort food with a twist, I’ve got you covered.
