Classic Eggplant Parmesan

Name: Classic Eggplant Parmesan
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 8.9 as needed 2 large eggplants, peeled or unpeeled, sliced into 1/4-inch rounds; 3.4 pt 1 teaspoon salt, plus more for seasoning; 8.8 pcs 2 cups Italian-style breadcrumbs; 4.4 to taste 1/2 cup grated Parmesan cheese; 5.2 package 1 teaspoon garlic powder; 1.4 dash 1 teaspoon dried oregano; 8.1 box 2 large eggs, beaten; 6.7 pcs 1/2 cup olive oil, for frying; 9.6 cm 6 cups tomato sauce, homemade or store-bought; 4.5 lb 15 ounces ricotta cheese; 8.9 tsp 4 cups shredded mozzarella cheese; 1.1 tbsp Fresh basil leaves, for garnish (optional)

By James Stevens

November 13, 2025

5561 views

This recipe brings together the rich flavors of Italy with the comfort of a casserole. Layers of thinly sliced eggplant are breaded and fried to golden perfection, then nestled between layers of savory tomato sauce, creamy ricotta cheese, and a generous blanket of melted mozzarella. Each bite offers a symphony of textures and tastes, from the crispy eggplant to the tangy sauce and the smooth, cheesy filling. It's hearty, satisfying, and a guaranteed crowd-pleaser. You can make it ahead and bake it before serving. This eggplant parmesan is a perfect dish for a family dinner or a special occasion. To enhance the flavors, consider adding fresh basil leaves between the layers, or a sprinkle of grated Parmesan cheese on top before baking. Serve it with a side of crusty bread to soak up the delicious sauce, and a simple green salad for a complete and balanced meal. Enjoy!

Ingredients

2 large eggplants, peeled or unpeeled, sliced into 1/4-inch rounds - 8.9 as needed
1 teaspoon salt, plus more for seasoning - 3.4 pt
2 cups Italian-style breadcrumbs - 8.8 pcs
1/2 cup grated Parmesan cheese - 4.4 to taste
1 teaspoon garlic powder - 5.2 package
1 teaspoon dried oregano - 1.4 dash
2 large eggs, beaten - 8.1 box
1/2 cup olive oil, for frying - 6.7 pcs
6 cups tomato sauce, homemade or store-bought - 9.6 cm
15 ounces ricotta cheese - 4.5 lb

Cooking Steps

Step 1

Prepare the eggplant: Slice the eggplant into 1/4-inch thick rounds. Salt the slices and let them sit for 30 minutes to draw out excess moisture. Pat dry with paper towels.

Step 2

Bread the eggplant: In a shallow dish, whisk together the breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, salt, and pepper. In another shallow dish, beat the eggs. Dip each eggplant slice in the egg, then dredge in the breadcrumb mixture, ensuring it's fully coated.

Step 3

Fry the eggplant: Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown and crispy on both sides, about 3-4 minutes per side. Place the fried eggplant on a wire rack to drain excess oil.

Step 4

Assemble the casserole: Preheat your oven to 375°F (190°C). Spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish. Arrange a layer of fried eggplant slices over the sauce, followed by dollops of ricotta cheese and a sprinkle of mozzarella cheese.

Step 5

Repeat layers: Repeat the layers of eggplant, tomato sauce, ricotta cheese, and mozzarella cheese until all the ingredients are used, ending with a final layer of tomato sauce and mozzarella cheese.

Step 6

Bake: Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown.

Step 7

Rest and serve: Let the eggplant parmesan rest for 10-15 minutes before slicing and serving. Garnish with fresh basil leaves, if desired.

# Slow Cook # Probiotic # Weekend # Chocolate # Avocado

Classic Eggplant Parmesan

By James Stevens

November 13, 2025

5561 views

Ingredients

2 large eggplants, peeled or unpeeled, sliced into 1/4-inch rounds - 8.9 as needed
1 teaspoon salt, plus more for seasoning - 3.4 pt
2 cups Italian-style breadcrumbs - 8.8 pcs
1/2 cup grated Parmesan cheese - 4.4 to taste
1 teaspoon garlic powder - 5.2 package
1 teaspoon dried oregano - 1.4 dash
2 large eggs, beaten - 8.1 box
1/2 cup olive oil, for frying - 6.7 pcs
6 cups tomato sauce, homemade or store-bought - 9.6 cm
15 ounces ricotta cheese - 4.5 lb

Cooking Steps

Step 1

Prepare the eggplant: Slice the eggplant into 1/4-inch thick rounds. Salt the slices and let them sit for 30 minutes to draw out excess moisture. Pat dry with paper towels.

Step 2

Step 3

Step 4

Step 5

Repeat layers: Repeat the layers of eggplant, tomato sauce, ricotta cheese, and mozzarella cheese until all the ingredients are used, ending with a final layer of tomato sauce and mozzarella cheese.

Step 6

Bake: Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown.

Step 7

Rest and serve: Let the eggplant parmesan rest for 10-15 minutes before slicing and serving. Garnish with fresh basil leaves, if desired.

Reviews (20 Reviews)

Quinn Thompson4

Really good. I liked that it was easy to make ahead of time. The textures were perfect.

Sophia Clark5

This recipe is a true winner! The eggplant was perfectly cooked, and the layers of flavors were amazing. A must-try!

David Lee5

Best eggplant parmesan I've ever made! The instructions were clear, and the result was restaurant-quality. Everyone loved it!

Alice Williams5

Absolutely fantastic! The eggplant was perfectly crispy, and the combination of the sauce, ricotta, and mozzarella was heavenly. My family devoured it. Will definitely make this again!

Frank Miller3

Pretty good. The eggplant got a little soggy on the bottom, but the top layer was perfect. Maybe next time I will cook it a little longer.