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Classic eggplant Parmesan in white 9x13 casserole dish with two pounds eggplant sliced into one-third-inch rounds salted and sweated 30-60 minutes, dredged in flour egg and seasoned Italian breadcrumb-Parmesan coating, fried golden in olive oil, layered with 32 ounces marinara and 16 ounces shredded whole-milk mozzarella baked uncovered at 375°F for 30-35 minutes

Classic Eggplant Parmesan

Crispy breaded eggplant slices layered with rich marinara and melted mozzarella in a baking dish, covered and baked until bubbling and golden. A deeply satisfying homemade classic ready in about 90 minutes including prep.
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Prep Time 35 minutes
Cook Time 43 minutes
Total Time 1 hour 18 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 418
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium globe eggplants, cut into 1/3-inch rounds about 2 lbs total
  • 1.5 tsp kosher salt for drawing moisture
  • 2 large eggs, beaten
  • 2 tbsp whole milk
  • 1.5 cups Italian breadcrumbs
  • 1/2 cup finely grated Parmesan cheese, divided
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 cup olive oil used in batches for frying
  • 2.5 cups marinara sauce homemade or quality jarred
  • 2 cups shredded low-moisture mozzarella
  • fresh basil leaves to finish
  • red pepper flakes for serving optional

Equipment

  • Large Skillet
  • 9x13 inch baking dish
  • Sheet pan with wire rack
  • Two shallow bowls for breading
  • Oven

Method
 

  1. Salt eggplant slices on both sides and rest 20 to 25 minutes. Pat completely dry.
  2. Preheat oven to 375°F.
  3. Set up breading station with egg and milk in one bowl, breadcrumbs mixed with Parmesan, garlic powder, and oregano in another.
  4. Bread each eggplant slice through egg then breadcrumbs, coating both sides evenly.
  5. Fry in batches in olive oil over medium-high for 2 to 3 minutes per side until golden. Drain on paper towels.
  6. Layer in a 9x13 dish starting with a thin base of marinara, then eggplant, sauce, mozzarella, and Parmesan. Repeat layers and finish with sauce and cheese on top.
  7. Bake covered for 25 minutes, then uncovered for 15 to 18 minutes until golden and bubbling.
  8. Rest 10 minutes before cutting. Finish with fresh basil.

Notes

  • Never skip salting and drying the eggplant - it prevents a soggy crust.
  • Use low-moisture mozzarella, not fresh buffalo, to avoid excess water during baking.
  • Keep the sauce layer between slices light to maintain distinct layers.
  • Rest the casserole 10 minutes after baking so layers hold when cut and served.