Homemade Eggplant Parmesan

This Homemade Eggplant Parmesan Recipe is relatively easy to make and tastes amazing. It’s an excellent option for those who are looking for a delicious vegetarian dish or want to switch up their usual dinner routine.

Are you a fan of classic Italian recipes like eggplant parm? If so, try Baked Zucchini with Parmesan or Melt in Your Mouth Chicken Parmesan. They both make great, family-friendly meals.

❤️ Why You’ll Love This Recipe

• It’s a perfect balance of crispy, cheesy goodness paired with tender eggplant slices.
• This recipe is easy to follow, making it ideal for both beginner and experienced cooks.
• A comforting, flavorful dish that’s sure to please even picky eaters.
• It’s versatile! Serve it as a main course or a tasty side dish.

🛒Ingredients

We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.

• eggplant
• salt
• eggs
• flour
• panko bread crumbs
• dried oregano
• dried thyme
• garlic powder
• marinara sauce
• grated mozzarella cheese
• finely grated parmesan cheese
• Fresh basil

See the recipe card below for quantities.

🔪 How to Make Homemade Eggplant Parmesan

This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.

1. Line the eggplant slices on paper towels and sprinkle with salt to remove the water.

2. Dredge the eggplant slices by dipping them in flour, egg wash, and then bread crumb mixture. Place on a baking sheet and bake as directed.

3. Spray a 9 x 13 baking pan with cooking spray. Spread about ½ – ¾ c of marinara sauce on the bottom.

4. Make a layer of eggplant on top of the sauce.

5. Finish building the layers, ending with mozzarella cheese.

6. Return the pan to the oven and bake for 25-30 minutes, or until the top is golden brown.Return the pan to the oven and bake for 25-30 minutes or until the top is golden brown.

🥄 Equipment

This is the list of the equipment that you will need to make this homemade eggplant parm recipe.

• sharp knife
• baking sheet
• paper-towel lined tray
• Shallow bowls
• 9×13 baking dish

🥫 Storage

Storage – This dish can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating – To reheat, simply place it in the oven at 350°F for about 15-20 minutes or until heated through.

Serve With

This dish pairs beautifully with a fresh green salad, such as this Cabbage Green Goddess Salad, and a simple garlic bread side dish, like this Cheesy Garlic Pull-Apart Bread. And don’t forget a sweet treat, like this Lemon Bundt Cake.

💭 Tips

• If you’re short on time, you can prepare the dish ahead of time and refrigerate it until you’re ready to bake. Just be sure to add a few extra minutes to the baking time if baking straight from the fridge.
• Don’t be afraid to add your own twist! Toss in some extra veggies, use a different type of cheese, or sprinkle some fresh herbs on top for a burst of flavor.
• For a crowd-pleaser version, consider doubling the recipe and baking it in a larger dish—perfect for family gatherings or potlucks!

⁉️ FAQ

Do you have questions about this homemade eggplant parmesan recipe? Here are the answers to the most commonly asked questions.

🍽 More Parmesan Recipes

Do you enjoy parmesan cheese? If so, try these delicious recipes:

• Slow Cooker Parmesan Garlic Chicken Pasta
• Roasted Garlic Parmesan Sweet Potatoes
• Creamy Parmesan Pasta Salad

🧾Recipe Card

Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.

Homemade Eggplant Parmesan

This dish is made with tender layers of golden-brown eggplant smothered in a rich marinara sauce and topped with gooey mozzarella and a sprinkle of savory Parmesan cheese then baked to bubbly perfection.

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5 from 6 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 45 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Servings: 6 Servings

Calories: 467kcal

Equipment

• sharp knife
• baking sheet
• paper-towel lined tray
• Shallow bowls
• 9×13 baking dish

Ingredients

• 2 pounds eggplant about 2 medium sized
• Salt
• 3 eggs
• ½ cup flour
• 2 cups panko bread crumbs
• 2 teaspoons dried oregano
• 1 teaspoons 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

• Slice the eggplant into thin rounds, about ¼” thick and lay them on a paper towel lined tray.
• Sprinkle the slices with salt, and turn them over and repeat with sprinkling more salt. This will draw out a lot of moisture to avoid a soggy dish.
• Let the slices sit for about 20 minutes before rinsing them with water and using a clean towel to dry them.
• Preheat the oven to 375 degrees. Set up your dipping stations with 3 bowls. One with flour, one with the 3 whisked eggs, and in the third bowl, combine the bread crumbs, oregano, thyme, garlic powder and about ½ c of the grated parmesan cheese.
• Start by dipping the eggplant slice in the flour and thoroughly coat it.
• Dip it in the egg and then into the bread crumb mixture and press gently to create an even coating on each slice.
• Place the coated slice onto a parchment paper lined baking tray and repeat until all the slices have been coated.
• Place in the oven and bake for about 25 minutes, flipping them over at the halfway point.
• Spray a 9 x 13 baking pan with cooking spray. Spread about ½ – ¾ c of marinara sauce on the bottom.
• Make a layer of eggplant on top of the sauce.
• Cover with marinara sauce, then a layer of mozzarella cheese.
• Repeat with the remaining eggplant, sauce and mozzarella and then top with the remaining parmesan cheese.
• Return the pan to the oven and bake for 25-30 minutes, or until the top is golden brown.
• Remove and serve warm!

Disclaimer

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 1Serving | Calories: 467kcal | Carbohydrates: 44g | Protein: 27g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 141mg | Sodium: 1598mg | Potassium: 998mg | Fiber: 9g | Sugar: 13g | Vitamin A: 1401IU | Vitamin C: 15mg | Calcium: 531mg | Iron: 5mg