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Dinner

Classic Homemade Eggplant Parmesan

A cozy, comforting Italian classic made with crispy breaded eggplant and rich tomato sauce.

By Daily Recipes Book· 🌍 Italian· August 16, 2026
Classic Homemade Eggplant Parmesan
dailyrecipesbook.com
Prep
30 minutes
Cook
30 minutes
Total
1 hour
Serves
6

This dish reminds me so much of my childhood dinners at home. There is something truly special about taking the time to coat the eggplant slices by hand and letting the sauce simmer until it smells incredible in the kitchen.

My biggest tip for this recipe is to salt your eggplant slices first and let them sit for about twenty minutes. This draws out extra moisture and ensures your final dish stays perfectly firm instead of getting soggy.

Ingredients

  • 2 large eggplants, sliced into rounds
  • 1 teaspoon salt
  • 1 cup all purpose flour
  • 3 large eggs, beaten
  • 2 cups Italian seasoned breadcrumbs
  • 1/2 cup olive oil for frying
  • 3 cups homemade or high quality marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh basil leaves, chopped

Instructions

  1. 1

    Place the eggplant slices on paper towels and sprinkle them with salt. Let them sit for 20 minutes, then pat them dry with more paper towels.

  2. 2

    Set up three shallow bowls. Put the flour in the first, the beaten eggs in the second, and the breadcrumbs in the third.

  3. 3

    Dredge each eggplant slice in flour, dip it into the egg, and then coat it thoroughly with the breadcrumbs.

  4. 4

    Heat the olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until they are golden brown on both sides. Drain them on a wire rack or clean paper towels.

  5. 5

    Preheat your oven to 375 degrees Fahrenheit.

  6. 6

    Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.

  7. 7

    Arrange half of the fried eggplant slices in the dish, top with more sauce, and sprinkle with half of the mozzarella and Parmesan.

  8. 8

    Repeat with the remaining eggplant, sauce, and cheeses.

  9. 9

    Bake for 25 to 30 minutes until the cheese is bubbly and starting to turn golden brown. Garnish with fresh basil before serving.

💡 Tips

Store any leftovers in an airtight container in the fridge for up to three days. You can reheat individual portions in the oven or a toaster oven to keep the breading crisp. It also freezes well if you assemble it but hold off on the final bake.

#Vegetarian#Italian#Comfort Food#Dinner#Healthy

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