If you have been craving eggplant parmigiana, this classic version delivers everything you love about the original. Golden cutlets of eggplant under bubbling mozzarella — the baked pasta-night classic that needs no pasta. It is simple, honest cooking — the kind of dish Italian home cooks have made for generations, and one you can master on the first try.
Why This Eggplant Parmigiana Recipe Works
Eggplant, mozzarella and a slow-simmered tomato sauce do the heavy lifting here, so every ingredient has a job. Nothing is complicated and nothing is wasted — eggplant parmigiana is proof that a handful of good ingredients beats a long shopping list.
A Note on Ingredients
Small, firm eggplants have fewer seeds and less bitterness. Salting is skipped here because the crumb coating carries the seasoning — but you can salt and drain if yours are large.
How to Make Eggplant Parmigiana, Step by Step
Coat the eggplant rounds in egg and seasoned crumbs, chill them briefly, then fry until deeply golden. Meanwhile simmer a quick sauce of tomatoes, paste and basil. Layer eggplant with sauce, Parmesan and mozzarella, finish with cheese, and bake the eggplant parmigiana uncovered at 350 F until bubbling.
Tips for the Best Eggplant Parmigiana
- Drain the fried slices well — soggy eggplant is the only way this dish fails.
- End with mozzarella, not sauce, for that browned top.
- Let it rest 10 minutes before cutting so the layers set.
Make Ahead and Storage
Refrigerate up to 3 days; reheat covered at 350 F, or freeze before baking.
More Italian Recipes to Try
When you are ready for your next Italian project, browse all of our tested recipes or dig into our cooking guides. A great next step is our Sicilian Caponata — and for the history behind the dish, this overview of parmigiana is worth a read.
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