This easy eggplant parmesan recipe uses ingredients you already have and is the perfect quick dinner for a fast weeknight meal. Don’t miss this delicious recipe!
If you are looking for a delicious vegetarian dinner option, then this easy eggplant parmesan is perfect! So simple to make and uses ingredients you probably already have on hand.
Think you’re not a fan of eggplant? You should still try this recipe. Cooked correctly, this tastes so similar to chicken parmesan, you’ll never miss the meat and love the flavor of the tender eggplant.
How to Make Easy Eggplant Parmesan
First you need to get the moisture out of the eggplant. To do so, cut the eggplant into evenly-sized slices and generously salt both sides. Next, place the eggplant on a baking sheet lined with a clean kitchen towel or paper towels.
Then place another towel on top and cover with another baking sheet. Top with a heavy pan or weight and let sit for at least 20 minutes. (In the market for new baking sheets? I love my Nordic Ware Commercial Baker’s Half Sheet (2 Pack) – on Amazon for a great price!)
In the meantime, you can prepare the dredge for the easy eggplant parmesan. In three bowls or shallow dishes, add flour in the first dish, beaten eggs in the second, and Italian-style breadcrumbs in the third.
If making immediately, preheat oven to 400 degrees. Next, spread one cup marinara sauce (jarred or homemade) on the bottom of a 9 x 13 baking dish. When eggplant is ready after sitting for at least 20 minutes, heat one cup of oil in a large frying pan. Then begin dredging and frying the eggplant, working in batches, starting with the flour, then egg, then breadcrumbs. Fry until golden brown, about 2-3 minutes on each side.
Next, drain the eggplant on paper towels and place on top of marinara sauce. Lastly, top with the remaining marinara sauce and sprinkle with cheeses.
Bake for about 20 minutes or until cheese is melted and sauce is bubbly. Great as a main course or served alongside spaghetti. Enjoy!
Easy Eggplant Parmesan
- 1 pound eggplant
- 1 teaspoon kosher salt
- 2 cups marinara sauce (jarred or homemade)
- 1 cup flour
- 2 large eggs, beaten
- 1 cup Italian style breadcrumbs
- 1 cup canola or vegetable oil for frying
- 1/2 cup shredded parmesan
- 1/2 cup shredded mozzarella
- Preheat oven to 400 degrees. Slice the top and bottom off the eggplant and slice the remainder of the eggplant into six evenly thick slices. Line a baking sheet with a clean dish towel or paper towels. Place the eggplant on the baking sheet and use the kosher salt to salt both sides of the eggplant slices. Place another clean dish towel or paper towels over the top of the eggplant and place another baking sheet on top of that. Use a heavy pan or pot to weigh down the top and help draw out the moisture of the eggplant. Leave for 20 minutes.
- Pour 1 cup of marinara sauce in the bottom of a 9 x 13 baking pan or casserole dish and spread to cover the bottom. Set aside.
- Prepare the dredge. Place three separate bowls or shallow plates near where you are frying. In the first bowl, add the flour; second bowl, add the beaten eggs; and third bowl, add the breadcrumbs. Heat the oil in a large skillet over medium high heat.
- When the eggplant is ready, dip the individual slices in the flour, then egg, then breadcrumb mixture. Carefully place in hot oil and fry for 2-3 minutes per side, or until golden brown. Place in the casserole dish and repeat with remaining slices of eggplant.
- Top each eggplant with equal amounts of remaining marinara, parmesan, and mozzarella. Bake for 20 minutes, until cheese is melted and sauce is bubbly.
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