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Healthy Classic Eggplant Parmesan

Ruth M. MoranRuth M. Moran
Classic Eggplant Parmesan features layers of breaded and pan-fried (or baked) eggplant, melted mozzarella and Parmesan cheeses, and savory marinara sauce. This hearty vegetarian main course combines Italian herbs and fresh basil for a fragrant finish. Perfect for family dinners or meal prepping, it balances indulgence with nutrition.
Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American, Italian
Servings 6

Equipment

  • 1 Non-Stick Skillet (8-10 inch)
  • 1 Food Processor (standard size)
  • 1 Large Casserole Baking Dish (9x13 inch)
  • 3 Mixing Bowls (for flour, eggs, breadcrumbs)
  • 1 Whisk

Ingredients
  

Eggplant Preparation:

  • 2 medium to large eggplants
  • ½ cup all-purpose flour or preferred flour for dredging
  • 3 large eggs or 4 smaller eggs
  • ¼ cup olive oil for frying method

Homemade Breadcrumbs:

  • 6 slices bread about 1 1/2 cups breadcrumbs, toasted and processed
  • ½ cup shredded Parmesan cheese
  • 2 teaspoons Italian seasoning blend
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper

Assembly and Toppings:

  • 1 ½ cups marinara sauce increase to 2–2 1/2 cups if you prefer it saucier
  • 1 pound shredded mozzarella cheese
  • cup shredded Parmesan cheese
  • 1 –2 tablespoons chopped fresh basil
  • 1 teaspoon chopped fresh oregano

Instructions
 

  • Prepare and Slice Eggplant: Remove the stem from each eggplant, then slice into rounds about 1/4 to 1/2 inch thick. Arrange the slices on a tray.
  • Sweat the Eggplant: Sprinkle coarse salt on both sides of each eggplant slice and let them rest for 10 minutes.
    This process draws out excess moisture and bitterness. Afterward, pat the slices dry thoroughly with paper towels and wipe off any residual salt.
  • Make the Breadcrumb Mixture: Toast your bread slices until crisp, then pulse them in a food processor until finely ground.
    In a mixing bowl, combine these homemade breadcrumbs with Parmesan cheese, Italian herbs, garlic powder, salt, and black pepper. If using store-bought breadcrumbs, substitute with 1 1/2 cups of them.
  • Set Up Breading Stations: Arrange three shallow bowls: one with flour, one with beaten eggs, and one with the breadcrumb mixture.
    Coat each eggplant slice first with flour on both sides, then dip into the eggs, followed by pressing into the breadcrumb mixture to cover well. Gently shake off excess crumbs.
  • Cook the Eggplant (Choose Frying or Baking): Frying Method: Heat 1–2 tablespoons of olive oil in a skillet over medium heat. Fry each breaded eggplant slice for 2–3 minutes per side until golden brown. Transfer to paper towels to absorb extra oil. Repeat until all slices are cooked.
  • Baking Method: Preheat oven to 350°F (175°C). Lightly brush a baking sheet with olive oil. Arrange breaded eggplant slices on the sheet and bake for about 25 minutes, flipping halfway, until golden and crispy.
  • Assemble the Casserole: Spread a layer of marinara sauce on the bottom of a large baking dish. Add a layer of cooked eggplant slices, then sprinkle shredded mozzarella, a spoonful of marinara, and a sprinkle of Parmesan cheese. Repeat the layers once more, finishing with cheese on top.
  • Bake to Perfection: Place the assembled dish in a 400°F (205°C) oven and bake uncovered for 30 minutes, or until the cheese is melted, bubbly, and golden brown.
  • Garnish and Serve: Remove from oven and sprinkle with fresh chopped basil and oregano. Serve warm and enjoy!

Notes

  • Bread Choices for Breadcrumbs: You can customize the breadcrumbs by using whole grain, white, gluten-free, or sprouted bread varieties depending on dietary preference. This flexibility allows you to make the dish healthier or allergen-friendly.
  • Flour Alternatives: While all-purpose flour works well for coating, feel free to substitute with gluten-free flour blends, white whole wheat flour, or oat flour to meet dietary needs.
  • Gluten-Free Option: Use gluten-free flour for dredging and either store-bought gluten-free breadcrumbs or homemade gluten-free bread crumbs to keep the recipe gluten-free.
  • Oil Usage: Baking the eggplant instead of frying reduces oil use, making this dish lighter while still retaining great texture and flavor.
  • Sauce Amount: Adjust the marinara quantity to suit your taste — more sauce will make the dish juicier and more saucy, less will make it firmer.
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