Eggplant Parmesan Recipe

This is how you make eggplant parmesan that isn’t a soggy, watery mess. The most important step is salting the eggplant slices to draw out excess moisture. This single step is the difference between a crisp, layered casserole and a mushy disappointment.

By Melody Jackson

Published July 25, 2025

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Ingredients

For the Eggplant

2 medium globe eggplants (~2 1/2 lbs total), sliced into 1/2-inch thick rounds
Diamond Crystal kosher salt
1/2 cup AP flour
3 large eggs
1 1/2 cups panko breadcrumbs
1/2 cup plain breadcrumbs
1 cup freshly grated Parmesan cheese, divided
1 tsp garlic powder
1/2 tsp red pepper flakes
Avocado oil, for frying

For the Sauce & Assembly

1 tbsp olive oil
2 cloves garlic, minced
1 (28-ounce) can San Marzano crushed tomatoes
1 tsp dried oregano
1 pound low-moisture mozzarella, freshly grated
1/2 cup fresh basil leaves

Sweat the Eggplant First

Arrange the eggplant slices in a single layer on wire racks set over baking sheets. Sprinkle both sides of each slice generously with kosher salt. Let them sit for at least 1 hour. You will see beads of water form on the surface; this is the bitter liquid being drawn out. After an hour, rinse each slice under cold water and pat completely dry with paper towels. The slices must be very dry for the breading to adhere.

Make the Sauce and Breading Station

While the eggplant sweats, make the sauce. Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Pour in the crushed tomatoes, add the oregano, and season with a pinch of salt and pepper. Let it simmer for at least 20 minutes.

Preheat your oven to 400F.

Set up your breading station with three shallow dishes:

Flour in the first dish.

Beaten eggs in the second.

In the third, combine the panko, plain breadcrumbs, 1/2 cup of the Parmesan cheese, garlic powder, and red pepper flakes.

Bread and Fry the Eggplant

Working one slice at a time, dredge a dry eggplant slice in flour, shake off the excess, dip it in the egg, and then press it firmly into the breadcrumb mixture. Place the breaded slices on a clean baking sheet.

Pour about 1/2 inch of avocado oil into a large skillet and heat over medium-high heat to 350F. Fry the eggplant in batches, about 2-3 minutes per side, until golden brown and crispy. Don’t crowd the pan. Transfer the fried eggplant to a wire rack to drain.

Assemble and Bake

Spread about 1 cup of the marinara sauce in the bottom of a 9×13 inch baking dish.

Arrange a single layer of fried eggplant over the sauce. Top with another cup of sauce, a third of the mozzarella, a third of the remaining Parmesan, and half of the fresh basil leaves.

Repeat the layering process: eggplant, sauce, mozzarella, Parmesan, and the rest of the basil. Finish with a final layer of eggplant, the remaining sauce, and the rest of the mozzarella and Parmesan.

Bake for 25-30 minutes, until the sauce is bubbly and the cheese on top is melted and browned in spots. Let it rest for at least 15 minutes before serving; this is critical for letting the layers set.

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