A great eggplant Parmesan balances crisp, golden eggplant cutlets with rich tomato sauce and gooey mozzarella, then bakes everything until bubbling and browned on top. This version delivers creamy eggplant—not greasy slices—thanks to a simple wet brine before breading, while a crisp panko coating provides texture beneath the sauce and cheese.
We call for smaller Italian eggplants because they tend to have fewer seeds, thinner skin, and a sweeter flavor than large globe eggplants, so they cook up especially tender. Whole-milk low-moisture mozzarella melts beautifully without adding excess moisture, creating enticing, leopard-like spots after a quick trip under the broiler.
Whether you’re making it for Sunday dinner or assembling it ahead for guests, let the casserole rest for at least 15 minutes before slicing. That short wait helps the layers set, making each serving cleaner and allowing the eggplant to absorb excess liquid.
Eggplant Parmesan FAQs
Why do you soak the eggplant in salt water instead of salting it?
This recipe uses a wet brine rather than the traditional salt-and-drain method. The solution fills the eggplant’s tiny air pockets with salt water, building deep flavor and helping prevent the slices from absorbing too much oil during frying. The result is a creamy interior instead of a greasy one.
Can I use another eggplant variety?
Italian eggplants are ideal because they’re smaller than American globe eggplants, plus they have sweeter flesh and thinner skin. If you can’t find them, Chinese, Japanese, or Fairy Tale eggplants also work; simply trim or cut the slices as needed to fit your pan. Read more about the many kinds of eggplant →
Can I use fresh mozzarella?
For the best texture, stick with low-moisture, whole-milk mozzarella and shred it yourself on the large holes of a box grater. Fresh mozzarella releases more liquid as it bakes, which can make the finished casserole watery instead of beautifully browned. Pre-shredded cheese is often coated with anti-caking agents, which can prevent it from melting as smoothly.
Can eggplant Parmesan be made ahead?
Yes—eggplant Parmesan is often even better after the flavors have had time to meld. You can prepare the tomato sauce up to 3 days in advance, or bake the finished casserole ahead and refrigerate or freeze it whole or in individual portions. To reheat a whole eggplant Parmesan, cover with foil and slide into a 350° oven until heated through (about 30 minutes for refrigerated; 1 hour if frozen).
Why should I let eggplant Parmesan rest before serving?
Resting the casserole for 15–20 minutes helps the layers firm up, making it easier to slice while giving the eggplant time to absorb any excess liquid.
Recipe information
Total Time
5 hours
Yield
6–8 servings
Ingredients
Sauce
1
¼
2
6
1
½
¼
2
1
1
Eggplant and Assembly
2½
1
1
1
4
1½
3
1
1
½
1⅓
1½
Need to make a substitution?
Preparation
Sauce
Step 1
Cook 1 medium onion, finely chopped, ¼ cup extra-virgin olive oil, and ½ tsp Diamond Crystal or ¼ tsp. Morton salt in a medium Dutch oven or other heavy pot over medium heat, stirring occasionally with a heatproof rubber spatula, until onion is mostly translucent, about 5 minutes. Stir in 6 garlic cloves, finely chopped, 1 tsp. dried oregano, and ½ tsp. crushed red pepper flakes; cook, stirring, until fragrant, about 1 minute. Add ¼ cup double-concentrated tomato paste and press into onion mixture with spatula. Cook, stirring often, until paste darkens in color, about 4 minutes. Add two 28-oz. cans whole peeled tomatoes, breaking up tomatoes with your hand as you go. Swirl 2 Tbsp. water into each tomato can to rinse and add to pot. Stir in 1 large basil sprig, 1 Tbsp. sugar (if using), and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt. Bring to a simmer, then cover and cook until reduced by about one fourth and flavors have come together, about 2 hours. Blend with an immersion blender or in a regular blender until mostly smooth (some small pieces are okay). Taste sauce and season with more salt if needed.
Do Ahead: Sauce can be made 3 days ahead. Cover and chill. Gently reheat before using.
Eggplant and Assembly
Step 2
Trim stem ends from 2½ lb. small Italian eggplants (6–8), then trim off a small portion of skin lengthwise from 2 opposite sides of each eggplant to expose flesh; discard. Slice eggplants lengthwise into ¼”-thick planks.
Step 3
Whisk 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and ½ cup very hot water in a 13x9" glass baking dish until salt is dissolved. Add 5 cups cold water. Place eggplants in pan and top with a smaller baking dish to submerge. Let sit 30 minutes; drain and pat dry. Rinse out baking dish, dry, and reserve.
Step 4
Place 1 cup (125 g) all-purpose flour in a shallow bowl; season with salt and freshly ground black pepper. Whisk 4 large eggs and a large pinch of kosher salt in another shallow bowl. Whisk 1½ oz. Parmesan, finely grated (about ¾ cup), 3 cups panko or plain breadcrumbs, 1 Tbsp. dried oregano, 1 Tbsp. garlic powder, 1 tsp. freshly ground black pepper, ½ tsp. crushed red pepper flakes, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a third shallow bowl to combine.
Step 5
Working one at a time, dredge eggplant planks in flour mixture, shaking off excess, then dip in egg mixture, letting excess drip back into bowl. Dredge in panko mixture, pressing firmly to adhere. Transfer slices to 2 wire racks set inside 2 rimmed baking sheets.
Step 6
Heat ⅔ cup extra-virgin olive oil in a large stainless-steel skillet over medium. Drop a few breadcrumbs into pan to check if oil is hot enough; if it sizzles lightly around them, it's ready. Add 4–5 eggplant planks to pan and cook, turning halfway through, until golden brown, 7–9 minutes per side. Transfer back to racks. Working in batches of 4–5 eggplant planks, repeat process with remaining eggplants, adding remaining ⅔ cup extra-virgin olive oil as needed, reducing heat to medium-low if eggplants begin to darken too quickly, and removing excess breadcrumbs from oil with a slotted spoon as needed. (You can also use 2 larges stainless-steel skillets at the same time if you want to speed up the process.)
Step 7
Preheat oven to 425°. Spread about 2 cups sauce over bottom of reserved baking dish. Top with 6–7 fried eggplant planks. Drizzle 1½ cups sauce over and, using an offset spatula or a spoon, spread evenly over eggplants. Sprinkle 1 cup from 1½ lb. whole-milk low-moisture mozzarella, coarsely grated (about 4½ cups), over. Repeat layers with eggplant planks, followed by 1½ cups sauce, then 1 cup mozzarella 2 more times to make 3 layers total. Top with remaining eggplant planks, followed by remaining sauce.
Step 8
Cover pan tightly with foil and place on a rimmed baking sheet. Bake eggplant parm until a toothpick inserted into eggplants slides through easily, 30–40 minutes. Remove from oven and heat broiler.
Step 9
Uncover eggplant parm and top with remaining mozzarella; broil, uncovered, until cheese is browned in spots and bubbling, about 5 minutes. Let rest 15 minutes before serving.
Editor’s note: This eggplant Parmesan recipe replaced an archive version in July 2026 following reader feedback and a fresh round of testing. Head this way for more of our favorite eggplant recipes →
