Eggplant Parmesan

This classic Eggplant Parmesan recipe is a beautiful blend of crispy breaded eggplant, rich marinara sauce, and gooey melted cheese.

You’ll need:

  • 2 large eggplants, sliced into 1/2-inch rounds
  • Salt, for sweating the eggplant
  • 2 cups breadcrumbs
  • 1 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 large eggs
  • 1/4 cup milk
  • 1 cup all-purpose flour
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh basil leaves, for garnish (optional)


  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14.5 ounces) diced tomatoes
  • 1 teaspoon sugar
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

To make:

  1. Place the eggplant slices on a baking sheet lined with paper towels. Sprinkle both sides generously with salt and let sit for 30 minutes. This helps remove excess moisture and bitterness. After 30 minutes, rinse the slices under cold water and pat dry with paper towels.
  2. Preheat your oven to 400°F (200°C). Set up a breading station with three shallow bowls: one with flour, one with beaten eggs mixed with milk, and one with breadcrumbs mixed with Parmesan cheese, oregano, basil, garlic powder, salt, and pepper.
  3. Dredge each eggplant slice in flour, dip it in the egg mixture, and coat it with the breadcrumb mixture. Place the breaded slices on a baking sheet lined with parchment paper.
  4. Bake the eggplant slices for 20-25 minutes, flipping halfway through, until golden brown and crispy.


  1. Heat olive oil in a large saucepan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. Stir in the crushed tomatoes, diced tomatoes, sugar, basil, and oregano. Season with salt and pepper. Bring the sauce to a simmer and let cook for 20-30 minutes, stirring occasionally.


  1. Layering: In a 9×13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Arrange a layer of baked eggplant slices over the sauce. Sprinkle with a layer of mozzarella cheese and Parmesan cheese. Repeat the layers until all the ingredients are used, finishing with a layer of cheese on top.
  2. Baking: Reduce the oven temperature to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for 15-20 minutes, until the cheese is bubbly and golden brown.
  3. Serving: Let the Eggplant Parmesan cool for a few minutes before serving. Garnish with fresh basil leaves.

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