Go Back

Rustic Eggplant Parmesan

This eggplant Parmesan features tender, roasted eggplant slices layered with marinara sauce and melted cheese, all without heavy breading. The dish boasts a rustic, comforting texture with crispy edges, gooey cheese, and a vibrant tomato base, finished in the oven until bubbling and golden. It’s a forgiving, hearty classic with a relaxed, messy charm that invites you to enjoy the process.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium eggplants firm, shiny
  • 2 large eggs beaten
  • 1 cup breadcrumbs seasoned or plain
  • 1/2 cup Parmesan cheese grated
  • 2 cups marinara sauce homemade or store-bought
  • 2 cups mozzarella cheese shredded
  • 3 tablespoons olive oil for frying and finishing
  • to taste salt & pepper for seasoning

Equipment

  • Large sharp knife
  • Salad spinner or paper towels
  • Three shallow bowls
  • large skillet
  • Baking dish
  • Oven

Method
 

  1. Slice the eggplants into 1 cm thick rounds and generously salt both sides. Let sit for 20 minutes to draw out excess moisture and bitterness.
  2. Rinse the salted slices under cold water to remove excess salt, then pat them dry thoroughly with a towel or salad spinner—this helps achieve crispy edges during frying.
  3. Set up three shallow bowls: one with beaten eggs, another with seasoned breadcrumbs mixed with Parmesan, and the last with grated Parmesan cheese.
  4. Dip each eggplant slice into the beaten eggs, ensuring it's coated evenly—this helps the breadcrumbs stick.
  5. Next, coat the eggplant slices thoroughly with the seasoned breadcrumb mixture, pressing gently to adhere.
  6. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering and slightly fragrant.
  7. Fry the breaded eggplant slices in the hot oil, about 3 minutes per side, until golden brown and crispy. Flip carefully and cook until both sides are crisp.
  8. Transfer the fried eggplant slices to paper towels to drain excess oil, then set aside.
  9. Preheat your oven to 200°C (390°F). Spread a thin layer of marinara sauce in the bottom of a baking dish.
  10. Layer fried eggplant slices in the dish, spreading marinara sauce and sprinkling shredded mozzarella and Parmesan between layers.
  11. Finish with a final layer of sauce, mozzarella, and Parmesan cheese on top, then drizzle with the remaining olive oil.
  12. Bake in the preheated oven for 25-30 minutes, until bubbling around the edges and golden on top. The cheese should be melted and slightly browned.
  13. Allow to rest for 10 minutes after baking so the flavors meld and the dish sets slightly—this makes serving easier and keeps everything intact.

Notes

For extra flavor, sprinkle fresh basil or red pepper flakes before serving. To make it vegetarian, ensure your marinara is free of meat. This dish pairs wonderfully with crusty bread and a simple green salad.