Eggplant Parmesan

Crispy, cheesy comfort food that just happens to be a vegetable!

If you’ve never been quite sure how you feel about eggplant, let this Eggplant Parmesan be your deciding factor. Layers of crispy breaded eggplant, rich pasta sauce, and melty mozzarella come together to create a dish so comforting and flavorful that you’ll hardly remember you’re eating a vegetable.

One of my favorite things about this recipe is how simple it is to make. It looks impressive enough to serve to guests, but it’s nearly impossible to mess up. Whether you’re cooking for your family or feeding a crowd, this is the kind of meal that everyone gathers around the table for.

The breading process involves three simple steps—flour, beaten eggs, and seasoned breadcrumbs. While it may sound like extra work, it comes together quickly and is what gives the eggplant that irresistible golden, crispy coating.

Once the eggplant is baked, each slice gets topped with a generous spoonful of your favorite pasta sauce (I’m partial to vodka sauce!) and a slice of fresh mozzarella. A few more minutes in the oven and a quick trip under the broiler transforms everything into a bubbly, cheesy masterpiece. Finish it off with fresh basil and a drizzle of balsamic glaze for the perfect final touch.

Serve alongside your favorite pasta for a cozy Italian-inspired dinner that deserves a permanent spot in your meal rotation. The leftovers are just as delicious the next day, too. Reheat them in the oven or air fryer for a few minutes to bring back that crispy texture and melty cheese.

Want to see how it’s made? Cook with me:

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Prep time: 15 minutes

Cook time: 30 minutes

Calories: 350 (per 3 slices of eggplant)

Ingredients:

• 2-3 eggplants

• Flour

• 2–3 eggs, beaten

• Seasoned breadcrumbs

• Vodka sauce (or your favorite pasta sauce)

• Penne, cooked according to package directions (or your favorite pasta)

• Fresh mozzarella, sliced

• Italian seasoning

• Garlic powder

• Salt and pepper

• Fresh basil, for garnish

• Balsamic glaze, for garnish

Steps:

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.

2. Prepare the eggplant: Slice the eggplant into ½-inch-thick rounds. Season both sides with garlic powder, salt, and pepper.

3. Set up your breading station:

   • Bowl 1: Flour

   • Bowl 2: Beaten eggs

   • Bowl 3: Seasoned breadcrumbs mixed with Italian seasoning, garlic powder, salt, and pepper

4. Bread the eggplant: Dredge each slice in flour, shaking off any excess. Dip into the beaten eggs, then coat evenly with the breadcrumb mixture.

5. Bake: Arrange the breaded eggplant slices in a single layer on the prepared baking sheet. Bake for 20 minutes, flipping halfway through.

6. Add the toppings: Remove the eggplant from the oven and top each slice with a spoonful of sauce and a slice of fresh mozzarella. Return to the oven and bake for 3–4 minutes, or until the cheese has melted.

7. Broil: Turn the oven to high broil and broil for an additional 2–3 minutes, until the cheese is bubbly and lightly golden. Watch closely to prevent burning.

8. Serve the eggplant Parmesan over pasta and garnish with fresh basil and a drizzle of balsamic glaze.

With love in our hearts and stomachs,

Morgan & Coop