Variation
Add a layer of ricotta cheese for a creamier, lasagna-like consistency.
Dinner · Vegetarian · Main Course · Italian-American
Eggplant Parmesan With Fresh Mozzarella
Learn how to make the best eggplant parmesan with crispy breaded layers, savory tomato sauce, and creamy fresh mozzarella for the perfect family dinner.
Prep
30 min
Cook
45 min
Difficulty
Medium
Serves
6
Preparation
Get these tasks done before you start cooking.
Prep the Eggplant
- 1
Sweat the Slices
Lay eggplant rounds on paper towels and sprinkle with salt. Let sit for 20 minutes to draw out moisture.
Tip: This step is crucial for preventing a soggy texture.
- 2
Set Up Dredging Station
Place flour in one bowl, beaten eggs in a second, and a mix of panko, parmesan, and oregano in a third.
How to Make Eggplant Parmesan With Fresh Mozzarella
Total time: 1 h 15 min · Yields 6 servings
- 1
Bake the Eggplant
Preheat oven to 425 degrees F. Dip each eggplant slice into flour, then egg, then the panko mixture. Place on a parchment-lined baking sheet sprayed with oil. Bake for 20 to 25 minutes, flipping halfway, until golden and crisp.
- 2
Layer the Base
Spread 1/2 cup of marinara sauce in the bottom of a 9x13 inch baking dish. Arrange a single layer of the baked eggplant slices over the sauce.
- 3
Add Cheese and Herbs
Top the eggplant with another layer of sauce, half of the fresh mozzarella, and a sprinkle of basil and parmesan. Repeat the layers until all eggplant is used.
- 4
Final Bake
Place the dish in the oven and bake at 400 degrees F for 15 to 20 minutes. The sauce should be bubbling and the mozzarella melted and slightly browned.
Chef's Tips
- Do not peel the eggplant. The skin helps the slices hold their shape during the baking and layering process.
- Use panko breadcrumbs instead of traditional Italian crumbs for a much lighter, crispier texture.
- Pat the eggplant completely dry after sweating it to ensure the flour adheres properly.
What to Serve with Eggplant Parmesan With Fresh Mozzarella
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve alongside a simple arugula salad with lemon vinaigrette.
- Pair with crusty garlic bread to soak up the extra marinara sauce.
- Offer extra red pepper flakes at the table for those who like heat.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Switch the fresh mozzarella for provolone if you prefer a sharper, saltier flavor profile.
Variation
Include thinly sliced zucchini layers alongside the eggplant for extra vegetable variety.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F to maintain crispness.
Further reading
Frequently asked questions
Why is my eggplant parmesan soggy?
Sogginess usually occurs if the eggplant wasn't properly salted and patted dry before breading, or if too much sauce was used between layers.
Do I have to fry the eggplant for eggplant parmesan?
No, baking the breaded eggplant at a high temperature (425 degrees F) provides a crispy texture with much less oil than traditional frying.
Can I make eggplant parmesan ahead of time?
Yes, you can assemble the dish and refrigerate it for up to 24 hours before baking. Add 5-10 minutes to the final baking time if starting from a cold dish.
Is fresh mozzarella better than shredded?
Fresh mozzarella provides a superior creamy texture and moisture, but low-moisture shredded mozzarella is easier to brown and yields a classic cheese pull.
Can I freeze eggplant parmesan?
Yes. It is best to freeze the dish after it has been fully baked and cooled. Wrap tightly in foil and freeze for up to 3 months.
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