Classic Eggplant Parmesan

Eggplant Parmesan is an Italian classic for a reason, and even those that think they don't like eggplant will be asking for seconds or thirds. In this rendition of the classic, crispy fried breadcrumb-coated slices of eggplant are layered with a rich bechamel sauce, a vibrant homemade marinara sauce, and loads of melted cheese in a baked casserole dish, all topped off with fresh basil. It is reminiscent of a rich and elegant lasagna, but without the heaviness despite the generous helping of freshly shredded mozzarella and Parmesan. It's a good thing that it makes a lot, because my husband and best friend would have made short work of a small dish.

Although I've enjoyed eggplant for years, this was the first time I went to the effort of making an eggplant Parmesan. It does involve a commitment of time between preparing and frying the eggplant and making the marinara and bechamel sauces before even assembling the casserole, but it is well worth the effort and an ideal choice for special occasions, such as Thanksgiving or Christmas.

Of course, if you want to save some time, you can buy a good quality marinara sauce instead of making your own. Because I prefer to make most things from scratch, and also seeing I was making this dish for a special occasion, I took the time to make my own marinara sauce from scratch. I decided on a mushroom marinara sauce for some extra earthy vegetable goodness. And if you wish to cut down on oil, you can also bake the breaded eggplant slices instead of frying. Place the slices on two baking sheets and bake in a preheated 400°F oven for 20 minutes until golden brown.

Serve with a salad, such a this kale salad dressed with pesto, for a complete and most satisfying meal.

Classic Eggplant Parmesan

Recipe by Lisa Turner
Cuisine: Italian
Published on December 2, 2025

Baked eggplant Parmesan—an elegant and delicious Italian classic for special occasions

Preparation: 45 minutes + 1 1/2 to 2 hours eggplant resting time
Cooking time: 1 hour 10 minutes

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Eggplant Parmesan:

2 1/2 lbs (1,150 g) eggplant (2 large or 3 medium eggplants), trimmed and sliced into 1/4-inch rounds
2 1/2 teaspoons sea salt, divided
4 large eggs
2 cups bread crumbs
avocado oil for deep-frying (about 3 cups)
3 cups marinara sauce
3 1/4 cups mozzarella cheese, grated
3 tablespoons Parmesan cheese, grated
1/4 cup fresh basil leaves, chopped (for garnish)

Bechamel sauce:

3 tablespoons unsalted butter
3 tablespoons spelt flour or unbleached white flour
1 1/2 cups whole milk
1/2 cup Parmesan cheese, grated
1/4 teaspoon sea salt
freshly cracked black pepper to taste

Instructions:

In a large bowl, gently toss the eggplant slices with 1 teaspoon of sea salt. Line a baking sheet with paper towel, and layer it with slices of the eggplant. Cover with more paper towels, and continue with remaining eggplant slices, covering the final layer with paper towel. Let sit for 1 1/2 to 2 hours. Press down the paper towels to absorb excess liquid.
While the eggplant is resting, make the bechamel sauce. In a small saucepan, melt the butter over medium heat. Add the flour, and whisk constantly for 2 minutes. Pour in the milk, and whisk until evenly combined. Bring to a boil, reduce the heat to medium-low, and simmer, whisking constantly, for another 2 minutes, until the mixture thickens. Remove from the heat, whisk in the Parmesan cheese, sea salt, and black pepper. Set aside.
On a plate, combine the flour and 3/4 teaspoon sea salt on a large plate. In a small bowl, whisk together the eggs with 2 tablespoons cold water. In a medium bowl, mix the breadcrumbs with 3/4 teaspoon sea salt.
Lightly coat a slice of eggplant with flour, dip in the egg mixture, let the excess egg drip off, and then coat with breadcrumbs, pressing with your fingers to help the breadcrumbs stick to the eggplant slice. Transfer to a baking sheet. Repeat with remaining eggplant slices.
Line another baking sheet or two plates with paper towels. Pour enough avocado oil into a large skillet until it measures 1/4-inch deep. Heat over medium heat until hot. Working in batches, add enough eggplant to make a single layer and fry, turning once, until golden brown—about 3 minutes per side. Transfer to the baking sheet or plates, and repeat with remaining eggplant slices, layering the eggplant slices with more paper towel to drain the excess oil.
Preheat an oven to 425°F. Spread 1 cup of marinara sauce over the bottom of 9 × 13-inch baking dish. Top the sauce with 1/3 of the eggplant slices. Cover the eggplant with another cup of marinara sauce, sprinkle with 1 cup of mozzarella cheese, and then spoon 1/3 of the bechamel sauce over the cheese. Repeat until the marinara and bechamel sauces and eggplant slices are in the dish, and sprinkle the top with the Parmesan cheese.
Bake for 30 to 35 minutes, until the cheese is golden brown and the mixture is bubbling. Remove from the oven, cover loosely with foil, and let sit for another 20 to 30 minutes before serving. Garnish with chopped basil.