Eggplant Parmesan with Marinara Sauce

Golden-fried rounds of eggplant, layered between slow-simmered marinara and melty blankets of mozzarella and parmesan, baked until bubbling and irresistible. This is comfort food with elegance—each bite combining tender vegetable, savory tomato, and creamy cheese in perfect harmony. Served solo, over pasta, or tucked into a crusty roll, eggplant Parmesan delivers that nostalgic Italian warmth that’s both indulgent and surprisingly nourishing.

Why It's Surprisingly Easy to Make

Despite its rich appearance, this dish is a breeze to assemble with a few kitchen basics. Slice, salt, and dredge your eggplant slices; pan-fry until crisp; then layer with store-bought or homemade marinara and cheese. A brief stint in the oven turns it into molten magic. There’s no need for deep-frying, fancy breading stations, or hours of prep—especially if you use a skillet and a baking dish efficiently. It’s the kind of recipe that looks impressive but feels like a weeknight win.

Why It Works for Meal Prep

Eggplant Parmesan stores and reheats beautifully:

  • Bake it in a casserole dish and portion it into airtight containers

  • Reheat in the oven or microwave—add a spoonful of marinara if it needs moisture

  • Great for layering over quinoa or pasta or serving with a side salad

  • The crisp edges soften slightly, but the deep flavor improves over time

Make a batch, store half, and enjoy savory Italian comfort on demand.

 

Toppings and Proteins That Complement Beautifully

Eggplant Parmesan is a vegetarian main, but feel free to add flair:

  • Grilled chicken strips or Italian sausage crumbles for hearty protein

  • Crumbled tempeh or lentils to keep it plant-based

  • Fresh basil leaves, red pepper flakes, or balsamic glaze for bold accents

  • Panko breadcrumbs on top before baking for extra crunch

  • Cashew mozzarella or almond ricotta for dairy-free adaptations

Each topping offers a new twist without losing the essence of the dish.

Eggplant Parmesan with Marinara Sauce

Recipe

 

Ingredients:

  • 2 medium eggplants, sliced into ¼-inch rounds

  • Salt (for sweating the eggplant)

  • 1 cup all-purpose flour (or gluten-free alternative)

  • 2 eggs, beaten

  • 1½ cups breadcrumbs

  • 1½ cups marinara sauce (homemade or store-bought)

  • 1½ cups shredded mozzarella

  • ½ cup grated parmesan cheese

  • Olive oil, for frying

  • Fresh basil, for garnish

Instructions:

  1. Lay eggplant slices on paper towels and sprinkle with salt. Let sit 20 minutes, then blot dry.

  2. Dredge slices in flour, dip in egg, then coat in breadcrumbs.

  3. Fry in olive oil until golden, 2–3 minutes per side. Drain excess oil on paper towels.

  4. Preheat oven to 375°F (190°C). Layer sauce, eggplant, mozzarella, and parmesan in a baking dish.

  5. Repeat layers and finish with extra cheese on top.

  6. Bake uncovered for 25–30 minutes until bubbling and lightly browned.

  7. Garnish with basil and serve.

Nutrition Facts (Per Serving)

  • Calories: 430 kcal

  • Protein: 17 g

  • Total Fat: 22 g

  • Saturated Fat: 7 g

  • Carbohydrates: 40 g

  • Dietary Fiber: 7 g

  • Sugars: 10 g

  • Sodium: 600 mg