Made in layers, Eggplant Parmesan is similar to lasagna except there’s no pasta. It is a higher-maintenance dish because you fry up five to six eggplants. At a restaurant, they use a deep fryer, but at home, if you only have a skillet, then it takes quite a bit of time. However, it is sooooo worth it.
I got this recipe from the same cooking class in Italy where I learned how to make Authentic Italian Tomato Sauce. Out of everything we made at the Italian cooking class, this was everyone’s favorite dish. So I knew I had to make it again for my family and also share it with you.
For an unforgettable dinner, reserve this recipe for special occasions or a dinner club, not for a weekly rotation.
Favorite Italian Recipes
- Italian Sodas with Cream
- Easy Baked Tortellini Casserole
- Pesto Parmesan Chicken
- Spaghetti Pasta Salad
- Sausage and Zucchini Lasagna Roll-ups
- Amazing Stuffed Shells
Step-by-Step Photos for How to Make Authentic Eggplant Parmesan
Frequently Asked Questions about How to Make Authentic Eggplant Parmesan
How do you choose the best eggplants at the store?
For this recipe, you want medium-sized eggplants, which are more tender and have fewer seeds. The eggplant should be slightly firm with shiny, smooth skin. The stem end should be green without any mold or mushiness.
What makes it an authentic Italian dish?
Using Authentic Italian Tomato Sauce makes it an authentic Italian dish.
Can I make this ahead of time to cook later?
If you choose to make this ahead of time and refrigerate to cook later, you will need to bake it covered with foil for 30-40 minutes, and then remove the foil and bake for an additional 15-20 minutes.
Can I use store-bought marinara sauce?
Yes. It will no longer be authentic, but it will taste good.
Do I need to peel the eggplant before I fry it?
No, you do not. Although, if you peel the eggplant, the dish will still be delicious.
How should I store the leftovers?
Store in the refrigerator covered for up to 3-4 days.
Chef’s Tools:
More Recipes for Special Occasions
- 5-6 medium-sized eggplants, cut into thin slices lengthwise--approx ⅛-inch thick
- ½-3/4 cup all-purpose flour or a very, very fine cornmeal
- 4-5 cups Authentic Italian Tomato Sauce
- 4 cups shredded mozzarella cheese
- 1 cup Parmesan cheese
- Basil leaves
- Sunflower oil or canola oil for frying
- Start by slicing the eggplant lengthwise into ⅛-inch thick slices and place them in a large bowl.
- Preheat the sunflower oil or canola oil in a deep fryer or a large pan that can be used for frying. You need about 2 inches of oil heated in the bottom of the pan. Make sure it is a deep pan so you do not get burned by the hot oil. I set my heat to a 7 out of 10 on my stovetop (medium-high).
- Prepare a plate or dish with paper towels on the bottom where you can set the fried eggplant to drain and cool.
- Next, sprinkle and toss the eggplant slices in the flour or fine cornmeal. Place the large bowl of eggplant nearby the pan with hot oil where you can add a large handful of the eggplant slices. (See step-by-step photo instructions above.)
- Once the slices are lightly coated in the flour or cornmeal, place them carefully in the oil. Do not add too many at a time. You want them to cook evenly. Cook them until they are golden, turning them in the cooking process. Remove them with tongs and place them on the prepared paper towel dish to drain and cool. Repeat until all eggplant is fried.
- Next, it is time to prepare and layer the Eggplant Parmesan.
- On the bottom of a 9x13 baking dish, spread half of the tomato sauce (2-2½ cups). Cover the sauce with an even layer of the fried eggplant. Top the eggplant with a generous sprinkle of mozzarella cheese and a sprinkle of Parmesan cheese. Tear up some basil leaves and sprinkle them evenly over the cheese.
- Next, add another layer of eggplant, and again sprinkle it with the mozzarella cheese, parmesan cheese, and torn basil leaves.
- Next, add another layer of eggplant, but add the rest of the sauce before sprinkling it with the remaining mozzarella cheese and Parmesan cheese.
- Bake uncovered at 350 degrees for 30-40 minutes or until bubbly and cheese is melted. Let stand for 10-15 minutes before serving.
- Garnish with basil leaves and Enjoy!
- *If you choose to make this ahead of time and refrigerate to cook later, you will need to bake it covered with foil for 30-40 minutes, and then remove the foil and bake for an additional 15-20 minutes.
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