One of my favorite Italian dishes will always be Eggplant Parm. Although I’ve gotten some pretty bad interpretations of this classic dish when dining out.
That’s really sad because it’s incredibly easy to make and since it doesn’t include meat, it’s a very inexpensive dish to prepare.
What ingredients do I need to make Eggplant Parm?
Let’s start by gathering the ingredients we need to make Eggplant Parm. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
How do I make Eggplant Parm?
The first step in making Restaurant-Style Eggplant Parm is to set up a breading station. Once the breading station has been set up, it’s an easy process.
- Dredge the eggplant cutlets in flour seasoned with salt and black pepper, completely coating the eggplant.
- Next, dip the floured eggplant into an egg wash (egg wash is whole eggs, whipped with water, milk or a combination of both. I usually use 2 eggs with ½ cup of water).
- Finally place the egg dipt eggplant cutlets into bread crumbs, making sure to completely coat the eggplant with the bread crumbs.
What kind of bread crumbs should I use?
You can use plain, seasoned, or panko bread crumbs whatever you prefer or have on hand. I generally use plain bread crumbs and season them myself when I want to add a little flavor to the breadcrumbs.
If you want to season plain bread crumbs, I use fresh chopped parsley, grated Romano cheese. If I want to add a little more flavor I add black pepper, onion powder and garlic powder.
After the breading process has been completed, it’s time to pan fry (or deep fry) the eggplant cutlets.
Add about ½ an inch of your favorite oil to a large saute pan or skillet. Let the oil heat up or medium-high heat, until a bit of breading dropped into the oil, begins to sizzle.
When the oil is hot enough, carefully add the eggplant cutlets to the pan using tongs. Don’t drop them in, the oil can splatter and burn you!
Let the cutlets sautee on each side for about 2 minutes or until you have a nice golden brown color. Move the finished cutlets to a screen (or paper towels) to drain off the excess oil.
Chef Dennis Tip:
Breading the eggplant is the most time-consuming and messy part of the recipe. Whenever I bread eggplant or chicken for parm, I always triple the recipe. It doesn’t take much more time or effort since you’ve already got the breading station set up.
When you’re done breading the extra cutlets you can freeze them on a sheet pan, then place them into ziplock bags to cook when you need them. Or you can pan fry them and freeze them already precooked.
This is the method I choose. And on nights that I want something delicious for dinner, without much effort, I take a pack out of the freezer. Easy-Peasy.
The secret to any parmesan is using enough sauce and cheese. This along with your side order of pasta is where restaurants fail.
- Add a little sauce under the cutlets.
- Top the eggplant cutlets with a good amount of sauce. then add a sprinkle of grated Romano cheese. Don’t skimp on the sauce!
- Add as much cheese as your heart desires. I like to leave a little of the cutlet exposed. We eat with our eyes first and making it pretty helps make it taste even better.
- I always add a sprinkle of fresh chopped parsley on top of the cheese before melting. It melts into the cheese and makes the parm look good.
- Bake the parm long enough for the cheese to melt without it getting burnt. Off course unless you like crispy burnt edges on your cheese… it’s your dinner after all.
Do I have to cut the eggplant lengthways?
No, you don’t. Feel free to cut the eggplant in circles if you prefer. My eggplant slices are around ⅜ of an inch thick.
Can I make Eggplant Parm in the Air Fryer?
Yes, you can.
- Preheat an air fryer to 375 degrees F
- Place the breaded eggplant in a single layer in the air fryer basket, making sure they are not touching
- Cook for 8 to 10 minutes, then turn the eggplant to the other side and cook until desired crispiness , another 4 to 6 minutes.
- Top each eggplant round with marinara sauce, shredded mozzarella cheese and a sprinkle of chopped parsley.
- Place basket back in the air fryer and cook until cheese has fully melted, 1 to 2 minutes.
Serve the eggplant parm with your favorite pasta and you’ve got an ah-mazingly delicious restaurant-style meal that won’t break the bank!
Wouldn’t your family love to sit down to this deliciousness?
*I’ve shared an easy recipe for Marinara Sauce, but feel free to use your favorite brand of jarred sauce.
More Recipes You’ll Love!
- Restaurant-Style Chicken Parm
- Spaghetti and Meatballs
- Sicilian Style Seafood with Pasta
- Traditional Italian Bolognese Sauce
Restaurant Style Eggplant Parm
Ingredients
Marinara
- 28 oz crushed tomatoes I used San Marzano whole in puree, finished pureeing with a immersion blender
- 2 tbsp olive oil extra virgin
- ⅓ cup onion fine chop
- 1 large clove garlic finely minced
- 1 tbsp basil fine chop (if using dry basil only use 1 teaspoon)
- ½ tsp sea salt more or less to taste
- ⅛ tsp black pepper more or less to taste
- 1 tsp sugar optional
Breaded Eggplant
- 1 large eggplant peeled and sliced lengthways
- ¾ cup all-purpose flour seasoned with salt and pepper
- 2 large eggs mixed with ½ cup water or milk for eggwash
- 1 ½ cup bread crumbs seasoned, plain or panko
Eggplant Parm
- 1 ½ cups Marinara from recipe or use your favorite jarred sauce
- 1 tbsp grated Romano cheese
- 1 cup mozzarella shredded
- 1 tbsp Italian Parsley for mozzarella and final garnish
Instructions
Marinara Sauce
- Add diced onions and garlic to a saucepan with olive oil over medium-high heat and saute for 1-2 minutes. Don't let them burn.
- Add the crushed tomatoes to the pan and stir well.
- Add the salt, pepper, basil and sugar to the pot and allow to come to a boil then reduce the heat to simmer. If you're in a hurry the sauce is basically ready. I like to give the sauce another 15-20 minutes but give the flavors a little time to build. Marinara is a quick sauce originally made on ships to feed hungry sailors quickly.*Feel free to use your favorite jarred sauce, if you'd rather not make the marinara
Breaded Eggplant
- The first step in making Restaurant-Style Eggplant Parm is to set up a breading station. Flour Seasoned with salt and pepper – eggwash- breadcrumbs.*egg wash is whole eggs, whipped with water, milk or a combination of both. I usually use 2 eggs with ½ cup of water.
- Dredge the eggplant cutlets in flour seasoned with salt and black pepper, completely coating the eggplant.
- Next, dip the floured eggplant into an egg wash
- Finally, place the egg-dipped eggplant cutlets into bread crumbs, making sure to completely coat the eggplant with the bread crumbs.
- Add about ½ an inch of your favorite oil to a large saute pan or skillet. Let the oil heat up or medium-high heat, until a bit of breading dropped into the oil, begins to sizzle.When the oil is hot enough, carefully add the eggplant cutlets to the pan using tongs. Don’t drop them in, the oil can splatter and burn you!Let the cutlets sautee on each side for about 2 minutes or until you have a nice golden brown color. Move the finished cutlets to a screen (or paper towels) to drain off the excess oil.
Eggplant Parm
- Add a little sauce to the baking dish then place the eggplant cutlet on top of the sauce. Then add a sprinkle of grated Romano cheese on top of the sauce. Don’t skimp on the sauce!
- Add shredded mozzarella on top of the sauce, followed by a sprinkle of fresh chopped parsley (it will make it look even prettier).I like to leave a little of the cutlet showing for visual effect.
- Bake at 350 degrees for 15 minutes or until the cheese is nicely melted. If you'd like to cook the eggplant more allow the eggplant to bake for 15 minutes before adding the cheese. Give it an additional 10 minutes or so to let the cheese melt.
- Serve with your favorite pasta and enjoy!
Nutrition
Farrukh Aziz
Awesome recipe Dennis! I love the marinara sauce and it definitely didn’t disappoint me! 😀
Ramona
I love making pasta when I need a quick dish to make! This eggplant pasta recipe is definitely now on my pasta list to make. Thank you for sharing this recipe, I cant wait to make this!
Brianna
Crispy, cheesy and so so good! Just like my favorite Italian joint.
Marisa F. Stewart
Are you sure you’re not Italian? This is the way my Mamma would make it. The family couldn’t wait for her to say “tutti a tavola” when it was ready. My Mamma never wrote down her recipes – they were all in her head. I’m so glad to have yours so I can duplicate her delicious Eggplant Parm. Grazie mille.
Chef Dennis Littley
I am Italian in my heart, especially when it comes to food!
Star Traci
This looks delicious! And such a great tip about going ahead and doing extra on the breading part – thanks.
Mikayla
This is a very flavorful recipe. The suggestion to double and freeze the extra for later is terrific!
Megan Ellam
Yes, please for every meal! I could eat this every single day!
Swathi
This resturant style eggplant parmesan looks really yummy.
Elizabeth
Absolutely delicious! We loved it!
Lauren Michael Harris
This is the most perfect eggplant parmesan! Simply delicious and very authentic flavor – great recipe!
Marysa
We love restaurant eggplant parm! I haven’t ever made our own and this would be a good dish to try.
Melissa Cushing
This looks absolutely delicious! I am pinning this one to make for my husband and I always love your posts and recipes. Thank you nor this as my husband loves a good eggplant parm 😉
Sloan Mathis
Love the crunchy exterior of the eggplant.
Kathy
This looks really good. I need to give it a try real soon. I love eggplant parm.
Sol
Wow! I only knew a few recipe to prepare and cook eggplants but this is really amazing!
Marie Gizelle
I love eggplants, unfortunately am the only one in the family, I’d probably change their minds with this dish. ^_^ Thanks for the recipe!
Ivan M. Jose
We’ll definitely try this yummy pasta recipe at home. We love making pasta dishes whenever we can.
Kelli A
I love eggplant Parmesan, but have never tried to make it myself. Your recipe sounds so easy and yummy!
Catalina
Your eggplant parm is so cheesy! I am sure my family will go crazy over this recipe!
Terri Steffes
We have a bumpercrop of eggplant. I am eager to give this a try. I appreciate the detailed instructions.
Scarlett Brooklyn
I never knew I could enjoy eggplant this way. You got me drooling in this photo.
Richelle Escat
If my eggplant will be served like this I’ll gladly skip the meat.
Jamie
We love this recipe! So delicious!
Monica Simpson
I have always wanted to make my own eggplant parm but never have. My friend grew some gorgeous eggplant this year. I need to get some from her and try this!
Debra
A classic recipe..so good…and thanks for the clear directions…we loved it.
Tasheena
This recipe looks so yummy, I can’t wait to give it a try.
MELANIE EDJOURIAN
This is probably my favourite of all your recipes. I really love eggplant, this recipe really does sound delicious!!!
Sharon
I love the idea of making my own restaurant quality eggplant parmesan right at home!
Tara Pittman
I love grilled eggplant. This is a recipe that I need to make.
Amber Myers
Oh yum, I will be trying this. I just love eggplant parm and it’s been ages since I’ve had it.
Colleen
This looks so delicious and it just maybe what it takes to get my husband to like eggplant. Thank you!
amanda
This recipe is my new go to for eggplant parm! Thank you!
Kayla DiMaggio
This eggplant parmesan is delicious! It really is restaurant style! My husband and I made it for a date night and it was so fun to make together and delicious to eat!
Olga Núñez Miret
I love aubergines (egg plants) and have this dish in restaurants and love it. Thanks, Chef Dennis for the recipe and th etips.
Linda
This eggplant parm is delicious and can’t wait to make another batch
Freya
This was so delicious and it’s one of my fav dishes!
Yfchan
Hi Chef , the eggplant parm looks delicious . Thank you for sharing the good tips . What is the best thickness for the slice eggplant ? Which type of egg plant is recommended ? Can I use air fryer ? Thank you in advance .
Chef Dennis Littley
I cut my eggplant around 3/8 of an inch (under a half-inch). I use regular full-size eggplants. I just added an airfryer section to the post, thanks for the suggestion.
Jean
Perfect eggplant-parmesan recipe goes really well with our pasta.
Michelle | Taste As You Go
I love this restaurant-style eggplant parmesan so much. What a lovely comfort food meal this makes! Thanks, Chef Dennis!