Forget everything you thought you knew about Eggplant Parmesan! This isn’t the soggy, heavy version you might be used to. This is THE Ultimate Eggplant Parmesan; a labor of love that’s absolutely worth every minute. We’re taking the extra steps of salting and frying the eggplant to achieve an incredibly crispy texture, then layering it with a creamy homemade béchamel sauce that makes it outrageously rich and delicious. This is the show stopping, crowd feeding, Italian comfort food masterpiece of your dreams.
Why You’ll Love This Recipe
- CRISPY, Not Soggy: Salting and pan frying the eggplant creates a firm, crispy base that stands up to the sauce.
- Next Level Creaminess: The homemade Parmesan béchamel sauce adds a luxurious depth you just can’t get from store bought versions.
- Make Ahead Marvel: This dish is perfect for preparing ahead of time, making it ideal for dinner parties and busy holidays.
- Restaurant Quality at Home: This recipe uses professional techniques to deliver a result that rivals your favorite Italian restaurant.
Ingredients for The Ultimate Eggplant Parmesan
For the Eggplant:
- 2½ pounds eggplant (2-3 medium), sliced into ¼-inch rounds
- 2½ teaspoons salt, divided
- ¾ cup all-purpose flour
- 3 large eggs
- 2 cups seasoned Italian breadcrumbs
- Vegetable oil, for frying (about 3 cups)
For the Béchamel Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1½ cups milk
- ½ cup finely grated Parmigiano Reggiano
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
For Assembly:
- 1 (24 oz) jar high-quality marinara sauce (like Rao’s)
- 3 cups (12 oz) shredded whole milk mozzarella
- 2 tablespoons finely grated Parmigiano Reggiano
- Fresh chopped basil, for garnish
Instructions for Making The Ultimate Eggplant Parmesan
1Salt the Eggplant (Don’t Skip This!): Arrange the eggplant slices in layers on a cutting board or baking sheet, sprinkling each layer with about 1 teaspoon of the salt. Layer paper towels between the eggplant and place a heavy pan on top. Let it sit for 1.5-2 hours. This draws out excess moisture, which is the secret to preventing a watery, soggy final dish. Press firmly with more paper towels before cooking.
2Make the Creamy Béchamel: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes to form a paste (a “roux”). Gradually whisk in the milk until smooth. Bring to a simmer, whisking constantly, until the sauce thickens (about 2 minutes). Remove from heat and whisk in the ½ cup Parmigiano Reggiano, salt, and pepper. Set aside.
3Bread the Eggplant Like a Pro: Set up a breading station: one plate with flour mixed with ¾ tsp salt, a wide bowl with the eggs whisked with 2 tbsp water, and another plate with breadcrumbs mixed with ¾ tsp salt.
Dredge each dried eggplant slice in flour, then dip in egg, and finally press into the breadcrumbs, ensuring an even coat. Pro Tip: Use one hand for the dry steps and the other for the wet to avoid “club fingers.”
4Fry to Golden Perfection: Pour about ¼ inch of oil into a large skillet and heat over medium heat until shimmering. Working in batches, fry the eggplant for about 3 minutes per side until deeply golden brown and crispy. Transfer to a paper towel-lined baking sheet to drain excess oil.
5Layer and Bake: Preheat your oven to 425°F. In a 9×13-inch baking dish, spread ¾ cup of marinara sauce. Add a layer of fried eggplant, overlapping slightly. Top with ¾ cup more marinara, 1 cup of mozzarella, and dollops of one-third of the béchamel sauce.
Repeat to create two more layers. On the top layer, leave the edges of the eggplant exposed to get extra crispy. Sprinkle with the remaining 2 tablespoons of Parmigiano Reggiano.
6Bake, Rest, and Serve! Bake for 30-35 minutes until the top is golden and the sauce is bubbling. This is crucial: Let it rest, loosely covered with foil, for about 20 minutes before slicing. This allows the layers to set so you get perfect, clean slices.
The Ultimate Eggplant Parmesan
Ingredients
- 2½ pounds eggplant sliced into ¼ inch rounds
- 2½ teaspoons salt divided
- ¾ cup all-purpose flour
- 3 large eggs
- 2 cups seasoned Italian breadcrumbs
- Vegetable oil for frying
- 1 24 oz jar high-quality marinara sauce
- 3 cups shredded whole milk mozzarella
- 2 tablespoons finely grated Parmigiano Reggiano
- Fresh chopped basil for garnish
For the Béchamel Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1½ cups milk
- ½ cup finely grated Parmigiano Reggiano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Sprinkle eggplant slices with 1 tsp salt and let sit between paper towels for 1.5-2 hours. Press dry.
- For béchamel: Melt butter. Whisk in flour and cook 2 mins. Whisk in milk and simmer until thickened. Stir in ½ cup Parmigiano, salt, and pepper. Set aside.
- Set up breading station: flour with ¾ tsp salt, eggs with 2 tbsp water, breadcrumbs with ¾ tsp salt.
- Dredge eggplant in flour, then egg, then breadcrumbs.
- Heat ¼ inch oil in a skillet. Fry eggplant in batches until golden brown, 3 mins per side. Drain on paper towels.
- Preheat oven to 425°F.
- In a 9x13 dish, spread ¾ cup marinara. Layer with ⅓ of the eggplant, ¾ cup marinara, 1 cup mozzarella, and ⅓ of the béchamel. Repeat twice.
- Sprinkle top with 2 tbsp Parmigiano.
- Bake 30-35 mins until golden and bubbly. Rest 20 mins before serving. Garnish with basil.
Notes
- Salting is Key: This step removes moisture for a crispy, non watery result.
- Make Ahead: Assemble up to 2 days before baking. Can also be frozen for up to 3 months.
- Resting Time: Letting it cool for 20 minutes after baking is essential for clean slices.
