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The Best Eggplant Parmesan Recipe

The Best Eggplant Parmesan Recipe

Truly delicious! I love eggplant and have many recipes, but this one's my favorite. The cheeses and seasonings make this dish unforgettable. —Dottie Kilpatrick, Wilmington, North Carolina
TOTAL TIME: Prep: 1-1/4 hours Bake: 35 min. + standing YIELD:16 servings


  • 3 garlic cloves, minced
  • 1/3 cup olive oil
  • 2 cans (28 ounces each) crushed tomatoes
  • 1 cup pitted ripe olives, chopped
  • 1/4 cup thinly sliced fresh basil leaves or 1 tablespoon dried basil
  • 3 tablespoons capers, drained
  • 1 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 1 cup all-purpose flour
  • 4 large eggs, beaten
  • 3 cups dry bread crumbs
  • 1 tablespoon garlic powder
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
  • 4 small eggplants (about 1 pound each), peeled and cut lengthwise into 1/2-inch slices
  • 1 cup olive oil
  • 2 large eggs, beaten
  • 2 cartons (15 ounces each) ricotta cheese
  • 1-1/4 cups shredded Parmesan cheese, divided
  • 1/2 cup thinly sliced fresh basil leaves or 2 tablespoons dried basil
  • 1/2 teaspoon pepper
  • 8 cups (32 ounces) shredded part-skim mozzarella cheese


  • 1. In a Dutch oven over medium heat, cook garlic in oil 1 minute. Stir in tomatoes, olives, basil, capers, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 45-60 minutes or until thickened.
  • 2. Meanwhile, for eggplant, place flour and eggs in separate shallow bowls. In another bowl, combine bread crumbs, garlic powder and oregano. Dip eggplant in flour, eggs, then bread crumb mixture.
  • 3. In a large skillet, cook eggplant in batches in oil for 5 minutes on each side or until tender. Drain on paper towels. In a large bowl, combine the eggs, ricotta, 1/2 cup Parmesan cheese, basil and pepper.
  • 4. Preheat oven to 350°. In each of two greased 13x9-in. baking dishes, layer 1-1/2 cups tomato sauce, four eggplant slices, 1 cup ricotta mixture and 2 cups mozzarella cheese. Repeat layers. Sprinkle each with remaining Parmesan cheese. Bake, uncovered, 35-40 minutes or until bubbly. Let stand 10 minutes before cutting. Yield: 2 casseroles (8 servings each).

Nutritional Facts

1 piece: 562 calories, 38g fat (14g saturated fat), 138mg cholesterol, 778mg sodium, 31g carbohydrate (8g sugars, 7g fiber), 29g protein.

Reviews for The Best Eggplant Parmesan

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Sancan2 User ID: 8774202 243988
Reviewed Feb. 17, 2016

"Truly delicious, loved it and so did all the people that I shared it with. I topped it with some fresh mushrooms that I saut?ed in rosemary olive oil, minced garlic, salt, pepper and butter."

lynchbb User ID: 6831824 233619
Reviewed Sep. 28, 2015

"this is simply, the BEST! well worth the extra time. the directions are great. Only change made was to substitute 1/2 panko for the 3c of bread crumbs. Fabulous!! Thank you!"

tcorder2 User ID: 8435610 228881
Reviewed Jul. 2, 2015

"I followed this recipe exactly as it was written. I definately took note of the folks that stated they broiled the eggplant rather then fried it. However I wanted to try the recipe prior to tweeking it. This was one of the best eggplant parmesan recepies I have made. Next time around I would add more red pepper as I like spicy. I would NOT subsitute a store bought spaghetti sauce.. NOOO WAY :) I used eggplant from our garden. Spend the extra time making this, it's WORTH the time!"

TraderDave User ID: 7978510 191066
Reviewed Sep. 8, 2014

"Well, I didn't even follow the Recipe Exactly (close enough though) and it came out to be Better than any "Lasagne" I've ever made - and I'm a pretty good cook..It Helps of course when you use Organic Ingredients throughout - or at Least the Eggplant...first words out of my daughters mouth were "This one's a Keeper." Excellent Recipe - Well Done to the originator.!."

Lady-L User ID: 7297136 123433
Reviewed Jul. 11, 2014

"I love this recipe! I make it every summer with fresh egg plant out of my garden, yum. thanks for sharing this recipe. It really is The Best Eggplant Parmesan.


beckihomecki User ID: 1537566 191065
Reviewed Sep. 24, 2013

"This recipe is really good just not that good for you. I lightened it up with light ricotta and 2 1/2 C of cheese per 9x13 pan. I cut the oil back in the sauce but by all means make the sauce it was one of the best parts. I also baked the eggplants after coating them. Put them on a greased sheet bake at 350 for 30 min turning once. I am trying to go gluten free for a while so I substituted gluten free flour. mix for the white flour and crushed rice chex cereal for the bread crumbs. Worked just fine and nobody even knew. My kids ate it and my girlfriends loved it. Will make again."

ninamary User ID: 1739379 131109
Reviewed Aug. 19, 2013

"Alfoa, almost every eggplant parmesan is cut lengthwise. This is very much likeTyler Perry's recipe from but he doesn't peel the eggplant just trims the ends."

ninamary User ID: 1739379 192174
Reviewed Aug. 19, 2013

"Just a hint to those who had trouble making the crumbs stick, next time use Panko flecks and press a little."

ninamary User ID: 1739379 123432
Reviewed Aug. 19, 2013

"Just a hint to those who had trouble making the crumbs stick, next time use Panko flecks and press alittle."

alfoa User ID: 2078080 131059
Reviewed Dec. 27, 2012

"5 stars for taste, 2 stars for the recipe itself. Some things should have been made more clear to avoid frustration. For example, the amount of eggplant was double what I needed. I had to cut them into 1/2 inch rounds, because to cut them lengthwise is not only strange (never seen eggplant parm that way), but the slices would be hard to dip into the ingredients later. Also, instead of adding seasoning to the breadcrumbs, why not just use italian flavored breadcrumbs. And instead of measuring out the flour and breadcrumbs, just start with a small amount and add as needed. I ended up throwing out a bowl of flour and another bowl of breadcrumbs. But, as the other reviewers said, it is a wonderful dish and I will definitely make again. Should be easier next time now that I am aware of the nuances of the recipe."

alfoa User ID: 2078080 193426
Reviewed Dec. 27, 2012


mymyla User ID: 6901858 114810
Reviewed Oct. 5, 2012

"One way to significantlyy cut down on prep time AND make it healthier is to skip frying the eggplant and broil it instead. I have been cooking my parm thi sway for years. Slice it, lightly salt it, let sit for water to accumulate, then wipe dry with paper towels. Brush with olive oil and broil until just golden. You have to watch it carefully so as not to burn it. Lower the broiler rack. It will save you an hour! (and hundreds of calories...I promise, no one will know!)"

5xamom User ID: 787516 121901
Reviewed Aug. 1, 2012

"Oh my goodness, I was getting frustrated while I making this because it was taking sooo long- but after the first bite, I was thrilled I made it!! Well worth the work! I absolutely loved it!! So did my family! My husband absolutely does not like eggplant at all. We didn't tell him what he was eating- he thought it was lasgana. He had seconds and then we told him. My one son hates vegetables, but will try somethings. He loved it, too! Even my fussy 11 year-old ate every bite!! We will make this again!! Thanks for the WONDERFUL recipe! It was WORTH all the work!"

lildementedchef User ID: 5347963 108646
Reviewed Dec. 23, 2011

"yumm made a lot lol"

PCAZ User ID: 6108530 148797
Reviewed Nov. 14, 2011

"We are not eggplant eaters, but since I planted some eggplant I thought I'd better figure out how to cook a recipe we would like. This one caught my eye because of the capers - we LOVE them. I found the time long to make this - but what the heck - I was free that day and BOY was it worth it. My sister & I were sharing so we put in containers & froze some. Hope they come out OK. We added only 2 things, because my husband likes meat, so we put in a couple of hot italian sausages crumbled up, and I don't seem to have good luck with bread crumbs sticking so we used a tip we heard and added a couple tablespoons potatoe flakes to the bread crumbs. WOW - did that every help - OH and we also used half panko crumbs and half bread crumbs. ANYWAY - HOORAY - IT is a WINNER for us."

carolanne1210 User ID: 3617870 131058
Reviewed Nov. 3, 2011

"This is almost identical to my ages-old recipe, but I never thought to add olives and capers. Inspired idea...delicious!"

acosully User ID: 5552992 121900
Reviewed Aug. 6, 2011

"this was my first time cooking with eggplant and it was so delicious that it earned me a facebook shoutout from my brothers :) making it again tonight for my bosses, thats how confident i am in the amazingness of this recipe!"

rustedgold1 User ID: 3141438 193357
Reviewed Apr. 22, 2011

"My family loved this recipe and i will certainly make it again when time allows! It's delicious!"

Egavas21 User ID: 3791057 191062
Reviewed Apr. 18, 2011

"I LOVE this recipe! Trying not to eat it all up. I made one casserole. I used Ragu instead of making the sauce. Looking forward to making again."

youweremyfav22 User ID: 5750828 112804
Reviewed Jan. 10, 2011

"I also just made half of the recipe and it was so delicious! If you do decide to make just half I think only getting one eggplant is enough. Instead of cutting it length wise we cut it into circles and we ended up not needing the other eggplant. Other than that we stuck to the directions and were VERY pleased with the outcome. I am not a beginner cook but surely am not a great chef but that being said, even though this does take a little more prep time than usual, it is not difficult. This is sure to be a crowd pleaser at any meal!"

raceywlf User ID: 3872239 191058
Reviewed Dec. 17, 2010

"wow! reading all the reviews, I can't wait to try it. I'm so glad I found it. thanks"

Kimberlykirby User ID: 444718 193425
Reviewed Nov. 23, 2010

"Absolutely delicious! It's not my normal "quick" dish, but it is well worth all the effort."

tlmtigger User ID: 5601441 112756
Reviewed Nov. 15, 2010

"It was totally awesome!"

2ponds User ID: 2755384 148796
Reviewed Nov. 5, 2010

"this eggplant parmesan is SOOOOOO Good!!!!"

Dulche User ID: 362199 180808
Reviewed Oct. 7, 2010

"This was truly the best! It does take a lot of time, but it is worth it!"

walter22 User ID: 4207061 180805
Reviewed Sep. 29, 2010

"A truely delicious recipe. I made a half recipe as there are only 2 of us. It takes a little time to make but my wife and i thought the dish had a great texture and outstanding flavor well worth the effort. Will definately make again.

Myrtle beach, SC"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.