Eggplant Parmesan with Basil Oil

Name: Eggplant Parmesan with Basil Oil
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 2 medium eggplants, sliced into 1/4-inch rounds; 3 cups marinara sauce; 2 cups shredded mozzarella cheese; 1 cup grated Parmesan cheese; 1 cup breadcrumbs; 2 large eggs, beaten; Salt and pepper, to taste; Olive oil, for frying; 1 cup fresh basil leaves; 1/2 cup extra virgin olive oil; Salt, to taste

Highlighted under: Easy Comfort Recipes

I absolutely love making Eggplant Parmesan with Basil Oil, as it brings together a delicious medley of flavors that always makes my taste buds dance. This dish is a perfect blend of crispy breaded eggplant, rich marinara sauce, and gooey cheese, all topped off with a drizzle of fragrant basil oil. Each bite is a comforting reminder of home-cooked meals, and it’s surprisingly simple to prepare. Whether I'm cooking for a family gathering or just a cozy night in, this recipe never fails to impress.

Created by

Emily

Last updated on 2026-02-05T15:49:27.545Z

When I first made Eggplant Parmesan with Basil Oil, I was amazed at how easy it was to recreate this restaurant favorite right at home. I experimented with different techniques for sweating the eggplant to reduce bitterness, and I found that salting it and letting it sit worked wonders for the texture. The crispy coating adds the perfect contrast to the melty cheese and vibrant sauce, ensuring every layer shines through.

To elevate this dish further, I whip up a fresh basil oil that brings a fragrant herbaceous note, taking the flavors to new heights. Drizzling it over the baked parmesan right before serving makes the dish feel gourmet. It’s a simple touch that transforms a classic meal into something truly special!

Why You'll Love This Recipe
Crispy eggplant perfectly layered with rich marinara sauce and melted cheese.
Homemade basil oil adds a fresh and aromatic twist to every bite.
A comforting, satisfying dish that's perfect for family dinners or gatherings.

Mastering the Eggplant

The eggplant is the star of this dish, and getting it right is crucial for the best texture and flavor. Start by salting the eggplant slices; this step is essential to draw out excess moisture and bitterness. After letting them sit for 15 minutes, you’ll notice they will have released some liquid. Rinse and pat them dry thoroughly to ensure they fry up beautifully without becoming soggy. This step prevents the eggplants from turning mushy during baking, giving you that desired crispy layer.

When breading the eggplant, make sure each slice is thoroughly coated in the egg mixture before rolling in breadcrumbs. This helps the breadcrumbs adhere better, resulting in a crunchier texture when fried. Consider using panko breadcrumbs for extra crunch or seasoned breadcrumbs to enhance flavor. If you prefer a lighter option, you can bake the breaded eggplant slices in the oven at 400°F (200°C) for about 25-30 minutes, flipping halfway through, until they are golden and crisp.

Perfecting the Layers

Assembly is another critical phase that defines your Eggplant Parmesan. When layering, be mindful to spread marinara sauce evenly between layers to prevent sticking and ensure each bite is flavorful. Use a good quality marinara for depth; a homemade sauce can elevate the dish further. Don’t skimp on the cheese; placing a generous amount between the layers promotes a gooey, melted texture that beautifully complements the crispy eggplant.

Keep in mind the importance of the baking time and temperature. Preheating your oven to 375°F (190°C) allows the dish to reach the right temperature for bubbling and browning. You'll know it's ready when the cheese is melted and golden, and the edges are slightly caramelized. Allowing the dish to rest for about 10 minutes after baking before slicing will help it hold its shape when served.

Ingredients

For the Eggplant

2 medium eggplants, sliced into 1/4-inch rounds
3 cups marinara sauce
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup breadcrumbs
2 large eggs, beaten
Salt and pepper, to taste
Olive oil, for frying

For the Basil Oil

1 cup fresh basil leaves
1/2 cup extra virgin olive oil
Salt, to taste

Instructions

Cooking Steps

Prepare the Eggplant

Salt the eggplant slices and let them sit for 15 minutes to draw out excess moisture. Rinse and pat dry with paper towels.

Bread the Eggplant

Dip each eggplant slice in beaten eggs, coat with breadcrumbs, and set aside.

Fry the Eggplant

In a large skillet, heat olive oil over medium heat. Fry the eggplant slices until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.

Assemble the Dish

In a baking dish, spread a layer of marinara sauce, then a layer of eggplant, followed by mozzarella and Parmesan cheese. Repeat layers and finish with cheese on top.

Bake

Preheat the oven to 375°F (190°C). Bake for 30 minutes or until bubbly and golden.

Make the Basil Oil

Blend basil leaves, olive oil, and salt until smooth. Strain if desired for a smoother texture.

Serve

Drizzle the basil oil over the baked Eggplant Parmesan before serving. Enjoy!

Pro Tips

For a crispier result, try double breading the eggplant. Additionally, you can add your favorite vegetables into the layers for extra flavor.

Storage and Reheating Tips

If you have leftovers, storing your Eggplant Parmesan is easy and keeps the flavors intact. Allow the dish to cool completely, then cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. For longer storage, you can freeze it in an airtight container for up to 3 months. Thaw it overnight in the refrigerator before reheating.

When you’re ready to enjoy leftovers, the best way to reheat is in the oven to restore that crispiness. Preheat the oven to 350°F (175°C) and bake for about 20-25 minutes, or until heated through. Cover the dish with foil for half the time to prevent over-browning, then remove it to allow the cheese to get that bubbly texture again.

Variations to Try

This Eggplant Parmesan recipe is versatile and can be modified based on what you have on hand or your dietary preferences. For a gluten-free version, substitute regular breadcrumbs with gluten-free panko or even crushed gluten-free crackers. You can also replace the mozzarella with a dairy-free cheese alternative if you're catering to lactose intolerance or a vegan diet.

If you want to switch up the flavors, consider adding layers of sautéed vegetables like zucchini, bell peppers, or mushrooms. This not only incorporates more nutrients but also enhances the dish's flavor profile. A sprinkle of crushed red pepper flakes can also add a delightful kick if you enjoy a bit of heat.

Questions About Recipes

→ Can I prepare the eggplant in advance?

Yes, you can slice and salt the eggplant a few hours ahead of time. Just make sure to store them covered in the refrigerator.

→ What can I substitute for mozzarella cheese?

You can use provolone or a dairy-free alternative if you're looking for a vegan option.

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.

→ Can I freeze the Eggplant Parmesan?

Absolutely! Assemble the dish without baking, cover tightly, and freeze for up to 3 months. Bake from frozen, adding a bit of extra time.