Crispy Eggplant Parmesan with Marinara — Old School Italian-American, Elevated

Authentic Italian Gourmet Pasta Sauce. No Added Sugar. Ever.

Eggplant Parmesan is the dish that proves you don't need meat to make something deeply satisfying. Crispy, golden eggplant layered with rich marinara and bubbling mozzarella — it's Italian-American comfort food at its most elemental. And like all great Italian-American dishes, the quality of the marinara makes or breaks it.

Albanese's Finest Original Marinara — authentic Italian gourmet pasta sauce with no added sugar — is the sauce that makes this dish sing. The natural brightness of the tomatoes cuts through the richness of the fried eggplant and melted cheese in a way that sugar-laden sauces simply can't.

• 2 large eggplants (about 2 lbs total), sliced ½-inch thick
• 1 jar Albanese's Finest Original Marinara (24 oz)
• 2 cups shredded mozzarella (or 8 oz fresh mozzarella, sliced)
• ½ cup grated Parmigiano-Reggiano
• 2 eggs, beaten
• 1 cup Italian breadcrumbs
• ½ cup all-purpose flour
• 2 tsp dried oregano
• 1 tsp garlic powder
• Olive oil for frying
• Fresh basil
• Kosher salt

Step 1 — Salt and drain the eggplant. Arrange eggplant slices on a wire rack or paper towels. Sprinkle generously with kosher salt on both sides. Let sit 30–45 minutes — you'll see moisture bead on the surface. Pat completely dry with paper towels. This removes bitterness and prevents soggy eggplant.

Step 2 — Set up the breading station. Three shallow bowls: flour seasoned with salt and pepper, beaten eggs, and breadcrumbs mixed with Parmigiano, oregano, and garlic powder.

Step 3 — Bread the eggplant. Working one slice at a time: dredge in flour, dip in egg, press firmly into breadcrumbs. Make sure every surface is coated.

Step 4 — Fry until golden. Heat ¼ inch of olive oil in a large skillet over medium-high heat. Fry eggplant slices in batches, 3–4 minutes per side, until deeply golden and crispy. Don't crowd the pan. Drain on paper towels.

Step 5 — Layer the dish. Preheat oven to 375°F. In a 9×13-inch baking dish, spread a thin layer of marinara. Add a layer of fried eggplant. Spoon marinara over the eggplant. Add mozzarella and a sprinkle of Parmigiano. Add fresh basil. Repeat layers, finishing with sauce and cheese on top.

Step 6 — Bake. Cover with foil and bake 25 minutes. Uncover and bake another 15 minutes until the cheese is golden and bubbling.

Step 7 — Rest and serve. Let rest 10 minutes before serving. Top with fresh basil.

Don't skip the salting step. This is the most important step in the recipe. Salting draws out moisture and bitterness from the eggplant. Skip it and you'll have watery, bitter eggplant parm. Do it and you'll have crispy, sweet, deeply flavored eggplant.

Fry in batches. Crowding the pan drops the oil temperature and steams the eggplant instead of frying it. Work in batches and let the oil recover between each one.

Fresh mozzarella vs. shredded. Fresh mozzarella creates creamy, melted pools. Shredded mozzarella gives you the classic stretchy pull. Both are excellent — use what you prefer.

Serving Suggestions

• Over spaghetti with extra warmed marinara
• As a main course with a simple green salad
• In a sandwich on crusty Italian bread
• Alongside Classic Spaghetti Marinara

About the Sauce

The marinara is the backbone of eggplant parmesan. Albanese's Finest Original Marinara is made with no added sugar — which means the natural acidity of the tomatoes cuts through the richness of the fried eggplant and melted cheese perfectly. It's the authentic Italian gourmet pasta sauce that makes this dish taste like it came from a real Italian-American kitchen.

No added sugar. Small-batch. Founder-made.

Shop Original Marinara →

Related recipes: Easy Chicken Parmesan with Marinara · Classic Baked Ziti with Marinara · Homemade Meatballs in Marinara Sauce