How to Make Eggplant Parmesan (Just Like My Family Does)

By Nicole Lane

If there’s one dish that can bring my whole Sicilian family to the table with smiles and big appetites, it’s Eggplant Parm. It’s a labor of love—but worth every step. And like many family recipes, this one comes with a few opinions (and secret tricks). My Dad makes it best, and while I hate to admit it, his idea of adding white American cheese in the middle really is a game changer.

Here’s how we do it in my kitchen—and in his. You can take your pick on a few of the steps!

Step 1: Peel, Slice, and Sweat the Eggplant

Start with 3–4 fresh eggplants. Begin by peeling them—this helps remove the slightly tough skin and gives you a smoother, more tender final dish. Once peeled, slice the eggplant thinly and evenly. A mandolin is perfect for getting uniform slices, but a steady hand and a sharp knife will work just fine.

Line a large baking sheet with paper towels and lay the slices out in a single layer (no overlapping). Lightly sprinkle them with salt. Cover with another layer of paper towels, then place a second baking sheet on top. Add something heavy—like a cast iron pan—to press them down. This draws out excess moisture and bitterness. Let the eggplant sit like this for about 30 minutes.

Step 2: Prepare the Dredging Station

You’ll need three shallow dishes:

• One with flour

• One with beaten eggs

• One with seasoned breadcrumbs

For the breadcrumbs, use Italian-style or plain and season them yourself. I like parsley, oregano, garlic powder, and a small pinch of salt.

Step 3: Fry the Eggplant

Heat a large skillet with oil about ½ inch deep. Dredge each eggplant slice in flour, then egg, then breadcrumbs.

Fry each piece until golden brown on both sides. Set them on a wire rack over a baking sheet to drain. You can place paper towels under the rack for easy cleanup.

Step 4: Build the Layers

Now comes the fun part—assembling the dish. You can use store-bought sauce or your favorite homemade version (we call it “gravy” in my house).

I like to start with a thin layer of sauce on the bottom of the pan. My Dad skips it and goes straight to the eggplant. Either way works—do what makes you happy.

Layer it like this:

1. Sauce (or not)

2. A full layer of eggplant (cut some pieces in half to cover every inch)

3. Another small layer of sauce

4. Mozzarella cheese

Repeat those layers until you reach the top of your dish. Somewhere in the middle—this is my Dad’s trick—add a single layer of white American cheese above the mozzarella. It sounds odd, but trust me, it melts beautifully and adds a velvety bite that surprises people in the best way.

Top it off with more mozzarella and, if you like, a generous sprinkle of Parmesan cheese.

Step 5: Bake

Cover the pan with foil and bake at 350°F for 30–45 minutes until it’s bubbling. Then remove the foil and bake for another 10–15 minutes to brown the cheese on top.

Let it rest for a few minutes before serving so everything can settle. Then dig in!

A Dish Worth the Work

This dish is a project, so I usually make a big batch—using 3 to 4 eggplants—to get a few trays out of it. The best part? Eggplant Parmesan freezes beautifully. Wrap it tightly once it’s cooled and freeze for those days when you need a comforting homemade meal without all the prep.

Hope this recipe brings as much joy to your table as it does to mine!