Looking for a delicious and easy-to-make dish for any occasion? Look no further than this Baked Eggplant Parmesan recipe! With its flavorful layers of eggplant, cheese, and marinara sauce, this dish is sure to become a family favorite.
Why You’ll Love This Recipe?
- Bursting with great flavors that will satisfy your taste buds.
- Quick and simple prep time, perfect for busy weeknights.
- Ideal for meal prep, making it a convenient option for lunches or dinners throughout the week.
Ingredient Notes:
- Medium eggplants sliced into ½-inch rounds: Provides a meaty texture and absorbs the flavors of the dish well.
- Tablespoon salt for sweating the eggplant: Helps draw out excess moisture and bitterness from the eggplant.
- Large eggs: Used to bind the breadcrumbs to the eggplant slices.
- Italian-style breadcrumbs: Adds a crunchy coating to the eggplant.
- ½ cup grated Parmesan cheese: Adds a rich and savory flavor to the dish.
- ½ cups shredded mozzarella cheese: Melts beautifully and creates a gooey, cheesy topping.
- ½ cups marinara sauce: Provides a robust tomato flavor.
- Tablespoons olive oil spray: Helps crisp up the eggplant slices.
- Fresh basil leaves for garnish: Adds a fresh and aromatic touch to the dish.
Step-by-Step Instructions:
- Preheat the oven to 400°F.
- Sprinkle salt over the sliced eggplant and let sit for 30 minutes to sweat out excess moisture.
- Dip the eggplant slices in beaten eggs, then coat with breadcrumbs.
- Place the coated eggplant slices on a baking sheet, spray with olive oil, and bake for 20 minutes.
- Layer the baked eggplant slices in a baking dish with marinara sauce, Parmesan, and mozzarella cheese.
- Bake for an additional 20 minutes until the cheese is melted and bubbly.
- Garnish with fresh basil leaves before serving.
Helpful Tips:
- For a healthier version, try using whole wheat breadcrumbs.
- To make this dish vegan, substitute the eggs with a flaxseed or chia seed mixture.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
Expert Tips for the Best Results:
- Be sure to slice the eggplant evenly for even cooking.
- Use high-quality Parmesan and mozzarella cheese for the best flavor.
- Let the dish rest for a few minutes before serving to allow the flavors to meld together.
Serving Suggestions:
Serve this Baked Eggplant Parmesan with a side of garlic bread and a fresh green salad. Pair it with a glass of red wine for a complete and satisfying meal.
Storage and Reheating Tips:
To store leftovers, allow the dish to cool completely before transferring it to an airtight container. Reheat in the oven at 350°F until heated through.
Frequently Asked Questions:
- Can I use store-bought marinara sauce? Yes, you can use your favorite brand of marinara sauce.
- Can I freeze this dish? While it can be frozen, the texture may change slightly upon reheating.
- Can I use other types of cheese? Feel free to experiment with different cheeses to create your own twist on this classic dish.
- How can I make this dish gluten-free? Use gluten-free breadcrumbs or almond flour in place of Italian-style breadcrumbs.
Conclusion:
Don’t wait any longer to try this delicious Baked Eggplant Parmesan recipe! Whether you’re a fan of Italian cuisine or looking for a new favorite dish, this recipe is sure to impress. Share your feedback and enjoy the mouthwatering flavors of this classic dish.
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The Best Baked Eggplant Parmesan Recipe
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hr
- Yield: 4–6 servings 1x
- Category: Main-course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Baked Eggplant Parmesan recipe is a delicious twist on a classic Italian dish. Crispy eggplant slices are layered with marinara sauce, Parmesan, and mozzarella cheese, then baked to perfection.
Ingredients
Units
Scale
- 2 medium eggplants sliced into 1/2-inch rounds
- 1 tablespoon salt for sweating the eggplant
- 2 large eggs
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- 1 1/2 cups marinara sauce
- 2 tablespoons olive oil spray
- Fresh basil leaves for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Sweat the eggplant: Sprinkle salt on the eggplant slices and let them sit for 30 minutes to draw out excess moisture.
- Bread the eggplant: In one bowl, whisk the eggs. In another bowl, combine breadcrumbs and Parmesan cheese. Dip each eggplant slice in the egg, then coat with breadcrumb mixture.
- Layer the ingredients: In a baking dish, layer marinara sauce, breaded eggplant slices, mozzarella cheese, and repeat. Finish with a layer of mozzarella on top.
- Bake: Drizzle olive oil spray over the top layer and bake for 35-40 minutes until the cheese is melted and bubbly.
- Serve: Garnish with fresh basil leaves before serving.
Notes
- If you prefer a lighter version, you can bake the breaded eggplant slices on a wire rack before assembling the dish.
- You can customize this recipe by adding additional toppings like sliced tomatoes or fresh herbs.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 60 mg