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Baked Eggplant Parmesan
why make this recipe
Baked Eggplant Parmesan is a delicious and hearty dish that showcases the wonderful flavors of eggplant. This recipe is perfect for those who want to enjoy a comforting meal that is also vegetarian. The layers of crispy eggplant, rich marinara sauce, and gooey mozzarella cheese make this dish a family favorite. It’s a great way to incorporate more vegetables into your diet without sacrificing taste.
how to make Baked Eggplant Parmesan
Ingredients:
- 2 large eggplants, sliced
- 1 cup breadcrumbs
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil for garnish
Directions:
- Preheat the oven to 400°F (200°C).
- Slice the eggplants into 1/4 inch pieces and sprinkle with salt. Let them sit for 30 minutes to draw out moisture.
- Rinse the salt off and pat dry with paper towels.
- In a bowl, mix breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and pepper.
- Dip each eggplant slice in olive oil, then coat it with the breadcrumb mixture.
- Arrange the eggplant slices on a baking sheet and bake for 25-30 minutes, flipping halfway through, until golden brown.
- In a baking dish, spread a layer of marinara sauce, followed by a layer of baked eggplant, and sprinkle with mozzarella cheese. Repeat the layers, finishing with mozzarella on top.
- Bake in the oven for an additional 20-25 minutes until the cheese is bubbly and golden.
- Garnish with fresh basil before serving.
how to serve Baked Eggplant Parmesan
Serve Baked Eggplant Parmesan warm, right from the oven. You can enjoy it on its own or with a side salad and some crusty bread. This dish can also be served with a sprinkle of extra Parmesan or a drizzle of olive oil for added flavor.
how to store Baked Eggplant Parmesan
To store leftovers, let the Baked Eggplant Parmesan cool completely. Place it in an airtight container and refrigerate for up to 3 days. You can reheat it in the oven at 350°F (175°C) until warmed through. For longer storage, you can freeze it. Just make sure to wrap it tightly in plastic wrap and then in aluminum foil, and it can last up to 3 months in the freezer.
tips to make Baked Eggplant Parmesan
- Choose firm eggplants with smooth skin for the best flavor and texture.
- Make sure to salt the eggplants and let them sit to remove excess moisture, which helps prevent sogginess.
- For a healthier version, you can use whole wheat breadcrumbs or reduce the amount of cheese.
- Feel free to add other layers like zucchini or spinach for more variety.
variation
You can add different types of cheese, such as provolone or gouda, to change up the flavors. If you want some heat, sprinkle some red pepper flakes in the marinara sauce. For a gluten-free option, use gluten-free breadcrumbs.
FAQs
Can I use frozen eggplant for this recipe?
Yes, you can use frozen eggplant. Just make sure to thaw and drain it well before using it in the recipe.
Is this dish suitable for vegans?
This recipe contains cheese, but you can replace the dairy cheese with vegan cheese alternatives to make it vegan.
Can I prepare this dish ahead of time?
Yes, you can assemble Baked Eggplant Parmesan the night before and store it in the refrigerator. Bake it when you’re ready to serve.
Baked Eggplant Parmesan
A delicious and hearty vegetarian dish featuring crispy eggplant, rich marinara sauce, and gooey mozzarella cheese.
Ingredients
Vegetables
- 2 large eggplants, sliced Choose firm eggplants with smooth skin for the best flavor and texture.
Breading and Cheese
- 1 cup breadcrumbs Whole wheat breadcrumbs can be used for a healthier option.
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Sauce and Seasoning
- 2 cups marinara sauce
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- to taste Salt and pepper
Garnish
- Fresh basil for garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Slice the eggplants into 1/4 inch pieces and sprinkle with salt. Let them sit for 30 minutes to draw out moisture.
- Rinse the salt off and pat dry with paper towels.
Breading
- In a bowl, mix breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and pepper.
- Dip each eggplant slice in olive oil, then coat it with the breadcrumb mixture.
Baking
- Arrange the eggplant slices on a baking sheet and bake for 25-30 minutes, flipping halfway through, until golden brown.
- In a baking dish, spread a layer of marinara sauce, followed by a layer of baked eggplant, and sprinkle with mozzarella cheese. Repeat the layers, finishing with mozzarella on top.
- Bake in the oven for an additional 20-25 minutes until the cheese is bubbly and golden.
Serving
- Garnish with fresh basil before serving.
Notes
To store leftovers, let the Baked Eggplant Parmesan cool completely. Place it in an airtight container and refrigerate for up to 3 days. You can reheat it in the oven at 350°F (175°C) until warmed through. For longer storage, you can freeze it wrapped tightly in plastic wrap and then in aluminum foil for up to 3 months in the freezer. For a gluten-free option, use gluten-free breadcrumbs.
