Best Baked Eggplant Parmesan Recipe

why make this recipe

Baked Eggplant Parmesan is a delicious and healthy twist on a classic Italian dish. It offers all the comforting flavors of traditional Eggplant Parmesan but is lighter because it’s baked instead of fried. This recipe is perfect for vegetarians and anyone looking to enjoy a hearty meal without the extra calories. Plus, it’s easy to make and great for sharing with family and friends.

how to make Best Baked Eggplant Parmesan

Ingredients:

• 2 medium-sized eggplants
• Salt
• 1 cup marinara sauce (store-bought or homemade)
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• Fresh basil leaves (for garnish, optional)

Directions:

1. Preheat your oven to 375°F (190°C).
2. Slice the eggplants into ½-inch thick rounds. Sprinkle both sides with salt and let them sit for about 30 minutes. This helps to draw out moisture and reduces bitterness.
3. After 30 minutes, rinse the eggplant slices under cold water and pat them dry with a paper towel.
4. In a baking dish, spread a thin layer of marinara sauce on the bottom.
5. Layer half of the eggplant slices on top of the sauce. Then, sprinkle half of the mozzarella cheese, half of the Parmesan cheese, oregano, garlic powder, and black pepper over the eggplant.
6. Repeat the layers with the remaining eggplant, sauce, and cheeses.
7. Cover the baking dish with aluminum foil and bake for 30 minutes.
8. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.
9. Let it cool for a few minutes, then garnish with fresh basil if desired. Enjoy!

how to serve Best Baked Eggplant Parmesan

Serve your Baked Eggplant Parmesan warm, straight from the oven. It pairs nicely with a simple side salad or some crusty bread for a complete meal. Enjoy it as a main dish or a side dish at your next family gathering.

how to store Best Baked Eggplant Parmesan

Leftover Baked Eggplant Parmesan can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place it in the oven at 350°F (175°C) until warmed through, or use the microwave for a quicker option.

tips to make Best Baked Eggplant Parmesan

• Make sure to salt the eggplant and allow it to sit before rinsing to reduce bitterness.
• Feel free to make your own marinara sauce for extra flavor.
• You can also use different types of cheese like provolone for a variation in taste.
• For a gluten-free option, ensure that the marinara sauce is gluten-free and use gluten-free breadcrumbs in layers if desired.

variation

You can add layers of sautéed spinach, mushrooms, or even zucchini for extra vegetables. Some people like to add a layer of pesto for added flavor.

FAQs

1. Can I use frozen eggplant for this recipe?
Yes, you can use frozen eggplant, but make sure to thaw it and drain any excess moisture before layering it in the dish.

2. Is this dish suitable for gluten-free diets?
Yes, simply check the marinara sauce for gluten-free labeling. You can also adapt the recipe to include gluten-free breadcrumbs if desired.

3. Can I make this in advance?
Yes! You can prepare the layers ahead of time and assemble the dish just before baking. It can also be frozen before or after baking for future meals.

Baked Eggplant Parmesan

A healthy twist on the classic Italian dish, this Baked Eggplant Parmesan is lighter and perfect for sharing with family and friends.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Main Course, Vegetarian Dish

Cuisine Italian

Servings 6 servings

Calories 300 kcal

Ingredients

  

Eggplant Preparation

• 2 medium medium-sized eggplants Make sure they are firm and without blemishes.
• Salt To draw out moisture and reduce bitterness.

Sauce and Cheese Layers

• 1 cup marinara sauce (store-bought or homemade) Homemade sauce recommended for extra flavor.
• 1 cup shredded mozzarella cheese Can substitute with provolone for variation.
• 1/2 cup grated Parmesan cheese Freshly grated for best flavor.

Seasonings

• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• Fresh basil leaves For garnish, optional.

Instructions

 

Preparation

• Preheat your oven to 375°F (190°C).
• Slice the eggplants into 1/2-inch thick rounds. Sprinkle both sides with salt and let them sit for about 30 minutes.
• After 30 minutes, rinse the eggplant slices under cold water and pat them dry with a paper towel.

Baking

• In a baking dish, spread a thin layer of marinara sauce on the bottom.
• Layer half of the eggplant slices on top of the sauce. Then, sprinkle half of the mozzarella cheese, half of the Parmesan cheese, oregano, garlic powder, and black pepper over the eggplant.
• Repeat the layers with the remaining eggplant, sauce, and cheeses.
• Cover the baking dish with aluminum foil and bake for 30 minutes.
• Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.
• Let it cool for a few minutes, then garnish with fresh basil if desired. Enjoy!

Notes

Leftover Baked Eggplant Parmesan can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, place in the oven at 350°F (175°C) until warmed through, or use the microwave for a quicker option.

Keyword Baked Dish, Comfort Food, Eggplant Parmesan, Healthy Recipe, Vegetarian