Baked Eggplant Parmesan Savory and Flavorful Dish

If you crave a warm, savory dish that’s also healthy, this Baked Eggplant Parmesan is for you. I’ll guide you step-by-step through simple prep, easy baking, and helpful tips for a crispy, flavorful result. Whether you follow the classic recipe or add your twist, you’ll impress everyone at the table. Let’s dive in and enjoy this delicious, guilt-free twist on a classic favorite!

Ingredients

List of Ingredients

For a tasty Baked Eggplant Parmesan, you will need:

– 2 medium eggplants, sliced into ½-inch rounds

– 3 cups marinara sauce (homemade or store-bought)

– 2 cups shredded mozzarella cheese

– 1 cup grated Parmesan cheese

– 1 cup all-purpose flour

– 2 large eggs, beaten

– 1 cup breadcrumbs (preferably Italian seasoned)

– 2 teaspoons dried oregano

– 1 teaspoon garlic powder

– Salt and pepper to taste

– Fresh basil leaves for garnish (optional)

Substitutions for Key Ingredients

You can swap out some ingredients if needed:

– Use gluten-free flour and breadcrumbs for a gluten-free option.

– Swap mozzarella for a dairy-free cheese if you want a vegan dish.

– Any tomato sauce can replace marinara if you prefer a different flavor.

Nutritional Information

This dish serves about six people. Each serving has:

– Calories: 350

– Protein: 15g

– Carbohydrates: 30g

– Fat: 20g

– Fiber: 5g

– Sodium: 700mg

This recipe offers a balanced meal packed with flavor and nutrients. Enjoy this delightful dish as part of a healthy meal plan. Check out the Full Recipe for complete details on preparing this wonderful dish!

Step-by-Step Instructions

Preparation Steps

Prepping the Eggplant for Baking

Start by slicing your eggplants into ½-inch rounds. This size helps them bake well. Next, sprinkle salt on the slices. Let them sit for about 30 minutes. This step draws out extra moisture. After 30 minutes, rinse the slices to remove the salt. Pat them dry with a towel.

Setting Up a Breading Station

Now, it’s time for the breading station. Grab three shallow dishes. In the first dish, add all-purpose flour. In the second, beat your two large eggs. In the third dish, mix the breadcrumbs with dried oregano, garlic powder, salt, and pepper. This flavor mix is key to a tasty crust.

Baking Instructions for Eggplant Slices

With your eggplant ready, it’s time to bread them. Dredge each eggplant slice in flour first. Next, dip it in the beaten eggs. Finally, coat it in the breadcrumb mix. Place the breaded slices on your prepared baking sheets. Now, preheat your oven to 375°F (190°C). Bake the slices for 25-30 minutes. Flip them halfway through for even cooking. They should be golden brown and crispy.

Layering for the Perfect Eggplant Parmesan

After baking, it’s time to layer. Start with a layer of marinara sauce on the bottom of a baking dish. Add a layer of baked eggplant slices. Then sprinkle mozzarella and Parmesan cheese on top. Repeat this process until you use all the ingredients. Finish with marinara sauce and a final layer of cheese. Bake this in the oven for an additional 20-25 minutes. The cheese should be bubbly and golden. Let it cool for about 10 minutes before serving.

For a full recipe, check out the Full Recipe section.

Tips & Tricks

Tips for Perfecting the Recipe

To make your baked eggplant Parmesan shine, focus on these key tips.

– Ensuring Crispy Eggplant Texture: Start by salting your eggplant slices. Salt pulls out water and helps them stay crisp. Let them sit for 30 minutes, rinse, and pat dry. This step is crucial for texture.

– Avoiding Soggy Layers: Layer your dish wisely. Use a thin layer of marinara sauce at the bottom. Avoid soaking the eggplant in sauce. Instead, let the crispy eggplant shine through.

– How to Enhance Flavor with Spices: Use dried oregano and garlic powder in your breadcrumbs. These spices add depth to the dish. Feel free to mix in other spices like crushed red pepper for a kick. Fresh basil also gives a nice touch when serving.

By following these tips, you can create a delicious Baked Eggplant Parmesan that impresses everyone. For the complete recipe, check out the Full Recipe.

Variations

Alternative Ingredients and Methods

You can get creative with baked eggplant parmesan. It’s fun to switch things up. Let’s explore some tasty alternatives.

– Vegetarian and Vegan Options: For a vegan twist, you can skip the cheese. Use cashew cream or a store-bought vegan cheese. This way, you keep the flavors while making it plant-based. You can substitute eggs with a mix of ground flaxseed and water. This mix binds the breadcrumbs to the eggplant.

– Gluten-Free Substitutions: For a gluten-free version, use almond flour instead of all-purpose flour. Swap the breadcrumbs for gluten-free options like crushed rice cereal or almond meal. This keeps the crunchy texture without the gluten.

– Creative Flavor Variations: Want to add a twist? Try mixing in chopped spinach or sun-dried tomatoes between the layers. This adds color and enhances the flavor. You can also add fresh herbs like thyme or rosemary for an aromatic touch.

This recipe can adapt to your tastes and needs. Be bold and enjoy your cooking journey! For a complete guide, check out the Full Recipe.

Storage Info

How to Store Leftovers

Refrigeration Tips

To keep your baked eggplant Parmesan fresh, let it cool completely. Then, cover it tightly with plastic wrap or place it in an airtight container. Store it in the fridge for up to three days. It’s best to keep it whole until you’re ready to serve, as this helps retain moisture.

Freezing Baked Eggplant Parmesan

If you want to save some for later, freezing is a great option. Cut the dish into portions for easy serving. Wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag. Make sure to label the bag with the date. It can last up to three months in the freezer.

Reheating Instructions for Best Results

When you’re ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the desired portion on a baking sheet. Cover it with foil to keep it moist. Heat for about 20-25 minutes, or until hot. For a crispy top, remove the foil during the last few minutes of heating. Enjoy your delicious meal again!

For the full recipe, check out the [Full Recipe].

FAQs

Common Questions

How long does Baked Eggplant Parmesan last in the fridge?

Baked Eggplant Parmesan lasts about 3 to 5 days in the fridge. Store it in an airtight container. It’s best to let it cool before sealing. The flavors will get better as it sits.

Can I make this dish ahead of time?

Yes, you can make Baked Eggplant Parmesan ahead of time. Prepare the dish, but don’t bake it yet. Cover it well and store it in the fridge for up to 24 hours. When you’re ready to eat, just bake it as per the recipe.

What can I serve with Baked Eggplant Parmesan?

Baked Eggplant Parmesan pairs well with a simple green salad. You can also serve it with garlic bread or pasta. A nice glass of red wine complements the dish beautifully. For a fresh touch, add some sliced tomatoes or olives on the side.

For the full recipe, check out the [Full Recipe].

In this post, we covered how to make Baked Eggplant Parmesan. We discussed key ingredients, their substitutes, and nutrition. You learned step-by-step instructions for prep and baking. I shared tips to achieve a crispy texture and avoid sogginess. We explored variations, storage methods, and answered common questions.

Now, with these insights, you are ready to create a delicious dish. Baked Eggplant Parmesan is tasty, simple, and versatile. Enjoy cooking, and don’t hesitate to experiment!

- Baked Eggplant Parmesan

Savor the deliciousness of Cheesy Baked Eggplant Parmesan with this easy recipe! Perfectly breaded eggplant layers smothered in marinara sauce and topped with gooey mozzarella and Parmesan create a comfort food masterpiece. This dish is not only hearty but also vegetarian-friendly, making it a hit at any dinner table. Click through to explore the full recipe and get ready to impress your family and friends!

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Ingredients

  

2 medium eggplants, sliced into ½-inch rounds

3 cups marinara sauce (homemade or store-bought)

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 cup all-purpose flour

2 large eggs, beaten

1 cup breadcrumbs (preferably Italian seasoned)

2 teaspoons dried oregano

1 teaspoon garlic powder

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Instructions

 

Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.

Sprinkle salt on the eggplant slices and let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry to remove salt.

Set up a breading station: Place the flour in one shallow dish, beaten eggs in another, and breadcrumbs mixed with oregano, garlic powder, salt, and pepper in the third.

Dredge each eggplant slice in the flour, dip in beaten eggs, and then coat in breadcrumbs. Place the breaded slices on the prepared baking sheets.

Bake the breaded eggplant slices in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.

In a baking dish, spread a layer of marinara sauce on the bottom. Place a layer of baked eggplant slices over the sauce, followed by a sprinkle of mozzarella and Parmesan cheese.

Repeat the layering process until all ingredients are used, finishing with marinara sauce and a generous layer of mozzarella and Parmesan on top.

Bake in the oven for an additional 20-25 minutes, until the cheese is bubbly and golden.

Remove from the oven and let cool for about 10 minutes before serving.

Prep Time: 30 minutes | Total Time: 1 hour | Servings: 6

- Presentation Tips: Cut into squares and serve hot, garnished with fresh basil leaves for a burst of color and flavor. You can also drizzle with extra marinara on the plate for a beautiful presentation.