Eggplant Parmesan Bake

$Eggplant Parmesan Bake is simple yet packed with flavor. Here’s what you need: - 2 medium eggplants, sliced into 1/2-inch rounds - 1 teaspoon salt - 2 cups marinara sauce - 2 cups shredded mozzarella cheese - 1 cup grated Parmesan cheese - 1 cup breadcrumbs (preferably Italian seasoned) - 3 tablespoons fresh basil, chopped (plus extra for garnish) - 1 teaspoon garlic powder - 1 teaspoon dried oregano - 1/2 teaspoon black pepper - 2 large eggs, beaten - Olive oil for drizzling Each ingredient adds a special touch to the dish. The eggplant serves as the star. It brings a meaty texture that pairs well with the rich marinara sauce. I love using fresh basil for its bright flavor. The cheeses melt beautifully, making each bite creamy and savory. Breadcrumbs add a crunchy topping, giving a nice contrast to the soft eggplant. Using high-quality olive oil enhances the taste. The seasoning, like garlic powder and oregano, adds depth. Each layer of ingredients builds flavor, making this dish truly delightful. For the full recipe, check out the detailed instructions included. Salting the eggplant Start by slicing your eggplants into 1/2-inch rounds. Lay them on a baking sheet lined with paper towels. Sprinkle 1 teaspoon of salt over the slices. Let them sit for 30 minutes. This step helps draw out moisture and bitterness. Rinsing and drying After 30 minutes, rinse the eggplant slices under cold water. This removes excess salt. Then, pat them dry with a clean kitchen towel. This makes them ready for the next steps. Combining ingredients In a shallow bowl, beat 2 large eggs. Add 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, and 1/2 teaspoon of black pepper. Whisk the mixture until well combined. This will coat the eggplant slices nicely. Dipping and coating process Take each eggplant slice and dip it into the egg mixture. Make sure both sides are coated. Then, press the slice into 1 cup of breadcrumbs. This gives the eggplant a tasty, crunchy layer. Assembly instructions Grab a 9x13-inch baking dish. Start by spreading a layer of marinara sauce on the bottom. Place a layer of the breaded eggplant slices on top. Sprinkle with 2 cups of shredded mozzarella and 1 cup of grated Parmesan cheese. Add a sprinkle of chopped fresh basil. Repeat these layers until you use all ingredients. Finish with a layer of sauce and remaining cheeses. Baking times and temperatures Cover the dish with aluminum foil. Bake in a preheated oven at 375°F (190°C) for 25 minutes. After that, remove the foil and bake for another 15 minutes. Look for bubbling and golden cheese on top. Your Eggplant Parmesan Bake is now ready! For the full recipe, check the earlier sections. When choosing eggplants, pick ones that feel firm and heavy. Small to medium eggplants work best. They have fewer seeds and taste sweeter. Look for shiny skin with no blemishes. A dull skin may mean the eggplant is old and bitter. Fresh eggplants will have a green stem. Avoid ones that feel soft or squishy. To get a great crust, sauté the breaded eggplant slices in olive oil. Heat your skillet before adding the slices. Cook them for about 3-4 minutes on each side. This method gives you a crispy outside and a tender inside. If you prefer not to fry, bake the slices instead. Place them on a baking sheet and drizzle with olive oil. Bake at 375°F (190°C) for 25 minutes. This method still gives a nice crunch with less oil. To boost the taste, add fresh herbs like thyme or rosemary. You can also try red pepper flakes for a spicy kick. Garlic adds depth, so consider using fresh minced garlic. Another idea is to mix in some chopped olives or sun-dried tomatoes. These additions make each bite more exciting. Don’t forget to sprinkle more fresh basil on top for a burst of flavor. These small changes can transform your dish into something special. For the complete recipe, check out the Full Recipe. {{image_2}} You can easily make this dish vegetarian or vegan. For a vegetarian option, keep the cheese and eggs. To go vegan, substitute the eggs with flaxseed meal or a commercial egg replacer. Use vegan cheese for the mozzarella and Parmesan. These swaps keep the flavor rich while catering to different diets. You can make this Eggplant Parmesan Bake your own by adding more veggies. Spinach adds a nice green touch. Mushrooms bring an earthy flavor. You can also try zucchini or bell peppers for extra crunch. Just sauté your chosen veggies before layering them in the dish. If you're feeling creative, switch up the sauce. Pesto gives a fresh and vibrant taste. It pairs well with the eggplant and cheese. You can also use Alfredo sauce for a creamy twist. Both options add a new layer of flavor to the dish. Check out the Full Recipe for more ideas! Store your leftover Eggplant Parmesan Bake in an airtight container. This keeps it fresh and tasty. Place it in the fridge right after it cools. It will last for about three to four days. If you want, you can cover it with foil or plastic wrap before sealing. This extra layer helps keep moisture in. Freezing is a great way to save this dish for later. First, let the bake cool completely. Cut it into individual portions. Wrap each piece tightly in plastic wrap, then in aluminum foil. This method helps prevent freezer burn. Store it in the freezer for up to three months. When you’re ready to enjoy it, thaw it in the fridge overnight before reheating. To reheat your Eggplant Parmesan Bake, use the oven for the best results. Preheat your oven to 350°F (175°C). Place the bake in a baking dish and cover it with foil. Heat it for about 20 minutes or until hot. This helps keep the cheese melty and the eggplant tender. If you prefer, you can microwave individual portions, but the oven gives a better texture. Enjoy every bite! Yes, you can prepare Eggplant Parmesan Bake ahead of time. Here are some tips: - Slice the eggplants and salt them a few hours before cooking. - Layer the dish in advance, but don’t bake it yet. - Cover it tightly with foil and store it in the fridge. - Bake it when you are ready to serve. This saves time on busy days. To get uniform slices of eggplant, follow these tips: - Use a sharp knife for clean cuts. - Cut the eggplants into 1/2-inch rounds for even cooking. - Try to keep the slices the same thickness. This ensures they cook evenly. - If you want, you can cut them into cubes for a different texture. Making Eggplant Parmesan Bake gluten-free is easy. Here’s what to do: - Substitute regular breadcrumbs with gluten-free ones. - You can also use crushed gluten-free crackers. - Check your marinara sauce to ensure it’s gluten-free. - Use fresh herbs instead of dried if preferred. This keeps the flavors bright. Eggplant skin is edible and flavorful. Here’s what to consider: - The skin adds texture to the dish, so it’s fine to leave it on. - Some find the skin a bit tough, especially on larger eggplants. - If you prefer, you can peel the eggplant for a creamier bite. - Experiment to see which texture you enjoy more in your Eggplant Parmesan Bake. For more details on making this dish, check out the full recipe. You now have a complete guide to making Eggplant Parmesan. We covered the ingredients, step-by-step instructions, and helpful tips. You learned how to choose the best eggplant, achieve a crispy crust, and customize the dish. There are options for vegetarians and vegans too. Remember to store leftovers properly to keep them fresh. With these details, you can confidently create a delicious Eggplant Parmesan Bake. Enjoy the process and the tasty results!$

Discover the deliciousness of Eggplant Parmesan Bake with this easy recipe! Perfectly layered with tender eggplant, marinara, and gooey cheese, this dish is a flavorful twist on a classic favorite. With simple ingredients and straightforward instructions, you'll impress your family and friends. Click through to explore this comforting recipe and make mealtime memorable!

Print Recipe Pin Recipe

Ingredients

2 medium eggplants, sliced into 1/2-inch rounds

1 teaspoon salt

2 cups marinara sauce

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 cup breadcrumbs (preferably Italian seasoned)

3 tablespoons fresh basil, chopped (plus extra for garnish)

1 teaspoon garlic powder

1 teaspoon dried oregano

1/2 teaspoon black pepper

2 large eggs, beaten

Olive oil for drizzling

Instructions

Preheat your oven to 375°F (190°C).

Lay the eggplant slices on a baking sheet lined with paper towels. Sprinkle the salt over the slices and let them sit for about 30 minutes to draw out moisture. This will help the eggplant become tender and reduce bitterness.

Rinse the eggplant slices under cold water to remove excess salt, then pat them dry with a clean kitchen towel.

In a shallow bowl, combine the beaten eggs with garlic powder, oregano, and black pepper.

Dip each eggplant slice into the egg mixture, then coat with breadcrumbs, pressing gently to adhere.

In a large skillet over medium heat, drizzle a little olive oil and sauté the breaded eggplant slices in batches for about 3-4 minutes on each side, or until golden brown. Transfer the sautéed slices to a paper towel-lined plate to drain excess oil.

In a 9x13-inch baking dish, spread a layer of marinara sauce on the bottom. Place a layer of the sautéed eggplant slices on top. Sprinkle with a layer of mozzarella and Parmesan cheese, followed by a sprinkle of chopped basil.

Repeat the layering process (sauce, eggplant, cheese, basil) until all ingredients are used, finishing with a top layer of sauce and the remaining cheeses.

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbling and golden brown.

Let the Eggplant Parmesan Bake cool for 10 minutes before slicing and serving. Garnish with extra fresh basil.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6-8