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To create a delicious Baked Eggplant Parmesan, you need these simple ingredients: - 2 large eggplants, sliced into ½-inch rounds - 1 teaspoon salt - 1 cup all-purpose flour - 2 large eggs, beaten - 1 ½ cups breadcrumbs (preferably Italian seasoned) - 2 cups marinara sauce (homemade or store-bought) - 2 cups shredded mozzarella cheese - 1 cup grated Parmesan cheese - 1 tablespoon dried oregano - 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil) - Olive oil spray or ¼ cup olive oil for drizzling - Fresh basil leaves for garnish (optional) These ingredients come together to create layers of flavor. The eggplant adds a tender, meaty texture. The marinara sauce brings a bright, tangy taste. Mozzarella melts beautifully, while Parmesan adds a salty kick. Fresh herbs like basil and oregano enhance the dish's aroma and flavor. For the best results, use fresh eggplants. Look for firm, shiny skin. This will give you a great taste and texture. As you gather these items, think about how they will blend together. Each one plays a role in making this meal a flavorful cheesy delight. You can find the full recipe to guide you step by step in preparing this dish. Enjoy the process and the tasty results! First, slice the eggplants into ½-inch rounds. This size helps them cook evenly. Next, sprinkle the slices with salt. The salt will pull out moisture and bitterness. Let them sit in a colander for about 30 minutes. This step is key for great flavor. After 30 minutes, rinse the eggplant slices under cold water. Make sure to wash off all the salt. Then, pat them dry with paper towels. This keeps the breading from getting soggy. Now, let’s set up our breading station. You need three shallow dishes. One dish holds all-purpose flour, another has beaten eggs, and the last one holds breadcrumbs. Grab some Italian-seasoned breadcrumbs for extra flavor. To coat the eggplant, first dredge each slice in flour. Shake off any extra flour. Then, dip it into the beaten eggs, letting any excess drip off. Finally, coat it with breadcrumbs. Make sure each slice is well covered. For frying, heat olive oil in a large skillet over medium heat. If you prefer, use an olive oil spray instead. The oil should shimmer when it's ready. Fry each breaded eggplant slice for about 3-4 minutes on each side. You want them to be golden brown. Avoid overcrowding the skillet. After frying, place the slices on paper towels. This helps drain any excess oil, making them less greasy. Grab a large baking dish to start layering. Spread a thin layer of marinara sauce on the bottom. Then, add half of the fried eggplant slices in a single layer. Sprinkle half of the mozzarella and Parmesan cheeses over the eggplant. Don’t forget to add some oregano and basil for flavor! Repeat this layering process with the remaining ingredients. Finish with a final layer of sauce and a generous topping of mozzarella and Parmesan cheese. Cover your baking dish with aluminum foil. This helps the dish cook evenly. Bake it in the preheated oven for 25 minutes. After that, remove the foil for the last 15 minutes. This step allows the cheese to bubble and brown nicely. You want it to look golden and delicious when done. Once it's out of the oven, let the dish sit for about 10 minutes. This waiting time helps the layers set. For serving, slice the eggplant parmesan onto individual plates. Drizzle a bit of marinara sauce on top. Garnish with fresh basil leaves for a pop of color. This dish not only tastes good but looks great too! For the full recipe, be sure to check the link above. To make great baked eggplant parmesan, you need the best eggplants. Choose eggplants that feel firm and heavy. Look for smooth skin with no blemishes. This means they are fresh and tasty. To reduce bitterness, slice the eggplant and sprinkle salt on it. Let the slices sit for 30 minutes. The salt draws out moisture and bitterness. Rinse the slices well and pat them dry. This step is key for a sweeter taste. For the breading, you can try different types of breadcrumbs. Panko breadcrumbs give a nice crunch. You can also use whole wheat breadcrumbs for a healthier option. To ensure the breading sticks, set up a breading station. Use three shallow dishes: one for flour, one for eggs, and one for breadcrumbs. Dredge the slices in flour first. Shake off any extra flour before dipping in the eggs. Then, coat with breadcrumbs, pressing lightly to help them stick. Cheese is what makes baked eggplant parmesan so rich and creamy. You can mix cheeses for more flavor. Try adding provolone or fontina for a twist. For a richer flavor, use a mix of fresh mozzarella and aged Parmesan. Fresh mozzarella melts well, while aged Parmesan adds a sharp taste. Don’t be shy to pile on the cheese! A generous layer on top will melt beautifully and create a delicious crust. {{image_2}} You can switch up baked eggplant parmesan by using other veggies. Zucchini works well here. Simply slice it the same way as eggplant. You can also add spinach or mushrooms to your layers. These veggies add flavor and nutrition. They blend nicely with cheese and marinara. Experiment with your favorite vegetables for a tasty twist. If you need a gluten-free option, don't worry! You can use gluten-free breadcrumbs instead of regular ones. Many brands offer delicious choices. For breading, try almond flour or coconut flour. These alternatives give a nice crunch and flavor. This way, you can enjoy baked eggplant parmesan without the gluten. For a low-carb take, skip the breading altogether. Just use sliced eggplant, and layer it with cheese and sauce. You can also look for marinara substitutes. Try using crushed tomatoes or a creamy sauce. These options keep the dish tasty while cutting down on carbs. Enjoy your healthier version without losing flavor. After enjoying your baked eggplant parmesan, store leftovers in an airtight container. This keeps it fresh and tasty. Let the dish cool down to room temperature before sealing it. I recommend using glass containers for easy reheating. They do not absorb any odors. You can freeze baked eggplant parmesan before cooking. Just layer it in a freezer-safe dish and cover it tightly. When ready to cook, thaw it in the fridge overnight. If you want to freeze after cooking, let it cool completely. Wrap it well in plastic wrap and then in foil. It can last up to three months. To reheat, use the oven for the best texture. Preheat it to 350°F (175°C) and cover the dish with foil to prevent drying. Heat for about 20 minutes or until hot. If you want to avoid sogginess, skip the microwave. It can make the layers mushy. Enjoy your delicious leftovers! Salting the eggplant is key to remove bitterness. Here’s how to do it: - Slice the eggplant into ½-inch rounds. - Sprinkle salt on both sides of the slices. - Let them sit in a colander for 30 minutes. - Rinse the slices under cold water. - Pat them dry with paper towels. This method draws out moisture and bitterness, making the eggplant taste sweeter. Yes, you can prepare Baked Eggplant Parmesan ahead. Here’s how: - Salt and rinse the eggplant as mentioned above. - Bread the slices and fry them. - Layer them with sauce and cheese in a baking dish. - Cover and refrigerate for up to 24 hours. - Bake it when ready. This saves time on busy days while keeping the dish fresh. Check for these signs: - The eggplant slices should feel tender when pierced with a fork. - The cheese on top should be bubbling and golden brown. - The layers should hold together when you cut into them. These indicators mean your dish is ready to enjoy! Absolutely! Here are some great store brands: - Rao's Homemade Marinara is rich and flavorful. - Classico offers a good variety of flavors. - Prego has a classic taste that many enjoy. Using store-bought sauce saves time while still delivering great taste. Pair it with these delicious sides: - A fresh green salad with lemon vinaigrette. - Garlic bread or crusty Italian bread for dipping. - Steamed vegetables like broccoli or green beans. These sides complement the rich flavors of the eggplant parmesan beautifully. In this blog post, I shared how to make Baked Eggplant Parmesan. You learned about the key ingredients, step-by-step instructions, and helpful tips. I also covered variations for different diets and how to store and reheat your leftovers. Enjoying this dish can bring comfort and joy to your meal. With these instructions, you can create a tasty experience that satisfies your cravings. Give it a try, and impress your friends and family!

Baked Eggplant Parmesan

Indulge in a mouthwatering Cheesy Baked Eggplant Parmesan that's sure to impress! This easy recipe combines layers of crispy breaded eggplant, rich marinara sauce, and gooey cheese for a perfect comfort dish. Learn how to create this delicious meal in just an hour!Perfect for any occasion!
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Ingredients
  

2 large eggplants, sliced into ½-inch rounds

1 teaspoon salt

1 cup all-purpose flour

2 large eggs, beaten

1 ½ cups breadcrumbs (preferably Italian seasoned)

2 cups marinara sauce (homemade or store-bought)

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 tablespoon dried oregano

1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)

Olive oil spray or ¼ cup olive oil for drizzling

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat your oven to 375°F (190°C).

    Place the sliced eggplant in a colander and sprinkle with salt. Let it sit for about 30 minutes to draw out moisture and bitterness. Rinse the slices under cold water and pat them dry with paper towels.

      Set up a breading station with three shallow dishes: one for flour, one for the beaten eggs, and one for breadcrumbs.

        Dredge each eggplant slice in flour, shaking off excess, then dip it in the beaten eggs, and finally coat it with breadcrumbs. Set aside.

          In a large skillet over medium heat, add olive oil (if using) and heat until shimmering. Fry the breaded eggplant slices in batches until golden brown, about 3-4 minutes per side. Place them on paper towels to drain any excess oil.

            In a large baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the fried eggplant slices on top. Sprinkle with half of the mozzarella and Parmesan cheese, and a sprinkle of oregano and basil. Repeat the layering with the remaining ingredients, ending with a final layer of sauce and a generous topping of mozzarella and Parmesan cheese.

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

                Let the dish sit for about 10 minutes before serving to allow the layers to set. Garnish with fresh basil leaves if desired.

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

                    - Presentation Tips: Serve slices of the eggplant parmesan on individual plates, drizzled with a bit of marinara sauce and garnished with fresh basil for a burst of color.