Baked Eggplant Parmesan Recipe

Why You’ll Love This Recipe:

• Healthier Alternative: Baking the eggplant instead of frying reduces the oil and calories while still giving the dish a crispy texture.
• Classic Comfort: This dish features layers of tender eggplant, savory marinara sauce, and gooey melted cheese.
• Vegetarian-Friendly: Perfect for vegetarians or anyone looking to add more plant-based meals to their diet.
• Great for Meal Prep: Leftovers reheat beautifully, making this a great dish to prepare in advance.

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Key Ingredients

• Eggplant: Use large, firm eggplants for this recipe. They are sliced, breaded, and baked until crispy.
• Breadcrumbs: Use Italian-seasoned breadcrumbs for extra flavor, or plain breadcrumbs mixed with Italian seasoning.
• Eggs: Beaten eggs are used to help the breadcrumbs adhere to the eggplant slices.
• Marinara Sauce: A good-quality marinara sauce brings the dish together. You can use store-bought or homemade sauce.
• Mozzarella Cheese: Shredded mozzarella melts beautifully and creates that signature cheesy layer.
• Parmesan Cheese: Adds a salty, savory depth to the dish and pairs well with the mozzarella.
• Olive Oil: Used to lightly coat the eggplant slices before baking.
• Fresh Basil (optional): For garnish and added freshness.

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How to Make Baked Eggplant Parmesan

Step 1: Prepare the Eggplant

• Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
• Slice 2 large eggplants into 1/4-inch thick rounds. Arrange the slices in a single layer on the baking sheets, sprinkle with salt, and let them sit for 30 minutes. This helps draw out excess moisture and bitterness from the eggplant.
• After 30 minutes, pat the eggplant slices dry with a paper towel.

Step 2: Bread the Eggplant

• Set up a breading station with two shallow bowls. In one bowl, beat 2 eggs with a tablespoon of water. In the other, mix 1 1/2 cups of Italian-seasoned breadcrumbs with 1/2 cup of grated Parmesan cheese.
• Dip each eggplant slice into the egg mixture, then coat it in the breadcrumb mixture, pressing gently to adhere. Place the breaded eggplant slices back on the baking sheets.

Step 3: Bake the Eggplant

• Lightly drizzle or brush olive oil over the breaded eggplant slices. Bake for 20-25 minutes, flipping halfway through, until the eggplant is golden and crispy.

Step 4: Assemble the Eggplant Parmesan

• Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish. Arrange a layer of baked eggplant slices over the sauce.
• Top the eggplant with more marinara sauce, followed by a sprinkle of shredded mozzarella and Parmesan cheese.
• Repeat the layers until all the eggplant is used, finishing with a final layer of marinara sauce and cheese.

Step 5: Bake

• Reduce the oven temperature to 375°F (190°C) and bake the assembled eggplant Parmesan for 20-25 minutes, or until the cheese is melted and bubbly and the edges are slightly golden.

Step 6: Let It Rest and Serve

• Let the eggplant Parmesan rest for 10 minutes before serving. This allows the layers to set. Garnish with fresh basil leaves if desired, and serve with a side of pasta, garlic bread, or a simple salad.

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Tips for the Best Baked Eggplant Parmesan

1. Salt the Eggplant: Salting the eggplant slices before cooking draws out excess moisture and reduces bitterness. Don’t skip this step for the best texture and flavor.
2. Use Fresh, Firm Eggplant: Choose eggplants that are firm to the touch with smooth skin for the best results. Avoid overripe eggplants, as they can become mushy when cooked.
3. Don’t Skip the Oil: Lightly brushing or drizzling olive oil over the breaded eggplant slices before baking helps them become crispy and golden, mimicking the fried texture.
4. Let It Rest Before Serving: Allowing the eggplant Parmesan to rest for about 10 minutes after baking helps the layers firm up, making it easier to slice and serve.
5. Serve with Fresh Basil: Fresh basil adds a bright, fresh flavor to balance the richness of the cheese and marinara.

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Recipe Variations

• Gluten-Free Eggplant Parmesan: Use gluten-free breadcrumbs to make this recipe suitable for those with gluten sensitivities.
• Vegan Eggplant Parmesan: Use plant-based cheese alternatives and a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) in place of the egg.
• Spicy Eggplant Parmesan: Add a pinch of red pepper flakes to the marinara sauce or the breadcrumb mixture for a hint of heat.
• Panko-Crusted Eggplant Parmesan: For an extra crispy texture, use panko breadcrumbs instead of regular breadcrumbs.

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Frequently Asked Questions (FAQs)

1. Can I make baked eggplant Parmesan ahead of time?

Yes! You can assemble the eggplant Parmesan a day ahead, cover it tightly with plastic wrap or foil, and store it in the refrigerator. When ready to bake, remove the covering and bake as directed.

2. How do I store leftovers?

Store leftover baked eggplant Parmesan in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crisp texture of the eggplant.

3. Can I freeze baked eggplant Parmesan?

Yes, you can freeze baked eggplant Parmesan. Assemble the dish, but don’t bake it. Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed.

4. What can I serve with eggplant Parmesan?

Serve baked eggplant Parmesan with pasta, a side salad, garlic bread, or roasted vegetables for a complete meal.

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