Baked Eggplant Parmesan Recipe

This Baked Eggplant Parmesan is a lighter version of the classic Italian dish, featuring crispy baked eggplant slices layered with marinara sauce and melted mozzarella and Parmesan cheese. It’s a delicious, satisfying dish that’s perfect for a family dinner or a special occasion. By baking the eggplant instead of frying it, you can enjoy all the rich flavors of Eggplant Parmesan without the extra calories.

The Story Behind Eggplant Parmesan

Eggplant Parmesan, or Melanzane alla Parmigiana, is a traditional Italian dish that originated in Southern Italy, particularly in Sicily and Campania. It’s similar to the classic Chicken Parmesan, but instead of meat, it uses eggplant as the base. Eggplant Parmesan has become a beloved staple in Italian-American cuisine and is often served at family gatherings, special occasions, or as a comforting weeknight meal. While the original recipe involves frying the eggplant, this version opts for a baked approach to reduce oil and create a healthier dish without compromising flavor.

Key Ingredients and Why They Matter

Eggplant

Eggplant serves as the main ingredient in this dish, offering a meaty, slightly sweet flavor that pairs perfectly with marinara sauce and cheese. Choose firm, shiny eggplants with smooth skin for the best results.

• Pro Tip: To reduce bitterness, sprinkle the eggplant slices with salt and let them sit for 30 minutes before cooking. This draws out excess moisture and bitterness.

Marinara Sauce

Marinara sauce provides the tangy, savory base for the layers. Use a high-quality, homemade marinara or your favorite store-bought variety.

• Substitution Tip: You can use arrabbiata sauce for a spicier twist or even a homemade tomato-basil sauce.

Mozzarella Cheese

Mozzarella cheese adds a gooey, melty layer that makes every bite of this dish irresistible.

• Pro Tip: For the best texture, use fresh mozzarella. If you prefer a slightly firmer texture, you can use shredded mozzarella.

How to Make Baked Eggplant Parmesan

Step 1: Gather Your Ingredients

Ingredients:

• 2 large eggplants, sliced into 1/4-inch rounds
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 1/2 cups breadcrumbs
• 1/2 cup all-purpose flour
• 3 large eggs, beaten
• 1 tablespoon Italian seasoning
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Olive oil spray

Step 2: Prepare the Eggplant

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Lay the eggplant slices on a large cutting board or baking sheet. Sprinkle both sides generously with salt and let them sit for 30 minutes to draw out moisture.
3. Rinse the eggplant slices under cold water and pat them dry with a clean kitchen towel.

Step 3: Bread the Eggplant

1. Set up a breading station with three shallow bowls: one with flour, one with the beaten eggs, and one with the breadcrumbs mixed with Italian seasoning and garlic powder.
2. Dip each eggplant slice in the flour, shaking off the excess, then dip into the egg mixture, and finally coat in the breadcrumb mixture, pressing gently to adhere.

Step 4: Bake the Eggplant

1. Place the breaded eggplant slices on the prepared baking sheet. Lightly spray both sides of the eggplant with olive oil spray.
2. Bake the eggplant slices for 20-25 minutes, flipping halfway through, until golden brown and crispy.

Step 5: Assemble the Dish

1. Spread 1/2 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
2. Arrange a layer of baked eggplant slices on top of the sauce.
3. Spoon more marinara sauce over the eggplant, followed by a sprinkle of mozzarella cheese and Parmesan cheese.
4. Repeat the layering process, finishing with a layer of cheese on top.

Step 6: Bake the Eggplant Parmesan

1. Reduce the oven temperature to 375°F (190°C).
2. Bake the assembled dish for 20-25 minutes, or until the cheese is melted and bubbly, and the sauce is heated through.
3. For a golden, crispy top, broil the dish for the last 2-3 minutes of baking, watching closely to prevent burning.

Step 7: Serve and Enjoy

1. Allow the baked Eggplant Parmesan to cool for about 10 minutes before serving.
2. Garnish with fresh basil leaves or a sprinkle of extra Parmesan cheese.
3. Serve with a side of pasta, garlic bread, or a fresh green salad.

Serving Suggestions

Baked Eggplant Parmesan pairs beautifully with classic Italian sides like spaghetti marinara, garlic bread, or a simple Caesar salad. It’s also excellent served with a glass of Chianti or any medium-bodied red wine to complement the richness of the dish.

Variations and Add-Ins

Gluten-Free Eggplant Parmesan

To make this dish gluten-free, substitute the breadcrumbs and flour with gluten-free alternatives. You can also use almond flour for a grain-free version.

Vegan Eggplant Parmesan

For a vegan version, use vegan mozzarella and Parmesan alternatives, and substitute the egg wash with a mixture of flaxseed meal and water or unsweetened almond milk.

Low-Carb Eggplant Parmesan

For a low-carb option, omit the breadcrumbs and coat the eggplant slices with a mixture of almond flour and Parmesan cheese. This will create a crispy, flavorful coating without the carbs.

Dietary Adaptations

Precise Diet Classifications:

• Gluten-Free: Substitute the breadcrumbs and flour with gluten-free versions.
• Dairy-Free: Use dairy-free cheese alternatives to make this recipe dairy-free.
• Vegetarian: This recipe is naturally vegetarian.
• Low-Carb: Replace the breadcrumbs with almond flour or pork rinds for a low-carb option.

Frequently Asked Questions

Baked Eggplant Parmesan Frequently Asked Questions

Can I make this dish ahead of time?
Yes, you can prepare the eggplant and assemble the dish up to a day in advance. Store it in the refrigerator and bake just before serving.

How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispy texture.

Can I freeze Baked Eggplant Parmesan?
Yes! You can freeze the assembled but unbaked dish for up to 3 months. Thaw in the refrigerator overnight and bake as directed.