Baked Eggplant Parmesan Recipe

Looking for a healthier version of a classic Italian dish? This Baked Eggplant Parmesan recipe delivers all the comforting flavors of traditional eggplant parm, but with a lighter twist. Baked to perfection, the crispy eggplant slices are layered with marinara sauce, fresh mozzarella, and parmesan, creating a mouthwatering dish that’s perfect for any occasion! 🍆🧀

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Eggplant Parmesan (also known as Melanzane alla Parmigiana) is a traditional Italian-American dish that has gained popularity worldwide. While the classic version typically involves frying the eggplant slices, this baked version offers a lighter, less greasy alternative that still delivers all the rich, cheesy flavors you love.

The Origin of Eggplant Parmesan

Eggplant Parmesan has its roots in Southern Italy, where eggplants are abundant and frequently used in cooking. The dish has been adapted over time, with the Americanized version typically involving layers of breaded, fried eggplant slices topped with tomato sauce, mozzarella, and parmesan cheese. This baked version maintains the essence of the original dish but cuts back on the calories and oil by baking the eggplant instead of frying it.

Why You’ll Love This Baked Eggplant Parmesan

This recipe gives you the same cheesy, comforting taste as traditional Eggplant Parmesan but with a healthier twist. Baking the eggplant rather than frying it reduces the amount of oil while still delivering a crispy exterior. This dish is also versatile and can be served as a main course alongside pasta or as a hearty side dish.

Main Ingredients of Baked Eggplant Parmesan

Each ingredient in this recipe is selected to provide the perfect balance of flavors, textures, and nutrition:

• Eggplant (2 medium, sliced into ½-inch rounds): Eggplant is the star of the dish, providing a tender, meaty texture that pairs beautifully with the marinara and cheeses.
  • Tip: Look for firm, glossy eggplants with smooth skin for the best results. Avoid eggplants with bruises or soft spots.
• Olive Oil (2 tablespoons): Olive oil is used to brush the eggplant slices, helping them become crispy and golden when baked.
  • Tip: You can use extra virgin olive oil for a more robust flavor.
• Italian Breadcrumbs (1 cup): Breadcrumbs provide the crispy coating for the eggplant slices. You can use store-bought Italian-seasoned breadcrumbs or make your own.
  • Substitution: Use panko breadcrumbs for an extra crunchy texture.
• Grated Parmesan Cheese (½ cup): Parmesan adds a nutty, salty flavor that complements the eggplant and marinara sauce.
  • Tip: For the best flavor, use freshly grated Parmesan cheese.
• Mozzarella Cheese (2 cups, shredded or sliced): Mozzarella gives the dish its melty, gooey texture and pairs perfectly with the rich marinara sauce.
  • Substitution: For a lower-fat option, use part-skim mozzarella.
• Marinara Sauce (2 cups): A good-quality marinara sauce brings all the flavors together. You can use store-bought or make your own homemade sauce.
  • Tip: Choose a marinara sauce that is not too sweet for a more authentic flavor.
• Eggs (2, beaten): Eggs help the breadcrumbs stick to the eggplant slices, ensuring they have a crispy coating when baked.
• Fresh Basil (for garnish): Fresh basil adds a bright, herbal note to the dish, providing a perfect contrast to the rich cheese and sauce.
  • Substitution: If fresh basil isn’t available, you can use dried basil, though fresh is preferred for the best flavor.

Benefits of Ingredients

• Eggplant is a low-calorie vegetable that’s high in fiber, vitamins, and antioxidants. It’s also a great meat substitute for vegetarian dishes.
• Olive Oil is a heart-healthy fat, providing antioxidants and anti-inflammatory benefits.
• Cheese adds protein and calcium to the dish, while the marinara sauce provides a dose of vitamin C and other essential nutrients from tomatoes.

How to Make Baked Eggplant Parmesan: Step-by-Step Instructions

1. Prepare the Eggplant: Preheat your oven to 400°F (200°C). Slice the eggplant into ½-inch rounds and place them on a baking sheet lined with paper towels. Sprinkle both sides of the eggplant slices with salt and let them sit for 20-30 minutes to draw out excess moisture. Pat them dry with a paper towel.
   • Tip: Salting the eggplant helps reduce bitterness and prevents it from becoming soggy during baking.
2. Set Up the Breading Station: In one bowl, whisk the eggs until beaten. In another bowl, combine the breadcrumbs and grated parmesan cheese. This will be the breading mixture for the eggplant.
   • Tip: For extra flavor, you can add Italian seasoning or garlic powder to the breadcrumb mixture.
3. Bread the Eggplant: Dip each eggplant slice into the beaten eggs, allowing any excess to drip off. Then coat the slices in the breadcrumb mixture, pressing lightly to ensure an even coating. Place the breaded eggplant slices on a baking sheet lined with parchment paper.
   • Tip: For an even crispier result, lightly spray the breaded eggplant slices with cooking spray before baking.
4. Bake the Eggplant: Bake the eggplant slices in the preheated oven for 20-25 minutes, flipping halfway through, until they are golden brown and crispy on both sides.
   • Tip: Make sure the eggplant slices are arranged in a single layer on the baking sheet to ensure even cooking.
5. Assemble the Dish: In a 9×13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Arrange a layer of baked eggplant slices over the sauce. Top with a layer of marinara sauce, followed by a layer of mozzarella cheese. Repeat the layers, ending with a final layer of mozzarella and parmesan cheese on top.
   • Tip: For a more indulgent version, add extra mozzarella between the layers.
6. Bake the Eggplant Parmesan: Lower the oven temperature to 375°F (190°C). Bake the assembled dish for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden on top.
   • Tip: For an extra crispy top, broil the dish for the last 2-3 minutes of baking.
7. Serve: Remove the baked eggplant parmesan from the oven and let it cool for a few minutes. Garnish with fresh basil and serve hot, either on its own or with a side of pasta or salad.
   • Tip: Letting the dish cool slightly helps the layers set, making it easier to slice and serve.

Tips for the Perfect Baked Eggplant Parmesan

• Salting the Eggplant: Don’t skip the step of salting the eggplant slices! This draws out moisture and bitterness, resulting in a firmer texture when baked.
• Crispy Layers: For the crispiest eggplant, make sure to bake the slices in a single layer without overcrowding. This allows them to brown evenly.
• Serve with Side Dishes: Baked Eggplant Parmesan pairs well with a simple side salad, garlic bread, or a serving of pasta.

Frequently Asked Questions About Baked Eggplant Parmesan

Can I make this dish gluten-free?
Yes! You can substitute the Italian breadcrumbs with gluten-free breadcrumbs to make this dish gluten-free.

Do I need to peel the eggplant?
No, the skin of the eggplant is edible and adds extra texture to the dish. However, if you prefer a softer texture, you can peel the eggplant before slicing it.

Can I prepare this dish ahead of time?
Yes, you can assemble the dish up to the point of baking, then cover it and refrigerate for up to 24 hours. When ready to serve, bake as directed, adding a few extra minutes if the dish is cold from the fridge.

How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 350°F (175°C) oven until heated through.

Can I freeze Baked Eggplant Parmesan?
Yes, this dish freezes well. After assembling the dish, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. To bake from frozen, thaw overnight in the refrigerator, then bake as directed

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