Baked Eggplant Parmesan

This recipe has become a staple in our home, and for good reason. There’s something truly magical about the combination of tender eggplant, rich tomato sauce, and melted, bubbly cheese. Forget the heavy, fried versions – this baked eggplant parmesan is lighter, healthier, and bursting with flavor. Even my pickiest eaters, who usually turn their noses up at vegetables, devour this dish without complaint. It’s become our go-to for a comforting weeknight dinner, and it’s always a hit when we have friends over. The aroma that fills the kitchen while it bakes is simply irresistible, promising a delicious and satisfying meal to come. If you’re looking for a vegetarian dish that’s both impressive and easy to make, look no further – this baked eggplant parmesan is a guaranteed crowd-pleaser.

Ingredients for Delicious Baked Eggplant Parmesan

• Eggplant: 2 large eggplants, about 1.5 pounds each. Choose firm, heavy eggplants with smooth, unblemished skin for the best texture and flavor.
• Salt: Kosher salt, for drawing out moisture and seasoning the eggplant. This step is crucial for preventing soggy eggplant.
• Olive Oil: Extra virgin olive oil, for brushing and baking. Olive oil adds flavor and helps the eggplant brown beautifully.
• Breadcrumbs: 1 ½ cups Italian seasoned breadcrumbs. These provide a crispy coating and absorb some of the moisture, adding texture to the dish.
• Parmesan Cheese: 1 cup grated Parmesan cheese, plus extra for topping. Freshly grated Parmesan is highly recommended for the best flavor.
• Mozzarella Cheese: 1 ½ cups shredded mozzarella cheese. Low-moisture mozzarella works best for baking, melting beautifully without becoming watery.
• Marinara Sauce: 4 cups high-quality marinara sauce, homemade or store-bought. Choose a flavorful marinara sauce as it’s a key component of the dish. Look for one with simple ingredients and no added sugar if possible.
• Dried Oregano: 1 teaspoon dried oregano. Adds a classic Italian herb flavor to the breadcrumbs and sauce.
• Dried Basil: 1 teaspoon dried basil. Complements the oregano and enhances the overall Italian flavor profile.
• Garlic Powder: 1 teaspoon garlic powder. Provides a subtle garlic flavor that complements the other ingredients.
• Black Pepper: Freshly ground black pepper, to taste. Seasoning is key to bringing out the flavors of all the ingredients.
• Fresh Basil Leaves (optional): For garnish, adds a fresh, aromatic touch at the end.

Easy Instructions for Baked Eggplant Parmesan

1. Prepare the Eggplant: Wash the eggplants and trim off the stem ends. Slice the eggplants lengthwise into ¼-inch thick slices. Lay the eggplant slices in a single layer on a large baking sheet lined with paper towels. Sprinkle both sides of the eggplant slices generously with kosher salt. This crucial step helps to draw out excess moisture from the eggplant, preventing it from becoming soggy during baking and also reduces any potential bitterness. Let the eggplant sit for at least 30 minutes, or up to an hour, while the salt works its magic. You’ll notice beads of moisture forming on the surface of the eggplant.
2. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper. Parchment paper prevents sticking and makes cleanup much easier.
3. Rinse and Dry Eggplant: After the eggplant has sat for at least 30 minutes, rinse the slices thoroughly under cold water to remove the excess salt. Pat the eggplant slices completely dry with paper towels. Removing the salt is important to prevent the dish from being overly salty. Drying the eggplant ensures that the breadcrumbs adhere properly and the eggplant browns nicely.
4. Prepare Breadcrumb Mixture: In a shallow bowl, combine the Italian seasoned breadcrumbs, grated Parmesan cheese, dried oregano, dried basil, and garlic powder. Mix well to ensure all the ingredients are evenly distributed. This flavorful breadcrumb mixture will create a crispy and delicious coating for the eggplant.
5. Bread the Eggplant Slices: Lightly brush both sides of each eggplant slice with olive oil. Then, dredge each slice in the breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere to both sides. Make sure to coat each slice evenly for a consistent texture and flavor.
6. Bake the Eggplant: Arrange the breaded eggplant slices in a single layer on the prepared baking sheets. Avoid overcrowding the baking sheets, as this can steam the eggplant instead of allowing it to bake and crisp up. If necessary, bake in batches. Bake for 20-25 minutes, flipping the eggplant slices halfway through, until they are golden brown and tender. The eggplant should be cooked through and slightly softened, but still hold its shape.
7. Assemble the Eggplant Parmesan: In the bottom of a 9×13 inch baking dish, spread a thin layer of marinara sauce. This prevents the eggplant from sticking and adds moisture to the bottom layer. Arrange half of the baked eggplant slices in a single layer over the sauce in the baking dish.
8. Layer with Cheese and Sauce: Sprinkle half of the shredded mozzarella cheese over the eggplant layer, followed by half of the remaining marinara sauce. Repeat layers with the remaining eggplant slices, mozzarella cheese, and marinara sauce. Ensure that the top layer is generously covered with sauce and cheese for a rich and cheesy finish.
9. Top with Parmesan: Sprinkle the remaining grated Parmesan cheese evenly over the top layer of sauce and mozzarella. This final layer of Parmesan will create a golden brown and crispy crust as it bakes.
10. Bake the Eggplant Parmesan: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown. The eggplant parmesan is ready when the cheese is nicely browned and the sauce is bubbling around the edges.
11. Rest and Serve: Let the baked eggplant parmesan rest for 10-15 minutes before slicing and serving. This allows the cheese to set slightly and the flavors to meld together, making it easier to serve and even more delicious. Garnish with fresh basil leaves, if desired, for a fresh and aromatic touch.

Nutrition Facts for Baked Eggplant Parmesan

Servings: 6

Calories per Serving: Approximately 450 kcal (Note: Nutritional values are estimates and can vary based on specific ingredients and brands used.)

• Total Fat: 25g
• Saturated Fat: 10g
• Cholesterol: 45mg

(These values are approximate and can vary. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.)

Preparation Time for Baked Eggplant Parmesan

Prep Time: 45 minutes (includes eggplant salting time)
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes

This baked eggplant parmesan recipe requires a bit of upfront preparation, primarily for salting the eggplant, which is a crucial step for achieving the best texture. While the total time is around 1.5 hours, much of it is hands-off time while the eggplant sits and while the dish bakes in the oven. The active cooking time, where you are actively working on the recipe, is approximately 45 minutes. This makes it manageable for a weeknight dinner, especially if you can prep some components ahead of time, like the marinara sauce. The delicious and satisfying result is well worth the time investment.

How to Serve Baked Eggplant Parmesan

Baked Eggplant Parmesan is a versatile dish that can be served in a variety of ways, making it perfect for both casual family meals and more formal gatherings. Here are some delicious serving suggestions:

• As a Main Course:
  • Classic Italian Dinner: Serve it as the centerpiece of an Italian-inspired meal alongside a simple green salad with a light vinaigrette and crusty Italian bread for soaking up the delicious sauce.
  • Pasta Side: Pair it with a side of pasta, such as spaghetti, penne, or linguine, tossed with a little olive oil and garlic or a light pesto. The eggplant parmesan and pasta make a hearty and satisfying combination.
  • Vegetable Sides: Complement the richness of the parmesan with lighter vegetable sides like roasted asparagus, steamed green beans, or a colorful bell pepper and onion sauté.
• As a Side Dish:
  • Protein Accompaniment: Serve smaller portions as a side dish to grilled chicken, fish, or vegetarian sausages. It adds a flavorful and cheesy vegetable component to a protein-focused meal.
  • Buffet Style: Include it as part of a buffet spread at parties or gatherings. It’s a crowd-pleasing vegetarian option that’s easy to serve and enjoy.
  • Potluck Favorite: Bring it to a potluck or casual get-together. Eggplant parmesan travels well and is always a welcomed dish.
• Creative Serving Ideas:
  • Eggplant Parmesan Sandwiches: Layer slices of eggplant parmesan onto toasted ciabatta or baguette bread with extra marinara sauce for a delicious and hearty vegetarian sandwich.
  • Deconstructed Eggplant Parmesan Bowls: Serve components separately in bowls – roasted eggplant, marinara sauce, mozzarella, and parmesan – allowing guests to assemble their own bowls. This is a fun and interactive way to serve it.
  • With Polenta: Serve over creamy polenta instead of pasta for a gluten-free and comforting alternative. The creamy polenta pairs beautifully with the rich eggplant parmesan.

Additional Tips for Perfect Baked Eggplant Parmesan

To ensure your baked eggplant parmesan is a resounding success, here are some additional tips and tricks to elevate your recipe:

1. Salting is Non-Negotiable: Don’t skip the salting step! It’s crucial for drawing out excess moisture from the eggplant. This prevents soggy eggplant parmesan and concentrates the flavor, resulting in a much better texture and taste. Think of it as the foundation for a perfectly cooked dish.
2. Don’t Overcrowd the Baking Sheets: When baking the breaded eggplant slices, ensure they are arranged in a single layer on the baking sheets. Overcrowding will cause the eggplant to steam instead of bake, resulting in a soft and less crispy texture. Bake in batches if necessary.
3. Use High-Quality Marinara Sauce: The marinara sauce is a star ingredient in eggplant parmesan. Opt for a high-quality store-bought sauce or, even better, make your own homemade marinara sauce for the most flavorful results. A rich and flavorful sauce will elevate the entire dish.
4. Freshly Grated Cheese Makes a Difference: While pre-shredded cheese is convenient, freshly grated Parmesan and mozzarella cheese melt much better and have a superior flavor. Take the extra few minutes to grate your own cheese for a noticeable improvement in taste and texture.
5. Control the Browning: If the breadcrumbs are browning too quickly in the oven before the eggplant is fully cooked, you can loosely tent the baking sheets with aluminum foil to prevent them from burning while allowing the eggplant to continue cooking through.
6. Make it Ahead of Time: Eggplant parmesan is a great make-ahead dish. You can assemble it completely ahead of time, up to a day in advance, and store it covered in the refrigerator. Simply bake it according to the instructions when you are ready to serve, adding a few extra minutes to the baking time if it’s cold from the fridge.
7. Add a Layer of Ricotta (Optional): For an extra creamy and decadent eggplant parmesan, consider adding a layer of ricotta cheese between the eggplant and mozzarella layers. Dollop spoonfuls of ricotta over the eggplant before adding the mozzarella and sauce.
8. Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the breadcrumb mixture or to the marinara sauce. This will add a subtle kick that complements the rich flavors of the dish without overpowering them.

Frequently Asked Questions (FAQ) about Baked Eggplant Parmesan

Q1: Can I make eggplant parmesan gluten-free?

A: Yes, absolutely! To make this recipe gluten-free, simply substitute gluten-free breadcrumbs for the Italian seasoned breadcrumbs. Many brands offer excellent gluten-free breadcrumb options that work perfectly in this recipe. Ensure all other ingredients are also certified gluten-free if necessary for your dietary needs.

Q2: Can I use different types of cheese in eggplant parmesan?

A: While mozzarella and Parmesan are classic choices for eggplant parmesan, you can definitely experiment with other cheeses. Provolone, fontina, or even a blend of Italian cheeses would work beautifully. Consider using a combination of melting cheeses for a richer and more complex flavor profile.

Q3: Is it necessary to salt the eggplant?

A: Yes, salting the eggplant is a crucial step and highly recommended. It draws out excess moisture, which prevents the eggplant from becoming soggy during baking and also reduces any potential bitterness. This step significantly improves the texture and overall quality of your eggplant parmesan.

Q4: Can I freeze eggplant parmesan?

A: Yes, eggplant parmesan freezes quite well, making it a great make-ahead meal. Assemble the eggplant parmesan according to the instructions, but do not bake it. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. Freeze for up to 2-3 months. To bake from frozen, thaw it overnight in the refrigerator, or bake directly from frozen, adding about 20-30 minutes to the baking time.

Q5: Can I use store-bought marinara sauce?

A: Yes, using store-bought marinara sauce is perfectly fine and convenient. However, choose a high-quality marinara sauce for the best flavor. Look for sauces with simple ingredients and no added sugars or unnecessary additives. Reading the ingredient list is key to finding a good quality sauce.

Q6: How do I prevent my eggplant parmesan from being watery?

A: The key to preventing watery eggplant parmesan is to properly salt and drain the eggplant to remove excess moisture before baking. Also, ensure you are using low-moisture mozzarella cheese. Avoid overcrowding the baking dish as well, as this can also lead to excess moisture.

Q7: Can I add vegetables to eggplant parmesan?

A: Yes, you can easily add other vegetables to eggplant parmesan to make it even more nutritious and flavorful. Sautéed onions, bell peppers, mushrooms, or zucchini can be layered in with the eggplant and sauce. Roasting these vegetables beforehand can enhance their flavor and texture.

Q8: How long does baked eggplant parmesan last in the refrigerator?

A: Cooked eggplant parmesan can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the oven at 350°F (175°C) until heated through and the cheese is bubbly again, or microwave individual portions for a quick meal. It’s a great option for leftovers and meal prepping.

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