Ingredients
- 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.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Serving Size: one normal portion
- Calories: 450
- Fat: 25g
- Saturated Fat: 10g
- Cholesterol: 45mg