Baked Vegetarian Eggplant Parmesan

There’s something truly magical about the aroma that fills your kitchen when a bubbling, cheesy Eggplant Parmesan is baking in the oven. For years, my family’s been obsessed with this dish, and frankly, so am I! We initially tried a classic recipe, but as we leaned more towards vegetarian meals, we adapted it, and honestly, we haven’t looked back. This Baked Vegetarian Eggplant Parmesan is not just a meatless alternative; it’s a star in its own right. The layers of tender eggplant, rich tomato sauce, and gooey melted cheese create a symphony of flavors and textures that are simply irresistible. Even the pickiest eaters in my house devour it, and it’s become our go-to comfort food for cozy evenings and special occasions alike. This recipe takes the classic Italian dish and lightens it up by baking instead of frying the eggplant, making it healthier without sacrificing any of that incredible flavor. Get ready to experience the joy of homemade Italian comfort food at its finest!

Ingredients

• Eggplant: 2 large eggplants, about 1.5 pounds each. Choose firm, heavy eggplants with smooth, unblemished skin. They form the heart of our dish, offering a satisfyingly meaty texture when baked.
• Salt: 2 tablespoons, plus more to taste. Salt is crucial for drawing out excess moisture from the eggplant and enhancing its flavor.
• Olive Oil: ½ cup, plus more for drizzling. Good quality olive oil is essential for roasting the eggplant and adding richness to the sauce.
• Breadcrumbs: 1 ½ cups, Italian seasoned breadcrumbs. These create a crispy coating for the eggplant and add texture to the final dish.
• Parmesan Cheese: 1 cup, grated, plus more for topping. Parmesan provides that signature salty, umami flavor that is essential for Eggplant Parmesan. Use freshly grated for the best taste.
• Mozzarella Cheese: 1 pound, shredded. Mozzarella is the star of the cheesy topping, melting beautifully and creating that gooey, stretchy texture we all love. Low-moisture mozzarella is recommended for baking.
• Ricotta Cheese: 1 cup, whole milk ricotta. Ricotta adds creamy richness and a subtle tanginess to the layers. Whole milk ricotta will provide the best flavor and texture.
• Eggs: 2 large eggs, lightly beaten. Eggs help the breadcrumbs adhere to the eggplant and add a bit of richness to the coating.
• Dried Oregano: 1 tablespoon. Oregano brings that classic Italian herb flavor to the breadcrumbs and sauce.
• Dried Basil: 1 tablespoon. Basil complements oregano and adds another layer of aromatic Italian flavor.
• Garlic Powder: 1 teaspoon. Garlic powder enhances the savory notes in the breadcrumbs and eggplant.
• Black Pepper: ½ teaspoon, freshly ground, plus more to taste. Freshly ground black pepper adds a subtle spice and depth of flavor.
• Marinara Sauce: 4 cups, high-quality marinara sauce (homemade or store-bought). The marinara sauce is the foundation of the flavor profile. Choose a good quality sauce you enjoy – whether you make your own or use a trusted store-bought brand. Look for a sauce with rich tomato flavor and minimal added sugar.

Instructions

1. Prepare the Eggplant: Wash the eggplants thoroughly. Trim off the stem ends. Slice the eggplants lengthwise into ¼-inch thick slices. Slicing lengthwise gives you larger, more manageable pieces.
2. Draw Out Moisture: Place the eggplant slices in a single layer on a large baking sheet or clean kitchen towels. Sprinkle both sides of the eggplant slices generously with salt. This step is crucial for removing excess moisture from the eggplant, which prevents it from becoming soggy during baking and concentrates its flavor. Let the eggplant sit for at least 30 minutes, or even up to an hour. You will notice beads of moisture forming on the surface.
3. 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 easier.
4. Prepare Breadcrumb Mixture: In a shallow dish, combine the Italian seasoned breadcrumbs, grated Parmesan cheese, dried oregano, dried basil, garlic powder, and black pepper. Mix well to ensure all ingredients are evenly distributed. This flavorful breadcrumb mixture will create a delicious crispy coating for the eggplant.
5. Prepare Egg Wash: In another shallow dish, lightly beat the eggs. The egg wash helps the breadcrumbs adhere properly to the eggplant slices.
6. Bread the Eggplant: Pat the eggplant slices dry with paper towels to remove the drawn-out moisture and excess salt. This step is important to ensure the breadcrumbs stick well. Dip each eggplant slice in the beaten egg, allowing any excess to drip off. Then, dredge the eggplant slice in the breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere to both sides. Make sure the eggplant is evenly coated with breadcrumbs.
7. Bake the Eggplant: Arrange the breaded eggplant slices in a single layer on the prepared baking sheets. Drizzle lightly with olive oil. Baking in a single layer ensures even cooking and crisping. Bake for 20-25 minutes, or until the eggplant is tender and golden brown, flipping halfway through. Flipping ensures even browning and cooking on both sides.
8. Assemble the Eggplant Parmesan: Reduce the oven temperature to 375°F (190°C). In a 9×13 inch baking dish, spread a thin layer of marinara sauce on the bottom. This prevents the eggplant from sticking and adds flavor to the bottom layer. Arrange half of the baked eggplant slices in a single layer over the sauce.
9. Layer with Cheese and Sauce: Dollop spoonfuls of ricotta cheese over the eggplant layer. Sprinkle with half of the shredded mozzarella cheese and half of the remaining grated Parmesan cheese. Pour half of the remaining marinara sauce over the cheeses, spreading it evenly.
10. Repeat Layers: Repeat layers with the remaining eggplant slices, ricotta cheese, mozzarella cheese, Parmesan cheese, and marinara sauce. The final layer should be marinara sauce topped with mozzarella and Parmesan cheese.
11. Bake the Eggplant Parmesan: Bake for 30-35 minutes, or until the cheese is melted, bubbly, and golden brown, and the sauce is heated through and bubbling. The baking time may vary slightly depending on your oven.
12. Broil for Extra Browning (Optional): For extra browning and a more golden-brown cheese crust, you can broil the Eggplant Parmesan for the last 1-2 minutes of baking, watching carefully to prevent burning.
13. Rest Before Serving: Let the Eggplant Parmesan rest for 10-15 minutes before serving. This allows the cheese to set slightly and the flavors to meld together. It also makes it easier to slice and serve.

Nutrition Facts (per serving)

• Servings: 8
• Calories: Approximately 450 kcal
• Fat: 25g
• Saturated Fat: 12g

Note: Nutrition facts are estimates and can vary based on specific ingredients and brands used.

Preparation Time

Total Time: Approximately 1 hour 45 minutes

Prep Time: 45 minutes (includes salting eggplant and breading)
Cook Time: 1 hour (baking eggplant and assembling/baking parmesan)

This Baked Vegetarian Eggplant Parmesan recipe requires a bit of time, primarily for prepping the eggplant and layering everything, but the hands-on time is manageable, and the delicious result is absolutely worth the effort. The salting and baking of the eggplant, while adding time, are crucial steps that contribute to the overall texture and flavor of the dish, preventing it from becoming soggy and ensuring a truly satisfying vegetarian meal.

How to Serve

This Baked Vegetarian Eggplant Parmesan is a versatile dish that can be served in numerous delicious ways. Here are some ideas to elevate your meal:

• Classic Pasta Side:
  • Spaghetti: A timeless pairing! Serve over a bed of perfectly cooked spaghetti, tossed with a little extra marinara sauce or olive oil and garlic.
  • Linguine: Linguine, with its slightly wider and flatter shape, also holds the sauce beautifully and complements the richness of the Eggplant Parmesan.
  • Penne: Penne pasta’s cylindrical shape and ridges make it excellent for capturing the delicious sauce and cheese.
• Fresh Salad Companions:
  • Simple Green Salad: A light and refreshing green salad with a vinaigrette dressing provides a perfect counterpoint to the richness of the Eggplant Parmesan.
  • Caprese Salad: The classic Italian Caprese salad, with fresh tomatoes, mozzarella, and basil, echoes the flavors of the main dish and adds a burst of freshness.
  • Arugula Salad with Lemon Vinaigrette: The peppery bite of arugula and a zesty lemon vinaigrette cut through the richness and add a vibrant element.
• Bread for Sopping Up Sauce:
  • Garlic Bread: Warm, crusty garlic bread is ideal for soaking up every last bit of the delicious marinara sauce and melted cheese.
  • Italian Bread: A simple loaf of crusty Italian bread, sliced and served warm, is perfect for enjoying with the Eggplant Parmesan.
  • Focaccia: Soft and flavorful focaccia, perhaps seasoned with herbs or olives, is another wonderful bread option for dipping and enjoying with this dish.
• Vegetable Sides for a Balanced Meal:
  • Roasted Asparagus: Tender roasted asparagus, lightly seasoned with olive oil, salt, and pepper, offers a healthy and flavorful side.
  • Sautéed Spinach: A simple side of sautéed spinach with garlic and olive oil provides a nutritious green element.
  • Broccoli Rabe: Broccoli rabe, with its slightly bitter and nutty flavor, adds a more robust vegetable side that complements the richness of the Eggplant Parmesan.
• As a Main Course Itself:
  • Hearty Vegetarian Meal: Eggplant Parmesan is substantial enough to be served as a satisfying vegetarian main course on its own, especially when paired with a side salad.
  • Lunch or Dinner: It’s perfect for both lunch and dinner, offering a comforting and flavorful option any time of day.

Additional Tips for Perfect Baked Vegetarian Eggplant Parmesan

1. Choose the Right Eggplant: Look for firm, heavy eggplants with smooth, unblemished skin. Avoid eggplants that are soft or have bruises, as these may be overripe or bitter. Smaller to medium-sized eggplants tend to be less bitter than very large ones.
2. Don’t Skip Salting the Eggplant: Salting eggplant is a crucial step to draw out excess moisture. This prevents the eggplant from becoming soggy and improves its texture when baked. It also reduces any potential bitterness. Don’t rush this step; allow at least 30 minutes for the salt to work its magic.
3. Pat Eggplant Dry Thoroughly: After salting and resting, thoroughly pat the eggplant slices dry with paper towels before breading. Removing the excess moisture ensures that the breadcrumbs adhere properly and the eggplant crisps up nicely in the oven.
4. Use Good Quality Marinara Sauce: The marinara sauce is a key component of Eggplant Parmesan, so using a high-quality sauce will significantly impact the overall flavor. Consider making your own homemade marinara sauce for the freshest taste, or choose a reputable store-bought brand that you enjoy. Look for sauces with simple ingredients and rich tomato flavor.
5. Don’t Overcrowd the Baking Sheets: When baking the breaded eggplant, make sure to arrange the slices in a single layer on the baking sheets. Overcrowding will steam the eggplant instead of baking it, resulting in soggy eggplant. Use two baking sheets if necessary to ensure ample space.
6. Adjust Cheese Ratios to Your Preference: While mozzarella is traditional, you can experiment with other cheeses. Provolone adds a sharper flavor, and fontina melts beautifully. You can also adjust the ratio of mozzarella to Parmesan to suit your taste. For a richer, creamier dish, you can increase the amount of ricotta cheese.
7. Make it Ahead of Time: Eggplant Parmesan is a great make-ahead dish. You can assemble it a day in advance and store it, covered, in the refrigerator. Bake it according to the instructions, adding about 10-15 minutes to the baking time if baking directly from cold. This makes it perfect for potlucks or busy weeknights.
8. Freeze for Later: Leftover or fully assembled (unbaked) Eggplant Parmesan can be frozen for future meals. To freeze baked Eggplant Parmesan, let it cool completely, then cut it into portions and wrap them individually in plastic wrap and then foil. To freeze unbaked Eggplant Parmesan, assemble it in a freezer-safe dish, wrap tightly with plastic wrap and then foil. Thaw in the refrigerator overnight before baking as directed, adding extra baking time if needed.

FAQ: Your Eggplant Parmesan Questions Answered

Q1: Can I make this Eggplant Parmesan gluten-free?
A: Yes! To make this recipe gluten-free, simply substitute gluten-free breadcrumbs for the Italian seasoned breadcrumbs. Ensure all other ingredients, particularly your marinara sauce, are also certified gluten-free to avoid cross-contamination. You can find excellent gluten-free breadcrumb options at most grocery stores.

Q2: Can I use different types of cheese in this recipe?
A: Absolutely! While mozzarella and Parmesan are classic, feel free to experiment. Provolone cheese adds a nice sharpness, fontina melts beautifully and adds a nutty flavor, and a touch of Pecorino Romano can enhance the salty, savory notes. You can also use a blend of Italian cheeses for a more complex flavor profile.

Q3: How do I prevent my Eggplant Parmesan from being watery?
A: The key to preventing watery Eggplant Parmesan is properly salting and draining the eggplant before baking. This draws out excess moisture. Also, ensure you pat the eggplant slices thoroughly dry after salting and before breading. Using low-moisture mozzarella cheese is also helpful.

Q4: Can I add vegetables to my Eggplant Parmesan?
A: Yes, you can definitely add other vegetables! Sautéed mushrooms, zucchini, bell peppers, or spinach can be layered in with the eggplant for added flavor and nutrition. Roast or sauté these vegetables beforehand to remove excess moisture and ensure they cook properly within the Eggplant Parmesan.

Q5: What’s the best way to reheat leftover Eggplant Parmesan?
A: The best way to reheat Eggplant Parmesan is in the oven. Preheat your oven to 350°F (175°C). Cover the Eggplant Parmesan with foil and bake for 20-30 minutes, or until heated through and bubbly. You can also reheat it in the microwave for quicker reheating, but the texture might be slightly softer.

Q6: Can I make Eggplant Parmesan without breadcrumbs?
A: While breadcrumbs add a delightful crispy texture, you can make a breadcrumb-free version. Skip the breadcrumb step and simply bake or grill the eggplant slices until tender. Then layer them as directed with sauce and cheeses. The texture will be softer, but it will still be delicious.

Q7: Is it necessary to bake the eggplant before assembling the Parmesan?
A: Baking the eggplant before assembling is highly recommended for this recipe, as it results in a lighter, less greasy dish compared to frying. Baking also helps to soften the eggplant and concentrate its flavor. While some recipes call for frying, baking is a healthier and equally delicious option.

Q8: Can I use store-bought pre-sliced eggplant to save time?
A: While pre-sliced eggplant might seem convenient, it’s generally best to slice your own eggplant. Pre-sliced eggplant can sometimes be less fresh and may oxidize or dry out. Slicing your own eggplant ensures freshness and allows you to control the thickness of the slices for optimal cooking. However, if you are short on time and find good quality pre-sliced eggplant, it can be used, just check for freshness and avoid any that look discolored or dry.

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