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
- 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.
- 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.
- 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.
- 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.
- Prepare Egg Wash: In another shallow dish, lightly beat the eggs. The egg wash helps the breadcrumbs adhere properly to the eggplant slices.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Serving Size: one normal portion
- Calories: 450
- Fat: 25g
- Saturated Fat: 12g