Baked Eggplant Parmesan
Looking for a classic Italian dinner recipe that’s comforting and full of flavor? This Baked Eggplant Parmesan is a delicious and easy-to-make dish that will impress everyone. You’ll love this lighter take on a traditional favorite, perfect for any weeknight or special occasion.
Key Ingredients & Substitutions:
- Eggplant: Choose firm, glossy eggplants. No need to salt or drain them for this baked version.
- Marinara Sauce: Use your favorite jarred marinara for convenience, or homemade if you prefer.
- Cheese: Mozzarella and Parmesan are essential. You can substitute part-skim mozzarella for a lighter option.
- Breadcrumbs: Panko breadcrumbs give a great crispy texture. Gluten-free breadcrumbs work perfectly too.
- Fresh Basil: Adds a fresh, aromatic touch. Dried basil can be used in a pinch, but fresh is best.
Ingredients:
- 2 large eggplants (about 1.5-2 pounds total), sliced into 1/2-inch rounds
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup plain breadcrumbs (or Panko breadcrumbs)
- 1/2 cup grated Parmesan cheese, divided
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 24 ounces marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil leaves, chopped (for garnish)
How Much Time Will You Need?
- Total Time: 60 minutes
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Servings: 4-6
- Calories per serving: Approximately 350-400 (varies by ingredients)
- Tools Needed: Baking sheet, large baking dish (9×13 inch), shallow bowls
Step-by-Step Instructions:
1. Prepare the Eggplant
Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet or line it with parchment paper. Slice your eggplants into 1/2-inch thick rounds.
2. Bread the Eggplant
Set up a breading station with three shallow bowls. In the first bowl, place the flour. In the second bowl, whisk the eggs. In the third bowl, combine the breadcrumbs, 1/4 cup Parmesan cheese, oregano, garlic powder, salt, and pepper. Dip each eggplant slice first in flour, then in egg, and finally coat thoroughly in the breadcrumb mixture.
3. Bake the Eggplant
Arrange the breaded eggplant slices in a single layer on your prepared baking sheet. Drizzle lightly with olive oil. Bake for 15-20 minutes, flipping halfway through, until golden brown and tender.
4. Assemble the Parmesan
Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish. Arrange half of the baked eggplant slices over the sauce. Top with half of the shredded mozzarella and a sprinkle of the remaining 1/4 cup Parmesan.
5. Layer and Bake
Repeat with another layer of marinara, the remaining eggplant, and then the rest of the mozzarella and Parmesan cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is hot. If you like, you can broil for the last few minutes for a golden-brown top.
6. Garnish and Serve
Remove the Baked Eggplant Parmesan from the oven and let it rest for a few minutes. Garnish with fresh chopped basil before serving. This Italian dinner recipe pairs wonderfully with a side salad or crusty bread.
Variation Ideas:
- Add Vegetables: Incorporate sautéed mushrooms or bell peppers into the layers.
- Spicy Kick: Add a pinch of red pepper flakes to your marinara sauce for a little heat.
- Ricotta Layer: Mix a cup of ricotta cheese with an egg and a dash of salt, then spread a thin layer over the eggplant before the mozzarella for extra creaminess.
- Different Herbs: Experiment with other Italian herbs like thyme or rosemary in the breading mixture.
Storage Instructions:
Store leftover Baked Eggplant Parmesan in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm individual portions in the microwave or place the entire dish (covered) in a 350°F (175°C) oven until heated through, about 20-25 minutes.
Frequently Asked Questions (FAQ):
Q: Do I need to salt and drain the eggplant?
A: For this baked version, salting and draining the eggplant isn’t necessary. Baking helps reduce bitterness and moisture without the extra step.
Q: Can I use pre-sliced eggplant?
A: Yes, you can use pre-sliced eggplant if available. Just ensure the slices are about 1/2-inch thick.
Q: What kind of marinara sauce should I use?
A: Use your favorite jarred marinara sauce for convenience, or a homemade version. Choose a good quality sauce for the best flavor in this Italian dinner recipe.
Q: Can I make this dish ahead of time?
A: You can assemble the dish a day in advance and store it covered in the refrigerator. Bake it just before serving.
Q: Is this recipe gluten-free?
A: You can easily make it gluten-free by using gluten-free flour and gluten-free breadcrumbs.
Q: How do I prevent the eggplant from getting soggy?
A: Baking the eggplant until it’s golden brown and slightly firm before layering helps prevent sogginess in your finished dish. Don’t overcrowd your baking sheet when baking the eggplant.
