Baked Eggplant Parmesan
Baked Eggplant Parmesan combines the hearty flavors of breaded eggplant, savory marinara sauce, and creamy mozzarella cheese into a comforting dish that’s perfect for family dinners or entertaining guests. This recipe transforms eggplant slices into crispy, golden-brown layers that are baked to perfection, then topped with marinara sauce and a blend of cheeses.
Garnished with fresh basil for a burst of herbal freshness, each bite is a delightful balance of textures and flavors. It’s a wholesome, vegetarian-friendly dish that promises to satisfy even the most discerning palates.
Baked Eggplant Parmesan
Ingredients:
2 eggplant (about 2¼ pounds), sliced ¼-inch thick (you’ll need 12 slices)
salt, as needed
3 eggs, beaten
8 ounces Italian seasoned panko bread crumbs
24 ounces marinara sauce
16 ounces fresh mozzarella cheese, thinly sliced
½ cup grated parmesan cheese
¼ cup torn fresh basil, or 1 teaspoon dried basil
cooking spray
Instructions:
Step 1:
Sprinkle some salt on both sides of each slice of eggplant.
Layer the slices in a colander and place the colander in your sink.
Place a heavy dish or pan over the top to press them down.
Allow the eggplant to sweat for 30 to 45 minutes.
Rinse the slices well with cold water to remove salt and blot them dry with paper towels.
Step 2:
Preheat oven to 425 degrees F.
Spray a rimmed baking sheet generously with nonstick cooking spray.
Step 3:
Dip the eggplant slices in egg, then in the bread crumbs, pressing the crumbs down with fingers to cover them evenly.
Place them in a single layer on the prepared baking sheet and lightly spray the tops of the breaded eggplant with nonstick cooking spray.
Bake in the preheated oven for 10 minutes then carefully flip each slice over and cook for an additional 5 to 10 minutes, or until nicely browned.
Remove from the oven and reduce the oven temperature to 350 degrees F.
Step 4:
In a 9- x 13-inch baking dish, spread just enough marinara to cover the bottom of the dish.
Place a layer of eggplant slices over the sauce.
Cover each slice with a spoon full of marinara, a slice or two of mozzarella, and then sprinkle with Parmesan cheese (reserve half of the cheeses for top layer).
Layer the remaining eggplant slices over the top and add another spoon full of marinara on top of each.
Spoon any remaining marinara around the edges of the eggplant stacks then top each stack with the remaining mozzarella and Parmesan cheese.
If using dried basil, sprinkle it evenly over the top.
If using fresh basil, reserve it for later.
Step 5:
Bake, uncovered, in preheated oven for 30 minutes.
Remove from the oven and garnish with fresh basil, if using.
Notes:
Preparing the Eggplant: Salting and sweating the eggplant slices helps to draw out excess moisture, resulting in a firmer texture after baking. This step also helps to reduce bitterness in the eggplant.
Breading and Baking: Using a combination of beaten eggs and seasoned panko bread crumbs creates a crispy coating when baked. Baking the breaded eggplant slices at a high temperature initially ensures they become golden and crispy.
Layering: Layering the baked eggplant slices with marinara sauce, fresh mozzarella, and grated Parmesan cheese creates a delicious stack of flavors. This ensures each bite has a balanced combination of savory tomato sauce, creamy cheese, and crispy eggplant.
Baking Time and Temperature: Starting at a higher temperature (425°F) for the initial bake ensures the eggplant gets crispy. Lowering the temperature to 350°F for the final baking allows the flavors to meld together and the cheese to melt without overcooking.
Garnishing: Fresh basil adds a final touch of freshness and brightness to the dish. It can be added either before baking (if using dried basil) or after baking as a garnish (if using fresh basil).
Servings: This recipe typically serves 6-8 people as a main dish. It can be served with a side of pasta or a fresh salad for a complete meal.
Make-Ahead Tips: You can prepare the eggplant slices and assemble the dish up to a day ahead. Cover and refrigerate until ready to bake. This makes it convenient for entertaining or preparing ahead for busy weeknights.
Variations: For a lighter version, you can grill the eggplant slices instead of breading and baking them. You can also experiment with different types of cheeses or add layers of roasted vegetables like zucchini or bell peppers.
Leftovers: Leftover baked eggplant Parmesan can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
Nutrition Information:
YIELDS: 8 | SERVING SIZE: 1
Calories: 471 kcal | Total Fat: 28.7 g | Saturated Fat: 13.7 g | Trans Fat: 0 g | Cholesterol: 141 mg | Sodium: 1318 mg | Total Carbohydrates: 31.7 g | Dietary Fiber: 7.3 g | Sugars: 9.1 g | Protein: 25.5 g
Frequently Asked Questions:
Can I skip salting the eggplant before cooking?
Salting the eggplant helps to draw out excess moisture and bitterness.
It’s recommended but not essential. If you skip this step, you might find the dish slightly more watery.
What can I use instead of panko breadcrumbs?
You can use regular breadcrumbs or even make your own by toasting and grinding up stale bread.
Alternatively, almond meal or crushed crackers can also be used.
Can I make this dish ahead of time?
Yes, you can assemble the dish up to a day ahead and refrigerate it.
Bake it when ready to serve for best results.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheat in the oven or microwave until heated through.
Can I freeze Baked Eggplant Parmesan?
Yes, you can freeze it before baking or after baking.
Wrap tightly in foil or place in a freezer-safe container.
Thaw overnight in the refrigerator before baking or reheating.
What can I serve with Baked Eggplant Parmesan?
It’s delicious served with a side of pasta, garlic bread, or a fresh green salad.
How can I make this dish lighter?
Use part-skim mozzarella and less Parmesan cheese.
You can also reduce the amount of breadcrumbs used for coating the eggplant slices.
Can I use other types of cheese?
Yes, you can experiment with different cheeses like provolone or fontina for a different flavor profile.
What should the texture of the eggplant be after baking?
The eggplant should be tender but not mushy. It should hold its shape well when sliced.
Can I make this recipe vegetarian?
Absolutely! Simply skip the eggs and use a plant-based milk substitute for dipping the eggplant slices.
Use vegan cheese alternatives if desired.