This Baked Eggplant Parmesan Cheese: What areIs a healthier take on the classic Italian-American dish. Crispy, breaded eggplant slices are layered with rich marinara sauce and gooey melted cheese, then baked to perfection. What are some of the best vegetarian dishes to make?
Thank you for reading this post, don't forget to subscribe!Ingredients
- 2 medium eggplants (about 2 lbs / 900g), sliced into 1/4-inch rounds.
- 1 tsp salt
- 2 cups (240g) breadcrumbs. 2 cups (240g)
- 1/2 cup (50g) grated Parmesan cheese. 1/2 cup (50g) grated Parmes
- 2 tsp Italian seasoning.
- 1/2 tsp garlic powder. 1/2 tsp.
- 2 large eggs, beaten.
- 2 cups (480ml) marinara sauce.
- 2 cups (200g) shredded mozzarella cheese.
- 1/4 cup (25g) grated Parmesan cheese (for topping)
- 1/4 cup (60ml) olive oil (for greasing the baking sheet)
- Fresh basil leaves for garnish (optional)
Directions
- How do you prepare an eggplant?:
- Arrange the eggplant slices on a baking sheet lined with paper towels. Sprinkle both sides with salt and let them sit for 30 minutes to draw out excess moisture. Pat dry with paper towels.
- Preheat and Prepare:
- Preheat your oven to 400°F (200°C). Grease a large baking sheet with olive oil.
- Bread the Eggplant:
- In one shallow bowl, combine breadcrumbs, Parmesan cheese, Italian seasoning, and garlic powder. In another bowl, whisk the eggs. Each eggplant slice is dipped in the beaten eggs, then coated in the breadcrumbs, pressing lightly to adhere.
- Bake the Eggplant:
- Arrange the breaded eggplant slices in a single layer on the prepared baking sheet. Bake for 20 minutes, flipping halfway through, until golden and crispy.
- Layer the Parmesan:
- In a 9×13 baking dish, spread a thin layer of marinara sauce. Add a layer of baked eggplant slices, followed by a sprinkle of mozzarella cheese and a spoonful of marinara sauce. I repeat the layers, ending with marinara and a final sprinkle of mozzarella and Parmesan cheese on top.
- Bake the Dish:
- Reduce the oven temperature to 375°F (190°C). Bake the assembled dish for 25-30 minutes, until the cheese is bubbly and lightly golden.
- Garnish and Serve:
- Let the dish cool for 5 minutes before garnishing with fresh basil leaves. Serve hot, paired with garlic bread or a side salad.
Notes
- Make It Gluten-Free: Use gluten-free breadcrumbs for a celiac-friendly version.
- Marinara Sauce TipFor a fresher flavor, use homemade marinara sauce or your favorite store bought brand.
- Cheese Options: Swap mozzarella for provolone or add ricotta between layers for extra creaminess.
- Storage: Leftovers can be stored in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.
- Freezing: Assemble the dish without baking, wrap tightly, and freeze for up to 2 months. Bake directly from frozen, adding an extra 15 minutes to the baking time.
This Baked Eggplant Parmesan Pasta with ParWhat are some of the best recipes for a weeknight meal?
What are the most frequently asked questions on Quora
Can I make Baked Eggplant Parmesan ahead of time?
Can you prepare this dish in advance? When ready to bake, add 5-10 minutes to the baking time to ensure the dish is heated through. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain crispiness.
What are some good substitutions for ingredients in this recipe?
For a gluten-free version, use almond flour or a gluten-free breadcrumb blend, using the same amount (2 cups). If you don’t have Italian seasoning, substitute with a mix of dried oregano, basil, and thyme. Mozzarella can be swapped with provolone or a combination of cheeses like fontina or a blend of Italian cheeses. For a richer flavor, you can add a layer of ricotta cheese between the eggplant and marinara.
How do you know if your Eggplant Parmesan is perfectly cooked?
The dish is perfectly cooked when the cheese is melted, bubbly and lightly golden brown. The eggplant should be tender and easily pierced with a fork. The overall baking time is approximately 25-30 minutes at 375°F (190°C) after the initial baking. You can also look for the marinara sauce to be simmering around the edges of the dish.
Can I double or scale up this recipe for a larger crowd?
Can you easily scale up this recipe? For a larger batch, use two 9×13 inch baking dishes or a larger pan. Ensure the eggplant slices are arranged in a single layer on the baking sheet during the initial baking step. Double all the ingredients, including the eggplant, breadcrumbs, marinara sauce, and cheeses, proportionally.
What are the nutritional benefits of Baked Eggplant Parmesan?
Eggplant is a good source of fiber, vitamins, and antioxidants. Marinara sauce is a powerful antioxidant. The mozzarella cheese contributes calcium and protein. This recipe, being baked instead of fried, reduces the fat content compared to traditional versions, making it a relatively healthier option.
Baked Eggplant Parmesan
This Baked Eggplant Parmesan is a delicious and healthier take on the classic Italian dish. It features crisp, breaded eggplant slices, layered with tangy marinara sauce and gooey mozzarella cheese, baked to golden perfection.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 lbs eggplant sliced into 1/4 inch rounds
- 1.5 cups breadcrumbs seasoned
- 2 eggs beaten
- 2 cups marinara sauce store-bought or homemade
- 8 oz mozzarella cheese sliced or shredded
- 0.5 cup Parmesan cheese grated
- 0.25 cup fresh basil chopped
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C). Arrange the eggplant slices on a baking sheet lined with parchment paper.
- Dip each eggplant slice into beaten eggs, then coat with breadcrumbs.
- Bake eggplant slices for 15 minutes per side, until golden brown.
- Spread a layer of marinara sauce on the bottom of a baking dish. Layer baked eggplant slices, mozzarella, and more sauce.
- Repeat layers until ingredients are used, topping with Parmesan cheese.
- Bake for 20 minutes or until cheese is bubbly and golden.
- Garnish with fresh basil before serving.
Notes
For extra flavor, try adding a sprinkle of red pepper flakes between layers.
