Baked Eggplant Parmesan is a lighter, healthier take on the traditional fried version, but still packed with flavor. This dish features tender slices of baked eggplant layered with marinara sauce, mozzarella, and Parmesan cheese. It’s the perfect vegetarian comfort food that’s easy to prepare and makes a delicious main course. Follow these simple steps to create a classic baked eggplant Parmesan in your own kitchen.
Ingredients
For the Eggplant:
- 2 medium eggplants, sliced into 1/4-inch thick rounds
- Salt (to sweat the eggplant slices)
- 1/2 cup grated Parmesan cheese (mixed into breadcrumbs)
- 2 cups Italian seasoned breadcrumbs (or add 1 teaspoon of Italian seasoning to plain breadcrumbs)
- Olive oil (for brushing the baking sheets)
- 2 eggs, beaten
For Layering:
- 3 cups marinara sauce (homemade or store-bought)
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- A handful of fresh basil, chopped (for garnish)
- Salt and pepper to taste
Instructions
Step 1: Prepare the Eggplant
- Slice the eggplant: Start by slicing the eggplants into 1/4-inch thick rounds. Place the slices in a single layer on a large baking sheet.
- Sweat the eggplant: Sprinkle both sides of the eggplant slices with salt to help draw out excess moisture and any bitterness. Let the eggplant sit for about 30 minutes, then blot the moisture off the slices with paper towels. This step helps the eggplant become tender and less watery when baked.
Step 2: Bread and Bake the Eggplant
- Preheat the oven: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper or lightly grease them with olive oil.
- Prepare the breading station: In a shallow bowl, beat the eggs. In another shallow bowl, mix the breadcrumbs with the grated Parmesan cheese.
- Bread the eggplant: Dip each eggplant slice into the beaten eggs, then coat it with the breadcrumb and Parmesan mixture. Place the breaded eggplant slices on the prepared baking sheets in a single layer.
- Bake the eggplant: Brush the tops of the breaded eggplant slices with a little olive oil to help them crisp up in the oven. Bake the eggplant for 20-25 minutes, flipping halfway through, until the slices are golden brown and crispy. Remove from the oven and set aside.
Step 3: Assemble the Eggplant Parmesan
- Spread marinara sauce: In a 9×13-inch baking dish, spread about 1/2 cup of marinara sauce evenly across the bottom.
- Layer the eggplant: Arrange a layer of baked eggplant slices over the sauce. Top with more marinara sauce, about 1/2 cup, followed by a generous sprinkle of shredded mozzarella cheese and grated Parmesan.
- Repeat layers: Continue layering the eggplant, sauce, mozzarella, and Parmesan until all the ingredients are used. End with a layer of marinara sauce and a final sprinkle of both mozzarella and Parmesan cheese on top.
Step 4: Bake the Eggplant Parmesan
- Bake the dish: Reduce the oven temperature to 375°F (190°C). Cover the baking dish loosely with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and golden brown.
- Cool and garnish: Remove the eggplant Parmesan from the oven and let it cool for about 10 minutes. Garnish with freshly chopped basil before serving.
Step 5: Serve and Enjoy
Serve the baked eggplant Parmesan hot, either on its own or over cooked pasta. You can also pair it with a side salad or garlic bread for a complete meal. This dish is just as good the next day, as the flavors meld together beautifully.
Cooking Tips
- Sweating the eggplant: Don’t skip the step of salting and sweating the eggplant slices. This process helps to remove excess water and prevents the final dish from becoming soggy.
- Crispier texture: For an extra crispy texture, you can use panko breadcrumbs instead of regular breadcrumbs.
- Make-ahead option: You can prepare the baked eggplant slices ahead of time and assemble the dish right before baking. Store the baked slices in the refrigerator for up to 2 days.
Variations
- Gluten-Free Version: Substitute the breadcrumbs with gluten-free breadcrumbs for a gluten-free eggplant Parmesan.
- Add veggies: For extra flavor and nutrition, you can add sautéed spinach or mushrooms between the layers of eggplant.
- Lighter version: For a lighter version of this dish, bake the eggplant slices without breading them and reduce the amount of cheese.
Frequently Asked Questions (FAQs)
Can I make this dish ahead of time?
Yes, you can assemble the eggplant Parmesan a day in advance and store it in the refrigerator. When ready to bake, allow the dish to come to room temperature before placing it in the oven.
How do I store leftovers?
Leftover eggplant Parmesan can be stored in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the oven at 350°F (175°C) until warmed through, or in the microwave.
Can I freeze eggplant Parmesan?
Yes, you can freeze eggplant Parmesan before or after baking. To freeze before baking, assemble the dish and cover tightly with plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed. If freezing after baking, let it cool completely before freezing in an airtight container.
This Baked Eggplant Parmesan is a flavorful and satisfying dish that’s perfect for vegetarians and anyone who loves Italian cuisine. The crispy baked eggplant slices, layered with marinara sauce and melty cheese, create a comforting and delicious meal. Whether you’re making it for a family dinner or a special occasion, this easy-to-follow recipe will leave everyone asking for seconds! Enjoy!
