Baked Eggplant Parmesan is a delicious and healthier alternative to the classic fried version. With layers of crispy, baked eggplant, savory marinara sauce, and melted cheese, this dish is perfect for a comforting family dinner. Follow these simple steps to create a flavorful and satisfying meal.
Ingredients:
For the Eggplant:
- 2 medium eggplants, sliced into ¼-inch thick rounds
- Salt, for sweating the eggplant slices
- ½ cup grated Parmesan cheese (mixed into breadcrumbs)
- 2 cups Italian-seasoned breadcrumbs (or plain breadcrumbs with 1 teaspoon Italian seasoning)
- 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
- Fresh basil, a handful chopped (for garnish)
- Salt and pepper, to taste
Step 1: Sweat the Eggplant
Slice the eggplants into ¼-inch thick rounds. Lay the slices on a baking sheet or in a colander, and sprinkle them generously with salt. Let the eggplant sit for 30 minutes to an hour. This process helps to remove excess moisture and bitterness from the eggplant. After sweating, rinse the slices thoroughly and pat them dry with paper towels.
Step 2: Preheat the Oven
Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper and lightly brush them with olive oil.
Step 3: Bread the Eggplant
In a shallow bowl, beat the eggs. In another shallow bowl, combine the breadcrumbs with the grated Parmesan cheese.
Dip each eggplant slice first into the beaten eggs, ensuring both sides are coated, and then into the breadcrumb mixture, pressing gently to adhere the breadcrumbs to the eggplant.
Step 4: Bake the Eggplant
Arrange the breaded eggplant slices in a single layer on the prepared baking sheets. Lightly brush or spray the tops of the eggplant slices with olive oil to help them crisp up. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the eggplant is golden brown and crispy on both sides.
Step 5: 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. Place a layer of baked eggplant slices over the sauce. Spoon more marinara sauce over the eggplant, followed by a sprinkle of shredded mozzarella and grated Parmesan.
Repeat the layers (eggplant, sauce, mozzarella, and Parmesan) until all the ingredients are used, finishing with a layer of marinara sauce and cheese on top.
Step 6: Bake the Eggplant Parmesan
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly, and the top is lightly golden brown.
Step 7: Garnish and Serve
Once baked, remove the Eggplant Parmesan from the oven and let it cool for a few minutes. Garnish with freshly chopped basil and season with salt and pepper to taste. Serve hot with a side of pasta, garlic bread, or a fresh green salad.
Cooking Notes:
- Sweating the Eggplant: This step is important for preventing the eggplant from becoming too soggy when baked. Don’t skip this process for the best texture.
- Cheese: For a richer flavor, you can use a mix of mozzarella, provolone, and Parmesan.
- Breadcrumbs: Italian-seasoned breadcrumbs add extra flavor, but if you use plain breadcrumbs, you can add dried oregano, basil, and garlic powder for more seasoning.
Variations:
1. Gluten-Free Eggplant Parmesan:
Use gluten-free breadcrumbs to make this dish gluten-free.
2. Vegan Eggplant Parmesan:
Substitute the cheese with dairy-free alternatives and use a plant-based egg replacer in the breading process.
3. Meaty Eggplant Parmesan:
For a heartier dish, add layers of cooked ground beef or Italian sausage between the layers of eggplant and sauce.
Frequently Asked Questions (FAQs):
Q: Can I make this dish ahead of time?
Yes! You can assemble the Eggplant Parmesan ahead of time and store it in the refrigerator for up to 24 hours before baking. Simply cover it tightly with plastic wrap or foil, then bake as directed.
Q: Can I freeze Eggplant Parmesan?
Absolutely! After assembling the dish, cover it tightly with foil and freeze it for up to 3 months. When ready to bake, thaw it overnight in the refrigerator and bake as directed, adding extra baking time if needed.
Q: Can I use store-bought marinara sauce?
Yes, store-bought marinara works perfectly for this recipe, but feel free to make your own homemade marinara if you prefer a more personal touch.
This Baked Eggplant Parmesan is a healthier, baked version of the classic Italian dish, offering all the rich flavors of the traditional recipe without the extra oil from frying. Layers of crispy baked eggplant, marinara sauce, and melted cheese come together in a comforting and flavorful dish that’s perfect for any occasion. Easy to prepare and endlessly delicious, this recipe will quickly become a favorite in your kitchen!
