Description
Baked Eggplant Parmesan
Baked Eggplant Parmesan is a comforting Italian classic, reimagined for a healthier twist. By baking instead of frying, you cut down on calories without sacrificing flavor. This vegetarian dish features tender eggplant layered with marinara sauce, gooey cheese, and aromatic herbs. Perfect for a cozy weeknight or an elegant dinner with friends, it’s a dish that will leave everyone asking for more!
2 medium eggplants, sliced ½ inch thick
2 large eggs (or flax eggs)
1 cup breadcrumbs
½ cup Parmesan cheese
1 tsp dried oregano
1 tsp garlic powder
Salt & pepper
Olive oil spray
2 cups marinara sauce
1 tbsp olive oil
3 garlic cloves, minced
2 cups shredded mozzarella cheese
Fresh basil leaves
Directions:
1. Preheat oven to 400°F (200°C).
2. Sweat eggplant slices with salt for 20 minutes.
3. Dip eggplant in whisked eggs, then breadcrumbs.
4. Bake for 20–25 mins.
5. Layer eggplant, marinara, and cheese. Bake at 375°F (190°C) for 20 mins covered, then 10 mins uncovered.
Prep Time: 30 mins
Kcal: 350
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, preheat your oven to 400°F (200°C). Slice two medium eggplants into ½-inch rounds. Place them on a wire rack or paper towels, sprinkle both sides generously with salt, and let them sweat for 20-30 minutes to draw out excess moisture. Pat them completely dry with a clean kitchen towel. Meanwhile, prepare your breading station. In one shallow bowl, whisk two large eggs. In another, combine 1 cup of breadcrumbs, ½ cup of grated Parmesan, 1 tsp dried oregano, 1 tsp garlic powder, and a pinch of salt and pepper. Dip each dried eggplant slice into the egg, letting excess drip off, then coat thoroughly in the breadcrumb mixture. Place on a parchment-lined baking sheet, spray lightly with olive oil, and bake for 20-25 minutes, flipping halfway, until golden and crisp. In a saucepan, heat 1 tbsp olive oil and sauté 3 minced garlic cloves for 30 seconds, then stir in 2 cups of marinara sauce. In a 9×13 baking dish, spread a thin layer of sauce. Layer half the baked eggplant, half the remaining sauce, and 1 cup of shredded mozzarella. Repeat with the remaining eggplant, sauce, and mozzarella. Cover with foil and bake at 375°F (190°C) for 20 minutes. Uncover and bake for an additional 10 minutes until the cheese is bubbly and golden.
Serving Suggestions
This hearty dish pairs beautifully with a variety of sides. For a classic Italian meal, serve it alongside a crisp green salad with a light vinaigrette and a side of garlic bread or crusty Italian bread to soak up the sauce. It also makes a fantastic main course for a vegetarian feast when paired with a simple pasta like spaghetti aglio e olio or a side of roasted vegetables such as zucchini or bell peppers. Garnish the finished bake with fresh torn basil leaves and an extra sprinkle of Parmesan cheese just before serving.
How-to Summary
To summarize: Slice and salt eggplant to remove moisture, pat dry. Bread slices using a standard egg and seasoned breadcrumb mixture. Bake until crisp. Layer the baked eggplant in a dish with marinara sauce and mozzarella cheese. Bake covered, then uncovered until golden and bubbly.
Frequently Asked Questions
Can I make this dish ahead of time? Yes, you can assemble the entire dish (up to the final baking step) a day in advance. Cover and refrigerate. Add 5-10 minutes to the covered baking time when cooking from cold.
Can I use a different cheese? Absolutely. A blend of mozzarella and provolone is excellent for extra flavor. For a dairy-free version, use vegan mozzarella and nutritional yeast in place of Parmesan.
How do I prevent the eggplant from being soggy? The salting step is crucial. It draws out moisture. Also, ensure the breaded slices are baked until very crisp before layering, and avoid using an overly watery marinara sauce.
Can I freeze Eggplant Parmesan? It freezes well after baking. Cool completely, portion, and wrap tightly. Reheat in a 350°F oven, covered, until heated through.
What can I use instead of breadcrumbs? Panko breadcrumbs will give a crunchier texture. For a gluten-free option, use certified gluten-free breadcrumbs or crushed gluten-free crackers.
Common Mistakes to Avoid
Avoid skipping the salting step, as this leads to a watery, soggy final dish. Do not overcrowd the baking sheet when crisping the eggplant, as this steams them instead of baking them crisp. Ensure your marinara sauce is thick, not runny, to maintain structure. Finally, do not over-sauce the layers, which can make the casserole mushy.
Conclusion
This Baked Eggplant Parmesan recipe proves you can enjoy the deep, comforting flavors of the classic dish in a healthier, baked form. With its crispy eggplant, rich marinara, and melted cheese, it’s a satisfying vegetarian meal that’s sure to become a family favorite. By following the detailed steps and tips provided, you can avoid common pitfalls and create a restaurant-quality dish right in your own kitchen. Enjoy the process and the delicious results!