Eggplant Parmesan Baked Recipe
Hey there, fellow food lover! Today, I want to share with you one of my all-time favorite recipes: Eggplant Parmesan. This delicious dish is a classic Italian comfort food that never fails to impress. Whether you’re cooking for a crowd or just treating yourself to a special meal, Eggplant Parmesan is sure to satisfy your taste buds and warm your heart.
Why You’ll Love This
I make this when I want to indulge in something comforting and cheesy. The combination of crispy breaded eggplant slices, tangy marinara sauce, and gooey melted cheese is simply irresistible. My family goes crazy for this because it’s a hearty dish that brings everyone together around the dinner table. Plus, it’s a great way to sneak in some veggies!
Ingredients
Here’s what you’ll need to gather:
- 2 large eggplants
- 2 cups breadcrumbs
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper to taste
- Olive oil for frying
(Pro tip: I sometimes use panko breadcrumbs for an extra crispy coating. Feel free to experiment and find what works best for you!)
Directions
1. Start by preheating your oven to 375°F (190°C). Slice the eggplants into 1/2-inch thick rounds and sprinkle them with salt. Let them sit for about 15 minutes to draw out any excess moisture.
2. While the eggplant slices are resting, prepare your breading station. In a shallow dish, combine the breadcrumbs, grated Parmesan cheese, salt, and pepper. Dip each eggplant slice into the breadcrumb mixture, pressing gently to adhere the breadcrumbs.
3. Heat a generous amount of olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides. Place them on a paper towel-lined plate to drain any excess oil.
4. In a baking dish, spread a thin layer of marinara sauce. Arrange a single layer of fried eggplant slices on top, followed by another layer of marinara sauce and a sprinkle of mozzarella cheese. Repeat the layers until all the eggplant slices are used, finishing with a layer of marinara sauce and mozzarella cheese on top.
5. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
6. Once out of the oven, let the Eggplant Parmesan rest for a few minutes. Garnish with freshly chopped basil leaves and serve hot.
Notes: If you’re looking to make this dish ahead of time, you can assemble it up to step 4 and refrigerate it overnight. Just remember to increase the baking time slightly to ensure everything is heated through.
Variations
I love experimenting with different flavors and textures, so here are a few variations you can try:
– Instead of frying the eggplant, you can opt for a healthier option and bake the breaded slices in the oven. Simply arrange them on a baking sheet lined with parchment paper, drizzle with olive oil, and bake at 400°F (200°C) for about 20-25 minutes, flipping halfway through.
– For a vegetarian twist, you can replace the marinara sauce with a homemade tomato and vegetable ragu. Just sauté some onions, garlic, bell peppers, and zucchini, then simmer them with crushed tomatoes and your favorite herbs until the flavors meld together.
– If you’re a fan of spice, sprinkle some red pepper flakes or drizzle hot sauce over the layers of Eggplant Parmesan to give it a fiery kick.
Equipment
You’ll need the following tools to prepare this dish:
- Large skillet
- Baking dish
- Aluminum foil
- Sharp knife
- Shallow dish for breading
(Don’t worry if you don’t have specific tools. You can use a regular pan instead of a skillet or a casserole dish instead of a baking dish. Cooking is all about adapting to what you have in your kitchen!)
Storage
Eggplant Parmesan can be stored in an airtight container in the refrigerator for up to 3 days. Although, in my house, it never lasts more than a day! To reheat, simply pop individual portions in the oven at 350°F (175°C) until warmed through.
Serving Suggestions
I personally love serving Eggplant Parmesan with a side of spaghetti or a fresh green salad. It’s a complete meal on its own, but feel free to get creative and pair it with your favorite sides. Don’t forget a slice of crusty bread to mop up any extra sauce!
Pro Tips
– It’s essential to let the eggplant slices sit with salt before breading them. This step helps draw out excess moisture, resulting in a crispier texture.
– If you’re short on time, you can use store-bought marinara sauce instead of making it from scratch. Just make sure to choose a high-quality one for the best flavor.
– Don’t be afraid to get creative with the cheese! You can mix in some provolone or fontina cheese with the mozzarella for an extra melty and flavorful topping.
FAQ
Q: Can I freeze Eggplant Parmesan?
A: Absolutely! You can assemble the dish in a freezer-safe container, cover it tightly, and freeze it for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator and bake it according to the original instructions.
Q: Can I use other types of cheese?
A: Of course! While mozzarella is traditional, you can experiment with other cheeses like cheddar, gouda, or even a creamy goat cheese. Just keep in mind that different cheeses will give the dish a unique flavor profile.
Q: Can I make Eggplant Parmesan gluten-free?
A: Absolutely! Instead of regular breadcrumbs, you can use gluten-free breadcrumbs or even crushed gluten-free crackers. The result will still be deliciously crispy and gluten-free.
So there you have it! A delightful recipe for Eggplant Parmesan that will impress your family and friends. It’s a dish that’s filled with comfort, flavor, and a touch of Italian love. Give it a try, and let me know how it turns out!
Eggplant Parmesan Baked Recipe
A classic Italian comfort food dish featuring crispy breaded eggplant slices layered with marinara sauce and melted cheese, garnished with fresh basil.
Ingredients
- 2 large eggplants
- 2 cups breadcrumbs
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper to taste
- Olive oil for frying
Directions
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Preheat the oven to 375°F (190°C). Slice the eggplants into 1/2-inch thick rounds, sprinkle with salt, and let sit for 15 minutes.
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Combine breadcrumbs, grated Parmesan cheese, salt, and pepper in a shallow dish. Dip eggplant slices into the breadcrumb mixture.
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Fry breaded eggplant slices in olive oil until golden brown. Drain on paper towels.
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Layer marinara sauce, fried eggplant slices, mozzarella cheese in a baking dish. Repeat layers and finish with marinara and mozzarella on top.
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Cover with foil and bake for 25 minutes, then uncover and bake for an additional 10 minutes until cheese is bubbly and golden.
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Let rest, garnish with basil, and serve hot.