- Baked Eggplant Parmesan

$- 2 medium eggplants - 2 cups marinara sauce - 2 cups shredded mozzarella cheese - 1 cup grated Parmesan cheese - 1 cup all-purpose flour - 2 eggs, beaten - 1 cup breadcrumbs - Seasonings (oregano, basil, salt, pepper) - Olive oil spray - Fresh basil leaves for garnish The ingredients for Baked Eggplant Parmesan are simple yet flavorful. You start with two medium eggplants. These will be the star of your dish. The marinara sauce adds rich, tangy flavor. Mozzarella cheese gives it that gooey texture we all love. Parmesan cheese adds a nice salty finish. Next, you need the breading ingredients. All-purpose flour helps the eggplant stick to the egg wash. Beaten eggs coat the eggplant, making it perfect for the breadcrumbs. Breadcrumbs add crunch, and the seasonings enhance the taste. Don’t forget the olive oil spray! It helps the eggplant crisp up in the oven. Finally, fresh basil leaves add a pop of color and fresh flavor when you serve. For the full recipe, check out the previous section. 1. Preheat your oven to 375°F (190°C). 2. Prepare the eggplants: Slice them into ½-inch rounds. 3. Sprinkle salt on the slices. This helps remove moisture. 4. Let the slices sit in a colander for about 30 minutes. 5. Rinse the eggplants with cold water. Pat them dry with paper towels. 6. Set up a breading station: Use three shallow dishes. 7. Place flour in one, beaten eggs in the second, and breadcrumbs in the last. 8. Mix in dried oregano, basil, salt, and pepper into the breadcrumbs. 1. Coat each eggplant slice. 2. First, dip it in flour. Shake off any excess. 3. Next, dip the slice in the beaten eggs. 4. Finally, coat it with the seasoned breadcrumbs. 5. Place the breaded eggplant slices on a baking sheet lined with parchment paper. 1. Spray or drizzle the slices with olive oil. 2. Bake them for 25-30 minutes. Flip them halfway through for even cooking. 3. In a large baking dish, spread a thin layer of marinara sauce on the bottom. 4. Layer half of the baked eggplant slices in the dish. 5. Add half of the marinara sauce on top. 6. Sprinkle half of the mozzarella and Parmesan cheese over that. 7. Repeat these layers with the remaining ingredients. 8. Finish with a final layer of cheese on top. 9. Bake the assembled dish for an additional 25-30 minutes. 10. Look for bubbling cheese and a lightly golden top. 11. Remove from the oven and let it sit for about 10 minutes. 12. Garnish with fresh basil leaves before serving. For the complete details, check the Full Recipe. Enjoy your tasty Baked Eggplant Parmesan! To make crispy eggplant, you need to salt it first. Salting pulls out excess moisture. This step helps the eggplant stay firm and not soggy. Slice the eggplant into ½-inch rounds. Sprinkle salt on both sides. Let them sit for about 30 minutes. Rinse and pat dry with paper towels. This gives you a great texture when baking. You can add spices or herbs to change the flavor. Try red pepper flakes for heat. Italian seasoning gives a nice touch too. Mix these into your breadcrumbs. For the marinara sauce, add a splash of red wine or fresh garlic. This will make your sauce richer and more tasty. Baked Eggplant Parmesan pairs well with a fresh side salad. A simple mix of greens, tomatoes, and a light vinaigrette works great. You can also serve it with crusty bread. For garnishing, add fresh basil leaves on top. A sprinkle of Parmesan or a drizzle of olive oil adds extra flair. You can find the full recipe above for the details! {{image_2}} For a gluten-free option, use almond flour instead of regular flour. You can also use gluten-free breadcrumbs for the breading. This keeps the dish safe for those with gluten sensitivities. If you need a vegan or dairy-free version, swap the cheeses for plant-based ones. Use vegan mozzarella and nutritional yeast for a cheesy flavor. Instead of eggs, you can use a mixture of ground flaxseed and water. This will create a binding effect without using eggs. Cheese plays a big role in the flavor of your dish. While mozzarella is classic, try adding provolone for a smoky taste. You can also mix in some goat cheese for tanginess. For a sharper kick, sprinkle in some aged cheddar. Each cheese brings a new layer of flavor that makes the dish special. Using different sauces can change the whole dish. Instead of marinara, you can try pesto for a fresh twist. Pesto adds a vibrant green color and a nice herby taste. Another option is to use a roasted red pepper sauce for a smoky flavor. Each sauce offers a unique spin on your baked eggplant parmesan. To keep your Baked Eggplant Parmesan fresh, store it in an airtight container. Make sure it cools down to room temperature first. You can refrigerate it for up to four days. If you want to enjoy it later, consider cutting it into portions. This makes it easy to grab a slice when you're hungry. To reheat your eggplant parmesan, use the oven for the best results. Preheat the oven to 350°F (175°C). Place the dish in the oven for about 15-20 minutes. This helps the cheese melt and keeps the eggplant from getting soggy. You can also cover it with foil to avoid over-browning. If you want to freeze Baked Eggplant Parmesan, let it cool completely first. Wrap it tightly in plastic wrap, then in foil. It can stay in the freezer for up to three months. When you’re ready to eat, thaw it overnight in the fridge. Then, reheat in the oven for a warm, tasty meal. Check out the Full Recipe for more details on making this dish! Can I make Baked Eggplant Parmesan ahead of time? Yes, you can prep this dish ahead. Layer the eggplant and sauce in a dish. Cover it tightly and store it in the fridge. You can bake it the next day. Just remember to add a few extra minutes to the baking time. How do I prevent the eggplant from becoming soggy? To keep your eggplant crispy, salt the slices first. Let them sit in a colander for about 30 minutes. Rinse the salt off and pat them dry. This step helps remove excess moisture. Baking them with olive oil also adds to the crispiness. What can I substitute for marinara sauce in this recipe? If you want a change, try pesto or alfredo sauce instead. You can also use a homemade tomato sauce. Any sauce that you love will work well. Just ensure it matches your taste preferences. In this post, we explored making Baked Eggplant Parmesan from scratch. We covered ingredients, step-by-step instructions, and helpful tips. You learned how to prepare and cook eggplant to get it crispy. I also shared ways to personalize your dish with different ingredients and flavors. Now, you can impress friends and family with a delicious meal. Enjoy creating your own version of this classic dish!$

Indulge in this Baked Eggplant Parmesan Delight that's sure to impress! With layers of crispy, baked eggplant, rich marinara sauce, and gooey mozzarella and Parmesan cheese, this dish is a perfect blend of flavors. Easy to make and perfect for family dinners or gatherings, this recipe will be a hit. Join the delicious adventure and discover how to create this mouthwatering meal today! Click to explore the full recipe and tips!

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Ingredients

2 medium eggplants, sliced into ½-inch rounds

2 cups marinara sauce (homemade or store-bought)

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 cup all-purpose flour

2 eggs, beaten

1 cup breadcrumbs (preferably panko for extra crunch)

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Olive oil spray (or a drizzle of olive oil)

Fresh basil leaves for garnish

Instructions

Preheat your oven to 375°F (190°C).

Prepare the eggplants: Sprinkle the sliced eggplant rounds with salt and let them sit in a colander for about 30 minutes to draw out excess moisture. Rinse with cold water and pat dry with paper towels.

Set up a breading station: Place the flour, beaten eggs, and breadcrumbs in three separate shallow dishes. Season the breadcrumbs with oregano, basil, salt, and pepper.

Dip each eggplant slice first in the flour, shaking off excess, then in the beaten eggs, and finally coat them with breadcrumbs.

Arrange the breaded eggplant slices on a baking sheet lined with parchment paper. Spray or drizzle with olive oil and bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.

In a large baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the baked eggplant slices in the dish, followed by half of the marinara sauce, and half of the mozzarella and Parmesan cheese.

Repeat the layers with the remaining ingredients, finishing with the final layer of cheese on top.

Bake the assembled eggplant parmesan for an additional 25-30 minutes, or until the cheese is bubbly and lightly golden.

Remove from the oven and let it sit for about 10 minutes before slicing. Garnish with fresh basil leaves before serving.

Prep Time: 30 mins | Total Time: 1 hr 15 mins | Servings: 6

- Presentation Tips: Serve slices of eggplant parmesan on a plate garnished with extra fresh basil, and a drizzle of olive oil or a sprinkle of red pepper flakes for a touch of color and flavor. Enjoy with crusty bread or a fresh side salad!