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- 2 large eggplants, sliced into 1/4-inch rounds - 1 teaspoon salt - 2 cups marinara sauce (homemade or store-bought) - 1 ½ cups ricotta cheese - 2 cups shredded mozzarella cheese - 1 cup grated Parmesan cheese - 1 teaspoon dried oregano - 1 teaspoon garlic powder - Fresh basil leaves, for garnish - Olive oil spray or 2 tablespoons olive oil When making Baked Eggplant Parmesan, quality ingredients are key. I love using fresh eggplants for their texture and flavor. The salt helps draw moisture from the eggplant, which makes it less bitter. You can choose between homemade or store-bought marinara sauce, but I always say homemade is best if you have the time. For the cheeses, ricotta brings a creamy texture. Mozzarella offers that gooey stretch we all love, and Parmesan adds a salty kick. Don't forget the herbs! Dried oregano and garlic powder really enhance the overall taste. For garnish, fresh basil leaves brighten the dish. Lastly, olive oil spray or regular olive oil gives a nice golden finish to the eggplant. All these ingredients come together to create a rich and hearty meal that you will enjoy. If you're eager to dive into this delicious recipe, you can find the Full Recipe linked here. - Baking sheets - Parchment paper - Colander - Mixing bowls These tools make the cooking process smooth and easy. Using parchment paper on your baking sheets prevents sticking. A colander is perfect for draining the salted eggplant. Mixing bowls help combine the cheese and herbs well. With the right tools, you can focus more on the fun of cooking! - Preheat oven to 375°F (190°C). - Prepare baking sheets with parchment paper. - Sprinkle salt on eggplant slices and rest in a colander for 30 minutes. - Rinse and pat dry eggplant slices. First, you want to set the stage for your dish. Preheating the oven is key. It helps cook the eggplant evenly. While the oven warms up, prepare your baking sheets. Parchment paper keeps the eggplant from sticking. This makes cleanup easier, too. Next, let’s tackle the eggplant. Sprinkle the slices with salt. This step draws out moisture and any bitterness. Place them in a colander and let them sit for 30 minutes. After that, rinse the slices under cold water. Pat them dry with paper towels. You want them as dry as possible for the best texture. - Layer marinara sauce, eggplant, ricotta mixture, and cheeses. - Repeat the layering process. Now it’s time to build your dish. In a baking dish, spread a layer of marinara sauce. Next, add half of the baked eggplant slices. Then, spread half of the ricotta mixture on top. Don’t forget to sprinkle mozzarella and Parmesan cheese next. Repeat this layering until your dish is full. - Cover with foil and bake for 25 minutes. - Uncover and bake for an additional 15 minutes. Once assembled, cover your dish with foil. This keeps the moisture in while it bakes. Bake it for 25 minutes. After that, remove the foil. Bake for another 15 minutes. You want the cheese to be bubbly and golden. Follow these steps for a delicious Baked Eggplant Parmesan. Check out the Full Recipe for more details. - How to properly salt and dry eggplant: Start by slicing the eggplant into 1/4-inch rounds. Sprinkle salt evenly on both sides. This step helps draw out moisture and bitterness. Let the slices rest in a colander for about 30 minutes. Afterward, rinse them under cold water and pat dry with paper towels. This ensures your dish won’t be soggy. - Achieving the right cheese-to-sauce ratio: Balance is key. For the best flavor, use equal parts ricotta, mozzarella, and Parmesan. A good rule is to layer 1 cup of marinara, half the ricotta, and a mix of mozzarella and Parmesan for each layer. This will keep every bite cheesy and delicious. - Best sides to pair with Baked Eggplant Parmesan: This dish shines with a fresh green salad. A simple mix of arugula, cherry tomatoes, and a light vinaigrette works well. You can also serve it with crusty bread or garlic bread for a hearty meal. - Presentation tips for a stunning dish: Serve the Baked Eggplant Parmesan hot. Garnish it with fresh basil leaves. A sprinkle of grated Parmesan on top adds a nice touch. Use a large spoon to serve, so everyone gets a good mix of layers. - Over-salting eggplant: Be careful not to add too much salt. A teaspoon is usually enough for two large eggplants. If you over-salt, it can make the dish taste too salty and unbalanced. - Skipping the resting period: After baking, let the dish cool for 10 minutes. This helps the layers set and makes it easier to serve. Skipping this step can lead to a messy presentation. {{image_2}} You can make Baked Eggplant Parmesan even more delicious with some easy swaps. Adding spinach gives it a fresh taste and packs in nutrients. You can also toss in some sautéed mushrooms. They add a nice earthy flavor. For cheese lovers, try using different cheeses. Goat cheese brings a tangy twist. Feta cheese adds a salty kick. Mixing these cheeses with ricotta can make your dish special. If you need to make Baked Eggplant Parmesan gluten-free, look for gluten-free breadcrumbs. They work great in place of regular ones. You can even use ground nuts for a tasty crunch. For a vegan version, try cashew cheese or almond-based cheese. These options melt nicely and keep the dish creamy. You can also skip the ricotta and use a mix of tofu and spices for a similar texture. These variations allow you to enjoy this meal in many ways, keeping it fun and fresh. For a full recipe, check out the details above. To keep your Baked Eggplant Parmesan fresh, let it cool completely. Then, cover it tightly with plastic wrap or aluminum foil. Store it in the fridge. This dish stays good for about 3 to 4 days. If you want to keep it longer, consider freezing it. To reheat, the oven is the best choice. Preheat it to 350°F (175°C). Place the dish in the oven for about 20 minutes. This method keeps the cheese melty and the eggplant soft. You can also use a microwave. Heat in short bursts of 1 minute, checking in between. For long-term storage, freezing is great. First, slice the dish into portions. Wrap each piece in plastic wrap, then in foil. Label and date them. They can last up to 3 months in the freezer. When ready to eat, thaw in the fridge overnight before reheating. Can I make Baked Eggplant Parmesan ahead of time? Yes, you can! Prepare the dish up to the baking step. Cover it and store it in the fridge for up to two days. When you're ready, bake it straight from the fridge. It may take a little longer to heat through. What can I substitute for ricotta cheese? If you need a ricotta substitute, try cottage cheese or cream cheese. You can also use silken tofu for a dairy-free option. Blend it until smooth for a similar texture. Is it possible to make this dish dairy-free? Absolutely! Use vegan cheese or a nut-based ricotta made from blended cashews. This keeps the creamy texture and flavors without the dairy. How can I tell when the eggplant is cooked through? Look for a golden brown color and a soft texture. You can pierce the eggplant with a fork. If it goes in easily, the eggplant is cooked. The eggplant should feel tender but not mushy. For the detailed recipe, check the Full Recipe. We covered the key steps for making Baked Eggplant Parmesan. Start by preparing the ingredients, salting the eggplant, and layering your dish. Remember to follow the baking times for the best results. Use these tips to avoid mistakes and customize the dish to your liking. Whether you keep it classic or try new ingredients, it’s a fun meal. Enjoy your cooking adventure with Baked Eggplant Parmesan!

Baked Eggplant Parmesan

Indulge in a deliciously cheesy Baked Eggplant Parmesan Delight that will elevate your dinner game! This recipe features perfectly baked eggplant layered with rich marinara sauce, creamy ricotta, and gooey mozzarella, all topped with fresh basil. Perfect for family meals or entertaining guests, this dish is not only savory but also satisfying. Click through to explore the full recipe and create this Italian favorite in your kitchen today!
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Ingredients
  

2 large eggplants, sliced into 1/4-inch rounds

1 teaspoon salt

2 cups marinara sauce (homemade or store-bought)

1 ½ cups ricotta cheese

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 teaspoon dried oregano

1 teaspoon garlic powder

Fresh basil leaves, for garnish

Olive oil spray or 2 tablespoons olive oil

Instructions
 

Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.

    Sprinkle the sliced eggplant rounds with salt and let them sit in a colander for about 30 minutes to draw out excess moisture and bitterness.

      Rinse the eggplant slices under cold water and pat them dry with paper towels.

        Place the eggplant slices in a single layer on the prepared baking sheets. Lightly spray with olive oil or brush with olive oil. Bake for about 25-30 minutes, flipping halfway through, until they're golden brown and tender.

          In a bowl, mix the ricotta cheese with oregano and garlic powder until combined.

            In a baking dish, spread a layer of marinara sauce on the bottom. Layer half of the baked eggplant slices on top.

              Spread half of the ricotta mixture over the eggplant. Sprinkle a layer of mozzarella and Parmesan cheese on top.

                Repeat the layering process: add another layer of marinara sauce, the remaining eggplant slices, the remaining ricotta mixture, and finish with the remaining mozzarella and Parmesan cheese.

                  Cover the baking dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and golden.

                    Let the dish cool for 10 minutes. Garnish with fresh basil leaves before serving.

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

                        - Presentation Tips: Serve the Baked Eggplant Parmesan hot with a sprinkle of fresh basil on top and a side of crusty bread for a delightful meal.