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To make the best Baked Eggplant Parmesan, you need fresh and simple ingredients. Here’s what you will need: - 2 large eggplants, sliced into ½-inch rounds - 1 teaspoon salt - 1 cup all-purpose flour - 2 large eggs, beaten - 1 ½ cups breadcrumbs (Italian seasoned preferred) - 2 cups marinara sauce (homemade or store-bought) - 2 cups shredded mozzarella cheese - 1 cup grated Parmesan cheese - 1 tablespoon dried oregano - 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil) - Olive oil spray or ¼ cup olive oil for drizzling - Fresh basil leaves for garnish (optional) These ingredients work together to create a rich and tasty dish. Using quality ingredients makes a big difference. Choose firm, fresh eggplants. Look for those with smooth skin and no blemishes. For cheese, fresh mozzarella gives a great melt. If you use store-bought marinara sauce, pick one with no added sugar. This ensures a clean flavor in every bite. You can make this dish fit your needs. If you want a gluten-free version, swap all-purpose flour and breadcrumbs for gluten-free options. For a vegan twist, use egg replacements like flax eggs and substitute cheese with vegan cheese. This makes it easy to enjoy Baked Eggplant Parmesan no matter your diet. For the full recipe, follow the steps outlined earlier. Start by slicing the eggplants. Use two large eggplants and cut them into ½-inch rounds. Next, sprinkle salt on the slices. This step is key; it draws out moisture and bitterness. Let the eggplant sit for about 30 minutes. After that, rinse the slices under cold water. Pat them dry using paper towels. This helps ensure a crispy texture when baked. Now, let’s create a breading station. You will need three shallow dishes. In the first dish, add one cup of all-purpose flour. In the second dish, beat two large eggs. For the third dish, pour in 1 ½ cups of breadcrumbs. I recommend using Italian seasoned breadcrumbs for extra flavor. Take each eggplant slice and dip it into the flour first. Shake off any excess flour. Then, dip it into the beaten eggs, coating it well. Finally, press it into the breadcrumbs until it is fully covered. Set the breaded slices aside on a plate. This process gives the eggplant a crunchy, golden crust. Preheat your oven to 375°F (190°C). In a large baking dish, spread a thin layer of marinara sauce on the bottom. Add half of the fried eggplant slices over the sauce. Then, sprinkle half of the shredded mozzarella and grated Parmesan cheese on top. Add half of the oregano and basil as well. Repeat the layers with the remaining eggplant, sauce, and cheeses. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. After that, remove the foil and bake for another 15 minutes. The goal is for the cheese to bubble and turn golden brown. Once done, let it sit for about 10 minutes. This resting time helps the layers set, making it easier to slice. If you want, garnish your dish with fresh basil leaves before serving. This adds a nice touch and boosts flavor. For the full recipe, refer to the recipe section above. To get the best results when baking eggplant, follow these steps: - Salting the Eggplant: Always salt the sliced eggplant. This draws out moisture and bitterness. Let it sit for 30 minutes, then rinse and dry. - Uniform Slices: Cut the eggplant into even ½-inch rounds. This ensures even cooking. - Oil the Pan: Use olive oil spray or drizzle olive oil in the baking dish. This helps prevent sticking and adds flavor. To boost the flavor of your baked eggplant parmesan, try these tips: - Season the Breadcrumbs: Add garlic powder, onion powder, or Italian herbs to the breadcrumbs. This adds depth and aroma. - Layer with Marinara Sauce: Use a rich marinara sauce. It adds moisture and tanginess. - Fresh Herbs: Sprinkle fresh basil or oregano between layers. This brings freshness and brightens the dish. Sometimes, things don’t go as planned. Here are solutions for common problems: - Eggplant is Soggy: If the eggplant is soggy, ensure you salted it well and dried it after rinsing. - Cheese is Not Melting: If your cheese doesn’t melt, cover the dish with foil initially. This traps heat and helps the cheese melt evenly. - Burnt Top: If the top gets too dark, cover it with foil for the last few minutes of baking. By using these tips, you can create a delicious baked eggplant parmesan that impresses everyone. Don't forget to check out the Full Recipe for all the details! {{image_4}} If you want a lighter dish, you can try baking instead of frying the eggplant. This cuts down on oil and calories. You can also use whole wheat breadcrumbs for extra fiber. Consider using low-fat cheese to reduce fat while still enjoying that cheesy goodness. For a gluten-free option, swap regular flour and breadcrumbs for almond flour and gluten-free breadcrumbs. If you are vegan, you can replace cheese with cashew cheese or nutritional yeast. You can also use plant-based eggs made from flaxseed or chia seeds. These swaps keep the dish tasty while meeting your dietary needs. Baked eggplant parmesan shines as a main dish, but you can also serve it in fun ways. Try it on a bed of fresh spinach or with a side of zoodles (zucchini noodles). You can also make a sandwich with layers of eggplant parmesan between crusty bread. It adds a new twist to this classic dish. For more ideas, check the Full Recipe for inspiration! To keep your baked eggplant parmesan fresh, store it in an airtight container. Make sure to let it cool to room temperature first. Layer parchment paper between slices if you want to stack them. This helps prevent sticking. If you plan to eat it within three days, you can keep it in the fridge. When you're ready to enjoy leftovers, preheat your oven to 350°F (175°C). Place the eggplant parmesan in an oven-safe dish. Cover it with foil to keep it moist, and heat for about 20 minutes. You can also reheat individual slices in the microwave for about 1-2 minutes. This method is quick but may not keep the crust crispy. If you want to store baked eggplant parmesan for a longer time, freezing is a great option. Cut it into portions and wrap each slice tightly in plastic wrap. Then, place the wrapped slices in a freezer-safe bag. Make sure to label the bag with the date. It can last up to three months in the freezer. To reheat, thaw overnight in the fridge and then follow the reheating instructions. For the full recipe, check out the recipe section above! Yes, you can make Baked Eggplant Parmesan ahead of time. You can assemble the layers, then cover it and refrigerate. This lets the flavors blend. Bake it when you're ready to eat, following the same baking instructions. This method saves time on busy days. If you need a substitute for breadcrumbs, consider these options: - Crushed crackers - Panko crumbs - Ground nuts (like almonds or walnuts) - Cornmeal These options add a tasty crunch. Choose what you like best for your dish. Baked Eggplant Parmesan lasts about 3 to 5 days in the refrigerator. Make sure to store it in an airtight container. This keeps it fresh. Reheat portions in the oven or microwave when you want to enjoy it again. For the best taste, eat it within a few days. For the full recipe and more details, check out the Full Recipe. We explored the key ingredients, step-by-step instructions, and helpful tips for baked eggplant Parmesan. You learned about dietary swaps and how to store your dish properly. Remember, choosing quality ingredients and practicing good baking techniques lead to a great meal. Don’t hesitate to experiment with flavors and variations. With these insights, you can enjoy a delicious and versatile dish today!

Baked Eggplant Parmesan

Discover the ultimate comfort food with this Cheesy Baked Eggplant Parmesan recipe! Learn how to transform fresh eggplants into a mouthwatering dish layered with marinara sauce and gooey cheese. Perfect for family dinners or gatherings, this recipe is easy to follow and delivers a flavor-packed meal. Ready to impress your taste buds? Click through to explore the full recipe and bring this delicious dish to your table!
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Ingredients
  

2 large eggplants, sliced into ½-inch rounds

1 teaspoon salt

1 cup all-purpose flour

2 large eggs, beaten

1 ½ cups breadcrumbs (Italian seasoned preferred)

2 cups marinara sauce (homemade or store-bought)

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 tablespoon dried oregano

1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)

Olive oil spray or ¼ cup olive oil for drizzling

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat your oven to 375°F (190°C).

    Arrange the sliced eggplant in a colander, sprinkling salt generously over the layers. Allow the eggplant to rest for about 30 minutes; this process draws out moisture and bitterness. Rinse the slices thoroughly under cold water, then carefully pat them dry using paper towels to remove excess moisture.

      Prepare a breading station with three shallow dishes: one filled with flour, the second with the beaten eggs, and the third with the breadcrumbs.

        Take each eggplant slice, dredge it in flour, shaking off any excess. Next, dip it into the beaten eggs, ensuring it is fully coated, and finally, press it into the breadcrumbs until well covered. Set the breaded slices aside on a plate.

          Heat a large skillet over medium heat, adding olive oil (if using) until it starts to shimmer. Working in batches, fry the breaded eggplant slices in the hot skillet until they are golden brown, about 3-4 minutes on each side. Once fried, transfer them to a plate lined with paper towels to absorb any excess oil.

            In a large baking dish, spread a thin layer of marinara sauce evenly across the bottom. Layer half of the fried eggplant slices on top, followed by half of the shredded mozzarella and grated Parmesan cheese. Sprinkle with half of the oregano and half of the fresh or dried basil. Repeat this layering process with the remaining fried eggplant, followed by another round of sauce, and finish with a generous topping of mozzarella and Parmesan cheese.

              Cover the baking dish tightly with aluminum foil and place it in the oven. Bake for 25 minutes, then carefully remove the foil and bake for an additional 15 minutes, or until the cheese is bubbling and golden brown.

                Allow the baked eggplant parmesan to sit for about 10 minutes before slicing and serving. This resting time helps the layers set properly. If desired, garnish with fresh basil leaves for an added touch of flavor and color.

                  Prep Time: 30 mins | Total Time: 1 hour | Servings: 6

                    - Presentation Tips: Serve slices of the eggplant parmesan on individual plates. Drizzle a bit of marinara sauce around the plate and top with fresh basil leaves for a vibrant presentation that will impress your guests.