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Baked Eggplant Parmesan

Baked Eggplant Parmesan
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Baked Eggplant Parmesan is a classic Italian vegetarian dish featuring tender, crispy eggplant slices layered with rich marinara sauce and gooey melted cheeses. This recipe ensures perfectly golden, crispy eggplant and balanced flavors from fresh herbs and cheeses, making it a comforting, hearty meal ideal for family dinners or special occasions. Adaptable for gluten-free and vegan diets, this dish combines simple ingredients to create a delicious, show-stopping bake everyone will love.

Ingredients

Scale

Eggplant Preparation

  • 2 medium firm eggplants
  • Salt (for drawing out moisture)

Breading Station

  • 1 cup plain flour (for dredging)
  • 2 large eggs, beaten
  • 1 ½ cups breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning

Other Ingredients

  • 2 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese (for layering)
  • Fresh basil leaves (for flavor and garnish)
  • Olive oil (for brushing, about 2 tablespoons)
  • Salt and freshly ground black pepper (to taste)

Instructions

  1. Prepare the Eggplant: Slice the eggplants into 1/4-inch thick rounds. Generously sprinkle the slices with salt and let them rest for 30 minutes to draw out bitterness and excess moisture. Rinse the slices thoroughly and pat dry with paper towels.
  2. Set Up the Breading Station: Arrange three shallow bowls: one with plain flour for dredging, the second with beaten eggs, and the third with a mixture of breadcrumbs, grated Parmesan, and Italian seasoning. This will ensure even coating and a crispy finish.
  3. Coat the Eggplant Slices: Lightly dust each eggplant slice with flour, then dip into the beaten eggs, followed by thorough coating with the breadcrumb mixture. Place each coated slice on a baking sheet lined with parchment paper.
  4. Bake the Eggplant Slices: Lightly brush both sides of the coated eggplant slices with olive oil. Bake in a preheated oven at 400°F (200°C) for about 20 minutes, flipping halfway through, until slices are golden and crispy.
  5. Assemble the Layers: In a baking dish, spread a thin layer of marinara sauce. Arrange a single layer of baked eggplant slices over the sauce, then spoon more marinara evenly on top. Sprinkle with mozzarella and Parmesan cheeses. Repeat layering until all ingredients are used, finishing with a generous cheese layer on top.
  6. Final Bake: Cover the dish with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil during the last 10 minutes to allow the cheese to brown and bubble beautifully.

Notes

  • Salting eggplants reduces bitterness and moisture for better texture.
  • Use fresh basil and high-quality cheese for enhanced flavor.
  • Pre-baking the eggplant slices ensures crispiness and prevents sogginess after layering.
  • Distribute sauce and cheese evenly for consistent taste in each bite.
  • Allow the baked dish to rest for 10-15 minutes before serving to set the layers.

Nutrition

Keywords: Baked Eggplant Parmesan, Vegetarian, Italian, Gluten-Free, Comfort Food, Italian Classic

Find it online: https://jamescookes.com/baked-eggplant-parmesan/