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Baked Eggplant Parmesan is a delicious and hearty dish that brings the classic Italian flavors right to your table. This recipe features layers of tender, breaded eggplant, rich marinara sauce, and gooey melted cheese, making it a perfect comfort food option for any occasion. Whether you’re looking for a vegetarian main course or a side dish to accompany your favorite protein, this Baked Eggplant Parmesan is sure to satisfy your cravings.
Ingredients
- 2 large eggplants, sliced into 1/4-inch rounds
- 1 teaspoon salt
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups breadcrumbs (preferably Italian seasoned)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper
- Olive oil for frying
Instructions
Step 1: Prepare the Eggplant
Start by sprinkling the sliced eggplant with salt and letting it sit for about 30 minutes. This process helps to draw out excess moisture and bitterness. After 30 minutes, rinse the eggplant slices under cold water and pat them dry with paper towels.
Step 2: Set Up the Breading Station
In three separate shallow dishes, place the flour in the first, the beaten eggs in the second, and the breadcrumbs mixed with oregano, basil, and black pepper in the third. This will create a breading station for the eggplant.
Step 3: Bread the Eggplant
Dip each eggplant slice first into the flour, then into the beaten eggs, and finally coat it with the breadcrumb mixture. Make sure each slice is evenly coated. Set the breaded eggplant aside on a plate.
Step 4: Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices in batches until golden brown and crispy, about 3-4 minutes per side. Transfer the fried eggplant to a paper towel-lined plate to drain excess oil.
Step 5: Assemble the Dish
Preheat your oven to 375°F (190°C). In a 9×13 inch baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the fried eggplant slices over the sauce, followed by half of the remaining marinara sauce, and then half of the mozzarella and Parmesan cheese. Repeat the layers with the remaining ingredients.
Step 6: Bake
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 15 minutes, or until the cheese is bubbly and golden brown.
Step 7: Serve
Let the Baked Eggplant Parmesan cool for a few minutes before slicing. Serve it warm, garnished with fresh basil if desired.
FAQs
Can I make Baked Eggplant Parmesan ahead of time?
Yes, you can prepare the dish ahead of time and store it in the refrigerator before baking. Just cover it tightly with plastic wrap or foil. When ready to bake, remove the cover and bake as directed.
Can I freeze Baked Eggplant Parmesan?
Absolutely! You can freeze the assembled dish before baking. Just cover it well with plastic wrap and foil. When you’re ready to enjoy it, thaw overnight in the refrigerator and bake as instructed.
What can I serve with Baked Eggplant Parmesan?
Baked Eggplant Parmesan pairs well with a simple green salad, garlic bread, or a side of pasta for a complete meal.
Is Baked Eggplant Parmesan gluten-free?
To make this dish gluten-free, substitute the all-purpose flour and breadcrumbs with gluten-free alternatives.
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