Baked Eggplant Parmesan Recipe

Introduction

Baked Eggplant Parmesan is a timeless Italian classic that combines crispy, golden-brown breaded eggplant with layers of rich marinara sauce and melted cheese. It’s a dish that exudes comfort, warmth, and flavor, making it perfect for family dinners, gatherings, or special occasions. This healthier baked version of the traditional fried eggplant Parmesan retains all the classic flavors and textures while cutting down on excess oil, making it a lighter alternative without sacrificing any of the deliciousness.

The key to a great Baked Eggplant Parmesan lies in the balance between the tender eggplant, the robust marinara sauce, and the melty, gooey cheese. With a crispy, golden breadcrumb coating and the tangy richness of tomato sauce, this dish delivers a comforting, satisfying meal that both vegetarians and meat-eaters alike will enjoy. Whether you’re new to cooking or a seasoned chef, this recipe offers a simple yet impressive dish that’s sure to become a favorite in your kitchen.

Why You’ll Love Baked Eggplant Parmesan

• Crispy & Tender: The eggplant is perfectly crisped on the outside while remaining tender and flavorful on the inside, offering the perfect texture contrast in every bite.
• Healthier Option: Unlike the traditional fried version, this baked version is lighter and still delivers that crispy texture and rich flavor without the extra oil, making it a healthier choice for a comfort food dish.
• Packed with Flavor: The combination of marinara sauce, melty mozzarella cheese, and the umami-rich Parmesan creates a flavor-packed dish that’s comforting and savory with every mouthful.
• Vegetarian-Friendly: Baked Eggplant Parmesan is a great vegetarian option that can be enjoyed by anyone, whether you’re a committed vegetarian or simply looking to eat less meat.
• Easy to Make: With simple ingredients and easy-to-follow instructions, this dish is approachable for even novice cooks. The preparation involves a few straightforward steps, and the result is both impressive and delicious.

Preparation and Cooking Time

• Total Time: 1 hour
• Preparation Time: 20 minutes
• Cooking Time: 40 minutes
• Servings: Approximately 4 servings
• Calories per Serving: Around 350-400 calories per serving, depending on portion sizes and specific ingredients used.

Nutrition Facts (Per Serving)

• Calories: 350-400 kcal
• Fat: 18-20g
• Carbohydrates: 35-40g
• Protein: 12-15g
• Fiber: 6-7g
• Sugar: 8-10g

Ingredients

For the Baked Eggplant Parmesan:

• 2 medium eggplants, sliced into ½-inch thick rounds
• 2 large eggs
• 2 tablespoons water
• 1 ½ cups panko breadcrumbs
• 1 cup grated Parmesan cheese
• 1 ½ teaspoons dried Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 cups marinara sauce (store-bought or homemade)
• 2 cups shredded mozzarella cheese (preferably whole milk mozzarella)
• Fresh basil leaves, for garnish (optional)

Step-by-Step Instructions

1. Prepare the Eggplants

Start by washing the eggplants and cutting off both ends. Slice the eggplants into ½-inch thick rounds. If you prefer, you can also slice them lengthwise, but rounds are more traditional for Eggplant Parmesan.

To remove any bitterness and excess moisture from the eggplant, lay the slices on a paper towel or a clean kitchen towel and sprinkle both sides with a little salt. Let the slices sit for 15-20 minutes. The salt will draw out the moisture, which helps the eggplant cook more evenly and prevents it from becoming too soggy.

After the resting time, blot the slices with a paper towel to remove the moisture and salt.

2. Prepare the Breading Station

Set up a breading station to coat the eggplant slices. In one shallow dish, whisk the eggs and water together. In another shallow dish, combine the panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and black pepper.

Dip each eggplant slice first into the egg mixture, allowing any excess egg to drip off, and then coat it in the breadcrumb mixture. Press gently on the breadcrumbs to ensure they adhere to the eggplant. Place the breaded slices on a baking sheet lined with parchment paper or a silicone baking mat. Repeat this process for all the eggplant slices.

3. Bake the Eggplant Slices

Preheat your oven to 400°F (200°C). Place the baking sheet with the breaded eggplant slices in the preheated oven and bake for 20-25 minutes, flipping halfway through. The eggplant should be golden brown and crispy on both sides. Baking the eggplant slices instead of frying them helps make this version of Eggplant Parmesan a healthier choice, while still achieving that crispy exterior.

4. Assemble the Eggplant Parmesan

While the eggplant slices are baking, prepare the marinara sauce. If you’re using store-bought marinara, simply heat it in a saucepan over medium heat. If you prefer homemade marinara, cook it according to your preferred recipe.

Once the eggplant slices are done baking, remove them from the oven. Now it’s time to assemble the dish! In a 9×13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Place a layer of baked eggplant slices over the sauce, overlapping them slightly if necessary.

Spoon a little more marinara sauce over the eggplant slices, followed by a generous sprinkle of shredded mozzarella cheese. Repeat the layers until all the eggplant slices are used up, finishing with a final layer of sauce and mozzarella. Sprinkle a little extra Parmesan cheese over the top for added flavor and a golden, crispy finish.

5. Bake the Assembled Dish

Place the assembled Eggplant Parmesan in the oven and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown. The sauce should be hot and the cheese should be melted and slightly browned on top.

If you want a little extra crispiness on top, you can broil the dish for the last 2-3 minutes, but be sure to watch it closely to avoid burning the cheese.

6. Garnish and Serve

Once the Baked Eggplant Parmesan is ready, remove it from the oven and let it cool for a few minutes. This will make it easier to slice and serve. Garnish with fresh basil leaves for a pop of color and added flavor.

Cut into squares and serve with a side of pasta, salad, or crusty bread to complete the meal. This dish pairs beautifully with a light salad dressed in balsamic vinaigrette and a glass of red wine, such as Chianti or Sangiovese.

Tips for Perfect Baked Eggplant Parmesan

• Choose the Right Eggplant: For the best texture and flavor, look for firm, glossy eggplants with smooth skin. Avoid eggplants with blemishes or soft spots, as these may be overripe or have a bitter taste.
• Remove Excess Moisture: Don’t skip the step of salting and letting the eggplant slices sit. This will help prevent sogginess and bitterness. It also ensures that the eggplant doesn’t absorb too much oil, which would make it heavy.
• Use Panko Breadcrumbs: Panko breadcrumbs are lighter and crispier than traditional breadcrumbs, making them perfect for achieving that ideal crispy texture on the eggplant. You can find them in most grocery stores.
• Layer the Dish Generously: Don’t skimp on the sauce or cheese! To get the most flavor, use a generous amount of marinara and mozzarella between the layers of eggplant. This will ensure every bite is packed with deliciousness.
• Add Herbs for Extra Flavor: Fresh basil, oregano, or parsley can be sprinkled on top of the eggplant layers to add even more flavor. Fresh herbs will brighten up the dish and provide a lovely contrast to the richness of the cheese and sauce.
• Make Ahead: You can prepare this dish ahead of time by assembling the layers and refrigerating it for up to 24 hours before baking. This is great for meal prep or when hosting guests. Just be sure to bake it straight from the refrigerator, adding a few extra minutes to the baking time if needed.

Variations of Baked Eggplant Parmesan

• Vegan Baked Eggplant Parmesan: To make a vegan version, replace the eggs with a flaxseed egg or a plant-based egg substitute, and use vegan mozzarella and Parmesan cheese. The flavor and texture will still be delicious.
• Eggplant Parmesan Rollatini: For a fun twist, you can roll up the eggplant slices with a filling of ricotta cheese, spinach, and herbs before baking them in the marinara sauce. This creates individual portions and adds a creamy element to the dish.
• Zucchini Parmesan: If you’re craving a similar dish but want to use zucchini, you can replace the eggplant with zucchini slices. Follow the same breading and baking process, and you’ll have a delightful variation.
• Chicken Parmesan Version: For a meatier version, you can use chicken cutlets instead of eggplant. Bread and bake the chicken cutlets and then layer them with sauce and cheese just like you would with the eggplant.
• Spicy Eggplant Parmesan: Add a little heat to your dish by mixing some red pepper flakes into the marinara sauce or sprinkling them over the finished dish. This spicy variation pairs well with a glass of red wine.

Storage and Shelf Life

Baked Eggplant Parmesan is best enjoyed fresh, but it can be stored in an airtight container

in the refrigerator for up to 3-4 days. To reheat, place the dish in a 350°F (175°C) oven for 15-20 minutes, or until it is heated through and the cheese is bubbly again.

You can also freeze leftovers for longer storage. To freeze, let the dish cool completely, then cover it tightly with plastic wrap and aluminum foil. It can be stored in the freezer for up to 3 months. To reheat from frozen, bake it at 375°F (190°C) for 40-50 minutes, or until heated through.

Side Dishes and Pairings for Baked Eggplant Parmesan

While Baked Eggplant Parmesan is a hearty meal on its own, pairing it with some complementary side dishes can enhance the overall dining experience:

• Garlic Bread: A warm, crispy loaf of garlic bread is the perfect accompaniment for sopping up any leftover marinara sauce.
• Green Salad: A simple mixed green salad with a tangy vinaigrette provides a refreshing contrast to the richness of the Parmesan and eggplant.
• Spaghetti or Pasta: Serve Baked Eggplant Parmesan with a side of spaghetti, penne, or any pasta of your choice for a classic Italian meal.
• Wine Pairing: A glass of red wine, such as Chianti, Sangiovese, or Merlot, pairs wonderfully with the richness of the cheese and sauce.

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Conclusion

Baked Eggplant Parmesan is a comforting, flavorful dish that brings the heart of Italian cuisine to your table. The crispy breaded eggplant, layered with rich marinara sauce and melty mozzarella, offers a perfect combination of textures and tastes. This baked version of the classic dish is not only lighter but also equally as satisfying, making it a perfect choice for a weeknight dinner, a special meal, or a vegetarian main course. With easy-to-follow steps and simple ingredients, you can create a dish that will impress your family and guests every time. Enjoy the delicious flavors of this Italian favorite—you won’t be disappointed!