Baked Eggplant Parmesan Recipe is one of my all-time favorite dishes. This comforting Italian classic is a delightful way to enjoy eggplant, layered with rich tomato sauce, gooey cheese, and fresh herbs. I remember the first time I made this dish. I was trying to impress my friends for a dinner party, and I was pleasantly surprised by how well it turned out. The aroma filled my kitchen, and I could hardly wait for everyone to taste it.
Why You’ll Love Baked Eggplant Parmesan Recipe
This dish holds a special place in my heart. It’s comforting, satisfying, and perfect for sharing.
- Comfort Food: Baked Eggplant Parmesan is the kind of dish that brings people together.
- Flavorful Layers: The combination of flavors and textures makes each bite a delight.
- Healthy Option: It’s a great way to enjoy vegetables without sacrificing taste.
Ingredients for Baked Eggplant Parmesan Recipe
To make a delicious Baked Eggplant Parmesan, you need some simple ingredients that you might already have in your pantry. Here’s what you’ll need:
Eggplant:
- 2 large eggplants, sliced into 1/4-inch rounds
- Salt for sweating the eggplant
Breading:
Sauce and Cheese:
- 4 cups marinara sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Fresh basil leaves for garnish
- Olive oil for drizzling
Seasonings:
How to Make Baked Eggplant Parmesan
The first step is preparing the eggplant. I usually slice the eggplants into rounds and sprinkle them with salt. This process, known as “sweating,” helps to draw out excess moisture and bitterness.
- Sweat the Eggplant: Lay the slices on a baking sheet and let them sit for about 30 minutes. You’ll notice some moisture pooling on top. Afterward, rinse the slices and pat them dry with a paper towel.
This step might seem tedious, but trust me, it makes a big difference in the final dish.
Breading the Eggplant
While the eggplant is sweating, I prepare the breading station. I set up three shallow bowls: one with flour, another with beaten eggs, and the last with breadcrumbs.
- Dredging Process:
This process gives the eggplant a crispy texture that contrasts beautifully with the soft layers of cheese and sauce.
Frying the Eggplant (Optional)
Some recipes call for frying the eggplant, but I prefer baking for a healthier option. If you choose to fry, heat oil in a skillet over medium heat and fry each slice until golden brown on both sides.
- Baking Alternative: If you want to skip frying, preheat your oven to 400°F (200°C). Place the breaded eggplant slices on a baking sheet lined with parchment paper. Lightly drizzle with olive oil and bake for about 20-25 minutes, flipping halfway through.
This method gives you crispy eggplant without the extra oil.
Layering the Dish
Once the eggplant is cooked, it’s time to layer everything together. I like to use a 9×13 inch baking dish for this recipe.
- Start with Sauce: Spread a thin layer of marinara sauce on the bottom of the dish.
- Add Eggplant: Layer the baked eggplant slices on top.
- Cheese Layer: Sprinkle a mix of mozzarella and Parmesan cheese over the eggplant.
- Repeat: Continue layering the sauce, eggplant, and cheese until all ingredients are used, finishing with a layer of sauce and a generous amount of cheese on top.
This layering technique ensures every bite is packed with flavor.
Baking the Eggplant Parmesan
Now it’s time to bake! Cover the dish with aluminum foil to keep the moisture in and prevent the cheese from burning.
- Bake Time: Place the dish in the oven and bake at 375°F (190°C) for about 30 minutes. After that, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
The smell of baking eggplant Parmesan is simply irresistible.
Serving
Once out of the oven, let the Baked Eggplant Parmesan rest for about 10 minutes. This resting period allows the layers to set, making it easier to slice.
- Garnish: Top with fresh basil leaves for a pop of color and flavor.
- Serving Options: Serve it with a side salad, garlic bread, or over a bed of pasta for a complete meal.
This dish is perfect for family gatherings or cozy nights in.
Storing Leftovers
If you happen to have leftovers (which is rare in my house), you can store them in an airtight container in the refrigerator.
- Reheating: When ready to enjoy again, simply reheat in the oven at 350°F (175°C) until warmed through.
The flavors often deepen and taste even better the next day.
Variations on Baked Eggplant Parmesan Recipe
One of the best things about Baked Eggplant Parmesan is how versatile it is. You can easily adapt the recipe to suit your tastes.
- Add Vegetables: Consider adding layers of spinach, zucchini, or mushrooms for extra nutrition.
- Different Cheeses: Swap mozzarella for provolone or add ricotta for creaminess.
- Spicy Kick: Add red pepper flakes to the marinara sauce for a spicy twist.
Feel free to get creative and make this dish your own.
Nutritional Information
Baked Eggplant Parmesan is a hearty dish, but it can also be a healthy one. Here’s a general idea of what you can expect per serving:
- Calories: Approximately 350-400 kcal
- Total Fat: 20g
- Carbohydrates: 30g
- Protein: 15g
- Fiber: 5g
Every time I make this dish, it reminds me of family gatherings and the joy of cooking for loved ones. I hope you enjoy making this Baked Eggplant Parmesan Recipe as much as I do!