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If you’re on the lookout for a comforting, hearty Italian classic that you can easily prepare at home, this Baked Eggplant Parmesan Recipe is exactly what you need. Imagine perfectly tender, golden-crisp slices of eggplant layered with rich marinara sauce, gooey melted mozzarella, and a sharp Parmesan crust, all baked to bubbly perfection. This dish is the ultimate way to celebrate the humble eggplant and turn it into an irresistible family favorite that warms you from the inside out.
Ingredients You’ll Need
These ingredients are wonderfully simple but essential—they come together to create the perfect balance of flavors and textures. Each component plays its part, from the juicy foundation of eggplant to the crispy, cheesy topping that makes this dish so unforgettable.
- Eggplants: Choosing ripe, firm eggplants ensures tender yet firm slices that hold up well during baking.
- Salt: Used to sweat the eggplant, it removes excess moisture and bitterness for a better texture and flavor.
- Breadcrumbs: Italian seasoned breadcrumbs add a flavorful, crunchy coating that crisps beautifully in the oven.
- Parmesan cheese: Gives a salty, nutty sharpness that elevates the breadcrumb crust and layers.
- Eggs and milk: These bind the breadcrumbs to the eggplant, creating a delightful golden crust.
- Marinara sauce: A tangy, herbaceous tomato sauce adds moisture and vibrant flavor to balance the richness.
- Mozzarella cheese: Melts into gooey, stringy perfection, bringing irresistible creaminess to every bite.
- Fresh basil (optional): Adds a pop of fresh, aromatic color and brightness at the final touch.
- Olive oil: For drizzling or spraying, to promote crisping and golden edges without excess fat.
How to Make Baked Eggplant Parmesan Recipe
Step 1: Prep the Eggplant
Lay your eggplant slices on a baking sheet lined with towels and sprinkle both sides generously with salt. This crucial step sweats out excess moisture, preventing sogginess and concentrating the flavor. After about 30 minutes, gently pat the slices dry; this will help achieve that coveted crispy coating.
Step 2: Prepare the Breading Station
While the eggplant is sweating, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Mix the Italian seasoned breadcrumbs and Parmesan cheese in one shallow bowl, and whisk together eggs and milk in another. This setup makes it easy to dip and coat each slice evenly for the perfect crunch.
Step 3: Coat the Eggplant
Dip each pat-dried eggplant slice into the egg wash, then thoroughly coat it with the breadcrumb and Parmesan mixture. Lay the coated slices spaced out on the prepared baking sheet. A light drizzle or spray of olive oil on top will enhance browning and crispiness in the oven.
Step 4: Bake the Eggplant
Bake for 20 minutes at 400°F, then flip each slice and bake for an additional 15 to 20 minutes. You’re aiming for golden brown and irresistibly crispy slices that are tender inside—this is the foundation of the final dish.
Step 5: Assemble the Parmesan
Reduce the oven temperature to 375°F (190°C). Spread a thin layer of marinara sauce at the bottom of your baking dish. Layer baked eggplant slices, marinara, and shredded mozzarella, repeating until all ingredients are used. Finish with a generous layer of sauce and mozzarella to create a bubbly, cheesy crown.
Step 6: Bake Until Bubbly
Bake for 20 to 25 minutes until the cheese is melted and slightly golden on top. Your kitchen will be filled with a captivating aroma that’s as comforting as the dish itself.
How to Serve Baked Eggplant Parmesan Recipe
Garnishes
Freshly chopped basil scattered on top adds a wonderful burst of color and a fresh herbal note that complements the richness perfectly. A sprinkle of extra grated Parmesan just before serving can also add an elegant, salty finish.
Side Dishes
This Baked Eggplant Parmesan Recipe pairs delightfully with simple sides like a crisp green salad, garlic bread, or a light pasta tossed in olive oil and herbs. These accompaniments balance the richness and make the meal feel complete without overwhelming your palate.
Creative Ways to Present
For a fun twist, serve the baked eggplant parmesan in individual ramekins or mini cast-iron skillets, creating charming personal portions. You can also layer it over polenta or creamy risotto for an extra special, restaurant-worthy presentation right at home.
Make Ahead and Storage
Storing Leftovers
Leftover baked eggplant parmesan stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually meld together even more after sitting, making for tasty next-day meals.
Freezing
This dish freezes well before the final bake. Simply assemble it in a freezer-safe container, cover tightly, and freeze for up to 2 months. When ready to enjoy, thaw overnight and bake until everything is heated through and bubbly.
Reheating
Reheat portions in the oven at 350°F (175°C) for 15 to 20 minutes to keep textures crisp and cheese melty. Avoid the microwave if possible, as it can make the breadcrumbs soggy.
FAQs
Can I skip salting the eggplant?
Salting is highly recommended as it removes bitterness and excess water, helping the eggplant achieve a better texture and preventing a soggy dish. If you’re short on time, at least patting the slices dry after washing helps somewhat.
What type of eggplant works best?
Firm, medium-sized globe eggplants are ideal because they have fewer seeds and a creamy texture when cooked. Smaller Japanese or Italian eggplants can also be used but may require adjustment in slicing thickness.
Can I make this recipe gluten-free?
Absolutely! Substitute the Italian-seasoned breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. The taste and texture will still be fantastic.
Is it necessary to bake the eggplant slices before layering?
Baking the breaded eggplant slices first ensures they get crispy and hold their shape, preventing the final dish from becoming too watery. It also enhances flavor through the golden crust.
Can I use store-bought marinara sauce?
Definitely! Quality store-bought marinara works well and saves time. If you have homemade marinara, even better, but either option adds that essential tomatoey tang to the dish.
Final Thoughts
This Baked Eggplant Parmesan Recipe is a wonderful way to bring comfort and joy to your table with minimal fuss. Each bite is a delightful harmony of crispiness, creamy cheese, and vibrant tomato sauce that both newcomers and longtime eggplant fans will adore. Give it a try—you might just discover your new favorite weeknight meal to share with loved ones!
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Print
Baked Eggplant Parmesan Recipe
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This classic Baked Eggplant Parmesan recipe features breaded and baked eggplant slices layered with marinara sauce and melted mozzarella cheese, creating a flavorful and comforting Italian-inspired dish perfect for family dinners or special occasions.
Ingredients
Eggplant and Breading
- 2 large eggplants, sliced into 1/2-inch rounds
- Salt (for sweating the eggplant)
- 1 1/2 cups breadcrumbs (preferably Italian seasoned)
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 2 tablespoons milk
- Olive oil spray or drizzle
Assembly and Garnish
- 1 1/2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup fresh basil, chopped (optional, for garnish)
Instructions
- Prep the Eggplant: Lay the sliced eggplant on a baking sheet lined with paper towels or a clean kitchen towel. Sprinkle salt generously on both sides of the eggplant slices. Let them sweat for about 30 minutes to draw out excess moisture and bitterness. Afterward, pat dry the slices thoroughly with paper towels.
- Prepare the Breading Station: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a shallow bowl, combine the Italian seasoned breadcrumbs with grated Parmesan cheese. In another bowl, whisk together the eggs and milk until well combined.
- Coat the Eggplant: Dip each eggplant slice first into the egg and milk mixture, ensuring it is fully coated, then dredge it in the breadcrumb and Parmesan mixture, pressing gently to adhere. Place the coated slices carefully on the prepared baking sheet. Lightly spray or drizzle olive oil over the top of the breaded eggplant to promote browning.
- Bake the Eggplant: Bake the slices in the preheated oven for 20 minutes. Flip each slice over and bake for an additional 15 to 20 minutes, or until the eggplant is golden brown and crispy on both sides.
- Assemble the Parmesan: Reduce the oven temperature to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange a layer of the baked eggplant slices over the sauce, then spread more marinara sauce atop the eggplant, followed by a layer of shredded mozzarella cheese. Repeat the layering process until all ingredients are used, finishing with a top layer of marinara sauce and mozzarella cheese.
- Bake to Finish: Place the assembled dish in the oven and bake for 20-25 minutes, until the cheese is fully melted, bubbly, and lightly golden on top.
- Serve: Remove from the oven and garnish with freshly chopped basil if using. Serve hot, ideally alongside pasta or a crisp green salad for a complete meal.
Notes
- Salting the eggplant helps remove bitterness and excess water, which prevents soggy breading.
- For extra crispiness, ensure olive oil is evenly sprayed or drizzled over each slice before baking.
- Italian seasoned breadcrumbs can be substituted with plain breadcrumbs plus added Italian herbs.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- This recipe is naturally gluten-free if gluten-free breadcrumbs are used.
