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This Baked Eggplant Parmesan is a crowd-pleaser. It combines crispy eggplant with rich marinara and gooey cheese. You will love making this dish for family dinners or gatherings. It’s simple yet elegant, perfect for any occasion. Here are the main ingredients you will need for this dish: - 2 medium eggplants, sliced into ½-inch rounds - 2 cups marinara sauce (homemade or store-bought) - 2 cups shredded mozzarella cheese - 1 cup grated Parmesan cheese - 1 cup all-purpose flour - 2 eggs, beaten - 1 cup breadcrumbs (preferably panko for extra crunch) - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - Olive oil spray (or a light drizzle of olive oil) - Fresh basil leaves for garnish These ingredients create layers of flavor and texture, making every bite a delight. You can enhance your Baked Eggplant Parmesan with some tasty add-ins. Here are a few ideas: - Slice fresh tomatoes for added juiciness. - Add spinach or kale for a nutrient boost. - Mix in some red pepper flakes for heat. - Use different cheeses like provolone or fontina for unique flavors. These add-ins let you customize the dish to your taste. Enjoy exploring new flavors! Start by slicing two medium eggplants into ½-inch rounds. Sprinkle salt on both sides of each slice. Place them in a colander and let them sit for about 30 minutes. This step removes excess moisture and bitterness. After that, rinse the slices under cold water. Make sure to pat them dry with paper towels. This drying helps the breading stick better. Set up your breading station with three shallow dishes. In the first dish, add 1 cup of all-purpose flour. In the second, place 2 beaten eggs. In the last dish, combine 1 cup of breadcrumbs, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and a pinch of salt and pepper. Mix the breadcrumb mixture well. Now, take an eggplant slice. Dip it into the flour and shake off the excess. Next, immerse it in the beaten eggs, letting the extra drip off. Finally, coat it with the breadcrumb mix, pressing gently to help it stick. Repeat this for all slices. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Arrange the breaded eggplant slices on the sheet in a single layer. Lightly spray or drizzle with olive oil. Bake them for 25-30 minutes, flipping halfway through, until golden brown and crisp. In a large baking dish, spread a layer of marinara sauce on the bottom. Place half of the baked eggplant slices over the sauce. Add half of the remaining sauce and half of the mozzarella and Parmesan cheese. Repeat this with the rest of the ingredients, ending with cheese on top. Return the dish to the oven and bake for another 25-30 minutes, until the cheese bubbles and turns golden. Allow it to sit for 10 minutes before slicing. Garnish with fresh basil leaves. Enjoy this fun and tasty recipe! For the full recipe, check out the details above. To get a crispy crust on your eggplant, follow this simple method. First, set up your breading station with flour, eggs, and breadcrumbs. Each eggplant slice needs to go through these three steps. Start with the flour, then the eggs, and finally the breadcrumbs. Press the breadcrumbs onto the eggplant to make sure they stick. This extra step will give you a nice crunch. The sauce can make or break your dish. You can use store-bought or homemade marinara sauce. If you opt for store-bought, check for natural ingredients. Look for brands with low sugar and no preservatives. For homemade, simmer tomatoes, garlic, and herbs for a rich taste. A good marinara brings out the flavors in your eggplant. Baking time can vary based on your oven. If your eggplant slices are thick, you may need to bake them longer. Keep an eye on the cheese; it should be bubbly and golden. If you notice it browning too quickly, cover the dish with foil for the last few minutes. This way, your eggplant will cook evenly without burning. Check out the Full Recipe for more details. {{image_4}} Baked Eggplant Parmesan is already a great vegetarian dish. You can boost the flavors with extra veggies. Consider adding layers of spinach, mushrooms, or zucchini. These add color and taste. You can also use different cheeses, like goat cheese or ricotta, to create a unique twist. They melt beautifully and enhance the dish. To make this dish gluten-free, swap the all-purpose flour and breadcrumbs. Use gluten-free flour and gluten-free breadcrumbs instead. Many brands offer good options now. Make sure your marinara sauce is gluten-free as well. This way, everyone can enjoy a tasty meal without worry. For a vegan version, replace the eggs and dairy with plant-based alternatives. Use flaxseed meal mixed with water as an egg substitute. For cheese, try cashew cheese or store-bought vegan mozzarella. Nutritional yeast can add a cheesy flavor too. These swaps keep the dish creamy and satisfying without animal products. Explore the Full Recipe for more ideas and methods to make this dish truly yours. Enjoy experimenting with flavors! Once you finish your Baked Eggplant Parmesan, let it cool. After cooling, cover it tightly with plastic wrap or foil. This keeps the dish fresh. Store it in the fridge for up to 3 days. When reheating, check that it’s heated all the way through. You can freeze your Baked Eggplant Parmesan too! Allow it to cool completely. Then, cut it into serving portions. Wrap each piece in plastic wrap, and place them in a freezer-safe container. This keeps it good for about 2 to 3 months. Thaw in the fridge overnight before reheating. To reheat your Baked Eggplant Parmesan, preheat the oven to 350°F (175°C). Place your portion in an oven-safe dish. Cover it with foil to retain moisture. Heat for about 20-25 minutes, or until hot. You can also microwave individual servings for 2-3 minutes. Just make sure it’s hot throughout before serving. Following these steps helps maintain the taste and texture of your dish. Enjoy your leftovers! Yes, you can prepare Baked Eggplant Parmesan ahead of time. Simply follow the recipe until the assembly step. Cover the dish and store it in the fridge for up to 24 hours. When you are ready to bake, just add extra time if needed. This helps the flavors blend nicely. Baked Eggplant Parmesan pairs well with several sides. Here are some great options: - Garlic bread for a crunchy, tasty bite. - A fresh side salad with greens, tomatoes, and vinaigrette. - Roasted vegetables for a healthy touch. - Pasta tossed with olive oil and herbs for a filling meal. To keep your eggplant from becoming soggy, follow these steps: - Salt the eggplant slices and let them sit. This draws out moisture. - Rinse and dry the slices well before breading. - Use a light coating of oil when baking. This helps them crisp up. - Bake until golden brown and crisp. This keeps them firm and tasty. In this post, we covered the key steps to make Baked Eggplant Parmesan. You learned about essential ingredients, how to prepare and bake the dish, and tips to perfect your technique. We also explored variations for different diets and shared storage tips to keep your meal fresh. With these insights, you can confidently create a tasty, satisfying dish. Remember, practice makes perfect, so enjoy your cooking journey!

- Baked Eggplant Parmesan

Indulge in a delicious Baked Eggplant Parmesan Delight that's sure to impress! This easy recipe combines crispy breaded eggplant with rich marinara sauce and gooey melted cheese for a hearty meal. Perfect for any occasion, it's simple to prepare with step-by-step instructions. Whether you’re a seasoned chef or a newbie, this dish will satisfy your cravings. Click through to discover this delightful recipe and elevate your dinner game!
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Ingredients
  

2 medium eggplants, sliced into ½-inch rounds

2 cups marinara sauce (homemade or store-bought)

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 cup all-purpose flour

2 eggs, beaten

1 cup breadcrumbs (preferably panko for extra crunch)

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Olive oil spray (or a light drizzle of olive oil)

Fresh basil leaves for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) so it’s ready once your eggplant is prepared.

    Prepare the Eggplants: Sprinkle the sliced eggplant rounds generously with salt and place them in a colander. Allow them to sit for about 30 minutes. This process draws out excess moisture and bitterness. After 30 minutes, rinse the eggplant slices under cold water and pat them dry thoroughly with paper towels.

      Set Up a Breading Station: On your countertop, arrange three shallow dishes. Fill the first with all-purpose flour, the second with the beaten eggs, and the third with the breadcrumbs. To the breadcrumbs, add the dried oregano, dried basil, and a pinch of salt and pepper, mixing well.

        Bread the Eggplant: Take each eggplant slice and first dip it into the flour, shaking off any excess. Next, immerse it in the beaten eggs, allowing any excess to drip off. Lastly, coat the slice with the seasoned breadcrumbs, pressing gently to adhere.

          Bake the Eggplant Slices: Line a baking sheet with parchment paper and arrange the breaded eggplant slices on it in a single layer. Lightly spray or drizzle with olive oil. Bake in the preheated oven for 25-30 minutes, flipping the slices halfway through baking, until they are golden brown and crisp.

            Assemble the Dish: In a large baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the baked eggplant slices over the sauce. Top with half of the remaining marinara sauce, followed by half of the shredded mozzarella and grated Parmesan cheese.

              Layer Again: Repeat the process with the remaining eggplant slices, marinara sauce, mozzarella, and Parmesan cheese, ensuring the final layer is a generous topping of cheese.

                Finalize the Baking: Place the assembled dish back into the oven and bake for an additional 25-30 minutes, or until the cheese is bubbly and has a light golden color.

                  Slice and Serve: Once finished baking, remove the dish from the oven and allow it to sit for about 10 minutes to set. Garnish with fresh basil leaves before slicing and serving.

                    Prep Time: 30 mins | Total Time: 1 hr 15 mins | Servings: 6

                      - Presentation Tips: Serve slices of the eggplant parmesan on individual plates, garnished with extra fresh basil leaves. Consider drizzling a touch of olive oil or sprinkling some red pepper flakes over the top for an added burst of color and flavor. This dish pairs wonderfully with crusty bread or a refreshing side salad for a complete meal! Enjoy!