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For Baked Eggplant Parmesan, you need these simple ingredients: - 2 large eggplants, sliced into 1/4-inch rounds - 1 teaspoon salt - 1 cup all-purpose flour - 3 large eggs, beaten - 1 cup breadcrumbs (preferably Italian seasoned) - 2 cups marinara sauce - 2 cups shredded mozzarella cheese - 1 cup grated Parmesan cheese - 1 tablespoon olive oil - 1 teaspoon dried basil - 1 teaspoon dried oregano - Fresh basil leaves, for garnish These ingredients come together to create a dish full of flavor and comfort. If you can't find an ingredient, don't worry! Here are some easy swaps: - Eggplants: Zucchini works well as a substitute. - Breadcrumbs: You can use crushed crackers or panko for a crunchier texture. - Marinara sauce: Try using store-bought pasta sauce or homemade tomato sauce. - Mozzarella cheese: Swap it for provolone or a dairy-free cheese if needed. - Parmesan cheese: Nutritional yeast can replace Parmesan for a vegan option. These substitutions keep your dish tasty and fun! Choosing the right eggplant is key for the best results. Here’s how to pick a good one: - Look for firm, shiny skin. It should feel heavy for its size. - Check for a smooth surface without bruises or blemishes. - Choose eggplants that have a vibrant color. Deep purple is a good sign. - Smaller eggplants often taste sweeter and are less bitter. These tips will help you select the best eggplants for your Baked Eggplant Parmesan. Enjoy the cooking process and savor your delicious meal! First, we need to prep the eggplant. Start by slicing two large eggplants into 1/4-inch rounds. This size helps the eggplant bake evenly. Next, sprinkle one teaspoon of salt over the slices. Let them sit in a colander for about 30 minutes. This draws out excess moisture and bitterness. After 30 minutes, rinse the slices under cold water. Pat them dry with paper towels. This step is key for crispiness. Now, let’s set up a breading station. You will need three bowls. Fill the first bowl with one cup of all-purpose flour. In the second bowl, beat three large eggs. The third bowl should have one cup of breadcrumbs, preferably Italian seasoned. This mix gives great flavor. Take each eggplant slice and dip it into the flour, coating it lightly. Next, dip it into the beaten eggs. Finally, roll it in the breadcrumbs. Place the breaded slices on a baking sheet. This process builds a crunchy crust. Once the eggplant is breaded, it’s time to layer for baking. Preheat your oven to 375°F (190°C). Start by spreading a layer of marinara sauce on the bottom of a baking dish. Place a layer of baked eggplant slices on top. Next, sprinkle with mozzarella and Parmesan cheese. Add a pinch of dried basil and oregano for extra flavor. Repeat these layers until all ingredients are used. Finish with a generous layer of mozzarella and Parmesan on top. This layering creates a delicious, melty dish. For the complete cooking instructions, check the Full Recipe. To get your eggplant crispy, start by salting it. This draws out water and helps reduce bitterness. After 30 minutes, rinse and dry the slices. Next, bread your eggplant well. Use a mix of flour, egg, and seasoned breadcrumbs. Make sure to coat each piece evenly. Drizzle olive oil on the breaded slices before baking. This step adds flavor and crunch. Finally, bake at 375°F (190°C) until golden brown. Flip halfway for even cooking. To make Baked Eggplant Parmesan healthier, use less cheese. You can reduce the mozzarella and Parmesan by half. Use whole wheat breadcrumbs instead of white ones. This will add fiber and nutrients. Adding more veggies in the layers can also help. Try using spinach or zucchini along with the eggplant. These changes keep the dish tasty while lowering calories. You can boost the flavor of Baked Eggplant Parmesan easily. Add fresh herbs like thyme or rosemary to the marinara sauce. A splash of balsamic vinegar gives a nice tang. For a spicy kick, add red pepper flakes to the breading. You can also mix in some garlic powder for extra depth. Experiment with different cheeses, like provolone or fontina. These tweaks create a richer taste that everyone will love. {{image_2}} You can make a vegan version of baked eggplant parmesan. Instead of eggs, use aquafaba. Aquafaba is the liquid from canned chickpeas. It works great as a binder. For cheese, try cashew cheese or nutritional yeast. These give a cheesy taste without dairy. You can still layer it with marinara sauce and baked eggplant. This dish stays tasty and enjoyable, even without animal products. If you need a gluten-free option, substitute the flour and breadcrumbs. Use gluten-free flour and gluten-free breadcrumbs. Almond flour or ground oats are good choices too. They add a nice crunch. Just follow the same steps in the recipe. The dish will still be flavorful and delicious. You can enjoy baked eggplant parmesan without worrying about gluten. Want to add a Mediterranean flair? Mix it up with different herbs and veggies. Add sliced olives or roasted red peppers for extra flavor. You can also use feta cheese instead of Parmesan. It adds a nice tang to the dish. Don’t forget to include some fresh herbs like oregano or thyme. This twist will help you explore new flavors in a classic dish. To store leftover baked eggplant parmesan, let it cool first. Then, place it in an airtight container. You can keep it in the fridge for up to three days. Make sure the lid is tight to keep it fresh. When you're ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the eggplant parmesan in an oven-safe dish. Cover it with foil to prevent it from drying out. Heat for about 20-25 minutes, or until it’s hot throughout. You can also use a microwave, but the oven keeps it crispy. You can freeze baked eggplant parmesan for later meals. First, let it cool completely. Cut it into portions for easy serving. Wrap each piece tightly in plastic wrap, then place them in a freezer bag. It can last up to three months in the freezer. When you're ready to eat, thaw it overnight in the fridge before reheating. Enjoy this dish anytime with these simple steps! For the full recipe, check out the details above. Yes, you can prep Baked Eggplant Parmesan ahead of time. Just follow the recipe until the baking step. Once you layer the eggplant with sauce and cheese, cover it with foil. Keep it in the fridge for up to 24 hours. When ready to bake, just pop it in the oven. This makes it easy for a busy weeknight or a dinner party. Baked Eggplant Parmesan pairs well with many sides. Here are some great options: - A fresh green salad with vinaigrette - Garlic bread or Italian bread - Steamed vegetables like broccoli or green beans - Pasta tossed in olive oil and herbs These sides balance the meal and add extra flavor. To make great marinara sauce, start with fresh ingredients. Here’s a simple recipe: - 2 tablespoons olive oil - 1 can (28 ounces) crushed tomatoes - 4 cloves garlic, minced - 1 teaspoon sugar - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste Heat olive oil in a pot. Add garlic and sauté for one minute. Then, add crushed tomatoes. Stir in sugar, basil, oregano, salt, and pepper. Let it simmer for about 20 minutes. This sauce is rich and perfect for your Baked Eggplant Parmesan. For the full recipe, check the detailed cooking instructions. Baked Eggplant Parmesan is a simple dish. It starts with prepping the eggplant. First, slice the eggplants into 1/4-inch rounds. Sprinkle salt on the slices. Let them sit for 30 minutes in a colander. This draws out excess moisture. After that, rinse the slices and pat them dry. Next, set up a breading station. You will need three bowls. Fill one with flour, another with beaten eggs, and the last with breadcrumbs. Take each eggplant slice and dip it in the flour first. Then dip it in the egg, and finally coat it in breadcrumbs. Place the breaded slices on a baking sheet. Drizzle olive oil over the breaded slices. Bake them at 375°F for 25 to 30 minutes. Flip them halfway through. They should be golden brown and crispy. Now, it’s time to layer the dish. In a baking dish, spread marinara sauce on the bottom. Add a layer of baked eggplant slices. Then, sprinkle mozzarella and Parmesan cheese on top. Add some dried basil and oregano. Repeat these layers until you use all the ingredients. Finish with mozzarella and Parmesan on top. Bake in the oven again for another 25 to 30 minutes. Wait for the cheese to become bubbly and golden. After baking, let it cool for a few minutes. Slice and serve with fresh basil leaves on top. This dish serves six people. Each serving has about 300 calories. It contains 15 grams of fat and 35 grams of carbs. You also get 12 grams of protein from the cheese and eggs. Eggplant adds fiber and vitamins too. This dish is a great mix of flavors and nutrients. You can enjoy Baked Eggplant Parmesan in many ways. Serve it with a simple green salad. A side of crusty bread pairs well too. For a heartier meal, serve it with pasta. You might also want to add a glass of red wine. This dish is warm and inviting, perfect for family gatherings or dinner parties. Check out the Full Recipe for more details! This post covered making baked eggplant Parmesan, from ingredients to storage tips. You learned how to choose the best eggplants, prep them, and create a great breading station. We discussed variations to suit different diets, too. In the end, this dish offers flavor and comfort, fitting for anyone. Enjoy exploring your options and taste the joy of cooking!

- Baked Eggplant Parmesan

Indulge in the deliciousness of Baked Eggplant Parmesan with this simple and flavorful recipe! Learn how to prepare crispy breaded eggplant slices layered with rich marinara sauce and gooey mozzarella and Parmesan cheese. Perfect for a cozy dinner or a vegetarian feast, this dish is sure to impress your family and friends. Click through to explore the step-by-step guide and bring this comforting classic to your table!
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Ingredients
  

2 large eggplants, sliced into 1/4-inch rounds

1 teaspoon salt

1 cup all-purpose flour

3 large eggs, beaten

1 cup breadcrumbs (preferably Italian seasoned)

2 cups marinara sauce

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 tablespoon olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

Fresh basil leaves, for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    Sprinkle the sliced eggplant with salt and let them sit in a colander for about 30 minutes to draw out moisture. Rinse and pat dry.

      Set up a breading station with three bowls: one with flour, another with beaten eggs, and the last with breadcrumbs.

        Dip each eggplant slice first into the flour, then the beaten eggs, and finally coat with breadcrumbs. Place them on a baking sheet.

          Drizzle the breaded eggplant slices with olive oil and bake for 25-30 minutes, flipping halfway through, until they are golden brown and crispy.

            In a baking dish, spread a layer of marinara sauce on the bottom. Add a layer of baked eggplant slices, top with mozzarella and Parmesan cheese, and a sprinkle of dried basil and oregano. Repeat the layers until all ingredients are used, finishing with mozzarella and Parmesan on top.

              Bake in the preheated oven for an additional 25-30 minutes, or until the cheese is bubbly and golden.

                Remove from the oven and let it cool for a few minutes before slicing.

                  Garnish with fresh basil leaves before serving.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6