Baked Eggplant Parmesan Recipe

Baked Eggplant Parmesan

This recipe is a delicious and vegetarian take on a classic Italian dish.

Ingredients:

• 2 medium eggplants (about 1.5 pounds)
• 1 tablespoon salt, or to taste
• 1/2 cup all-purpose flour
• 3 large eggs, beaten
• 1 1/2 cups Italian-style panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 (28-ounce) jars your favorite marinara sauce
• 1 (16-ounce) package shredded mozzarella cheese
• 1/4 cup chopped fresh basil, or 1 teaspoon dried basil
• Olive oil

Cooking Guide:

1. Prep the eggplant: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper. Slice the eggplants into 1/2-inch thick rounds. Arrange the slices on a large baking sheet in a single layer. Sprinkle both sides generously with salt. Let the eggplant sit for 30 minutes to draw out excess moisture.
2. Bread the eggplant: After 30 minutes, pat the eggplant slices dry with paper towels. Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, Parmesan cheese, and a pinch of black pepper. Dredge each eggplant slice in flour, then dip it in the egg mixture, letting any excess drip off. Finally, coat the slice completely in the panko mixture.
3. Bake the eggplant: Place the breaded eggplant slices on the prepared baking sheets. Drizzle each slice with a little olive oil. Bake for 20-25 minutes per side, or until golden brown and tender.
4. Assemble the casserole: In a large baking dish, spread a thin layer of marinara sauce on the bottom. Arrange half of the baked eggplant slices in a single layer over the sauce. Top with another layer of marinara sauce, followed by half of the mozzarella cheese. Repeat with the remaining eggplant slices, marinara sauce, and mozzarella cheese.
5. Bake the casserole: Bake the assembled casserole for 15-20 minutes, or until the cheese is melted and bubbly.
6. Serve: Garnish the baked eggplant parmesan with fresh basil and serve immediately with a side of pasta or salad.

Tips:

• Salting the eggplant: Salting the eggplant slices draws out excess moisture, which prevents them from becoming soggy during baking. Don’t skip this step!
• Choose your breadcrumbs: Panko breadcrumbs are a great choice for this recipe because they offer a light and crispy texture. You can also use regular breadcrumbs, but they may not be quite as crispy.
• Make it ahead: You can assemble the casserole up to a day in advance and bake it just before serving.
• Leftovers: Leftover baked eggplant parmesan can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

Enjoy this delicious vegetarian twist on a classic Italian dish!