Irresistible Baked Eggplant Parmesan Recipe to Savor

Baked Eggplant Parmesan is like a warm hug from an Italian grandma, with layers of tender eggplant, gooey cheese, and rich marinara sauce that dance together in perfect harmony. Parmesan Smashed Potatoes One bite and you’ll be transported to a sun-drenched terrace overlooking the Mediterranean, where the aroma of garlic and basil fills the air. Grilled Peaches Dessert.

This dish isn’t just for special occasions; it’s perfect for weeknight dinners or cozy gatherings. I remember the first time I served this to my friends—let’s just say they were all fighting over the last piece like it was the last cookie in the jar!

I once made this dish for a potluck, and people were practically bowing down to me by the end of the night.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Eggplant: Look for firm, shiny eggplants without blemishes; they should be heavy for their size. Lemon Honey Orzo.
• Marinara Sauce: Use your favorite store-bought brand or homemade sauce; flavor is key here.
• Fresh Mozzarella Cheese: Choose high-quality mozzarella that melts beautifully and adds richness.
• Parmesan Cheese: Freshly grated parmesan gives a nutty flavor that elevates the entire dish.
• Bread Crumbs: Use plain or seasoned breadcrumbs; they provide a delightful crunch on top.
• Fresh Basil: Adds fragrance and freshness; use whole leaves for garnish before serving.
• Olive Oil: Good extra virgin olive oil enhances flavors; drizzle generously over layers before baking.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat your oven to 375°F (190°C) and grab a baking dish. This will be your canvas for this cheesy masterpiece.

Prepare the Eggplant: Slice your eggplant into 1/4-inch thick rounds and sprinkle salt on each slice. Let them sit for about 30 minutes until they release moisture. This helps reduce bitterness.

Rinse and Dry: After waiting, rinse off the salt under cold water and pat each slice dry with paper towels. You want them nice and dry so they don’t turn mushy when baked.

Layer It Up: In your baking dish, spread a thin layer of marinara sauce on the bottom. Then arrange half the eggplant slices in a single layer. Top with marinara sauce, fresh mozzarella, and parmesan cheese.

Add More Layers: Repeat layering with remaining eggplant slices, more marinara sauce, mozzarella, and parmesan until everything is used up. Finish with bread crumbs sprinkled on top for that crispy finish.

Bake to Perfection: Cover your dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove foil and bake for an additional 15-20 minutes until golden brown and bubbly.

Once baked, let it rest for about 10 minutes before slicing. Garnish with fresh basil leaves before serving to add a pop of color.

And there you have it—Baked Eggplant Parmesan that promises to be love at first bite! Enjoy every cheesy morsel alongside a crisp green salad or some crusty bread while basking in your culinary triumph! Cucumber Tomato Salad.

Perfecting the Cooking Process

Start by salting the eggplant slices to draw out moisture, then coat them in breadcrumbs before baking. This ensures they become crispy while maintaining their flavor.

Add Your Touch

Feel free to swap mozzarella for provolone or add fresh basil between layers for an extra flavor kick. Personalizing your dish makes it truly yours!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to four days. Reheat in the oven for best texture, ensuring it stays crispy.

I remember the first time I made Baked Eggplant Parmesan; my friends devoured it like they hadn’t eaten in days! Their enthusiastic compliments warmed my heart, and I knew I’d found a family favorite. For more inspiration, check out this garlic butter green beans recipe.

FAQ

What can I use instead of eggplant?

Zucchini or mushrooms can be great alternatives if you don’t have eggplant.

Can I make this dish ahead of time?

Absolutely! Prepare it a day ahead, refrigerate, and bake before serving.

How do I ensure my eggplant isn’t bitter?

Salting the slices helps remove bitterness and excess moisture from the eggplant before cooking.

Print

Baked Eggplant Parmesan

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• Author: Ava Mack
• Total Time: 1 hour 15 minutes
• Yield: Serves approximately 8 people 1x

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Description

Baked Eggplant Parmesan is a comforting Italian classic that combines tender eggplant, rich marinara sauce, and gooey cheese for an unforgettable dish. Perfect for weeknight dinners or gatherings, this recipe promises to impress with its delightful layers and satisfying flavors. With easy preparation and ingredients you probably already have, you can bring the taste of Italy right to your table.

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Ingredients

Scale 1x2x3x

• 2 medium eggplants (about 1.5 lbs)
• 2 cups marinara sauce
• 8 oz fresh mozzarella cheese, sliced
• 1 cup freshly grated Parmesan cheese
• 1 cup plain breadcrumbs
• 1/4 cup fresh basil leaves
• 3 tbsp extra virgin olive oil
• Salt, to taste

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Instructions

1. Preheat oven to 375°F (190°C). Prepare a baking dish.
2. Slice eggplants into 1/4-inch rounds, sprinkle with salt, and let sit for 30 minutes to draw out moisture.
3. Rinse eggplant slices under cold water and pat dry with paper towels.
4. Spread a thin layer of marinara sauce in the baking dish. Layer half of the eggplant slices on top, followed by marinara sauce, mozzarella, and Parmesan.
5. Repeat layering with remaining eggplant slices, sauce, mozzarella, and Parmesan. Finish with breadcrumbs on top.
6. Cover with aluminum foil and bake for 25 minutes. Uncover and bake for an additional 15-20 minutes until golden brown.
7. Let rest for 10 minutes before serving; garnish with fresh basil.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Main
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice (150g)
• Calories: 290
• Sugar: 10g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 6g
• Protein: 12g
• Cholesterol: 30mg

Keywords: For added flavor, swap mozzarella for provolone or incorporate fresh herbs between layers. Store leftovers in an airtight container in the fridge for up to four days.