Baked Eggplant Parmesan Recipe

Crazy for Italian dishes? Well, you’re in the right place, foodies! Feast your eyes (and soon your tummies) on our delectable Baked Eggplant Parmesan Recipe. This is one of those tasty treats that can set the mood right for any occasion – be it a regular family dinner, or entertaining guests on a special day.

Each bite of this delish Baked Eggplant Parmesan reveals layers of crispy eggplant, enriched with tangy tomato sauce, and a mouthwatering combination of Parmesan and mozzarella cheese. It’s a healthy vegetarian dish that replaces fried eggplant with a baked version, cutting out excess oil without sacrificing the flavor. We bet it’s gonna be love at first bite for y’all.

Here’s a quick sneak-peek into the making process:

• Preparation Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6 servings
• Yield: A big casserole of yumminess!

Sounds drool-worthy right? Bon App��tit, folks! Let’s dive into the recipe.

Ingredients & Equipment You’ll Need

• 2 medium eggplants
• 1 jar marinara sauce (about 24 ounces)
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• Breadcrumbs, to coat the eggplants
• 2 large eggs, for egg wash

Equipment needed: A baking tray, a large bowl, and an oven.

The eggplants here form the base of the dish and are complemented by the tanginess of marinara sauce and richness of mozzarella and Parmesan cheese. If needed, you can substitute Parmesan with Pecorino Romano cheese for a slightly different taste profile.

How To Make Baked Eggplant Parmesan

1. Preheat the oven to 425 degrees F (220 degrees C). Evenly spread some marinara sauce on the bottom of a baking dish.
2. Next, slice the eggplants into 1/2-inch rounds and set it aside. In a bowl, whisk the eggs with a dash of salt.
3. Dip each eggplant slice into the egg mixture, then coat it with breadcrumbs. Place the prepared slices onto a baking sheet.
4. Bake the eggplant slices in the preheated oven until they turn golden Brown, usually takes around 15 to 20 minutes.
5. Now, layer the baked eggplant slices in the baking dish, top it with marinara sauce and a generous sprinkling of both kinds of cheese. Repeat for all slices.
6. Bake in the hot oven until the cheese is melted and bubbly, for around 30 minutes.

Tips For The Best Results

• Choose firm, glossy eggplants for the best flavor and texture.
• If you have time, try making homemade marinara sauce for a more authentic flavor.

Storage Tips

• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave before serving.

Frequently Asked Questions

Q: Can I freeze my baked Eggplant Parmesan?
A: Yes, once cooled, you can freeze it for up to 3 months. Remember to thaw it before reheating.

Q: Do I need to peel the eggplant first?
A: Not necessary. The skin of the eggplant is edible and adds to the texture.

Q: Can I use a different type of cheese?
A: Yes, you absolutely can. But remember, each cheese can alter the flavor of the dish slightly.

Q: I am gluten intolerant. Can I substitute the breadcrumbs?
A: Absolutely! You can use gluten-free breadcrumbs instead.

Q: Should I salt my eggplant before baking?
A: If you’re worried about the eggplant being bitter, you can salt it before baking, but it’s not necessary.

Nutritional Facts of Baked Eggplant Parmesan

Calories: 350 kcal | Carbohydrates: 24 g | Protein: 16 g | Fat: 18 g | Saturated Fat: 5 g

In conclusion, our Baked Eggplant Parmesan is a delicious, comforting yet healthier version of a beloved Italian classic. Serve this bad boy up with a side of green salad, and some crispy garlic bread. You’re gonna have folks queuing up for seconds! Enjoy!