My love for Eggplant Parmesan began in my grandmother’s kitchen. She would often prepare this dish for Sunday family dinners, and the aroma of baking eggplant and bubbling marinara sauce would fill the house, creating a warm and inviting atmosphere. Over the years, I’ve made this dish countless times, tweaking and perfecting it to create a version that’s both easy to make and bursting with flavor. It’s a dish that never fails to impress and always brings a sense of comfort and joy to the table.
Ingredients
For the Eggplant:
2 medium eggplants, sliced into 1/4-inch thick rounds
Salt (to sweat the eggplant slices)
1/2 cup grated Parmesan cheese (mixed into breadcrumbs)
2 cups breadcrumbs (Italian seasoned or add 1 teaspoon of Italian seasoning to plain breadcrumbs)
Olive oil (for brushing the baking sheets)
2 eggs, beaten
For Layering:
3 cups marinara sauce (homemade or store-bought)
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
A handful of fresh basil, chopped (for garnish)
Salt and pepper to taste
Step-by-Step Instructions
Step 1: Prep the Eggplant
Sweat the Eggplant:
Lay the eggplant slices in a single layer on paper towels. Generously sprinkle salt over both sides of each slice to draw out the bitterness and excess moisture. Let them sit for about 30 minutes. This step is crucial for achieving a tender and flavorful eggplant.
Rinse and Dry:
After 30 minutes, rinse the eggplant slices under cold water to remove the excess salt. Pat them dry thoroughly with paper towels to ensure they are ready for breading.
Step 2: Preheat Oven and Prepare Baking Sheets
Preheat the Oven:
Preheat your oven to 400°F (200°C). This temperature ensures that the eggplant slices will bake to a perfect golden brown.
Prepare the Baking Sheets:
Brush two baking sheets with olive oil or line them with parchment paper. This step prevents the eggplant slices from sticking and makes cleanup easier.
Step 3: Bread the Eggplant
Set Up Breading Station:
In one bowl, place the beaten eggs. In another bowl, combine the breadcrumbs and 1/2 cup of grated Parmesan cheese. This combination creates a flavorful and crispy coating for the eggplant slices.
Bread the Slices:
Dip each eggplant slice into the beaten eggs, ensuring it’s fully coated. Then, press the slice into the breadcrumb mixture, making sure to cover both sides thoroughly. Arrange the breaded slices in a single layer on the prepared baking sheets.
Step 4: Bake the Eggplant
First Bake:
Place the baking sheets in the preheated oven and bake for 20-25 minutes. Flip the slices halfway through the baking time to ensure both sides become golden and crispy. This step locks in the flavor and keeps the eggplant from becoming soggy.
Step 5: Layer the Casserole
Prepare the Baking Dish:
Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish. This initial layer prevents the eggplant from sticking and adds moisture to the dish.
First Layer:
Arrange half of the baked eggplant slices over the sauce. Spoon more marinara sauce over the slices, then sprinkle with half of the shredded mozzarella and grated Parmesan cheeses.
Second Layer:
Repeat the process with the remaining eggplant, sauce, and cheeses. Season each layer with a touch of salt and pepper to enhance the flavors.
Step 6: Final Bake
Cover and Bake:
Cover the baking dish with aluminum foil to prevent the cheese from browning too quickly. Bake in the oven for 20 minutes.
Uncover and Finish Baking:
Remove the foil and continue baking for another 15-20 minutes, or until the cheese is bubbly and golden brown. This final bake melds all the flavors together and gives the dish its signature look and taste.
Step 7: Garnish and Serve
Rest the Dish:
Allow the Baked Eggplant Parmesan to rest for about 10 minutes after removing it from the oven. This resting time helps the layers set and makes it easier to serve.
Garnish:
Sprinkle freshly chopped basil over the top for a burst of color and fresh, aromatic flavor. The basil adds a delightful finishing touch to the dish.
Serve:
Serve the Baked Eggplant Parmesan hot, accompanied by a side of pasta, a fresh salad, or some crusty bread. This versatile dish can be a hearty main course or a satisfying side.
Variations and Substitutions
Gluten-Free Option:
Use gluten-free breadcrumbs to make this dish suitable for those with gluten sensitivities.
Vegan Version:
Substitute the eggs with a mixture of flaxseed meal and water (1 tablespoon flaxseed meal mixed with 3 tablespoons water for each egg) and use dairy-free cheese alternatives.
Different Cheeses:
Experiment with different cheeses such as provolone, fontina, or a blend of Italian cheeses for a unique twist.
Additional Vegetables:
Add layers of sautéed spinach, mushrooms, or bell peppers for extra flavor and nutrition.
Conclusion
Baked Eggplant Parmesan is a delightful dish that offers a perfect balance of flavors and textures. The crispy, golden eggplant slices layered with rich marinara sauce and melted cheese create a mouthwatering experience that is both comforting and indulgent. This dish is not only delicious but also versatile, allowing you to adapt it to various dietary preferences and tastes.
The straightforward steps and simple ingredients make this recipe accessible for both novice and experienced cooks. Whether you’re preparing it for a special family dinner or a casual weeknight meal, Baked Eggplant Parmesan is sure to impress and satisfy. Enjoy the process of making this classic dish and savor every bite of its rich, hearty goodness.
