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- Eggplants: You need 2 large eggplants. Slice them into 1/4-inch rounds. This thickness helps them cook evenly and absorb flavors well. - Cheese varieties: Use 2 cups of shredded mozzarella and 1 cup of grated Parmesan cheese. These cheeses melt beautifully and add rich flavors. - Marinara sauce: You will need 2 cups of marinara sauce. Choose a good-quality sauce for the best taste. Homemade sauce works great, too! - Flour: Use 1 cup of all-purpose flour. This helps the eggplant hold the coating well. - Eggs: You need 3 large eggs, beaten. The eggs help the breadcrumbs stick to the eggplant. - Breadcrumbs: Use 1 cup of Italian seasoned breadcrumbs. They add a nice crunch and flavor. - Olive oil: Use 1 tablespoon of olive oil. Drizzle it on the eggplant to help it crisp up in the oven. - Dried herbs: Use 1 teaspoon of dried basil and 1 teaspoon of dried oregano. These herbs add a burst of flavor to your dish. - Fresh basil: For garnish, use fresh basil leaves. They add a lovely touch and enhance the dish's aroma. For the complete recipe, check out the Full Recipe. Enjoy your cooking! Salting the eggplants Start by slicing the eggplants into 1/4-inch rounds. Place them in a colander and sprinkle with salt. This step removes bitterness and moisture. Let them sit for about 30 minutes. Afterward, rinse the slices under cold water. Pat them dry with paper towels. Setting up the breading station Prepare three shallow bowls. Fill one with flour, another with beaten eggs, and the last with breadcrumbs. This setup helps you coat the eggplants easily and quickly. Dredging in flour Take each eggplant slice and first coat it in flour. Make sure it’s fully covered. The flour helps the egg stick better. Coating with eggs and breadcrumbs Next, dip the floured slice into the beaten eggs. Allow any extra egg to drip off. Finally, coat it thoroughly with breadcrumbs. Place the breaded slices on a lined baking sheet for baking. Initial baking instructions Drizzle the breaded eggplant slices with olive oil. This step adds crispiness. Bake them in a preheated oven at 375°F (190°C) for 25-30 minutes. Flip the slices halfway through for even browning. Layering in the baking dish In a large baking dish, pour a layer of marinara sauce. Then, add a layer of baked eggplant slices. Sprinkle mozzarella and Parmesan cheese on top. Add a little dried basil and oregano. Repeat this layering until all ingredients are used, ending with cheese on top. Baking until bubbly Place the assembled dish in the oven. Bake for another 25-30 minutes or until the cheese is bubbling and golden brown. Cooling and serving preparation Once baked, remove the dish from the oven. Let it cool for a few minutes. This helps the layers firm up before slicing. Serve with fresh basil leaves on top for a lovely touch. To make your Baked Eggplant Parmesan sing with flavor, start with good seasoning. I recommend using salt and fresh herbs. A sprinkle of garlic powder also adds a nice touch. When it comes to sauce, choose a quality marinara. A rich, homemade sauce will elevate your dish. If you use store-bought, look for one with fresh ingredients and no added sugars. Getting crispy eggplant is key to this dish. After salting, be sure to pat the eggplant slices dry. This step removes excess moisture. For best results, coat them well in breadcrumbs. A drizzle of olive oil before baking helps too. When layering, start with sauce, then eggplant, and follow with cheese. Repeat this pattern, but finish with a cheese layer. This ensures the top gets nice and melty. For serving, I like to use rustic plates. Drizzle some extra marinara around the edges for color. You can also add a sprig of fresh basil on top. This not only looks nice but adds a fresh scent. Serve with a side salad or garlic bread for a complete meal. Enjoy the beauty before you dig in! {{image_4}} You can easily make your Baked Eggplant Parmesan even better. First, add more vegetables. Sliced zucchini or bell peppers work great. They add color, flavor, and nutrients. You can also mix in sautéed spinach or mushrooms for added depth. If you need a gluten-free version, swap the breadcrumbs. Use gluten-free breadcrumbs or ground almonds. Both will give you a nice crunch without the gluten. Want to spice things up? Try adding spices like crushed red pepper or garlic powder. These will give your dish a nice kick. You can also mix fresh herbs like parsley or thyme for a fresh taste. Cheese lovers can experiment too. Instead of just mozzarella and Parmesan, try provolone or gouda. Each cheese adds a unique flavor that can enhance your dish. To make a complete meal, pair your Baked Eggplant Parmesan with sides. A simple salad with mixed greens and a light vinaigrette works well. Garlic bread is another great choice for a comforting meal. For a fun twist, serve the eggplant on pasta. This adds a filling element and makes a hearty dish. You can also serve it with a side of roasted vegetables for a colorful plate. Exploring these variations can enhance your cooking and impress your guests. For the full recipe, be sure to check out the details above! Store your baked eggplant parmesan in the fridge. Use an airtight container to keep it fresh. A glass or plastic container works well. Let it cool to room temperature before sealing. This helps avoid moisture build-up. To freeze leftovers, cut the dish into portions. Wrap each portion tightly in plastic wrap. Then, place them in a freezer bag. Remove as much air as possible. When ready to eat, thaw it in the fridge overnight before reheating. In the fridge, your eggplant parmesan lasts about 3-5 days. In the freezer, it stays good for up to 3 months. Look for signs of spoilage, like a sour smell or mold. If you see these, it’s best to discard it. Enjoy your delicious meal safely! To make Baked Eggplant Parmesan, follow these steps: 1. Preheat your oven to 375°F (190°C). 2. Slice two large eggplants into 1/4-inch rounds. 3. Sprinkle the slices with 1 teaspoon of salt and let them sit in a colander for 30 minutes. 4. Rinse the eggplant and pat dry with paper towels. 5. Set up a breading station with three bowls: one with 1 cup of flour, one with 3 beaten eggs, and the last with 1 cup of Italian seasoned breadcrumbs. 6. Dredge each eggplant slice in flour, then dip in eggs, and coat with breadcrumbs. 7. Place the slices on a lined baking sheet and drizzle with 1 tablespoon of olive oil. 8. Bake for 25-30 minutes, flipping halfway, until golden brown. 9. In a baking dish, layer marinara sauce, eggplant slices, and cheeses. Repeat until all ingredients are used. 10. Bake for another 25-30 minutes until the cheese bubbles and turns golden. Key ingredients include: - Eggplants - Marinara sauce - Mozzarella cheese - Parmesan cheese For the full recipe, refer to the earlier sections. Yes, you can prepare Baked Eggplant Parmesan in advance. Here are the best practices: - Slice and salt the eggplant a day ahead. - Bread the eggplant and store it in the fridge. - Assemble the dish up to 24 hours in advance. Cover it tightly. - When ready to bake, let it sit at room temperature for 30 minutes before cooking. I suggest serving Baked Eggplant Parmesan with: - A fresh green salad with vinaigrette. - Garlic bread for a crunchy side. - Roasted vegetables for extra flavor. - A simple pasta tossed with olive oil and herbs. To make the eggplant not bitter, follow these steps: 1. Slice the eggplants and sprinkle salt on both sides. 2. Let them sit for 30 minutes. The salt draws out moisture and bitterness. 3. Rinse the eggplants under cold water to remove the salt. 4. Pat them dry with paper towels before breading. Baked Eggplant Parmesan can be healthy. Here are some nutritional benefits: - Eggplant is low in calories and high in fiber. - It provides vitamins and minerals like potassium and vitamin C. - Using less oil and cheese can make it lighter. - Adding fresh herbs boosts flavor without extra calories. To reheat Baked Eggplant Parmesan, follow these methods: - Preheat your oven to 350°F (175°C). - Place slices in an oven-safe dish. - Cover with foil to retain moisture. - Heat for 20-25 minutes or until warm. You can also use a microwave for quick reheating but avoid sogginess by covering it lightly. Baked Eggplant Parmesan combines eggplants, cheese, and marinara for a tasty dish. You learned the best ways to prepare, bread, and bake the eggplant. We also explored variations and important storage tips. With simple steps, you can make a delicious meal at home. Remember to enhance the flavor and achieve a great texture. This dish is versatile and can fit into many diets. Enjoy your cooking and the delight of sharing this meal with others!

- Baked Eggplant Parmesan

Indulge in a delicious twist on a classic dish with this baked eggplant parmesan recipe! Learn how to turn tender eggplant into a crispy, cheesy delight layered with rich marinara sauce and topped with gooey mozzarella and parmesan. Perfect for a comforting family meal or impressing guests. Ready in just an hour, this vegetarian dish is a must-try! Click to explore the recipe and elevate your dinner tonight!
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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 Italian seasoned breadcrumbs

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
 

Begin by preheating your oven to 375°F (190°C).

    Place the sliced eggplants in a colander and sprinkle them evenly with salt. Allow them to rest for about 30 minutes, which helps to draw out excess moisture and bitterness. After 30 minutes, rinse the eggplant slices under cold water and pat them dry with paper towels.

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

        Take each eggplant slice and first dredge it in the flour until fully coated. Next, dip it into the beaten eggs, allowing any excess egg to drip off, and finally coat it thoroughly with the breadcrumbs. Once breaded, arrange the slices on a lined baking sheet.

          Drizzle the breaded eggplant slices with olive oil to enhance crispiness. Bake in the preheated oven for 25-30 minutes, flipping the slices halfway through, until they are golden brown and crispy on both sides.

            In a large baking dish, begin by pouring a layer of marinara sauce on the bottom. Next, arrange a layer of the baked eggplant slices over the sauce. Sprinkle a generous amount of both mozzarella and Parmesan cheese on top, followed by a dusting of dried basil and oregano. Repeat this layering process until all ingredients are used, ensuring the final layer consists of the remaining mozzarella and Parmesan cheeses.

              Place the assembled dish in the oven and bake for an additional 25-30 minutes, or until the cheese is bubbling and golden brown.

                Once done, carefully remove the dish from the oven and let it cool for a few minutes to firm up before slicing.

                  To serve, garnish each portion with fresh basil leaves for a fragrant touch.

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

                      - Presentation Tips: Serve the eggplant parmesan on a rustic wooden or ceramic plate, drizzling a little extra marinara sauce around the edges for a pop of color. Consider placing a sprig of fresh basil on top of each serving for an elegant finish.