Eggplant Parmesan Bake

$To make a tasty Eggplant Parmesan Bake, gather these ingredients: - 2 medium eggplants, sliced into 1/4-inch thick rounds - 3 cups marinara sauce (homemade or your favorite store-bought) - 2 cups shredded mozzarella cheese - 1 cup grated Parmesan cheese - 2 cups all-purpose flour - 1 cup Italian-style breadcrumbs - 3 large eggs, beaten until smooth - 1 tablespoon dried oregano - 1 tablespoon fresh basil, finely chopped (or 1 teaspoon dried basil) - Salt and freshly ground black pepper to taste - Olive oil for drizzling and brushing Each serving of Eggplant Parmesan Bake offers a great mix of nutrients. Here's a quick look at what you get: - Calories: Approximately 350-400 - Protein: 15-20 grams - Carbohydrates: 30-35 grams - Fat: 20-25 grams - Fiber: 4-5 grams This dish provides a hearty meal. It is filling and satisfying. When picking eggplants for your dish, keep these tips in mind: - Choose eggplants that feel heavy for their size. - Look for smooth, shiny skin without blemishes or soft spots. - Check the stem; it should be green and fresh, not brown or dried out. - Gently press the skin; it should spring back quickly without leaving a dent. Fresh eggplants will enhance the flavor of your Eggplant Parmesan Bake. They will also add better texture to your dish. For the full recipe, follow the steps outlined above! To start, slice your eggplants into 1/4-inch thick rounds. Lay them in a colander and sprinkle salt generously over them. This step is key. The salt draws out moisture and bitterness. Let the eggplants sit for about 30 minutes. Afterward, rinse them under cold water. Gently pat them dry with paper towels. This makes the eggplants ready for breading. Next, set up your breading station. Use three bowls. In the first bowl, add flour. In the second bowl, beat the eggs until smooth. In the third bowl, mix breadcrumbs with dried oregano, chopped basil, salt, and pepper. This mix enhances flavor. Now, take each eggplant slice. Dip it first in flour, shaking off the extra. Then, coat it in the beaten egg. Finally, press it into the breadcrumb mix. Make sure to get a good coating on both sides. This process will give you that crunchy texture. In a large skillet, heat a drizzle of olive oil over medium heat. When the oil shimmers, add the breaded eggplant slices. Do this in batches to avoid overcrowding. Cook each side for about 3-4 minutes, or until golden brown. After cooking, transfer them to a plate lined with paper towels. Now for the fun part: layering! Grab a 9x13 inch baking dish. Start by spreading a thin layer of marinara sauce on the bottom. Place half of the cooked eggplant slices on top. Then, spread half of the remaining marinara sauce. Follow this with half of the mozzarella cheese and half of the Parmesan cheese. Repeat this layering until all ingredients are used. Cover the dish with aluminum foil, ensuring it does not touch the cheese. Bake in a preheated oven at 375°F (190°C) for 30 minutes. Remove the foil and bake for another 15-20 minutes. The cheese should be bubbling and golden. Once done, cool the eggplant bake for about 10 minutes before slicing. Enjoy your Eggplant Parmesan Bake! For the complete recipe, check the Full Recipe section. To make the best breaded eggplant, start with fresh eggplants. Choose ones that feel firm and heavy. Look for smooth skin with no blemishes. Before cooking, slice the eggplants and sprinkle them with salt. This step removes extra moisture and bitterness. Let them sit for about 30 minutes. Rinse and dry them well. This simple method helps them fry crisp. When breading, set up three bowls: one with flour, one with beaten eggs, and the last with seasoned breadcrumbs. Dip each slice first in flour, then in egg, and finally in breadcrumbs. Press the breadcrumbs firmly for a good coat. Cook them in hot oil until golden brown. This will give you a crunchy texture and rich flavor. Melted cheese is key to a great Eggplant Parmesan Bake. Use a mix of mozzarella and Parmesan for best results. Shred the cheese yourself for a creamier melt. Pre-grated cheese often has additives that prevent smooth melting. Layer the cheese evenly in your dish. Cover the baking dish with foil for the first half of baking. This keeps the moisture in and melts the cheese evenly. Remove the foil later to let the cheese brown. Bake until it bubbles and turns golden. This creates a delicious, gooey topping that everyone loves. When serving Eggplant Parmesan Bake, presentation matters. Cut neat slices and place them on white plates. This contrast highlights the rich colors of the dish. Garnish with fresh basil and a sprinkle of Parmesan. Pair it with a simple green salad or garlic bread. A light red wine enhances the flavors. You can also serve it with pasta for a hearty meal. This dish is great for family dinners or gatherings. It is sure to impress everyone at your table. For more inspiration, check out the Full Recipe! {{image_4}} You can easily make Eggplant Parmesan Bake vegetarian and vegan. For a vegetarian option, simply use eggs as usual in the breading process. To make it vegan, replace the eggs with a mixture of plant-based milk and ground flaxseed. This swap binds the breadcrumbs just as well. Use vegan mozzarella and Parmesan cheese to keep the dish dairy-free. You still get all the rich flavors without any animal products. If you need a gluten-free version, you can swap out the all-purpose flour and breadcrumbs. Use gluten-free flour and gluten-free breadcrumbs instead. Many brands offer these options, making it easy to find. Ensure that your marinara sauce is also gluten-free. This way, you can enjoy a classic dish while sticking to your dietary needs. You can mix things up with ingredient substitutions. For example, try using eggplant and zucchini for a different veggie twist. Swap marinara sauce for pesto for a fresh, herby taste. You can also change up the cheese. Using gouda or provolone adds a smoky flavor. Don't hesitate to play with herbs, too. Adding thyme or rosemary gives the dish a unique scent and taste. These small changes can create a whole new experience with Eggplant Parmesan Bake. For more ideas, check out the Full Recipe. To store your Eggplant Parmesan Bake, let it cool first. Use an airtight container. Place layers of parchment paper between slices to keep them from sticking. Store it in the fridge for up to four days. When you are ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the bake in an oven-safe dish. Cover it with foil to prevent drying out. Heat for about 20 minutes or until warm. If you want a crispy top, remove the foil for the last 5 minutes. If you want to freeze Eggplant Parmesan Bake, first cool it completely. Cut it into slices for easy thawing. Wrap each slice tightly in plastic wrap, then place them in a freezer-safe bag. It can last up to three months in the freezer. To reheat, let it thaw overnight in the fridge, then follow the reheating instructions for the best taste. For the complete recipe, check out the Full Recipe. Yes, you can prepare Eggplant Parmesan Bake ahead. Make the layers and bake when ready. Assemble the dish, cover it, and store it in the fridge for up to two days. When it's time to eat, just pop it in the oven until hot. Eggplant Parmesan Bake pairs well with many sides. Here are some great options: - A simple green salad - Garlic bread or breadsticks - Steamed vegetables - Pasta with olive oil and herbs These sides add fresh flavors and textures to your meal. To prevent soggy eggplant, start by salting the slices. This step draws out moisture and bitterness. Let them sit in a colander for about 30 minutes. Rinse and dry them well before breading. Frying them until golden also helps keep the texture firm. For more details, check the Full Recipe for tips and insights on making this dish perfect. This blog post covered how to make a tasty Eggplant Parmesan Bake from start to finish. You learned about the best ingredients, preparation steps, and how to layer and bake. I shared tips for fresh eggplants, perfect breading, and serving ideas. You can explore variations for different diets and how to store leftovers. Eggplant Parmesan Bake is versatile and fun. Enjoy exploring new flavors and making this dish your own!$

Indulge in the ultimate comfort food with this delicious Eggplant Parmesan Bake! Packed with layers of crispy eggplant, savory marinara, and gooey cheese, this recipe is easy to make and perfect for family dinners. Follow our simple steps to create a dish that's both satisfying and impressive. Click through to explore the full recipe and transform your mealtime with this delightful eggplant masterpiece!

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Ingredients

2 medium eggplants, sliced into 1/4-inch thick rounds

3 cups marinara sauce (choose between homemade or your favorite store-bought variety)

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

2 cups all-purpose flour

1 cup Italian-style breadcrumbs

3 large eggs, beaten until smooth

1 tablespoon dried oregano

1 tablespoon fresh basil, finely chopped (or 1 teaspoon of dried basil)

Salt and freshly ground black pepper to taste

Olive oil for drizzling and brushing

Instructions

Preheat your oven to 375°F (190°C) to prepare for baking.

Place the sliced eggplants in a colander and sprinkle them generously with salt. Allow them to rest for about 30 minutes. This process draws out excess moisture and bitterness. After 30 minutes, rinse the slices under cold water and gently pat them dry with paper towels.

Set up your breading station: In the first bowl, add the flour. In the second bowl, place the beaten eggs. In the third bowl, combine the breadcrumbs with dried oregano, chopped basil, salt, and pepper, mixing well to ensure even seasoning.

For each eggplant slice, dip it first into the flour, shaking off any excess flour. Next, immerse it in the beaten egg, allowing any excess to drip off, and finally coat it with the breadcrumb mixture, pressing lightly to ensure a good coating sticks.

In a large skillet, heat a generous drizzle of olive oil over medium heat. Once the oil shimmers, carefully add the breaded eggplant slices in batches, making sure not to overcrowd the pan. Cook each side for about 3-4 minutes, or until they turn a lovely golden brown. Once cooked, transfer the slices to a plate lined with paper towels to absorb any excess oil.

In a 9x13 inch baking dish, start by spreading a thin layer of marinara sauce evenly across the bottom. Lay half of the cooked eggplant slices over the sauce. Next, spread half of the remaining marinara sauce on top, followed by half of the mozzarella cheese and half of the Parmesan cheese.

Repeat the layering process with the remaining eggplant slices, marinara sauce, mozzarella, and Parmesan, creating a delicious layered masterpiece.

Cover the baking dish with aluminum foil, ensuring it doesn’t touch the cheese. Place it in the preheated oven and bake for 30 minutes.

After 30 minutes, remove the foil carefully and bake for an additional 15-20 minutes, or until the cheese is bubbling and beautifully golden on top.

Once out of the oven, allow the eggplant bake to cool for about 10 minutes; this will make slicing easier.

Prep Time | Total Time | Servings

15 minutes | 1 hour | 6 servings

- Presentation Tips: When serving, cut neat slices and place them on white plates to contrast beautifully with the rich colors of the dish. Garnish each slice with fresh basil leaves and a light sprinkle of extra Parmesan cheese for an elegant touch. Enjoy the delightful layers and textures of this comforting classic!