![- 2 medium eggplants, sliced into 1/2-inch rounds - 1 teaspoon salt - 2 cups marinara sauce - 1 1/2 cups shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 cup all-purpose flour - 2 large eggs, beaten - 1 cup breadcrumbs (preferably panko for extra crunch) - 1 teaspoon dried oregano - 1 teaspoon dried basil - Fresh basil leaves for garnish - Olive oil for drizzling Baked Eggplant Parmesan needs simple yet flavorful ingredients. For eggplants, you want medium, firm ones. The salt helps draw out moisture and bitterness, making them taste better. Use any good brand of marinara sauce; homemade works too! For cheese, I love mozzarella for its meltiness and Parmesan for its sharp taste. If you want to make it lighter, you can try using low-fat cheese. You can swap all-purpose flour for whole wheat flour if you prefer. Breadcrumbs can be regular, but panko gives that extra crunch. Each serving of Baked Eggplant Parmesan has about 350 calories. There are 18 grams of fat and 15 grams of protein. This dish also offers a good amount of vitamins from the eggplants and herbs. To reduce calories, you can use less cheese or add more vegetables. If you have allergens, use gluten-free breadcrumbs and check your marinara sauce for any hidden ingredients. To start, you must prepare the eggplants. Slice them into 1/2-inch rounds. Next, sprinkle 1 teaspoon of salt over the slices. This step draws out moisture and bitterness. Let them sit for 30 minutes. After that, rinse them under cold water and pat them dry with paper towels. Next, set up your breading station. You need three shallow dishes. One should hold 1 cup of all-purpose flour. The second dish will have 2 large beaten eggs. In the third dish, mix 1 cup of breadcrumbs with 1 teaspoon of dried oregano and 1 teaspoon of dried basil. Now, it's time to fry the breaded eggplant slices. Heat a thin layer of olive oil in a large skillet over medium heat. Fry the eggplant in batches. Do not overcrowd the pan. Cook for about 3-4 minutes on each side until golden brown and crispy. Once cooked, transfer the fried slices to a paper towel-lined plate. Next, layer the eggplant and sauce in the baking dish. Spread a thin layer of marinara sauce in a 9x13 inch baking dish. Place half of the fried eggplant slices on top. Spoon half of the remaining marinara sauce over the eggplant. Then, sprinkle half of the shredded mozzarella and half of the grated Parmesan cheese. Repeat this layering process with the rest of the fried eggplant. Finish with the remaining sauce, mozzarella, and Parmesan. Drizzle a little olive oil over the top layer. Cover the dish with aluminum foil. Now, bake the dish in the preheated oven at 375°F (190°C). Bake for 25 minutes. After this, carefully remove the foil. Continue baking for 15-20 minutes until the cheese is bubbly and golden brown. Let the dish cool for a few minutes after baking. Slice into portions and garnish with fresh basil leaves. This adds a nice touch to your dish. For a restaurant-style presentation, serve on individual plates. You can also pair this with crispy garlic bread for a delightful meal. - To keep the eggplant crispy, ensure oil is hot before frying. - For a healthier dish, use whole wheat flour and low-fat cheese. - Add garlic powder and red pepper flakes for a kick. - Try using ricotta or goat cheese for a creamy twist. - Don’t overcrowd the frying pan; this makes the eggplant soggy. - Always let the eggplant drain well; this prevents excess moisture. {{image_4}} You can easily make Baked Eggplant Parmesan plant-based. Replace the cheese with almond or cashew cheese. You can add extra veggies too. Think about mushrooms, zucchini, or bell peppers. Layering these with eggplant boosts flavor and nutrition. If you need a gluten-free version, swap regular breadcrumbs for gluten-free ones. You can also use crushed rice cakes or cornmeal for the breading. These options keep the crunch while avoiding gluten. Using different cheeses can change the dish's flavor. Try gouda, provolone, or fontina for a unique twist. You can also use vegan cheese if you want a dairy-free option. This keeps the dish creamy and delicious without the dairy. For the complete recipe, check out the [Full Recipe]. To keep your Baked Eggplant Parmesan fresh, store leftovers in the fridge. Use airtight containers to prevent moisture loss. I suggest using glass containers for their durability. Make sure to let the dish cool before sealing it. This helps avoid sogginess. When stored properly, it lasts about 3-5 days in the fridge. Freezing is a great option if you want to save some for later. First, let the dish cool completely. Then, cut it into portions for easy reheating. Wrap each piece tightly in plastic wrap and place it in a freezer-safe container. This way, you can enjoy it later without losing flavor. It can last up to three months in the freezer. When you’re ready to eat, thaw the dish in the fridge overnight. To reheat, place the portions in a baking dish. Cover with foil to maintain moisture, then reheat at 350°F (175°C) for about 20-30 minutes. This keeps the texture nice and the cheese bubbly. For the best taste, you can add a splash of marinara sauce before reheating. For the full recipe, check the ingredients and instructions earlier in the article. Enjoy your leftovers! Baked Eggplant Parmesan can last about 3 to 5 days in the fridge. Make sure to store it in an airtight container. This helps keep it fresh and tasty. If you see any signs of spoilage, like a bad smell or mold, toss it out. Yes, you can prepare Baked Eggplant Parmesan ahead of time. You can bread the eggplant and layer the dish, then cover it and keep it in the fridge. Bake it later when you’re ready to enjoy. This makes it a great option for busy days or gatherings. Baked Eggplant Parmesan has some healthy aspects. Eggplants are low in calories and high in fiber. They also contain antioxidants. However, it can be high in cheese and sauce, so watch your portions. You can make it lighter by using less cheese or whole-grain breadcrumbs. For the full recipe, check out the details above. We covered how to make a delicious Baked Eggplant Parmesan. You learned about the key ingredients, their nutritional facts, and how to modify them. I shared step-by-step instructions to achieve perfect layers with tips for serving. We explored various cooking methods and ways to avoid common mistakes. Lastly, I gave you ideas for storage and answered frequent questions. With these insights, you can create a tasty dish that suits your needs and preferences. Enjoy your cooking journey!](https://recipetorch.com/wp-content/uploads/2025/06/caf80733-fb02-4002-845c-1adb0ff7da5f-768x768.webp)
If you’re craving a warm, comforting dish that bursts with flavor, Baked Eggplant Parmesan is the answer. This dish combines crispy eggplant, rich sauce, and melted cheese for an irresistible meal. I’ll guide you through each step, from choosing fresh ingredients to perfecting your cooking technique. Whether you’re a seasoned cook or a beginner, my tips will help you create a dish that’s as delicious as it is easy. Let’s get started!
Ingredients
List of Ingredients
– 2 medium eggplants, sliced into 1/2-inch rounds
– 1 teaspoon salt
– 2 cups marinara sauce
– 1 1/2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup breadcrumbs (preferably panko for extra crunch)
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– Fresh basil leaves for garnish
– Olive oil for drizzling
Baked Eggplant Parmesan needs simple yet flavorful ingredients. For eggplants, you want medium, firm ones. The salt helps draw out moisture and bitterness, making them taste better. Use any good brand of marinara sauce; homemade works too! For cheese, I love mozzarella for its meltiness and Parmesan for its sharp taste.
If you want to make it lighter, you can try using low-fat cheese. You can swap all-purpose flour for whole wheat flour if you prefer. Breadcrumbs can be regular, but panko gives that extra crunch.
Nutritional Information
Each serving of Baked Eggplant Parmesan has about 350 calories. There are 18 grams of fat and 15 grams of protein. This dish also offers a good amount of vitamins from the eggplants and herbs.
To reduce calories, you can use less cheese or add more vegetables. If you have allergens, use gluten-free breadcrumbs and check your marinara sauce for any hidden ingredients.
Step-by-Step Instructions
Preparation Steps
To start, you must prepare the eggplants. Slice them into 1/2-inch rounds. Next, sprinkle 1 teaspoon of salt over the slices. This step draws out moisture and bitterness. Let them sit for 30 minutes. After that, rinse them under cold water and pat them dry with paper towels.
Next, set up your breading station. You need three shallow dishes. One should hold 1 cup of all-purpose flour. The second dish will have 2 large beaten eggs. In the third dish, mix 1 cup of breadcrumbs with 1 teaspoon of dried oregano and 1 teaspoon of dried basil.
Cooking Instructions
Now, it’s time to fry the breaded eggplant slices. Heat a thin layer of olive oil in a large skillet over medium heat. Fry the eggplant in batches. Do not overcrowd the pan. Cook for about 3-4 minutes on each side until golden brown and crispy. Once cooked, transfer the fried slices to a paper towel-lined plate.
Next, layer the eggplant and sauce in the baking dish. Spread a thin layer of marinara sauce in a 9×13 inch baking dish. Place half of the fried eggplant slices on top. Spoon half of the remaining marinara sauce over the eggplant. Then, sprinkle half of the shredded mozzarella and half of the grated Parmesan cheese.
Repeat this layering process with the rest of the fried eggplant. Finish with the remaining sauce, mozzarella, and Parmesan. Drizzle a little olive oil over the top layer. Cover the dish with aluminum foil.
Now, bake the dish in the preheated oven at 375°F (190°C). Bake for 25 minutes. After this, carefully remove the foil. Continue baking for 15-20 minutes until the cheese is bubbly and golden brown.
Serving Suggestions
Let the dish cool for a few minutes after baking. Slice into portions and garnish with fresh basil leaves. This adds a nice touch to your dish. For a restaurant-style presentation, serve on individual plates. You can also pair this with crispy garlic bread for a delightful meal.
Tips & Tricks
Cooking Tips
– To keep the eggplant crispy, ensure oil is hot before frying.
– For a healthier dish, use whole wheat flour and low-fat cheese.
Flavor Enhancements
– Add garlic powder and red pepper flakes for a kick.
– Try using ricotta or goat cheese for a creamy twist.
Common Mistakes to Avoid
– Don’t overcrowd the frying pan; this makes the eggplant soggy.
– Always let the eggplant drain well; this prevents excess moisture.
Variations
Vegetarian Options
You can easily make Baked Eggplant Parmesan plant-based. Replace the cheese with almond or cashew cheese. You can add extra veggies too. Think about mushrooms, zucchini, or bell peppers. Layering these with eggplant boosts flavor and nutrition.
Gluten-Free Modifications
If you need a gluten-free version, swap regular breadcrumbs for gluten-free ones. You can also use crushed rice cakes or cornmeal for the breading. These options keep the crunch while avoiding gluten.
Different Cheese Combinations
Using different cheeses can change the dish’s flavor. Try gouda, provolone, or fontina for a unique twist. You can also use vegan cheese if you want a dairy-free option. This keeps the dish creamy and delicious without the dairy.
For the complete recipe, check out the [Full Recipe].
Storage Info
Refrigeration Guidelines
To keep your Baked Eggplant Parmesan fresh, store leftovers in the fridge. Use airtight containers to prevent moisture loss. I suggest using glass containers for their durability. Make sure to let the dish cool before sealing it. This helps avoid sogginess. When stored properly, it lasts about 3-5 days in the fridge.
Freezing Instructions
Freezing is a great option if you want to save some for later. First, let the dish cool completely. Then, cut it into portions for easy reheating. Wrap each piece tightly in plastic wrap and place it in a freezer-safe container. This way, you can enjoy it later without losing flavor. It can last up to three months in the freezer.
When you’re ready to eat, thaw the dish in the fridge overnight. To reheat, place the portions in a baking dish. Cover with foil to maintain moisture, then reheat at 350°F (175°C) for about 20-30 minutes. This keeps the texture nice and the cheese bubbly. For the best taste, you can add a splash of marinara sauce before reheating.
For the full recipe, check the ingredients and instructions earlier in the article. Enjoy your leftovers!
FAQs
How long does Baked Eggplant Parmesan last in the fridge?
Baked Eggplant Parmesan can last about 3 to 5 days in the fridge. Make sure to store it in an airtight container. This helps keep it fresh and tasty. If you see any signs of spoilage, like a bad smell or mold, toss it out.
Can I make Baked Eggplant Parmesan ahead of time?
Yes, you can prepare Baked Eggplant Parmesan ahead of time. You can bread the eggplant and layer the dish, then cover it and keep it in the fridge. Bake it later when you’re ready to enjoy. This makes it a great option for busy days or gatherings.
Is Baked Eggplant Parmesan healthy?
Baked Eggplant Parmesan has some healthy aspects. Eggplants are low in calories and high in fiber. They also contain antioxidants. However, it can be high in cheese and sauce, so watch your portions. You can make it lighter by using less cheese or whole-grain breadcrumbs. For the full recipe, check out the details above.
We covered how to make a delicious Baked Eggplant Parmesan. You learned about the key ingredients, their nutritional facts, and how to modify them. I shared step-by-step instructions to achieve perfect layers with tips for serving. We explored various cooking methods and ways to avoid common mistakes. Lastly, I gave you ideas for storage and answered frequent questions. With these insights, you can create a tasty dish that suits your needs and preferences. Enjoy your cooking journey!
![- 2 medium eggplants, sliced into 1/2-inch rounds - 1 teaspoon salt - 2 cups marinara sauce - 1 1/2 cups shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 cup all-purpose flour - 2 large eggs, beaten - 1 cup breadcrumbs (preferably panko for extra crunch) - 1 teaspoon dried oregano - 1 teaspoon dried basil - Fresh basil leaves for garnish - Olive oil for drizzling Baked Eggplant Parmesan needs simple yet flavorful ingredients. For eggplants, you want medium, firm ones. The salt helps draw out moisture and bitterness, making them taste better. Use any good brand of marinara sauce; homemade works too! For cheese, I love mozzarella for its meltiness and Parmesan for its sharp taste. If you want to make it lighter, you can try using low-fat cheese. You can swap all-purpose flour for whole wheat flour if you prefer. Breadcrumbs can be regular, but panko gives that extra crunch. Each serving of Baked Eggplant Parmesan has about 350 calories. There are 18 grams of fat and 15 grams of protein. This dish also offers a good amount of vitamins from the eggplants and herbs. To reduce calories, you can use less cheese or add more vegetables. If you have allergens, use gluten-free breadcrumbs and check your marinara sauce for any hidden ingredients. To start, you must prepare the eggplants. Slice them into 1/2-inch rounds. Next, sprinkle 1 teaspoon of salt over the slices. This step draws out moisture and bitterness. Let them sit for 30 minutes. After that, rinse them under cold water and pat them dry with paper towels. Next, set up your breading station. You need three shallow dishes. One should hold 1 cup of all-purpose flour. The second dish will have 2 large beaten eggs. In the third dish, mix 1 cup of breadcrumbs with 1 teaspoon of dried oregano and 1 teaspoon of dried basil. Now, it's time to fry the breaded eggplant slices. Heat a thin layer of olive oil in a large skillet over medium heat. Fry the eggplant in batches. Do not overcrowd the pan. Cook for about 3-4 minutes on each side until golden brown and crispy. Once cooked, transfer the fried slices to a paper towel-lined plate. Next, layer the eggplant and sauce in the baking dish. Spread a thin layer of marinara sauce in a 9x13 inch baking dish. Place half of the fried eggplant slices on top. Spoon half of the remaining marinara sauce over the eggplant. Then, sprinkle half of the shredded mozzarella and half of the grated Parmesan cheese. Repeat this layering process with the rest of the fried eggplant. Finish with the remaining sauce, mozzarella, and Parmesan. Drizzle a little olive oil over the top layer. Cover the dish with aluminum foil. Now, bake the dish in the preheated oven at 375°F (190°C). Bake for 25 minutes. After this, carefully remove the foil. Continue baking for 15-20 minutes until the cheese is bubbly and golden brown. Let the dish cool for a few minutes after baking. Slice into portions and garnish with fresh basil leaves. This adds a nice touch to your dish. For a restaurant-style presentation, serve on individual plates. You can also pair this with crispy garlic bread for a delightful meal. - To keep the eggplant crispy, ensure oil is hot before frying. - For a healthier dish, use whole wheat flour and low-fat cheese. - Add garlic powder and red pepper flakes for a kick. - Try using ricotta or goat cheese for a creamy twist. - Don’t overcrowd the frying pan; this makes the eggplant soggy. - Always let the eggplant drain well; this prevents excess moisture. {{image_4}} You can easily make Baked Eggplant Parmesan plant-based. Replace the cheese with almond or cashew cheese. You can add extra veggies too. Think about mushrooms, zucchini, or bell peppers. Layering these with eggplant boosts flavor and nutrition. If you need a gluten-free version, swap regular breadcrumbs for gluten-free ones. You can also use crushed rice cakes or cornmeal for the breading. These options keep the crunch while avoiding gluten. Using different cheeses can change the dish's flavor. Try gouda, provolone, or fontina for a unique twist. You can also use vegan cheese if you want a dairy-free option. This keeps the dish creamy and delicious without the dairy. For the complete recipe, check out the [Full Recipe]. To keep your Baked Eggplant Parmesan fresh, store leftovers in the fridge. Use airtight containers to prevent moisture loss. I suggest using glass containers for their durability. Make sure to let the dish cool before sealing it. This helps avoid sogginess. When stored properly, it lasts about 3-5 days in the fridge. Freezing is a great option if you want to save some for later. First, let the dish cool completely. Then, cut it into portions for easy reheating. Wrap each piece tightly in plastic wrap and place it in a freezer-safe container. This way, you can enjoy it later without losing flavor. It can last up to three months in the freezer. When you’re ready to eat, thaw the dish in the fridge overnight. To reheat, place the portions in a baking dish. Cover with foil to maintain moisture, then reheat at 350°F (175°C) for about 20-30 minutes. This keeps the texture nice and the cheese bubbly. For the best taste, you can add a splash of marinara sauce before reheating. For the full recipe, check the ingredients and instructions earlier in the article. Enjoy your leftovers! Baked Eggplant Parmesan can last about 3 to 5 days in the fridge. Make sure to store it in an airtight container. This helps keep it fresh and tasty. If you see any signs of spoilage, like a bad smell or mold, toss it out. Yes, you can prepare Baked Eggplant Parmesan ahead of time. You can bread the eggplant and layer the dish, then cover it and keep it in the fridge. Bake it later when you’re ready to enjoy. This makes it a great option for busy days or gatherings. Baked Eggplant Parmesan has some healthy aspects. Eggplants are low in calories and high in fiber. They also contain antioxidants. However, it can be high in cheese and sauce, so watch your portions. You can make it lighter by using less cheese or whole-grain breadcrumbs. For the full recipe, check out the details above. We covered how to make a delicious Baked Eggplant Parmesan. You learned about the key ingredients, their nutritional facts, and how to modify them. I shared step-by-step instructions to achieve perfect layers with tips for serving. We explored various cooking methods and ways to avoid common mistakes. Lastly, I gave you ideas for storage and answered frequent questions. With these insights, you can create a tasty dish that suits your needs and preferences. Enjoy your cooking journey!](https://recipetorch.com/wp-content/uploads/2025/06/caf80733-fb02-4002-845c-1adb0ff7da5f-250x250.webp)
