Baked Eggplant Parmesan is a wholesome and flavorful variation of the traditional Italian favorite. This recipe takes the classic combination of eggplant, marinara sauce, and cheese and transforms it into a lighter, oven-baked version that retains all the deliciousness without the extra calories. In this blog post, we will share with you the ingredients and instructions to create a mouthwatering Baked Eggplant Parmesan that will impress your family and friends. Get ready to indulge in a healthier twist on this beloved dish!
Ingredients:
- 2 medium-sized eggplants
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups breadcrumbs (preferably Italian-style)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves, for garnish (optional)
Instructions:
- Preheat your oven to 375°F (190°C). Grease a baking sheet with cooking spray or line it with parchment paper.
- Slice the eggplants into 1/2-inch thick rounds. If desired, you can peel the eggplants before slicing, but leaving the skin on adds extra nutrients and texture.
- In separate bowls, place the flour, beaten eggs, and breadcrumbs.
- Add the dried oregano, dried basil, garlic powder, salt, and black pepper to the breadcrumbs. Mix well to combine the seasonings.
- Take each eggplant round and coat it first in flour, then dip it in the beaten eggs, and finally coat it with the seasoned breadcrumbs. Make sure each slice is evenly coated and place them on the prepared baking sheet.
- Bake the breaded eggplant slices in the preheated oven for 20-25 minutes, or until they are golden brown and crispy. Flip the slices halfway through baking to ensure even browning.
- In a baking dish, spread a thin layer of marinara sauce on the bottom. Arrange a layer of baked eggplant slices on top, slightly overlapping them.
- Spoon more marinara sauce over the eggplant slices, making sure to cover them completely. Sprinkle a generous amount of shredded mozzarella cheese and grated Parmesan cheese over the sauce.
- Repeat the layers until all the eggplant slices are used, finishing with a final layer of marinara sauce and cheese on top.
- Cover the baking dish with foil and bake in the oven for 25 minutes. Then, remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly.
- Remove the Baked Eggplant Parmesan from the oven and let it cool for a few minutes. Garnish with fresh basil leaves, if desired, before serving.
- Serve the Baked Eggplant Parmesan as a main dish accompanied by a side salad or as a delectable side dish to complement your favorite Italian meal. Enjoy the crispy texture of the eggplant slices combined with the savory marinara sauce and melted cheese.
Conclusion:
Baked Eggplant Parmesan offers a healthier twist on the classic Italian dish, providing all the flavor and satisfaction without the extra calories. By baking the eggplant instead of frying it, you achieve a crispy texture while reducing the oil content. The layers of breaded and baked eggplant slices, tangy marinara sauce, and gooey melted cheese create a delightful combination that will please even the pickiest eaters. Follow the simple instructions to create a mouthwatering Baked Eggplant Parmesan that will become a regular feature on your dinner table. Embrace the flavors of Italy in a healthier way and savor every bite of this delicious dish.