Crispy Baked Eggplant Parmesan
Crispy Baked Eggplant Parmesan is a delightful dish that transforms simple ingredients into a comforting and indulgent experience. With its layers of crispy, golden-brown eggplant, rich marinara sauce, and gooey mozzarella cheese, this dish embodies the warmth of home-cooked meals. It’s perfect for gatherings with family or friends, providing both flavor and nostalgia that will have everyone coming back for seconds. This recipe is easy to follow with a step-by-step method, ensuring that you can impress your loved ones without stress.
Why You’ll Love This Recipe
There are countless reasons to fall in love with this Crispy Baked Eggplant Parmesan recipe. First and foremost, it’s incredibly easy to prepare, making it suitable for both cooking novices and seasoned chefs alike. The cooking time is swift, enabling you to have a delicious meal on the table in no time. Additionally, you’ll find that this dish is a crowd-pleaser; the crispy texture of the eggplant combined with the luscious sauce and cheese creates a tantalizing experience for the taste buds.
Moreover, this recipe requires minimal ingredients, many of which you likely already have in your pantry. It also caters to those seeking vegetarian dishes or just looking to incorporate more vegetables into their meals. With its balance of flavors and textures, this dish captures the essence of family-friendly cooking and brings everyone to the table with joy.
Ingredients
- 1 medium eggplant, sliced: The star of the show! Juicy and packed with flavor.
- 2 eggs, 1 tbsp water: The binding agents that create a lovely, creamy coating.
- 1 cup panko breadcrumbs: These will give that irresistible crispiness.
- 1/4 cup grated Parmesan: Adds a nutty, salty kick, enhancing the overall flavor.
- 1 tsp dried oregano: A fragrant herb that brings the taste of Italy to your dish.
- 1 tsp dried basil: An aromatic touch that pairs beautifully with marinara.
- 1/2 tsp garlic powder: For a hint of garlicky goodness.
- 2 tbsp olive oil: A healthy fat that helps achieve that golden-brown crust.
- 25 oz marinara sauce: Rich and savory sauce that complements the eggplant perfectly.
- 8 oz shredded mozzarella: Melts beautifully for that gooey, cheesy topping.
- Fresh basil (optional): For garnish and an added burst of flavor.
Step-by-Step Directions
1. Prepare the Eggplant
Start by slicing the eggplant into about 1/4-inch thick rounds. Place these slices on a clean surface or a colander, generously sprinkle them with salt, and allow them to sit for 30 minutes. This process helps to draw out the moisture, enhancing the eggplant’s texture and reducing bitterness. After 30 minutes, rinse the slices under cold water and pat them dry with paper towels.
2. Preheat the Oven
While the eggplant is resting, preheat your oven to 375°F (190°C). This ensures that the eggplant will get a beautiful golden crust.
3. Prepare the Breading Mixtures
In one bowl, combine the panko breadcrumbs, grated Parmesan, dried oregano, dried basil, and garlic powder. In a separate bowl, beat the eggs and water together until well combined. The egg mixture will act as a glue for the breadcrumbs, so make sure it’s mixed thoroughly.
4. Coat the Eggplant
Next, take each slice of eggplant and first dip it into the egg mixture, allowing any excess to drip off. Immediately transfer the eggplant to the breadcrumb mixture, coating both sides evenly. Press down gently to ensure the breadcrumbs adhere well. Repeat until all eggplant slices are coated.
5. Bake the Eggplant Slices
Line a baking sheet with parchment paper and lightly drizzle or spray it with olive oil. Arrange the coated eggplant slices in a single layer on the baking sheet. Bake for 15 minutes, then carefully flip each slice over and return to the oven for an additional 10 minutes, or until they are crispy and golden.
6. Assemble and Add Cheese
Once the eggplant is baked, remove it from the oven. Spoon about one tablespoon of marinara sauce over each eggplant slice and generously sprinkle the shredded mozzarella on top. Return to the oven and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Tips & Tricks
- Let the salted eggplant sit long enough to draw out moisture; this makes a big difference in flavor and texture.
- Use a combination of fresh and dried herbs for added depth of flavor.
- For an extra crispy topping, try broiling the eggplant for the last few minutes of baking.
- If you want to add more vegetables to the dish, consider layering in some sautéed spinach or mushrooms along with the marinara sauce.
Serving Suggestions & Pairings
Crispy Baked Eggplant Parmesan is perfect served with a side of garlic bread, a fresh garden salad, or over a bed of spaghetti for a classic Italian feel. It makes an excellent main dish, but you can also serve it as a hearty appetizer. For a complete meal, pair it with a robust red wine or sparkling water with lemon.
Nutritional Information
A typical serving of Crispy Baked Eggplant Parmesan contains approximately 350 calories. It offers a good balance of protein, healthy fats, and fiber, making it a satisfying meal. While delicious, remember that moderation is key to a balanced diet.
Storing Tips & Variations
To store leftovers, place them in an airtight container in the refrigerator. They are best enjoyed within 3-4 days. If you want to freeze them, let the assembled dish cool completely, wrap it tightly, and store it in the freezer for up to three months. To reheat, bake from frozen at 375°F (190°C) until heated through.
For variations on this recipe, consider adding different types of cheese such as provolone or goat cheese for a unique twist. You could also experiment with different spices in the breadcrumb mixture to enhance the flavor.
Conclusion
Crispy Baked Eggplant Parmesan is not only a delicious main dish but also a heartwarming meal that brings families together. The combination of crispy eggplant, savory marinara sauce, and melting mozzarella makes it a favorite for any occasion. I encourage you to try this recipe in your kitchen and savor the delightful flavors. Once you do, share your experience and let me know how your family enjoyed this wonderful dish!
FAQs
1. Can I make this dish ahead of time?
Absolutely! You can prepare the eggplant and store it in the fridge before baking. Just assemble it and pop it in the oven when you’re ready to eat.
2. Is it possible to use a different type of cheese?
Yes! Feel free to substitute mozzarella with other cheeses like ricotta or fontina for a different flavor and texture.
3. How do I know when the eggplant is cooked properly?
The eggplant should be crispy and golden-brown on the outside and tender inside. If it’s soft and easily pierced with a fork, it’s cooked through.
4. Can I use fresh herbs instead of dried ones?
Definitely! Fresh herbs can add vibrant flavor. Use about three times the amount of fresh herbs as dried, since fresh herbs are less concentrated.
5. What can I serve with Crispy Baked Eggplant Parmesan?
You can serve it with garlic bread, a fresh salad, or over pasta for a heartier meal. It’s quite versatile and pairs well with many sides!
Crispy Baked Eggplant Parmesan
Ingredients
Main Ingredients
- 1 medium eggplant, sliced The star of the show! Juicy and packed with flavor.
- 2 large eggs Binding agents that create a lovely, creamy coating.
- 1 tbsp water Used with eggs for the coating.
- 1 cup panko breadcrumbs Gives that irresistible crispiness.
- 1/4 cup grated Parmesan Adds a nutty, salty kick.
- 1 tsp dried oregano Brings the taste of Italy.
- 1 tsp dried basil Pairs beautifully with marinara.
- 1/2 tsp garlic powder For a hint of garlicky goodness.
- 2 tbsp olive oil Helps achieve a golden-brown crust.
- 25 oz marinara sauce Rich and savory.
- 8 oz shredded mozzarella Melts beautifully for a cheesy topping.
- to taste Fresh basil Optional, for garnish.
Instructions
Preparation
- Slice the eggplant into 1/4-inch thick rounds, sprinkle with salt, and sit for 30 minutes to draw out moisture.
- Rinse the eggplant slices under cold water and pat them dry with paper towels.
- Preheat the oven to 375°F (190°C).
- In one bowl, combine panko breadcrumbs, grated Parmesan, dried oregano, dried basil, and garlic powder.
- In a separate bowl, beat the eggs and water together.
- Dip each eggplant slice into the egg mixture, letting excess drip off, then coat with the breadcrumb mixture.
Baking
- Line a baking sheet with parchment paper and drizzle with olive oil.
- Arrange eggplant slices in a single layer and bake for 15 minutes.
- Flip the slices and bake for an additional 10 minutes until crispy and golden.
Assembly
- Spoon marinara sauce over each baked eggplant slice and add shredded mozzarella on top.
- Bake again for 10 minutes until cheese is melted and bubbly.