Eggplant Parmesan Bake

Megan

The Guardian of Family Flavors

It’s a weeknight, and the aroma wafting from my kitchen is nothing short of heavenly. The kids are practically tripping over themselves to set the table, their noses twitching in anticipation. This isn’t just any dinner; it’s the Eggplant Parmesan Bake. For years, I’ve tweaked and perfected this recipe, and it’s become a cornerstone of our family meals. Forget the greasy, heavy versions you might find elsewhere – this bake is lighter, bursting with fresh flavors, and surprisingly easy to throw together. The eggplant is perfectly tender, the sauce is rich and tangy, and the layers of cheese melt into a gooey, golden perfection. Even my picky eaters, who usually side-eye anything green, devour this without a single complaint. It’s the kind of dish that makes everyone happy, brings us together around the table, and leaves us feeling satisfied without being overly full. If you’re looking for a comforting, crowd-pleasing meal that’s both delicious and relatively simple to make, you’ve absolutely come to the right place. Get ready to experience Eggplant Parmesan Bake like never before!

Ingredients for the Best Eggplant Parmesan Bake

To create this mouthwatering Eggplant Parmesan Bake, you’ll need a selection of fresh, high-quality ingredients. Here’s a comprehensive list to ensure you have everything on hand for culinary success:

  • For the Eggplant:
    • 2 large eggplants, about 1 pound each, globe or Italian variety preferred
    • 1/2 cup kosher salt, plus more for seasoning
    • 1 cup all-purpose flour
    • 3 large eggs, lightly beaten
    • 2 cups Italian seasoned breadcrumbs
    • 1 cup grated Parmesan cheese, divided (plus extra for topping)
    • 1/2 cup olive oil, for frying (or baking)
    • Freshly ground black pepper to taste
  • For the Marinara Sauce:
    • 2 tablespoons olive oil
    • 1 large onion, finely chopped
    • 2 cloves garlic, minced
    • 1 (28-ounce) can crushed tomatoes
    • 1 (15-ounce) can tomato sauce
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • 1/2 teaspoon sugar (optional, to balance acidity)
    • Salt and freshly ground black pepper to taste
  • For Assembly and Cheese Layers:
    • 1 pound fresh mozzarella cheese, sliced into 1/4-inch thick rounds
    • 1/2 cup ricotta cheese (optional, for extra creaminess)
    • Fresh basil leaves, for garnish (optional)

Ingredient Notes and Substitutions:

  • Eggplant Variety: Globe eggplant is readily available and works beautifully, but Italian eggplant (longer and thinner) is also excellent. Avoid Asian eggplant varieties as they are often too thin for this recipe.
  • Salt for Eggplant: Salting the eggplant is crucial to draw out excess moisture and bitterness. Don’t skip this step! Kosher salt is recommended for its coarser texture, but sea salt will also work.
  • Breadcrumbs: Italian seasoned breadcrumbs provide a flavorful coating. For a crispier texture, you can use panko breadcrumbs. For gluten-free options, use gluten-free breadcrumbs or almond flour for coating.
  • Parmesan Cheese: Freshly grated Parmesan cheese is always best for flavor and melting quality. Pre-grated Parmesan can be used, but the flavor might be less intense. Pecorino Romano cheese can be substituted for a sharper, saltier flavor.
  • Olive Oil: Use good quality olive oil for both frying (or baking) the eggplant and for the marinara sauce. Extra virgin olive oil is ideal for the sauce, while regular olive oil is suitable for frying due to its higher smoke point.
  • Marinara Sauce Base: Canned crushed tomatoes and tomato sauce provide a rich and consistent base. If you prefer, you can use fresh tomatoes (about 2 pounds, peeled and chopped), but you may need to simmer the sauce for longer to reduce the liquid.
  • Fresh Mozzarella: Fresh mozzarella is essential for that classic, melty, and slightly milky flavor. Avoid pre-shredded mozzarella as it often contains cellulose and doesn’t melt as smoothly. Part-skim mozzarella can be used for a slightly lower fat option, but full-fat mozzarella offers the best flavor and texture.
  • Ricotta Cheese (Optional): Ricotta adds a creamy layer and subtle tang. If you don’t have ricotta, you can omit it or substitute it with a thin layer of béchamel sauce for added richness.
  • Fresh Basil: Fresh basil is the perfect finishing touch, adding a pop of color and fresh, herbaceous flavor. If fresh basil isn’t available, you can use a sprinkle of dried basil in the final bake or omit it entirely.

By using these quality ingredients and understanding potential substitutions, you’re well on your way to creating an exceptional Eggplant Parmesan Bake that will impress your family and friends.

Step-by-Step Instructions for Eggplant Parmesan Bake

This detailed guide will walk you through each step of creating the perfect Eggplant Parmesan Bake. From preparing the eggplant to layering and baking, follow these instructions for a guaranteed delicious result:

Step 1: Prepare the Eggplant

  1. Wash and Slice: Rinse the eggplants thoroughly under cold water and pat them dry with paper towels. Trim off the stem and blossom ends. Slice the eggplant lengthwise into 1/4-inch thick slices. Aim for even slices to ensure consistent cooking.
  2. Salt the Eggplant: Place the eggplant slices in a single layer on a large baking sheet or clean kitchen towel. Sprinkle both sides generously with kosher salt (about 1/2 cup total). This process draws out excess moisture and bitterness, resulting in a more flavorful and less soggy eggplant.
  3. Let it Rest: Allow the salted eggplant slices to sit for at least 30 minutes, or up to an hour. You’ll notice beads of moisture forming on the surface.
  4. Pat Dry: After resting, rinse the eggplant slices under cold water to remove the excess salt. Pat them thoroughly dry with paper towels. Squeeze gently to remove as much moisture as possible. This step is crucial for achieving a crispy coating.

Step 2: Make the Marinara Sauce

  1. Sauté Aromatics: Heat olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
  2. Add Tomatoes and Seasonings: Pour in the crushed tomatoes and tomato sauce. Stir in the dried oregano, dried basil, sugar (if using), salt, and freshly ground black pepper. Bring the sauce to a simmer.
  3. Simmer and Reduce: Reduce the heat to low, cover the saucepan, and simmer the sauce for at least 30 minutes, or up to an hour, stirring occasionally. Simmering allows the flavors to meld and the sauce to thicken slightly. The longer you simmer, the richer the flavor will become. Taste and adjust seasonings as needed.

Step 3: Bread the Eggplant

  1. Set up Breading Stations: Prepare three shallow dishes or plates. In the first dish, place the all-purpose flour. In the second dish, whisk the eggs lightly. In the third dish, combine the Italian seasoned breadcrumbs and 1/2 cup of grated Parmesan cheese.
  2. Bread the Eggplant Slices: Working one slice at a time, dredge each eggplant slice in the flour, shaking off any excess. Then, dip it into the beaten eggs, ensuring it’s fully coated. Finally, dredge it in the breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere well to both sides.

Step 4: Cook the Eggplant (Frying or Baking)

  • Frying Method (Traditional and Crispier):
    1. Heat olive oil in a large skillet over medium-high heat. You’ll need enough oil to come about 1/4-inch up the sides of the skillet. Test if the oil is hot enough by dropping a breadcrumb into it; it should sizzle immediately.
    2. Working in batches, carefully place the breaded eggplant slices in the hot oil, being careful not to overcrowd the skillet. Overcrowding will lower the oil temperature and result in soggy eggplant.
    3. Fry the eggplant slices for 2-3 minutes per side, or until golden brown and tender.
    4. Remove the fried eggplant slices with tongs and place them on a wire rack or paper towel-lined plate to drain excess oil.
  • Baking Method (Lighter and Healthier):
    1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
    2. Place the breaded eggplant slices in a single layer on the prepared baking sheet. Drizzle or brush lightly with olive oil on both sides.
    3. Bake for 15-20 minutes, flipping halfway through, until golden brown and tender. Baking may not achieve the same level of crispiness as frying, but it significantly reduces the amount of oil used.

Step 5: Assemble and Bake the Eggplant Parmesan Bake

  1. Preheat Oven: Preheat oven to 375°F (190°C).
  2. Layering Begins: Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish or casserole dish.
  3. First Eggplant Layer: Arrange a layer of fried or baked eggplant slices over the sauce, slightly overlapping if necessary to fit snugly in the dish.
  4. Cheese Layer: Top the eggplant layer with slices of fresh mozzarella cheese, covering most of the eggplant. If using ricotta cheese, dollop spoonfuls of ricotta over the mozzarella. Sprinkle with some of the remaining grated Parmesan cheese.
  5. Repeat Layers: Repeat layers of marinara sauce, eggplant slices, mozzarella cheese, and Parmesan cheese until all ingredients are used, ending with a layer of marinara sauce and mozzarella and Parmesan cheese on top. You should aim for 2-3 layers depending on the depth of your dish and the amount of ingredients.
  6. Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 20-25 minutes, or until the cheese is melted, bubbly, and golden brown, and the sauce is heated through and bubbling around the edges.
  7. Rest and Garnish: Let the Eggplant Parmesan Bake rest for 10-15 minutes before serving. This allows the layers to set slightly and makes it easier to slice and serve. Garnish with fresh basil leaves, if desired, before serving.

Step 6: Serve and Enjoy!

Slice into squares or portions and serve hot. This Eggplant Parmesan Bake is delicious on its own or served with a side salad, pasta, or crusty bread.

By following these detailed instructions, you’ll create a truly exceptional Eggplant Parmesan Bake that is layered with flavor and texture, perfect for a satisfying and comforting meal.

Nutrition Facts for Eggplant Parmesan Bake

(Estimated Nutritional Information – Varies based on ingredient quantities and specific products)

Serving Size: Approximately 1 square (1/6th of a 9×13 inch bake)
Servings per Recipe: 6

(Approximate values per serving):

  • Calories: 450-550 kcal
  • Protein: 20-25g
  • Fat: 25-35g
    • Saturated Fat: 10-15g
    • Monounsaturated Fat: 10-15g
    • Polyunsaturated Fat: 2-4g
  • Cholesterol: 80-100mg
  • Sodium: 800-1000mg (can vary significantly based on salt added and salt content in ingredients like cheese and sauce)
  • Carbohydrates: 35-45g
    • Fiber: 5-7g
    • Sugar: 10-15g (naturally occurring sugars from tomatoes and added sugar in sauce, if any)
  • Vitamin A: 20-30% DV (Daily Value)
  • Vitamin C: 15-20% DV
  • Calcium: 30-40% DV
  • Iron: 8-12% DV

Important Notes:

  • These are estimates and can vary based on the specific brands and quantities of ingredients used.
  • Frying the eggplant will significantly increase the fat and calorie content compared to baking. Baking is a healthier option to reduce fat intake.
  • Sodium content can be reduced by using low-sodium tomato products, reducing added salt, and using lower-sodium cheese options.
  • To make it lighter in calories, consider using part-skim mozzarella, reducing the amount of olive oil, and baking the eggplant instead of frying.
  • This dish provides a good source of protein, calcium, and some vitamins, mainly from the cheese, tomatoes, and eggplant.

For more precise nutritional information, you can use online nutritional calculators or apps and input the specific ingredients and quantities you use in your recipe.

Preparation Time for Eggplant Parmesan Bake

The total preparation time for Eggplant Parmesan Bake can be broken down into active preparation time and cooking/baking time. Here’s a breakdown:

Active Preparation Time:

  • Eggplant Prep (slicing, salting, patting dry): 30-40 minutes (includes 30 minutes resting time for salting)
  • Marinara Sauce Prep (chopping, sautéing, simmering): 45-60 minutes (includes 30-45 minutes simmering time)
  • Breading Eggplant: 20-25 minutes
  • Cooking Eggplant (frying or baking): 20-30 minutes (frying is slightly faster, baking takes a bit longer)
  • Assembly and Layering: 15-20 minutes

Total Active Prep Time (estimated): 2 hours 10 minutes – 2 hours 45 minutes

Baking Time in Oven:

  • Covered Baking: 20 minutes
  • Uncovered Baking: 20-25 minutes

Total Baking Time: 40-45 minutes

Resting Time After Baking: 10-15 minutes

Total Time from Start to Finish (estimated): Approximately 3 hours to 3 hours 45 minutes

Time-Saving Tips to Reduce Preparation Time:

  • Make Marinara Sauce Ahead: The marinara sauce can be made a day or two in advance and stored in the refrigerator. This can save you significant time on the day you plan to bake the Eggplant Parmesan.
  • Pre-Made Marinara Sauce: Use a good quality store-bought marinara sauce to drastically reduce prep time. Choose a flavorful, chunky marinara for best results.
  • Skip Frying, Bake Eggplant: Baking the eggplant is faster and less labor-intensive than frying, although it might be slightly less crispy.
  • Assemble Ahead of Time: You can assemble the Eggplant Parmesan Bake a few hours in advance and keep it covered in the refrigerator until you are ready to bake it. Just add about 10-15 minutes to the baking time if baking from cold.

While Eggplant Parmesan Bake takes a bit of time, the hands-on preparation is relatively straightforward, and the resulting flavor and satisfaction are well worth the effort. Breaking down the tasks and utilizing time-saving tips can make the process more manageable, especially for busy weeknights or weekend gatherings.

How to Serve Eggplant Parmesan Bake

Eggplant Parmesan Bake is a versatile dish that can be served in various ways, making it suitable for different occasions and meal preferences. Here are some delicious serving suggestions:

As a Main Course:

  • Classic Italian Dinner: Serve Eggplant Parmesan Bake as the star of a traditional Italian meal. Pair it with:
    • Side Salad: A simple green salad with a light vinaigrette dressing to complement the richness of the bake. Consider adding tomatoes, cucumbers, and olives.
    • Garlic Bread or Crusty Italian Bread: Perfect for soaking up the delicious marinara sauce. You can toast slices of baguette with garlic butter or serve warm Italian bread with olive oil for dipping.
    • Pasta: Serve with a side of spaghetti, penne, or linguine tossed with a little olive oil, garlic, and fresh parsley. Avoid heavy sauces to keep the meal balanced.
  • Vegetarian Feast: Create a complete vegetarian meal by serving Eggplant Parmesan Bake alongside other vegetarian dishes:
    • Roasted Vegetables: Roasted asparagus, broccoli, bell peppers, or zucchini are excellent vegetable sides that add color and nutrients.
    • Caprese Salad: A refreshing Caprese salad with fresh tomatoes, mozzarella, and basil provides a light and flavorful contrast.
    • Lentil Soup or Minestrone Soup: A hearty soup can be a great starter or side, especially in colder months.

As an Appetizer or Side Dish:

  • Party Appetizer: Cut the Eggplant Parmesan Bake into smaller squares or rectangles and serve as a warm appetizer at parties or gatherings. Provide toothpicks or small forks for easy serving.
  • Buffet Table Addition: Eggplant Parmesan Bake is a great addition to a buffet table, offering a hearty and flavorful vegetarian option. Keep it warm in a chafing dish or slow cooker on a warm setting.
  • Side Dish for Grilled Meats or Fish: While traditionally vegetarian, Eggplant Parmesan Bake can also be served as a robust side dish alongside grilled chicken, steak, or fish. The rich flavors complement grilled proteins well.

Serving Tips for the Best Experience:

  • Serve Warm: Eggplant Parmesan Bake is best served warm, allowing the cheese to be melty and the sauce to be flavorful.
  • Rest Before Serving: Allow the bake to rest for 10-15 minutes after removing it from the oven. This helps the layers set, making it easier to slice and serve neatly. It also prevents burning your mouth on extremely hot cheese!
  • Garnish Freshly: Garnish with fresh basil leaves just before serving for a pop of color and fresh aroma. A sprinkle of extra grated Parmesan cheese can also enhance the presentation.
  • Reheating Leftovers: Leftover Eggplant Parmesan Bake can be reheated in the oven at 350°F (175°C) until heated through, or in the microwave in shorter intervals. Oven reheating will help maintain a better texture than microwaving.

By considering these serving suggestions, you can tailor your Eggplant Parmesan Bake experience to suit your occasion and create a memorable and delicious meal for yourself, your family, and your guests.

Additional Tips for Perfect Eggplant Parmesan Bake

To elevate your Eggplant Parmesan Bake from good to exceptional, consider these five additional tips:

  1. Proper Eggplant Preparation is Key: Don’t underestimate the importance of salting and patting dry the eggplant. This step is crucial for removing excess moisture and bitterness, preventing a soggy bake. Salting also improves the texture of the eggplant, making it more tender and less spongy. If you’re short on time, even a 30-minute salting period is better than skipping it altogether.
  2. Homemade Marinara Sauce Elevates the Flavor: While store-bought marinara sauce can be convenient, making your own homemade sauce truly takes Eggplant Parmesan Bake to another level. Homemade sauce allows you to control the ingredients, seasonings, and depth of flavor. Simmering the sauce for at least 30 minutes allows the flavors to meld and deepen, creating a richer and more complex taste that complements the eggplant and cheese perfectly.
  3. Don’t Overcrowd the Pan When Cooking Eggplant: Whether you choose to fry or bake the eggplant slices, ensure you don’t overcrowd the pan or baking sheet. Overcrowding lowers the temperature and can lead to steaming rather than browning or frying, resulting in less crispy and potentially soggy eggplant. Cook in batches, allowing each slice to have enough space to brown evenly.
  4. Layering Technique Matters for Texture and Flavor Distribution: When assembling the Eggplant Parmesan Bake, pay attention to the layering. Start and end with a layer of marinara sauce to keep the bake moist and flavorful. Ensure each eggplant layer is adequately covered with sauce and cheese. Don’t be afraid to be generous with the cheese! Even layers will ensure that every bite is balanced with all the delicious components.
  5. Let it Rest After Baking for Optimal Texture and Serving: Resist the urge to slice and serve the Eggplant Parmesan Bake immediately after it comes out of the oven. Allowing it to rest for 10-15 minutes is crucial. During this resting time, the layers will set slightly, making it easier to slice and serve without the bake falling apart. The flavors also continue to meld and harmonize during the resting period, resulting in a more cohesive and delicious final dish.

By incorporating these additional tips into your recipe preparation, you’ll be well on your way to creating a truly outstanding Eggplant Parmesan Bake that is packed with flavor, has a perfect texture, and is sure to impress everyone who tastes it.

Frequently Asked Questions (FAQ) About Eggplant Parmesan Bake

Here are five frequently asked questions about Eggplant Parmesan Bake to help you troubleshoot and enhance your cooking experience:

Q1: My Eggplant Parmesan Bake is Soggy. What did I do wrong?

A1: Soggy Eggplant Parmesan Bake is a common issue, but easily avoidable! The primary culprit is excess moisture. Here’s what to consider:

  • Insufficient Eggplant Salting: Did you salt the eggplant for at least 30 minutes and thoroughly pat it dry? Skipping or shortening this step leaves too much moisture in the eggplant, which releases during baking and makes the dish soggy.
  • Overcrowding the Pan When Cooking Eggplant: Overcrowding, whether frying or baking, steams the eggplant instead of browning it, leading to a softer, wetter texture. Cook in batches.
  • Too Much Sauce: While sauce is essential, using an excessive amount can make the bake watery. Use a moderate layer of sauce between eggplant slices and ensure your marinara sauce is not too thin (simmer it longer to reduce if needed).
  • Not Draining Fried Eggplant: If frying, ensure you drain the fried eggplant slices on a wire rack or paper towels to remove excess oil, which can contribute to sogginess.

Q2: Can I Make Eggplant Parmesan Bake Ahead of Time?

A2: Yes, absolutely! Eggplant Parmesan Bake is a great make-ahead dish. You have several options:

  • Assemble Ahead, Bake Later: You can assemble the entire bake up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate. When ready to bake, let it sit at room temperature for about 30 minutes before baking as directed, adding an extra 10-15 minutes to the baking time to ensure it’s heated through.
  • Prepare Components Ahead: You can make the marinara sauce and cook the eggplant (fried or baked) a day or two in advance. Store them separately in the refrigerator. Assemble and bake the Eggplant Parmesan Bake on the day you plan to serve it. This breaks down the prep time and makes it more manageable.
  • Freeze Leftovers (or Entire Bake): Cooked Eggplant Parmesan Bake freezes well. Let it cool completely, then cut into portions or leave whole. Wrap tightly in plastic wrap and then foil, or place in freezer-safe containers. Freeze for up to 2-3 months. Thaw overnight in the refrigerator and reheat in the oven.

Q3: Can I Make Eggplant Parmesan Bake Vegetarian or Vegan?

A3: Yes, easily!

  • Vegetarian: The standard recipe is already vegetarian!
  • Vegan: To make it vegan:
    • Vegan Cheese: Substitute dairy mozzarella and Parmesan cheese with vegan mozzarella shreds and vegan Parmesan. There are many good vegan cheese options available now that melt and taste similar to dairy cheese.
    • Egg Wash Substitute: For the breading, instead of eggs, use a mixture of plant-based milk (like almond or soy milk) with a tablespoon of cornstarch or flaxseed meal ‘egg’ (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes to thicken). This acts as a binder for the breadcrumbs.
    • Ricotta Substitute (Optional Vegan): You can skip ricotta or use a vegan ricotta cheese made from tofu or cashews if desired.

Q4: Can I Make Eggplant Parmesan Bake Gluten-Free?

A4: Yes, with simple substitutions:

  • Gluten-Free Breadcrumbs: Use gluten-free breadcrumbs for coating the eggplant. Many brands offer Italian seasoned gluten-free breadcrumbs. You can also make your own by pulsing gluten-free bread or crackers in a food processor.
  • Gluten-Free Flour (Optional): While all-purpose flour is used lightly for dredging, you can substitute it with a gluten-free all-purpose flour blend or even cornstarch for coating if you are very sensitive to gluten.

Q5: How Do I Reheat Eggplant Parmesan Bake and Keep it from Drying Out?

A5: Reheating Eggplant Parmesan Bake properly will maintain its flavor and texture:

  • Oven Reheating (Recommended): Preheat oven to 350°F (175°C). Cover the Eggplant Parmesan Bake with foil to prevent drying out. Bake for 15-20 minutes, or until heated through and cheese is melted and bubbly again. Remove foil for the last few minutes to crisp up the top if needed.
  • Microwave Reheating (Quick but Can Affect Texture): Microwave individual portions on medium power in short intervals (1-2 minutes), checking frequently. Microwaving can sometimes make the eggplant slightly softer and the breading less crispy, but it’s a quick option.
  • Adding Moisture: To prevent drying out during reheating, you can drizzle a little extra marinara sauce over the top before reheating, especially if reheating in the oven.

By addressing these common questions, you’ll be better equipped to tackle any challenges and create a perfect Eggplant Parmesan Bake every time! Enjoy cooking and savoring this classic dish!

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Eggplant Parmesan Bake


  • Author: Megan

Ingredients

Scale

To create this mouthwatering Eggplant Parmesan Bake, you’ll need a selection of fresh, high-quality ingredients. Here’s a comprehensive list to ensure you have everything on hand for culinary success:

  • For the Eggplant:
    • 2 large eggplants, about 1 pound each, globe or Italian variety preferred
    • 1/2 cup kosher salt, plus more for seasoning
    • 1 cup all-purpose flour
    • 3 large eggs, lightly beaten
    • 2 cups Italian seasoned breadcrumbs
    • 1 cup grated Parmesan cheese, divided (plus extra for topping)
    • 1/2 cup olive oil, for frying (or baking)
    • Freshly ground black pepper to taste
  • For the Marinara Sauce:
    • 2 tablespoons olive oil
    • 1 large onion, finely chopped
    • 2 cloves garlic, minced
    • 1 (28-ounce) can crushed tomatoes
    • 1 (15-ounce) can tomato sauce
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • 1/2 teaspoon sugar (optional, to balance acidity)
    • Salt and freshly ground black pepper to taste
  • For Assembly and Cheese Layers:
    • 1 pound fresh mozzarella cheese, sliced into 1/4-inch thick rounds
    • 1/2 cup ricotta cheese (optional, for extra creaminess)
    • Fresh basil leaves, for garnish (optional)

Ingredient Notes and Substitutions:

  • Eggplant Variety: Globe eggplant is readily available and works beautifully, but Italian eggplant (longer and thinner) is also excellent. Avoid Asian eggplant varieties as they are often too thin for this recipe.
  • Salt for Eggplant: Salting the eggplant is crucial to draw out excess moisture and bitterness. Don’t skip this step! Kosher salt is recommended for its coarser texture, but sea salt will also work.
  • Breadcrumbs: Italian seasoned breadcrumbs provide a flavorful coating. For a crispier texture, you can use panko breadcrumbs. For gluten-free options, use gluten-free breadcrumbs or almond flour for coating.
  • Parmesan Cheese: Freshly grated Parmesan cheese is always best for flavor and melting quality. Pre-grated Parmesan can be used, but the flavor might be less intense. Pecorino Romano cheese can be substituted for a sharper, saltier flavor.
  • Olive Oil: Use good quality olive oil for both frying (or baking) the eggplant and for the marinara sauce. Extra virgin olive oil is ideal for the sauce, while regular olive oil is suitable for frying due to its higher smoke point.
  • Marinara Sauce Base: Canned crushed tomatoes and tomato sauce provide a rich and consistent base. If you prefer, you can use fresh tomatoes (about 2 pounds, peeled and chopped), but you may need to simmer the sauce for longer to reduce the liquid.
  • Fresh Mozzarella: Fresh mozzarella is essential for that classic, melty, and slightly milky flavor. Avoid pre-shredded mozzarella as it often contains cellulose and doesn’t melt as smoothly. Part-skim mozzarella can be used for a slightly lower fat option, but full-fat mozzarella offers the best flavor and texture.
  • Ricotta Cheese (Optional): Ricotta adds a creamy layer and subtle tang. If you don’t have ricotta, you can omit it or substitute it with a thin layer of béchamel sauce for added richness.
  • Fresh Basil: Fresh basil is the perfect finishing touch, adding a pop of color and fresh, herbaceous flavor. If fresh basil isn’t available, you can use a sprinkle of dried basil in the final bake or omit it entirely.

By using these quality ingredients and understanding potential substitutions, you’re well on your way to creating an exceptional Eggplant Parmesan Bake that will impress your family and friends.


Instructions

This detailed guide will walk you through each step of creating the perfect Eggplant Parmesan Bake. From preparing the eggplant to layering and baking, follow these instructions for a guaranteed delicious result:

Step 1: Prepare the Eggplant

  1. Wash and Slice: Rinse the eggplants thoroughly under cold water and pat them dry with paper towels. Trim off the stem and blossom ends. Slice the eggplant lengthwise into 1/4-inch thick slices. Aim for even slices to ensure consistent cooking.
  2. Salt the Eggplant: Place the eggplant slices in a single layer on a large baking sheet or clean kitchen towel. Sprinkle both sides generously with kosher salt (about 1/2 cup total). This process draws out excess moisture and bitterness, resulting in a more flavorful and less soggy eggplant.
  3. Let it Rest: Allow the salted eggplant slices to sit for at least 30 minutes, or up to an hour. You’ll notice beads of moisture forming on the surface.
  4. Pat Dry: After resting, rinse the eggplant slices under cold water to remove the excess salt. Pat them thoroughly dry with paper towels. Squeeze gently to remove as much moisture as possible. This step is crucial for achieving a crispy coating.

Step 2: Make the Marinara Sauce

  1. Sauté Aromatics: Heat olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
  2. Add Tomatoes and Seasonings: Pour in the crushed tomatoes and tomato sauce. Stir in the dried oregano, dried basil, sugar (if using), salt, and freshly ground black pepper. Bring the sauce to a simmer.
  3. Simmer and Reduce: Reduce the heat to low, cover the saucepan, and simmer the sauce for at least 30 minutes, or up to an hour, stirring occasionally. Simmering allows the flavors to meld and the sauce to thicken slightly. The longer you simmer, the richer the flavor will become. Taste and adjust seasonings as needed.

Step 3: Bread the Eggplant

  1. Set up Breading Stations: Prepare three shallow dishes or plates. In the first dish, place the all-purpose flour. In the second dish, whisk the eggs lightly. In the third dish, combine the Italian seasoned breadcrumbs and 1/2 cup of grated Parmesan cheese.
  2. Bread the Eggplant Slices: Working one slice at a time, dredge each eggplant slice in the flour, shaking off any excess. Then, dip it into the beaten eggs, ensuring it’s fully coated. Finally, dredge it in the breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere well to both sides.

Step 4: Cook the Eggplant (Frying or Baking)

  • Frying Method (Traditional and Crispier):
    1. Heat olive oil in a large skillet over medium-high heat. You’ll need enough oil to come about 1/4-inch up the sides of the skillet. Test if the oil is hot enough by dropping a breadcrumb into it; it should sizzle immediately.
    2. Working in batches, carefully place the breaded eggplant slices in the hot oil, being careful not to overcrowd the skillet. Overcrowding will lower the oil temperature and result in soggy eggplant.
    3. Fry the eggplant slices for 2-3 minutes per side, or until golden brown and tender.
    4. Remove the fried eggplant slices with tongs and place them on a wire rack or paper towel-lined plate to drain excess oil.
  • Baking Method (Lighter and Healthier):
    1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
    2. Place the breaded eggplant slices in a single layer on the prepared baking sheet. Drizzle or brush lightly with olive oil on both sides.
    3. Bake for 15-20 minutes, flipping halfway through, until golden brown and tender. Baking may not achieve the same level of crispiness as frying, but it significantly reduces the amount of oil used.

Step 5: Assemble and Bake the Eggplant Parmesan Bake

  1. Preheat Oven: Preheat oven to 375°F (190°C).
  2. Layering Begins: Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish or casserole dish.
  3. First Eggplant Layer: Arrange a layer of fried or baked eggplant slices over the sauce, slightly overlapping if necessary to fit snugly in the dish.
  4. Cheese Layer: Top the eggplant layer with slices of fresh mozzarella cheese, covering most of the eggplant. If using ricotta cheese, dollop spoonfuls of ricotta over the mozzarella. Sprinkle with some of the remaining grated Parmesan cheese.
  5. Repeat Layers: Repeat layers of marinara sauce, eggplant slices, mozzarella cheese, and Parmesan cheese until all ingredients are used, ending with a layer of marinara sauce and mozzarella and Parmesan cheese on top. You should aim for 2-3 layers depending on the depth of your dish and the amount of ingredients.
  6. Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 20-25 minutes, or until the cheese is melted, bubbly, and golden brown, and the sauce is heated through and bubbling around the edges.
  7. Rest and Garnish: Let the Eggplant Parmesan Bake rest for 10-15 minutes before serving. This allows the layers to set slightly and makes it easier to slice and serve. Garnish with fresh basil leaves, if desired, before serving.

Step 6: Serve and Enjoy!

Slice into squares or portions and serve hot. This Eggplant Parmesan Bake is delicious on its own or served with a side salad, pasta, or crusty bread.

By following these detailed instructions, you’ll create a truly exceptional Eggplant Parmesan Bake that is layered with flavor and texture, perfect for a satisfying and comforting meal.

Nutrition

  • Serving Size: One Normal Portion
  • Calories: 550
  • Sodium: 1000mg
  • Fat: 35g
  • Saturated Fat: 15g
  • Carbohydrates: 45g
  • Protein: 25g
  • Cholesterol: 100mg