Teresa's Recipes
Baked Eggplant Parmesan
Indulge in a healthier twist on the classic Italian Baked Eggplant Parmesan! This dish features layers of crispy, breaded eggplant, rich marinara sauce, and gooey melted mozzarella cheese, all baked to perfection. Each bite is a delightful combination of flavors and textures that will have your taste buds dancing. Originating from Southern Italy, eggplant Parmesan (or 'Melanzane alla Parmigiana') is a beloved comfort food that showcases the vibrant produce of the Mediterranean. This oven-baked version cuts down on the oil but keeps all the flavor, making it a perfect weeknight dinner or a special occasion treat.
Ingredients
- 2 medium, sliced into 1/2 inch rounds Eggplant
- to taste Salt
- to taste Black pepper
- 1/4 cup Olive oil
- 1 cup, preferably whole wheat Breadcrumbs
- 1/2 cup Grated Parmesan cheese
- 1, beaten Egg
- 2 cups, store-bought or homemade Marinara sauce
- 2 cups Shredded mozzarella cheese
- 1/4 cup, chopped, plus more for garnish Fresh basil
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Calories: 300
- Fat: 15g
- Carbs: 35g
- Protein: 12g
- Sodium: 600mg
- Sugar: 6g
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the eggplants into 1/2 inch rounds and arrange them on a baking sheet. Sprinkle salt over the slices and let them sit for 10 minutes to draw out excess moisture. Pat dry with paper towels to remove any liquid.
- In a shallow dish, mix the breadcrumbs with the grated Parmesan cheese. Season with black pepper.
- Dip each eggplant slice into the beaten egg, allowing excess to drip off, then coat with the breadcrumb mixture, pressing slightly to adhere.
- Heat the olive oil in a large skillet over medium heat. Working in batches, cook the breaded eggplant slices for about 3-4 minutes on each side or until golden brown. Remove and set aside on a paper towel-lined plate.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Arrange a layer of the cooked eggplant slices over the sauce, followed by a sprinkle of shredded mozzarella and chopped basil.
- Repeat the layers until all eggplant slices are used, finishing with a final layer of marinara sauce and a generous topping of mozzarella cheese.
- Cover the baking dish with foil and bake for 30 minutes. Remove the foil and continue baking for an additional 15 minutes, or until the cheese is melted and bubbly.
- Let the baked eggplant Parmesan cool for a few minutes before serving. Garnish with fresh basil before serving.
Tips
- For an extra kick, add some red pepper flakes to the marinara sauce.
- Feel free to use zucchini or squash instead of eggplant for a different flavor.
- Pair this dish with a simple green salad dressed with balsamic vinaigrette for a complete meal.