Crispy Baked Eggplant Parmesan
Crispy Baked Eggplant Parmesan is a delightful dish that brings warmth and comfort to the table. Imagine layers of crispy, breaded eggplant, slathered in tangy marinara sauce, and topped with gooey, melted mozzarella. This recipe is not only easy to follow with its step-by-step directions, but it also offers an exciting blend of textures and flavors that will appeal to the entire family. Whether you’re looking for a nostalgic meal reminiscent of Grandma’s kitchen or a quick weeknight dinner, Crispy Baked Eggplant Parmesan is certainly worth making.
Why You’ll Love This Recipe
One of the main reasons you’ll fall in love with this Crispy Baked Eggplant Parmesan recipe is its simplicity. With minimal ingredients, the dish comes together easily, allowing even novice cooks to shine in the kitchen. The baking process instills a delightful crispiness in the eggplant without the guilt and hassle of frying. This recipe serves as a crowd-pleaser, perfect for family dinners or gatherings with friends. Plus, it’s a fantastic way to sneak in some vegetables while satisfying those cheesy cravings!
Ingredients
- 1 medium eggplant: The star of the dish, the eggplant, should be firm and glossy, yielding a creamy texture once cooked.
- 2 eggs: These act as a binding agent, creating a deliciously crispy exterior.
- 1 tbsp water: Helps to blend with the eggs to achieve a smooth dip.
- 1 cup panko breadcrumbs: Crunchy and light, panko breadcrumbs create a delightful crispiness.
- 1/4 cup grated Parmesan: A nutty flavor that enhances the dish’s depth.
- 1 tsp dried oregano: A fragrant herbal note that complements the eggplant.
- 1 tsp dried basil: Adds an aromatic touch, reminiscent of Italian cooking.
- 1/2 tsp garlic powder: Creates a savory backdrop to the dish.
- 2 tbsp olive oil: Provides richness and helps achieve golden-brown perfection.
- 25 oz marinara sauce: Tangy and robust, this serves as a succulent base for the eggplant.
- 8 oz shredded mozzarella: Melts beautifully on top, adding creaminess and flavor.
- Fresh basil (optional): For garnish, lending a pop of color and freshness.
Step-by-Step Directions
1. Prepare the Eggplant
Start by slicing the medium eggplant into even rounds. Place the slices in a colander, sprinkle them generously with salt, and let them sit for about 30 minutes. This process helps to draw out excess moisture and bitterness. Rinse the slices afterwards and pat them dry with paper towels.
2. Preheat the Oven
Preheat your oven to 375°F (190°C) to ensure it’s nice and hot when the eggplant goes in, promoting a crisp, golden finish.
3. Prepare the Coatings
In one mixing bowl, combine the panko breadcrumbs, grated Parmesan, oregano, basil, and garlic powder. In another bowl, whisk together the eggs and water until well-blended.
4. Coat the Eggplant
Take each eggplant slice, dip it into the egg mixture to coat, and then transfer it to the breadcrumb mixture. Ensure each slice is evenly coated with the mixture, pressing down gently for adherence.
5. Bake the Eggplant
Lightly oil a baking sheet with olive oil or line it with parchment paper. Arrange the breaded eggplant slices in a single layer on the sheet. Bake for 15 minutes, flip them over, and bake for an additional 10 minutes, or until they are golden brown and crispy.
6. Add Marinara and Cheese
Once the eggplant is baked, spoon marinara sauce over each slice, followed by a generous topping of shredded mozzarella. Return the baking sheet to the oven for an additional 10 minutes, or until the cheese is melted, bubbly, and lightly browned.
Tips & Tricks
To enhance your Crispy Baked Eggplant Parmesan, consider the following tips:
- For an extra flavorful kick, marinate the eggplant slices in olive oil and garlic before breading them.
- Experiment with different herbs and spices in the breadcrumb mixture, like thyme or crushed red pepper flakes, for a personalized touch.
- If you’re pressed for time, consider using store-bought marinara sauce.
Serving Suggestions & Pairings
Crispy Baked Eggplant Parmesan is delicious on its own but pairs wonderfully with a light side salad or garlic bread. This dish suits a variety of occasions—from cozy weeknight dinners to festive gatherings. You could serve it alongside a glass of sparkling water infused with lemon or a fruity iced tea for a refreshing accompaniment.
Nutritional Information
A serving of Crispy Baked Eggplant Parmesan typically contains around 350 calories, with notable amounts of protein, fiber, and beneficial fats from the olive oil. It’s a well-balanced meal that offers a wholesome option for vegetarians or anyone looking to add more vegetables to their diet.
Storing Tips & Variations
To store any leftovers, allow the dish to cool and then transfer it to an airtight container. It can be refrigerated for up to 3 days. For long-term storage, you can freeze the individual slices. When you’re ready to enjoy them again, simply reheat in the oven at 350°F (175°C) until warmed through and crispy again.
Variations of this recipe could include substituting other cheeses, such as provolone or gouda, or adding layers of sautéed mushrooms or spinach before baking for added flavor and nutrition.
Conclusion
Crispy Baked Eggplant Parmesan is a dish worth trying. It brings comfort, flavor, and satisfaction to your dining table, with simple steps that make the cooking process enjoyable and effortless. Don’t forget to share your experience with friends and family, and let them indulge in this cheesy, crispy delight!
FAQs
1. Can I make this dish ahead of time?
Yes, you can prepare the breaded eggplant slices and store them in the fridge for a few hours before baking. Just coat them right before baking.
2. Can I use fresh basil instead of dried?
Absolutely! Fresh basil can add a wonderful flavor to your dish. You can chop fresh basil and mix it into the breadcrumb mix for added freshness.
3. Is this recipe gluten-free?
You can make this recipe gluten-free by using gluten-free panko breadcrumbs. The rest of the ingredients are naturally gluten-free.
4. Can I bake it instead of frying?
Yes! That’s the beauty of this recipe; baking not only makes it healthier, but it’s also easier and less messy than frying.
5. How can I make it spicier?
For a little heat, you can add crushed red pepper flakes to the breadcrumb mixture or use a spicy marinara sauce for a kick!
Crispy Baked Eggplant Parmesan
Ingredients
Eggplant Preparation
- 1 medium eggplant Should be firm and glossy.
- 2 large eggs Acts as a binding agent.
- 1 tbsp water Helps blend with the eggs.
Breading and Topping
- 1 cup panko breadcrumbs Provides a crunchy texture.
- 1/4 cup grated Parmesan cheese Enhances the dish's flavor.
- 1 tsp dried oregano Fragrant herb that complements eggplant.
- 1 tsp dried basil Adds an aromatic Italian touch.
- 1/2 tsp garlic powder Creates a savory backdrop.
- 2 tbsp olive oil For richness and golden color.
- 25 oz marinara sauce Tangy base for the eggplant.
- 8 oz shredded mozzarella cheese Melts beautifully on top.
- to taste fresh basil Optional garnish for color.
Instructions
Preparation
- Slice the medium eggplant into even rounds. Place the slices in a colander, sprinkle with salt, and let sit for about 30 minutes.
- Rinse the eggplant slices and pat them dry with paper towels.
- Preheat the oven to 375°F (190°C).
Coating
- In one bowl, combine panko breadcrumbs, grated Parmesan, oregano, basil, and garlic powder.
- In another bowl, whisk together the eggs and water until well blended.
- Dip each eggplant slice into the egg mixture, then transfer to the breadcrumb mixture, ensuring even coating.
Baking
- Lightly oil a baking sheet with olive oil. Arrange the breaded eggplant slices in a single layer.
- Bake for 15 minutes, flip, and bake for an additional 10 minutes until golden brown and crispy.
- Spoon marinara sauce over each slice, then top with shredded mozzarella.
- Return to the oven for another 10 minutes, until cheese is melted and bubbly.