Baked Eggplant Parmigiana
Golden, gooey, crispy perfection!
Description:
This Baked Eggplant Parmigiana is a classic Italian comfort dish made healthier by baking instead of frying. Slices of tender eggplant are layered with zesty marinara, creamy mozzarella, nutty Parmesan, and crispy breadcrumbs for an irresistibly satisfying meal. Whether you’re serving it as a weeknight dinner or a weekend treat, this dish brings the warmth of home-cooked Italian food to your table—minus the excess oil.
Ingredients:
- 2 large eggplants, sliced into ½-inch rounds
- 1 tablespoon salt (for purging eggplant)
- 2 cups marinara sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Fresh basil leaves (for garnish)
- Olive oil spray (for baking sheet)
Instructions:
- Purge the Eggplant:
- Place eggplant slices on a wire rack or paper towels.
- Sprinkle both sides with salt and let sit for 30–40 minutes. This draws out bitterness and moisture.
- Rinse and pat dry thoroughly.
- Preheat Oven to 400°F (200°C):
- Line a baking sheet with parchment and lightly spray with olive oil.
- Prepare the Breadcrumb Coating:
- In a bowl, mix panko breadcrumbs, olive oil, oregano, and garlic powder.
- Bake the Eggplant:
- Press each eggplant slice into the breadcrumb mix, coating both sides.
- Arrange slices on the baking sheet.
- Bake for 20–25 minutes, flipping halfway, until golden and crisp.
- Assemble the Parmigiana:
- In a baking dish, spread a layer of marinara sauce.
- Add a layer of baked eggplant, then sprinkle mozzarella and Parmesan.
- Repeat layering (sauce → eggplant → cheese) until all components are used.
- Bake Until Bubbly:
- Cover with foil and bake for 20 minutes.
- Remove foil and bake another 10 minutes until top is bubbly and golden.
- Garnish and Serve:
- Let rest 5–10 minutes before serving.
- Garnish with fresh basil leaves.
Servings:
Serves: 4–6 people
Serving Size: About 1–1½ cups
Tips & Tricks:
- No soggy eggplant! Always salt and pat dry slices before baking.
- Make it ahead: Prepare in advance and refrigerate. Bake before serving.
- Vegan version: Use dairy-free mozzarella and nutritional yeast instead of Parmesan.
- Crispier top? Broil for the last 1–2 minutes.
- Add protein: Mix cooked lentils or shredded chicken between layers.
Nutritional Info (Per Serving, based on 6 servings):
- Calories: ~320
- Protein: 15g
- Fat: 18g
- Carbs: 25g
- Fiber: 7g
- Sugar: 8g
- Sodium: 680mg
(Nutritional values vary based on specific brands and marinara sauce used.)
Health Benefits:
- Eggplant is high in fiber, antioxidants (like nasunin), and low in calories.
- Tomato-based marinara provides lycopene—great for heart health.
- Mozzarella and Parmesan offer calcium and protein.
- Baked not fried = less oil, lower cholesterol risk.
Q&A:
Q: Can I freeze Baked Eggplant Parmigiana?
A: Yes! Cool completely, cover tightly, and freeze for up to 2 months. Reheat in oven at 350°F until heated through.
Q: Why salt the eggplant before baking?
A: It removes bitterness and moisture, which helps the eggplant brown and stay firm when baked.
Q: What marinara sauce works best?
A: A thick, flavorful sauce—either homemade or store-bought (look for low sugar & real ingredients).
Q: Can I add meat to this recipe?
A: Absolutely! Add a layer of browned ground beef or Italian sausage between eggplant layers.
Final Thought:
This dish is a flavorful vegetarian main course that wins over even meat lovers. Comforting, hearty, and packed with Italian charm—your table just got more delicious!