Irresistible Eggplant Parmesan Baked Recipe to Try Today

Eggplant parmesan baked is a dish that brings together layers of flavors, textures, and aromas that will make your taste buds do a happy dance. Imagine crispy eggplant slices, tangy marinara sauce, and gooey melted cheese all harmonizing in one bite. The moment you pull this dish from the oven, the rich scent will envelop your kitchen, making it nearly impossible to resist diving in immediately.

This delightful recipe has a special place in my heart because it reminds me of family gatherings where everyone fights for that last cheesy piece. Whether it’s a cozy weeknight dinner or a festive gathering with friends, eggplant parmesan baked promises to be the star of the show. Get ready for an explosion of flavors that will leave everyone asking for seconds!

Sharing this recipe at family gatherings always elicits smiles and requests for the secret ingredient.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Eggplants: Choose firm, shiny eggplants; avoid any with blemishes for the best results.

• Marinara Sauce: Use your favorite brand or homemade sauce for richer flavor.

• Fresh Mozzarella Cheese: Opt for high-quality mozzarella; its creaminess elevates this dish.

• Parmesan Cheese: Freshly grated parmesan adds depth; pre-grated cheese lacks that fresh flavor punch.

• Basil Leaves: Fresh basil brightens the flavors; dried basil can be used in a pinch.

• Olive Oil: Use extra virgin olive oil for cooking; it enhances flavor beautifully.

• Salt and Pepper: Essential seasonings to enhance all the other flavors in the dish.

• Panko Breadcrumbs: For that crunchy topping, panko creates an irresistible texture contrast.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Eggplants: Slice the eggplants into 1/4-inch rounds and sprinkle them with salt. Let them sit for about 30 minutes to draw out moisture and bitterness.

Preheat Your Oven: Set your oven to 375°F (190°C). This temperature ensures even baking while allowing for that beautiful golden crust we all crave.

Coat Your Eggplants: Rinse off excess salt from the eggplant slices and pat them dry. Dip each slice into olive oil, then coat with panko breadcrumbs for an added crunch.

Bake Until Golden: Place the breaded eggplant slices on a baking sheet lined with parchment paper. Bake for 25-30 minutes until they are golden brown and crispy on both sides.

Create Layers of Flavor: In a baking dish, spread some marinara sauce on the bottom. Layer half of the baked eggplants, followed by mozzarella cheese and basil leaves. Repeat with remaining ingredients, finishing with sauce and cheese on top.

Bake to Perfection: Cover your baking dish with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake an additional 15 minutes until bubbly and golden brown on top.

Let this incredible eggplant parmesan baked rest for about 10 minutes before serving—it’ll make slicing much easier! Enjoy every melty bite!

Perfecting the Cooking Process

Start by prepping your eggplant with salt to draw out moisture. Bake the layers while preparing sauce and cheese. Layer them efficiently for even cooking.

Add Your Touch

Feel free to swap out mozzarella for provolone or add fresh basil for an aromatic twist. You can even mix in sautéed mushrooms for extra flavor!

Storing & Reheating

Store leftover eggplant parmesan baked in an airtight container in the fridge for up to four days. Reheat in the oven at 350°F until warmed through for best results.

Sharing this recipe brings back memories of my grandmother’s kitchen, filled with laughter and the aroma of baked goodness that made everyone feel at home.

FAQ

Can I make eggplant parmesan baked ahead of time?

Absolutely! Assemble it ahead and store it uncooked in the fridge overnight.

What can I substitute for eggplant?

Zucchini or portobello mushrooms work well as substitutes if you’re not an eggplant fan.

How do I prevent soggy eggplant?

Salting the eggplant before cooking draws out moisture, preventing sogginess in your dish.