If you're looking for a delicious meatless main dish, you have to try this Baked Eggplant Parmesan. Unlike many other recipes, we boil the eggplant slices with a crispy coating, avoiding excess oil from frying. Eggplant becomes soft on the inside and perfectly crispy on the outside. Trust me, this dish is so good that even the meat lovers in your life will be asking for seconds.
For another delicious way to use eggplant, give it to us Oven Roasted Baba Ganoush Try one!
Why our recipe?
- Baked, not fried, for a crisp exterior with perfect texture.
- Fresh mozzarella, marinara and freshly grated parmesan make for ooey gooey perfection.
- Clear and simple instructions make it easy to create a restaurant-quality dish at home.
This dish looks and tastes like something you would order at a fancy Italian restaurant. Eggplant has a very mild flavor similar to spaghetti squash. Because it has a mild flavor, it is easily used in recipes with bold flavors. With layers of rich marinara sauce, fresh mozzarella and freshly grated parmesan cheese, every bite is packed with delicious, cheesy deliciousness.
Material notes
- Eggplant: Choose firm, medium-sized eggplants with smooth, shiny skin. They should feel heavy for their size. Slice them into 1/4-inch rounds for even cooking.
- All-Purpose Flour: Provides the initial coating that helps the egg mixture and breadcrumbs stick to the eggplant slices.
- Eggs: The eggplant slices act as a binding agent for the breadcrumbs.
- Panko: Adds extra crunch to the coating. You can find them in the baking aisle or near regular breadcrumbs.
- Italian Style Bread Crumbs: These are pre-seasoned with Italian seasoning.
- Marinara Sauce: Use your favorite store-bought brand or homemade marinara sauce. It adds a rich tomato flavor to the dish.
- Fresh Mozzarella: Sliced fresh mozzarella is best for melting. If using shredded mozzarella, use the same amount (8 ounces) and sprinkle evenly.
- Fresh mint: Tastes best when used fresh. If using dried basil, substitute 1 teaspoon dried basil for 1/4 cup fresh basil.
- Parmesan: Grating your own Parmesan ensures fresh flavor and perfect melt. Use half in the breadcrumb mixture and half to sprinkle on top.
Peel or don't peel
Eggplant skin is completely edible. However, as the eggplant matures, the skin can become hard and bitter. For this reason people often prefer to peel large eggplants, but smaller eggplants do well without the peel. It ends up being a matter of personal preference.
Salted eggplant
Salting your eggplant slices before cooking is an important step in this recipe. This process helps draw out excess moisture from the eggplant, which can cause it to become soggy if not removed. Additionally, the saltiness helps neutralize potential bitterness, especially from large eggplants. By extracting the moisture and bitterness, you ensure that your eggplant slices are tender on the inside and perfectly crisp on the outside, giving your eggplant parmesan the best possible texture and flavor.
Tips for braiding
Set up an assembly line: Prepare your braiding stations in advance. Place your flour mixture, beaten egg and breadcrumb mixture in a separate shallow dish. This makes the process efficient and less messy.
Dry the slices: Make sure your eggplant slices are well dried after salting. Excess moisture can prevent the bread from sticking properly.
Even coating: Dredge each eggplant slice in the flour mixture first, making sure it is evenly coated. Shake off excess flour before dipping in beaten egg. Allow any excess egg to drip off before moving to the breadcrumbs.
Press the breadcrumbs: When coating the eggplant slices in the breadcrumb mixture, press the slices gently onto the surface so they adhere well. This helps create a thicker, crispier crust.
Storage and reheating instructions
Keep in fridge Any remaining Eggplant Parmesan in an airtight container. It will stay good for up to 3 days.
Reheat in microwave Place a portion of eggplant parmesan on a microwave-safe plate and cover with a microwave-safe lid or other plate. Heat for 2 minutes on medium heat, then check the eggplant. Microwave in additional 30-second increments until heated through. This method is quick but may not keep the bread as crisp.
Reheat in the oven Preheat to 350 degrees Fahrenheit. Place eggplant Parmesan on an oven-safe dish and cover with foil to prevent drying. Heat for 15-20 minutes, or until warm and the cheese is melted and bubbly. For a crisp top, remove the foil during the last 5 minutes of reheating.
More Italian favorites…
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