Description
Learn how to make a delicious and easy baked eggplant parmesan with this simple recipe. Perfect for a satisfying and flavorful dinner!
Ingredients
- 2 medium eggplants (about 907g total), sliced into 1.27cm thick rounds
- 415g breadcrumbs
- 15ml Italian seasoning
- 5ml garlic powder
- 5ml fine sea salt (plus extra for sweating the eggplant if desired)
- 5ml freshly-cracked black pepper
- 2 large eggs
- 945ml tomato sauce, homemade or store-bought*
- 475g shredded Mozzarella cheese
- 160g finely-grated or shaved alternative cheese, plus extra for serving
- 240ml chopped fresh basil leaves
Instructions
- If you have additional time and prefer to reduce the bitterness of the eggplant, you can sweat it. Arrange the eggplant slices on a large baking sheet lined with paper towels. Sprinkle them generously with salt and let them sit for 30-60 minutes to allow the bitter juices to drain. Rinse the slices in a colander under cold water to remove the salt, then pat them dry with clean paper towels.
- For extra crispy breadcrumbs, spread them on a baking sheet and bake at 400°F for 4 minutes until they start to turn golden. Stir them, bake for another 2-3 minutes until they reach a golden hue, then take them out and set aside. Keep a close watch to prevent burning.
- Preheat your oven to 425°F. Prepare a large baking sheet with parchment paper and set it aside for later use.
- In a shallow bowl, mix the breadcrumbs, Italian seasoning, garlic powder, salt, and black pepper. In a separate bowl, beat the eggs with a bit of water. Dip each eggplant slice into the egg mixture to coat it fully, then cover it with the breadcrumb mixture. Place each coated slice onto the prepared baking sheet, ensuring they are evenly spaced. Bake for 25 minutes until the eggplant becomes tender. Then, place the baking sheet on a cooling rack.
- In a 9 x 13-inch baking dish, spread half a cup of tomato sauce. Layer half of the eggplant slices, add a cup of tomato sauce, a cup of Mozzarella, all the alternative cheese, and half the basil. Add the remaining eggplant slices, sauce, and Mozzarella.
- Bake the dish for 20-25 minutes until the cheese is bubbly and begins to brown around the edges, and the eggplant is cooked to your preference. Move the dish to a wire rack and scatter the remaining basil and extra cheese on top.
- Serve the dish warm, with additional cheese and basil as garnish if desired.
Notes
- Sweating the eggplant before cooking can help reduce bitterness and enhance the dish’s flavor.
- For crispier breadcrumbs, consider toasting them in the oven before coating the eggplant slices.
- Evenly space the coated eggplant slices on the baking sheet for uniform cooking and browning.
