Description
Discover how to make a mouthwatering Spicy Baked Eggplant Parmesan that’s crispy on the outside, tender on the inside, and bursting with flavor.
Ingredients
- 2 large eggplant, sliced to 1/4 inch slices (about 1.1 kg)
- 680 g Jar of your favorite marinara sauce
- 227 g shredded mozzarella or Italian cheese blend
- 1 large jalapeno, thinly sliced
- 120 ml vegetable oil
- 240 ml seasoned Italian Panko bread crumbs
- 15 ml vegetable oil
- 5 ml red chili flakes
- 1 large garlic clove grated
- (if you cannot find seasoned Italian Panko, add a few shakes of garlic powder to your plain Panko and a pinch of salt)
- 15 ml garlic powder
- 5 ml onion powder
- 25 ml red chili powder
- 5 ml red chili flakes
- 5 ml oregano
- 5 ml salt
- 240 ml whole milk ricotta
- 2 serrano chilis, roughly chopped
- 120 ml scallions greens sliced small
- 120 ml tightly packed basil leaves
- 10 ml garlic powder
- 5 ml oregano
- 5 ml salt
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Arrange the eggplant slices in a single layer on two big baking trays. Brush them liberally with vegetable oil. Sprinkle the seasoning mixture evenly over the slices, pressing gently to ensure it adheres. Turn the slices over and repeat with oil and seasonings. Bake in the oven for about 25-30 minutes until they are golden and slightly charred, with a tender center. Avoid overcooking as they will bake again. Remove from the oven, set aside, and lower the oven temperature to 375 degrees.
- Meanwhile, heat a large skillet over medium heat and combine the ingredients for the breadcrumb topping. Toast until they are golden and fragrant, stirring regularly to prevent burning. Remove from the heat and set aside.
- In a 9×13 baking dish, spread one-third of the marinara sauce, followed by half of the eggplant slices, half of the ricotta, another third of the sauce, and half of the mozzarella cheese. Add the remaining eggplant, ricotta, sauce, and mozzarella cheese in layers.
- Scatter the thinly sliced jalapenos on top. Cover the dish securely with aluminum foil and bake for 30 minutes. Afterward, take off the foil, sprinkle the breadcrumbs over the dish, and place it back in the oven for an additional 10 minutes on the middle rack. Use all the breadcrumbs or save some for sprinkling on individual servings as a garnish.
- Take the dish out of the oven and savor the hot eggplant. It’s delicious with a side salad and garlic bread. It also keeps well in the refrigerator for later.
Notes
- Ensure even cooking by flipping eggplant slices halfway through baking and gently pressing to adhere seasonings.
- Adjust spice level by adding more red chili flakes or adjusting jalapeno and serrano chilis to taste.
- Personalize the cheese blend for a unique flavor by combining different cheeses to your liking.
