If you’re craving a comforting dish that’s both crispy and cheesy, this Ultimate Crispy Baked Eggplant Parmesan is a must-try. With layers of perfectly baked eggplant, rich tomato sauce, and gooey melted cheese, this recipe transforms simple ingredients into a delightful meal. It’s perfect for family dinners or a cozy night in, promising a satisfying bite every time. Grab your apron and let’s get cooking!
Steps
- Arrange eggplant slices in a colander and sprinkle them with salt on both sides. Let them sit for at least three hours, then pat them dry with paper towels to remove excess moisture.
- Preheat your oven to 350°F (175°C) and grease a baking sheet in preparation for the eggplant.
- In a shallow bowl, mix together bread crumbs and 1/4 cup of Parmesan cheese. In another shallow bowl, beat the eggs.
- Dip each eggplant slice into the beaten eggs, allowing excess to drip off, and then coat both sides in the breadcrumb mixture. Place the coated slices on the prepared baking sheet in a single layer.
- Bake the eggplant slices in the preheated oven, turning once, until they are lightly browned and crisp, approximately 5 minutes per side.
- In a 9×13-inch casserole dish, spread a layer of pasta sauce on the bottom. Add a layer of baked eggplant slices, followed by a sprinkle of Parmesan cheese and a third of the mozzarella cheese. Repeat the layers, finishing with a layer of cheese on top, and sprinkle with dried basil.
- Bake the layered dish in the preheated oven until the cheese is melted and golden brown, about 35 minutes.
Ingredients
- 2 eggplants, peeled and sliced into ½-inch rounds
- 1 tablespoon salt, or to taste
- 1 cup Italian-style bread crumbs
- ¼ cup grated Parmesan cheese, plus 1 tablespoon for layering
- 2 eggs, beaten
- 1 (28-ounce) jar garlic-and-tomato pasta sauce
- 1 (16-ounce) package shredded mozzarella cheese, or as desired
- ½ teaspoon dried basil
Nutritional Values
Calories: 2844 | Total Fat: 120g | Saturated Fat: 66g | Cholesterol: 714mg | Sodium: 14568mg | Total Carbohydrate: 264g | Dietary Fiber: 60g | Total Sugars: 108g | Protein: 180g | Vitamin C: 42mg | Calcium: 4536mg | Iron: 18mg | Potassium: 5802mg
FAQ
- How long should the eggplant sit with salt before cooking?
- The eggplant slices should be sprinkled with salt and left to sit for at least 3 hours to help draw out excess moisture.
- Can I use fresh basil instead of dried basil in the recipe?
- Yes, fresh basil can be used, and adding it to the layers can enhance the flavor significantly. You might also consider adding fresh garlic for additional taste.
- What is the recommended oven temperature for baking this dish?
- The oven should be preheated to 350 degrees F (175 degrees C) for baking the eggplant Parmesan.
- Is it necessary to peel the eggplant before slicing?
- Yes, the recipe suggests peeling the eggplant before cutting it into ½-inch slices for the best texture and flavor.
- Can I adjust the amount of cheese used in the recipe?
- Absolutely, the amount of mozzarella and Parmesan cheese can be adjusted according to personal preference or dietary needs.
Tips
- Ensure you allow the eggplant slices to sit with salt for at least three hours to remove excess moisture, which will prevent sogginess and ensure a crispy texture.
- Consider adding fresh basil leaves and minced garlic into the layers to enhance the dish’s flavor, providing a fresh and aromatic touch.
- Drizzle olive oil on the breaded eggplant slices before baking to achieve an extra crispy crust and richer flavor.
- For a twist, add a slice of fresh tomato on each eggplant slice when layering the dish, which introduces a fresh and juicy element to the traditional recipe.
Equipment
- Colander
- Shallow bowls for breading
- 9×13-inch casserole dish
- Baking sheet