Indulge in a culinary journey with our Baked Eggplant Parmesan, where each bite promises a symphony of flavors and textures. This Italian classic combines perfectly seasoned marinara sauce, delicately salted and crisply baked eggplant, and a generous layer of gooey mozzarella. Discover the magic of this dish that transforms simple ingredients into a mouthwatering masterpiece, bound to satisfy even the most discerning palates.
In our home, Baked Eggplant Parmesan is not just a dish; it’s a labor of love. I recall the first time my family and I gathered around the table to savor this creation. The aroma of sweet onions and garlic wafting through the kitchen, the anticipation as the eggplant slices crisped in the oven, and the joy of that first cheesy, saucy bite—it was an unforgettable experience. Now, it’s a staple in our household, loved for its comforting warmth and layers of flavor that transport us to the heart of Italy with each forkful.
“Why This Baked Eggplant Parmesan Captivates Every Palate”
- Flavorful Marinara Magic: Crafted with sweet onions, garlic, and crushed tomatoes, our marinara sauce is a slow-simmered symphony of savory richness.
- Crispy Eggplant Elegance: The eggplant slices, patiently salted to perfection, are coated in a crunchy blend of panko breadcrumbs, olive oil, and shredded Parmesan for a delightful texture.
- Melted Mozzarella Marvel: Layers of low-moisture mozzarella create a gooey, cheesy blanket that ties the dish together with each forkful.
- Clever Assembly: From flour-dusting to egg-washing and breadcrumb-pressing, our meticulous assembly ensures the perfect crispy coating on every eggplant slice.
- Baking Brilliance: The two-stage baking process ensures that the eggplant is beautifully browned, and the final broil adds a golden touch to the melted cheese.
Ingredients:
For the Marinara Sauce:
- 1 large sweet onion, diced
- 3 cloves garlic, sliced
- 1 can (28 ounces) crushed tomatoes
For the Baked Eggplant:
- 2 eggplants, sliced into 1/2-inch circles
- Salt
- 2 cups panko bread crumbs
- 3 tablespoons olive oil
- 1 cup shredded Parmesan
- 3 eggs
- 1/2 cup all-purpose flour
For Assembly:
- 2 1/4 cups low-moisture mozzarella
Instructions:
- Make the Marinara:
- Sweat onions in a saucepan, add garlic, and cook until golden brown. Add crushed tomatoes and simmer for 15-20 minutes.
- Prepare the Eggplant:
- Salt eggplant slices and let them rest for 45 minutes. Pat dry to remove excess salt. Preheat oven to 400°F.
- Coat and Bake the Eggplant:
- Combine breadcrumbs, olive oil, and Parmesan. Dip eggplant in flour, then egg wash, and coat with breadcrumbs. Bake until browned (30-35 minutes).
- Assemble the Eggplant Parmesan:
- Apply marinara to cover the dish bottom. Layer half of the eggplant, top with marinara, and 3/4 cup mozzarella. Repeat with remaining eggplant, marinara, and mozzarella.
- Bake and Serve:
- Lower oven to 375°F, cover with foil, bake for 25 minutes. Uncover and bake until cheese browns (additional 20 minutes). Broil if needed. Rest for 5 minutes before serving. Garnish with fresh herbs if desired.
Notes:
- For extra freshness, serve with a sprinkle of fresh herbs.
- Feel free to customize by adding your favorite herbs to the marinara sauce.
- Leftovers can be stored and reheated for another delicious meal.
