Baked Eggplant Parmesan
Ever tried Baked Eggplant Parmesan? If not, you’re in for a treat. And if yes, well, buckle up, because this ain’t your average recipe. We’re talking creamy, crunchy, cheesy goodness all rolled into one delectable dish. And guess what? It’s healthy too! So grab your apron, heat that oven, and get ready for a flavor explosion.
Ingredients for Baked Eggplant Parmesan
You’ll Need Some Veggies:
- Eggplants: 2 big ones (2 pounds or 900 grams, depending on how you roll)
Now, for That Crunch:
- All-purpose flour: A cup (125 grams)
- Eggs: 2 big ol’ ones
- Breadcrumbs: 2 cups (200 grams)
- Parmesan: A full cup, grated (100 grams)
- Salt and pepper: However much you like!
The Saucy Bits:
- Marinara sauce: 2 cups (480 milliliters)
- Mozzarella: 1 1/2 cups shredded (170 grams)
- Fresh basil leaves: 1/2 cup (15 grams)
- More salt and pepper? Sure, why not?
Time:
- Prepping: 15 minutes
- Cooking: 40 minutes
- Total: 55 minutes
Enough for 4
Nutrition facts per serving Baked Eggplant Parmesan
- Calories: 520
- Protein: 22g
- Fat: 18g
- Carbs: 70g
- Fiber: 9g
- Sugar: 13g
- Sodium: 1200mg
Let’s Make Baked Eggplant Parmesan
Prep the Eggplant
- Crank up the oven to 375°F (190°C).
- Slice those eggplants, about 1/2-inch thick.
- Salt ’em like a pro and let ’em sweat.
Get Crispy
- Flour, eggs, breadcrumbs, Parmesan: Coat ’em good.
- Bake ’em for 20, flipping like a pancake master.
Layer Time!
- Spread, layer, sprinkle, repeat.
- Bake until bubbling like a hot spring.
Tips
- Firm eggplants are your friends.
- Salt it
- Herbs and spices
- Dry those slices for a good, crispy coat.
Serving Suggests
- Hot from the oven? Yes, please.
- Sides? Salad, garlic bread, or your Aunt’s secret recipe.
- Garnish? Fresh basil and a bit more Parmesan.
Note that the eggplant slices are first coated with a mixture of flour, eggs, breadcrumbs, and Parmesan, giving them a crispy texture. They are then baked to achieve that delicious crunch.
After baking the crispy eggplant slices, they are layered in a baking dish with marinara sauce and mozzarella cheese. This adds the saucy, creamy texture to the dish. The final product is a combination of both crispy eggplant slices and the rich, flavorful marinara sauce.
Look, Baked Eggplant Parmesan isn’t rocket science, but it sure tastes like something outta this world. If I can do it, you can too! From all of us at AH7, happy cooking, and may your taste buds be forever satisfied!
BAKED EGGPLANT PARMESAN
Nutritions
Ingredients
- Eggplants: 2 big ones 2 pounds or 900 grams, depending on how you roll
NOW, FOR THAT CRUNCH:
- All-purpose flour: A cup 125 grams
- Eggs: 2 big ol’ ones
- Breadcrumbs: 2 cups 200 grams
- Parmesan: A full cup grated (100 grams)
- Salt and pepper: However much you like!
THE SAUCY BITS:
- Marinara sauce: 2 cups 480 milliliters
- Mozzarella: 1 1/2 cups shredded 170 grams
- Fresh basil leaves: 1/2 cup 15 grams
- More salt and pepper? Sure why not?
Instructions
- PREP THE EGGPLANT
- Crank up the oven to 375°F (190°C).
- Slice those eggplants, about 1/2-inch thick.
- Salt ’em like a pro and let ’em sweat. Yeah, they need to sweat!
- GET CRISPY
- Flour, eggs, breadcrumbs, Parmesan: Coat ’em good.
- Bake ’em for 20, flipping like a pancake master.
LAYER TIME!
- Spread, layer, sprinkle, repeat.
- Bake until bubbling like a hot spring.
Notes
- Firm eggplants are your friends.
- Salt like you mean it.
- Herbs and spices? Go wild.
- Dry those slices for a good, crispy coat.
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