Easy Eggplant Parmesan

$- 2 medium eggplants - 1 teaspoon salt - 1 cup breadcrumbs - 1/2 cup grated Parmesan cheese - 1 teaspoon dried oregano - 1 teaspoon garlic powder - 3 cups marinara sauce - 2 cups shredded mozzarella cheese - Fresh basil leaves for garnish - Olive oil spray If you want to change things up, consider these swaps: - For breadcrumbs, try crushed crackers or oats. - Use cheddar or gouda instead of Parmesan or mozzarella. - Make your marinara sauce with tomatoes, garlic, and herbs for a fresh taste. Choosing the right ingredients can make your Easy Eggplant Parmesan shine. Fresh eggplants work best for flavor and texture. The salt helps draw out moisture and keeps the slices firm. For breadcrumbs, whole wheat adds a nice crunch. You can even find gluten-free options if needed. Using fresh herbs like basil not only adds taste but also makes the dish look beautiful. I always recommend using high-quality olive oil. It enhances the flavor and keeps the eggplant from sticking. For the marinara, store-bought is fine, but homemade sauce adds a personal touch. If you use fresh tomatoes, cook them down to make a rich sauce. This little change can elevate your dish. Remember, these substitutions let you tailor the recipe to your taste. It's about finding what you love and making it your own. Enjoy the process! Salting the slices First, slice the eggplants into 1/2 inch rounds. Sprinkle each slice with salt. This helps to draw out moisture and reduce bitterness. Let them sit for 30 minutes. Rinsing and drying the eggplant After 30 minutes, rinse the eggplant slices with water. Pat them dry using paper towels. This step makes the eggplant less soggy when you bake it. Mixing the breadcrumb mixture In a bowl, mix breadcrumbs, grated Parmesan, dried oregano, and garlic powder. This mixture adds flavor and crunch to the eggplant. Dipping and coating the eggplant Line a baking sheet with parchment paper. Spray it lightly with olive oil. Dip each eggplant slice into the breadcrumb mixture, coating both sides. Place them on the prepared baking sheet. Layering components in the baking dish Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a large baking dish. Layer half of the crispy eggplant slices. Add more marinara sauce and half of the mozzarella cheese. Repeat these layers. Baking times and temperatures Bake in the oven for 20-25 minutes. The cheese should melt and bubble. For the best texture, let it cool for a few minutes. This helps the layers to set nicely. Enjoy your tasty Eggplant Parmesan! You can find the Full Recipe for more details. To make eggplant crispy, start with salting. Salt draws out moisture. This step helps keep the eggplant firm. After about 30 minutes, rinse and pat the slices dry. This process removes extra water. It also reduces bitterness. For even baking, use a baking sheet lined with parchment paper. This keeps the eggplant from sticking. Space out your slices on the sheet. If they touch, they won't brown well. Lightly spray the tops with olive oil. This gives them a nice golden color. To boost flavor, try adding different seasonings. Italian herbs like thyme and basil work well. A sprinkle of crushed red pepper adds a nice kick. You can also experiment with smoked paprika for a unique twist. If you prefer homemade marinara, use fresh tomatoes. Cook them down with garlic and onions. Add a pinch of sugar to balance the acidity. Simmer it until thick, and you have a great sauce. For the best results, choose a heavy baking sheet. It helps distribute heat evenly. A glass or ceramic dish is great for baking, too. These materials retain heat well, ensuring even cooking. To make prep easier, use a food processor. It speeds up breadcrumb making and slicing. A mandoline slicer is also handy for cutting eggplant. These tools save time and help you stay organized while cooking. For the full recipe, check out the Energizing Eggplant Parmesan. {{image_2}} If you need a gluten-free Eggplant Parmesan, there are easy swaps. You can use gluten-free breadcrumbs made from rice or corn. You can also use crushed nuts like almonds or walnuts for a crunchy crust. Both options taste great and add unique flavors. For a vegetarian twist, you can use regular cheese alternatives. If you want it vegan, try cashew cheese or vegan mozzarella. Both melt well and taste delicious. You can also add spinach or zucchini slices for extra nutrition. These veggies blend nicely with the eggplant. Want a faster way to cook? Use an air fryer! It cooks the eggplant quickly and keeps it crispy. Just set it to 375°F and cook for about 15-20 minutes. You can also cook it on the stovetop. Just pan-fry the eggplant slices in a bit of olive oil. They will still turn out tasty and golden. For the full recipe, check out the link! To keep your Eggplant Parmesan fresh, place it in an airtight container. This helps prevent drying. For best results, refrigerate it within two hours after cooking. Eggplant Parmesan stays good in the fridge for about 3 to 5 days. If you want to store it longer, freezing is a great option. To freeze Eggplant Parmesan, first let it cool completely. Then, wrap it tightly in plastic wrap or aluminum foil. For extra protection, place it in a freezer-safe bag. It can last in the freezer for about 2 to 3 months. When you're ready to eat, just thaw it in the fridge overnight before reheating. Reheating Eggplant Parmesan so it tastes great is simple. I recommend using the oven for the best results. Preheat your oven to 350°F (175°C). Place the dish in the oven, covered with foil. Heat for about 20 to 25 minutes. This keeps it nice and moist. You can also use the microwave if you're in a hurry. Just place a slice on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Heat it for 1 to 2 minutes, checking to make sure it's hot all the way through. Eggplant Parmesan lasts about 3 to 5 days in the fridge. Always check for signs of spoilage before eating. If you see mold or a sour smell, throw it away. It's best to eat it fresh, but these tips can help you enjoy leftovers safely. Yes, you can prepare it ahead of time. You can bread the eggplant slices and store them in the fridge. Just cover them tightly to keep them fresh. You can also assemble the dish without baking. Cover it with foil and place it in the fridge. Bake it when you are ready to eat. - Tips for prepping ahead of time: - Bread the eggplant and store it in the fridge. - Layer the dish and keep it covered. - Best ways to store before baking: - Use an airtight container. - Keep it in the fridge for up to 24 hours. Eggplant Parmesan can be part of a healthy diet. Eggplants are low in calories and high in fiber. They provide antioxidants too. The cheese adds protein but also fat. You can make it healthier by using less cheese or whole wheat breadcrumbs. - Nutritional breakdown and benefits: - Eggplants are low in calories. - They are rich in fiber and antioxidants. - How to make it healthier: - Use less cheese or low-fat cheese. - Opt for whole wheat breadcrumbs. Yes, you can use frozen eggplant slices. Make sure to thaw them first. This helps avoid excess water in the dish. You may need to adjust cooking times slightly, as frozen slices can be thicker. - Tips for using frozen eggplant slices: - Thaw and drain excess water. - Pat them dry before breading. - Adjustments in cooking times: - Increase baking time by 5 to 10 minutes. - Check for doneness before serving. For the full recipe, check out the Easy Eggplant Parmesan section above. Making Easy Eggplant Parmesan involves simple steps. We covered the ingredients needed, including eggplants, cheese, and marinara sauce. You learned how to prep the eggplant and achieve that perfect crispy texture. We also shared storage tips and methods for reheating. Remember, you can tweak recipes with substitutions and variations, like going gluten-free or using vegan cheese. Enjoy your cooking adventure with this dish! It's tasty, flexible, and easy to customize. With these tips, you'll make a delicious meal that pleases everyone.$

Indulge in this energizing eggplant Parmesan recipe that combines crispy breaded eggplant with rich marinara and gooey melted mozzarella. Perfect for a comforting meal, this dish is not just delicious but also packed with flavor! Ready in just over an hour, it's perfect for family dinners or gatherings.

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Ingredients

2 medium eggplants, sliced into 1/2 inch rounds

1 teaspoon salt

1 cup breadcrumbs (preferably whole wheat)

1/2 cup grated Parmesan cheese

1 teaspoon dried oregano

1 teaspoon garlic powder

3 cups marinara sauce (store-bought or homemade)

2 cups shredded mozzarella cheese

Fresh basil leaves for garnish

Olive oil spray

Instructions

Preheat the oven to 375°F (190°C).

Lay the eggplant slices on a clean surface and sprinkle each slice with salt. Let them sit for about 30 minutes to draw out excess moisture. Rinse the slices with water and pat dry with paper towels.

In a mixing bowl, combine the breadcrumbs, grated Parmesan, oregano, and garlic powder.

Line a baking sheet with parchment paper and spray lightly with olive oil. Dip each eggplant slice into the breadcrumb mixture, coating both sides, and place them on the prepared baking sheet.

Lightly spray the top of the breaded eggplant slices with olive oil and bake in the preheated oven for about 25-30 minutes, flipping halfway through until golden brown and crispy.

In a large baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the crispy eggplant slices, followed by a layer of marinara sauce, and half of the mozzarella cheese. Repeat the layers with the remaining eggplant, marinara sauce, and mozzarella cheese on top.

Bake in the oven for an additional 20-25 minutes, until the cheese is melted and bubbly.

Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6