Eggplant Parmesan Recipe – Spend With Pennies

Eggplant parmesan casserole is a hearty aspect dish or gentle major. So flavorful, crispy, and dripping with melted cheese!

This baked eggplant parmesan recipe has layers of crispy coated eggplant, savory marinara sauce, and a great deal of melty mozzarella and parmesan cheese!

Make forward and freeze or serve it heat and effervescent from the oven.

An Straightforward Italian Favourite

Eggplant Parmesan is a traditional Italian dish that’ll win your coronary heart from the primary chunk. Tender slices of eggplant are coated in crispy breadcrumbs, after which layered with a savory tomato sauce and melted mozzarella cheese.

• This eggplant parm recipe is simple to make and full of taste.
• Baked as a substitute of fried eggplant slices means much less fats, fewer energy, and simpler cleanup!
• This dish reheats nicely so make it forward and luxuriate in it for meals all through the week!

Components for Eggplant Parmesan

Eggplant – Select agency and glossy eggplants with none blemishes. Medium to giant pear-shaped eggplants make the dish fast and simple to prep.

Breading – Italian breadcrumbs are already seasoned, you may as well use plain breadcrumbs and add a bit of Italian seasoning as you want! 

Marinara – Select a high-quality marinara or pasta sauce for the most effective taste. If time permits, do-it-yourself marinara is each straightforward and scrumptious.

Cheese – Mozzarella and parmesan are the proper tacky pairing for eggplant parmesan! Grate your individual mozzarella should you’d like, however pre-shredded cheese works simply effective on this recipe, too.

Variations – Layer eggplant with different greens like zucchini, sliced mushrooms, or chopped spinach.

Find out how to Make Eggplant Parmesan

1. Slice the eggplant and salt for 20 minutes to take away extra moisture any bitterness.
2. Bread the eggplant in seasoned crumbs and bake till crispy and browned (per the recipe beneath).
3. In a casserole dish, layer breaded eggplant slices, marinara sauce, and cheese. Bake till golden and bubbly.

Garnish with contemporary basil leaves and chopped parsley.

Serving Options & Leftovers

This eggplant parmesan is greatest served as a major dish with a contemporary salad crisp salad with a tangy lemon French dressing. Don’t overlook the fluffy garlic breadsticks to absorb that scrumptious marinara!

To make this dish forward of time, put together as directed with out baking. Wrap tightly in plastic wrap and freeze for as much as 3 months. To bake, thaw within the fridge in a single day and bake as directed.

Leftover eggplant parmesan may be saved within the fridge for as much as 4 days and frozen for as much as 3 months in an hermetic container. Thaw in a single day within the fridge and reheat within the microwave or beneath the broiler to make it crispy once more.

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Eggplant Parmesan

Eggplant parmesan is a tacky meatless meal that may have everybody reaching for seconds!

Prep Time 20 minutes minutes

Prepare dinner Time 55 minutes minutes

Complete Time 1 hour hour 15 minutes minutes

• Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.

• Slice the eggplant into ¼-inch thick rounds. Sprinkle the salt over the slices, tossing them to coat evenly. Let the salted slices sit on a rack or a paper towel-lined pan for 20 minutes.

• In a single shallow bowl, whisk the eggs. Place the flour in a second bowl. In a 3rd bowl, mix Italian breadcrumbs, ½ cup Parmesan cheese, garlic powder, and basil.

• Rinse the salted eggplant beneath chilly water after which pat dry with paper towel.

• Dredge every eggplant slice in flour, dip within the egg, after which coat with breadcrumb combination, gently urgent to stick. Place the coated slices on ready pans. Spray or drizzle with olive oil or cooking spray.

• Bake for five minutes, flip, then bake for an additional 5 minutes till golden brown. Take away from the oven and scale back the temperature to 400°F.

• Unfold 1 cup of pasta sauce in a 9×13-inch baking dish or casserole dish. Layer with ½ of the eggplant, herbs, marinara sauce, mozzarella, and remaining Parmesan. Repeat the layers, ending with cheese.

• Bake for 23 to twenty-eight minutes till golden and bubbly. Garnish with further basil and parsley if desired.

The eggplant doesn’t must be peeled on this recipe. 
Slices may be cooked in a single layer in an air fryer at 380°F for 8 to 10 minutes, flipping midway.
For those who’d choose a saucier dish, you may improve the marinara sauce to style.

Energy: 339 | Carbohydrates: 39g | Protein: 31g | Fats: 6g | Saturated Fats: 2g | Ldl cholesterol: 99mg | Sodium: 1504mg | Potassium: 673mg | Fiber: 6g | Sugar: 9g | Vitamin A: 950IU | Vitamin C: 9.2mg | Calcium: 755mg | Iron: 3.6mg

Vitamin data supplied is an estimate and can fluctuate primarily based on cooking strategies and types of components used.

Course Casserole, Dinner, Entree, Foremost Course

Delicacies American, Italian

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