Baked Eggplant Parmesan Recipe

Mak Erot

3 min read

·

Apr 03, 2025

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Baked Eggplant Parmesan Recipe: A Deliciously Healthy Twist on a Classic

Eggplant Parmesan, a culinary masterpiece, often conjures images of deep-fried goodness. But what if you could enjoy all the flavor and cheesy satisfaction with a significantly healthier approach? This baked eggplant parmesan recipe delivers just that – a lighter, healthier version that doesn't compromise on taste. Get ready to impress your family and friends with this healthier yet equally satisfying twist on a classic.

Why Bake, Not Fry?

Let's be honest, frying eggplant can be messy and adds a significant amount of unhealthy fats. Baking, on the other hand, allows the eggplant to absorb the delicious flavors of the sauce and cheese without all the extra oil. This method keeps the dish lighter, healthier, and just as satisfying. You'll be amazed by how crispy and flavorful the eggplant becomes!

Ingredients You'll Need:

This recipe serves 4-6 people. Adjust quantities accordingly for larger or smaller groups.

• For the Eggplant:

  • 2 large eggplants, thinly sliced lengthwise (about 1/4 inch thick)
  • 1 teaspoon salt
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup breadcrumbs (panko recommended for extra crispiness)
  • 1/4 cup grated Parmesan cheese
  • Olive oil cooking spray

• For the Sauce:

  • 28 ounces crushed tomatoes
  • 1 (24 ounce) jar of marinara sauce
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and pepper to taste

• For the Cheese:

  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Step-by-Step Instructions:

1. Prepare the Eggplant: Sprinkle eggplant slices with salt and let them sit for at least 30 minutes to draw out excess moisture. This step is crucial for preventing a soggy final product. Pat the eggplant slices dry with paper towels after salting.

2. Bread the Eggplant: Set up a breading station with flour, beaten eggs, and the breadcrumb/Parmesan mixture. Dip each eggplant slice in flour, then egg, then the breadcrumb mixture, ensuring it's fully coated.

3. Bake the Eggplant: Arrange the breaded eggplant slices in a single layer on a baking sheet lined with parchment paper. Lightly spray with olive oil cooking spray. Bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden brown and tender.

4. Make the Sauce: While the eggplant is baking, prepare the sauce. In a saucepan, combine crushed tomatoes, marinara sauce, minced garlic, oregano, basil, salt, and pepper. Bring to a simmer and cook for 15-20 minutes, stirring occasionally.

5. Assemble and Bake the Parmesan: Preheat your oven to 375°F (190°C). Spread a thin layer of sauce in a 9x13 inch baking dish. Layer the baked eggplant slices, overlapping as needed. Pour the remaining sauce over the eggplant. Sprinkle generously with mozzarella and Parmesan cheese.

6. Bake to Perfection: Bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown. Let it cool slightly before slicing and serving.

Serving Suggestions:

Serve your baked eggplant parmesan hot, as a main course with a side salad or pasta. A simple green salad with a light vinaigrette complements the richness of the dish perfectly.

Tips for Success:

• Don't skip the salting step! This is essential for removing excess moisture from the eggplant.
• Use high-quality ingredients: The better the ingredients, the better the taste!
• Don't overcrowd the baking sheet: This ensures even cooking and prevents soggy eggplant.
• Adjust baking time as needed: Ovens vary, so keep an eye on your eggplant to ensure it's cooked through and golden brown.

Enjoy your delicious and healthy baked eggplant parmesan! This recipe is perfect for a weeknight dinner or a special occasion. Let us know in the comments how yours turned out!