1# A Deep Dive into Italian Baked Eggplant Parmesan
Italian Baked Eggplant Parmesan, known in Italy as “Melanzane alla Parmigiana,” is a classic Italian dish that combines the earthy flavors of eggplant with the rich, comforting taste of Parmesan and mozzarella cheeses. This hearty dish is a staple in Italian cuisine and is loved for its depth of flavor and versatility. It consists of sliced eggplant, breaded and baked until golden brown, then layered with tomato sauce, basil, and generous amounts of cheese before being baked to bubbly perfection. The result is a warm, satisfying casserole that offers a symphony of textures, from the crispiness of the breaded eggplant to the gooey, melted cheese topping.
2# Ingredients for Italian Baked Eggplant Parmesan
To create this delicious Italian Baked Eggplant Parmesan, you will need the following ingredients:
– 2 large eggplants, sliced into 1/2 inch rounds
– Salt, to draw out the moisture from the eggplant
– 2 eggs, beaten
– 1 cup all-purpose flour, for dredging
– 2 cups Italian breadcrumbs
– 1 cup grated Parmesan cheese, divided
– 2 cups marinara sauce
– 2 cups shredded mozzarella cheese
– Fresh basil leaves, chopped (for garnish)
– Olive oil, for baking
– Pepper, to taste
3# Instructions for Italian Baked Eggplant Parmesan
1. Begin by preheating your oven to 375°F (190°C) and lightly greasing a baking sheet with olive oil.
2. Sprinkle the eggplant slices with salt and set them aside for about 10 minutes to draw out excess moisture. Pat them dry with paper towels.
3. Set up your breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of Italian breadcrumbs and half a cup of grated Parmesan cheese.
4. Dredge each eggplant slice in flour, dip it in the beaten eggs, and then coat it with the breadcrumb mixture. Place the breaded eggplant slices on the prepared baking sheet.
5. Bake the eggplant for 25-30 minutes, flipping once halfway through, until they are golden brown and crispy.
6. In a baking dish, spread a thin layer of marinara sauce. Place a layer of baked eggplant slices over the sauce, then top with more marinara sauce, shredded mozzarella, and a sprinkle of Parmesan cheese. Repeat the layers until all ingredients are used, finishing with a layer of cheese.
7. Bake the assembled eggplant Parmesan for 20-25 minutes, or until the cheese is melted and bubbly.
8. Allow the dish to cool for a few minutes before garnishing with fresh basil and serving.
4# Notes for Italian Baked Eggplant Parmesan
– To avoid a soggy eggplant Parmesan, make sure to draw out as much moisture as possible from the eggplant slices by salting them and letting them sit before breading.
– For a lighter version, you can reduce the amount of cheese used or substitute with low-fat cheese options.
– If desired, you can add layers of cooked spinach or other vegetables for added nutrition.
– This dish can be prepared in advance and refrigerated before the final baking step. Simply add a few extra minutes to the bake time if cooking from cold.
– Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
5# Nutrition Informations
| Nutrition | Amount |
|——————–|————-|
| Prep Time | 20 minutes |
| Cook Time | 55 minutes |
| Total Time | 1 hour 15 minutes |
| Yield | 6 servings |
| Category | Main Course |
| Method | Baking |
| Cuisine | Italian |
| Diet | Vegetarian |
| Serving Size | 1 slice |
| Calories | 350 kcal |
| Sugar | 8 g |
| Sodium | 900 mg |
| Fat | 18 g |
| Saturated Fat | 7 g |
| Unsaturated Fat | 8 g |
| Trans Fat | 0 g |
| Carbohydrates | 35 g |
| Fiber | 7 g |
| Protein | 15 g |
| Cholesterol | 30 mg |
6# FAQs about Italian Baked Eggplant Parmesan
**Q: Can I make eggplant Parmesan without breading?**
A: Yes, you can make a no-breaded version by simply roasting the eggplant slices without the flour and breadcrumb coating for a lighter dish.
**Q: Is it necessary to salt the eggplant before baking?**
A: Salting the eggplant helps to draw out moisture and reduce bitterness, leading to a better texture and flavor in the final dish.
**Q: Can I use homemade marinara sauce?**
A: Absolutely! Homemade marinara sauce will add a fresh and personalized touch to your eggplant Parmesan.
**Q: How can I make this dish vegan?**
A: To make a vegan version, use plant-based cheeses and substitute the eggs in the breading process with a vegan alternative like a flaxseed or chickpea flour mixture.
**Q: Can Italian Baked Eggplant Parmesan be frozen?**
A: Yes, you can freeze the baked dish. Just make sure it is completely cooled before wrapping it tightly and placing it in the freezer. Thaw in the refrigerator overnight before reheating.
**Q: What should I serve with eggplant Parmesan?**
A: This dish pairs well with a simple green salad, garlic bread, or a side of pasta for a complete Italian meal.