Eggplant Parmesan Bake

David

🍽️✨ The Culinary Legacy Keeper

Eggplant Parmesan Bake has become a staple in our home, and for good reason! The first time I made this, the aroma alone had everyone gathered in the kitchen, peering into the oven with anticipation. The golden, bubbly cheese, the rich tomato sauce, and the perfectly tender eggplant layers created a symphony of flavors and textures that had us all hooked from the first bite. Even my picky eaters, who usually turn their noses up at vegetables, devoured this dish, requesting seconds and even thirds! It’s a testament to how delicious and satisfying this Eggplant Parmesan Bake truly is. It’s become our go-to comfort food, perfect for cozy weeknights and impressive enough for weekend gatherings. If you’re looking for a vegetarian dish that’s both hearty and incredibly flavorful, look no further – this recipe is a guaranteed crowd-pleaser.

Ingredients

Eggplant: 2 large eggplants, providing the main body of the dish and a tender, slightly sweet flavor when cooked. Choose firm, heavy eggplants for the best texture.
Salt: For drawing out moisture from the eggplant and enhancing its natural flavor. Kosher salt or sea salt is recommended.
Olive Oil: Extra virgin olive oil is ideal for its flavor and health benefits, used for sautéing and baking, adding richness and preventing sticking.
Breadcrumbs: 1 ½ cups of Italian breadcrumbs, seasoned breadcrumbs that add a crispy coating to the eggplant and a delightful texture to the bake.
Parmesan Cheese: 1 cup of grated Parmesan cheese, adds a salty, nutty, and umami flavor that is crucial to classic Parmesan dishes. Use freshly grated for the best melt and taste.
Mozzarella Cheese: 2 cups of shredded mozzarella cheese, provides a creamy, melty texture and mild flavor that complements the other ingredients beautifully. Part-skim or whole milk both work well.
Eggs: 2 large eggs, used as a binder to help the breadcrumbs adhere to the eggplant slices, creating a crispy crust.
Tomato Sauce: 2 jars (24 ounces each) of your favorite marinara sauce, forms the flavorful base of the dish, adding acidity and sweetness. Choose a good quality sauce for the best results.
Garlic: 2 cloves of garlic, minced, infuses the tomato sauce with aromatic and savory notes, enhancing the overall flavor profile.
Dried Oregano: 1 teaspoon of dried oregano, adds a classic Italian herb flavor that complements the tomato sauce and eggplant perfectly.
Fresh Basil: ¼ cup of fresh basil leaves, chopped, provides a bright, fresh, and slightly sweet herbal note, adding a final touch of flavor and aroma.
Black Pepper: Freshly ground black pepper to taste, enhances all the flavors and adds a subtle spicy kick.

Instructions

Step 1: Prepare the Eggplant

Begin by washing the eggplants thoroughly under cold water and pat them dry with a clean kitchen towel or paper towels. Trim off the stem end of each eggplant. Using a sharp knife or a mandoline slicer, slice the eggplants lengthwise into ¼-inch thick slices. Aim for even slices to ensure consistent cooking. Place the eggplant slices in a single layer on a large baking sheet or cutting board lined with paper towels. Sprinkle both sides of the eggplant slices generously with salt. This crucial step, known as “sweating” the eggplant, helps to draw out excess moisture and bitterness. Allow the eggplant to sit for at least 30 minutes, or even up to an hour, allowing the salt to work its magic. You’ll notice beads of moisture forming on the surface of the eggplant slices. After the salting period, pat the eggplant slices dry again with fresh paper towels to remove the drawn-out moisture and excess salt. This step is essential for preventing soggy eggplant in your bake and concentrating the flavor.

Step 2: Prepare the Breading Station

While the eggplant is sweating, prepare your breading station. In a shallow bowl, whisk together the eggs until they are lightly beaten. In another shallow bowl, combine the Italian breadcrumbs and half of the grated Parmesan cheese (½ cup). Mix these dry ingredients thoroughly to ensure even distribution of the cheese throughout the breadcrumbs. This breadcrumb mixture will provide a flavorful and crispy coating for the eggplant.

Step 3: Bread the Eggplant Slices

Now it’s time to bread the eggplant slices. Take one eggplant slice at a time and dip it into the beaten eggs, ensuring both sides are evenly coated. Let any excess egg drip off before moving to the next step. Immediately transfer the egg-coated eggplant slice to the breadcrumb mixture bowl. Press the eggplant slice firmly into the breadcrumbs, ensuring that both sides are completely coated with the breadcrumb mixture. The breadcrumbs should adhere well to the egg-coated eggplant. Repeat this breading process for all the eggplant slices, setting each breaded slice aside on a clean baking sheet or plate.

Step 4: Cook the Eggplant

There are two primary methods for cooking the breaded eggplant slices: baking or pan-frying. Baking is a healthier option and still yields delicious results. To bake the eggplant: Preheat your oven to 400°F (200°C). Lightly brush a baking sheet with olive oil. Arrange the breaded eggplant slices in a single layer on the prepared baking sheet, ensuring they are not overcrowded. Bake for 15-20 minutes, flipping halfway through, until the eggplant is tender and the breadcrumbs are golden brown and crispy. For pan-frying the eggplant (which yields a slightly richer flavor and crispier texture): Heat a generous amount of olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the breaded eggplant slices in the skillet in a single layer, being careful not to overcrowd the pan (work in batches if necessary). Fry for 2-3 minutes per side, until golden brown and crispy. Remove the fried eggplant slices and place them on a plate lined with paper towels to drain excess oil. Regardless of which cooking method you choose, ensure the eggplant is cooked until tender and the breadcrumbs are nicely browned.

Step 5: Prepare the Tomato Sauce

While the eggplant is cooking, prepare your tomato sauce. In a medium saucepan, heat a tablespoon of olive oil over medium heat. Add the minced garlic to the hot oil and sauté for about 30 seconds to 1 minute, until fragrant, being careful not to burn the garlic. Pour in the marinara sauce, add the dried oregano, and season with salt and black pepper to taste. Stir well to combine all the ingredients. Bring the sauce to a simmer, then reduce the heat to low and let it simmer gently for about 10-15 minutes, allowing the flavors to meld together beautifully. Stir occasionally. Stir in half of the chopped fresh basil (reserve the other half for garnish) during the last few minutes of simmering. Taste and adjust seasonings as needed.

Step 6: Assemble the Eggplant Parmesan Bake

Now it’s time to assemble your Eggplant Parmesan Bake. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil. Spread a thin layer of the tomato sauce (about ½ cup) evenly over the bottom of the baking dish. This prevents the eggplant from sticking and adds flavor to the bottom layer. Arrange a layer of the cooked eggplant slices over the sauce, overlapping slightly if necessary to fit them into the dish. Sprinkle about one-third of the shredded mozzarella cheese over the eggplant layer, followed by one-third of the remaining Parmesan cheese. Spoon another layer of tomato sauce over the cheese, using about half of the remaining sauce. Repeat the layering process: eggplant slices, mozzarella cheese, Parmesan cheese, and the remaining tomato sauce, ending with a final layer of mozzarella and Parmesan cheese on top. The layers should typically be: sauce, eggplant, mozzarella, Parmesan, sauce, eggplant, mozzarella, Parmesan, sauce, mozzarella, Parmesan.

Step 7: Bake the Eggplant Parmesan

Place the assembled Eggplant Parmesan Bake in the preheated oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown on top, and the sauce is heated through and bubbling around the edges. The bake should be heated through and the cheeses nicely melted and browned.

Step 8: Broil for Extra Browning (Optional)

For an extra touch of golden-brown color and bubbly texture on the cheese topping, you can optionally broil the Eggplant Parmesan for the last 1-2 minutes of baking. Turn the oven to broil (high setting) and carefully watch the bake. Broil for just a minute or two, until the cheese is nicely browned and bubbly, being very careful not to burn it. Remove the Eggplant Parmesan Bake from the oven and let it rest for about 10-15 minutes before serving. This resting time allows the bake to set slightly, making it easier to slice and serve, and also allows the flavors to meld further.

Step 9: Serve and Garnish

Garnish the Eggplant Parmesan Bake with the remaining fresh basil leaves, scattered over the top. Slice into squares or portions and serve hot. Enjoy this delicious and satisfying vegetarian Eggplant Parmesan Bake!

Nutrition Facts

(Per Serving, approximately based on 8 servings. Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

Serving Size: Approximately 1 square (1/8th of the bake)
Calories: Approximately 350-450 calories per serving. This provides a good amount of energy for a satisfying meal.
Fat: Approximately 20-25 grams of fat per serving. Includes both healthy fats from olive oil and fats from cheese, contributing to satiety and flavor.
Protein: Approximately 15-20 grams of protein per serving. Primarily from cheese and eggs, essential for muscle building and repair.
Carbohydrates: Approximately 30-40 grams of carbohydrates per serving. From eggplant, breadcrumbs, and tomato sauce, providing energy and fiber.
Fiber: Approximately 5-7 grams of fiber per serving. From eggplant and tomato sauce, beneficial for digestion and promoting fullness.

Preparation Time

Prep Time: Approximately 45-60 minutes. This includes salting the eggplant (30 minutes), slicing, breading, and sauce preparation. While the salting takes time, it’s largely hands-off.
Cook Time: Approximately 40-50 minutes. This includes cooking the eggplant (baking or frying) and baking the assembled Eggplant Parmesan.
Total Time: Approximately 1 hour 25 minutes to 1 hour 50 minutes. A worthwhile investment of time for a delicious and impressive dish.

How to Serve

This Eggplant Parmesan Bake is incredibly versatile and can be served in various ways, making it perfect for different occasions:

As a Main Course:
- Serve as the star of a vegetarian meal, alongside a simple green salad dressed with a light vinaigrette.
- Pair with crusty Italian bread or garlic bread for soaking up the delicious sauce.
- Serve with a side of roasted vegetables like zucchini, bell peppers, or asparagus for a more balanced meal.
As a Side Dish:
- Complement grilled or roasted meats, such as chicken, steak, or sausages, offering a vegetarian option and a flavorful side.
- Serve alongside fish or seafood dishes, providing a hearty and satisfying accompaniment.
- Pair with a lighter protein like grilled tofu or tempeh for a balanced vegetarian plate.
With Pasta:
- Serve over a bed of your favorite pasta, such as spaghetti, penne, or fettuccine, for a classic Italian-American comfort food meal.
- Toss cooked pasta with a little olive oil and Parmesan cheese and serve the Eggplant Parmesan Bake on top.
- Use the Eggplant Parmesan Bake as a topping for lasagna, adding extra layers of flavor and texture.
For Special Occasions:
- Perfect for potlucks, family gatherings, and dinner parties as it can be made ahead of time and is always a crowd-pleaser.
- Serve at vegetarian-friendly events or as a delicious alternative to meat-based entrees.
- Present it beautifully in the baking dish, garnished with fresh basil, for an impressive table centerpiece.
Leftovers:
- Enjoy leftovers reheated the next day for lunch or dinner; the flavors often meld even more overnight.
- Use leftover Eggplant Parmesan in sandwiches or wraps for a flavorful and satisfying meal.

Additional Tips for the Best Eggplant Parmesan Bake

Choose the Right Eggplant: Opt for firm, heavy eggplants with smooth, unblemished skin. Globe eggplants are commonly used and work well. Avoid eggplants that are soft or wrinkled, as they may be overripe or have a less desirable texture.
Don’t Skip Salting the Eggplant: Salting the eggplant is a crucial step for removing excess moisture and bitterness. It results in a more flavorful and less soggy final dish. Ensure you salt both sides of the slices and allow them to sit for at least 30 minutes.
Crispy Breadcrumbs are Key: Use Italian breadcrumbs for their seasoning and texture. For extra crispiness, you can toast the breadcrumbs lightly in a dry skillet before breading the eggplant or add a little panko breadcrumbs to the mixture. Ensure the breadcrumbs are finely ground for even coating.
Enhance the Tomato Sauce: Use a good quality marinara sauce as the base, but feel free to enhance it further. Sautéing garlic and adding dried oregano, fresh basil, and a pinch of red pepper flakes can elevate the flavor profile of your sauce significantly. Consider adding a splash of red wine while simmering for extra depth.
Use Quality Cheeses: Freshly grated Parmesan cheese and good quality mozzarella will make a noticeable difference in flavor and meltability. Part-skim mozzarella melts well and provides a good balance of flavor and texture. For a richer flavor, consider using a blend of mozzarella and provolone.
Avoid Overcrowding the Pan When Cooking Eggplant: Whether baking or frying the eggplant, ensure you don’t overcrowd the pan. Overcrowding can lead to steaming instead of browning and crispying. Cook in batches if necessary to maintain even cooking and browning.
Make it Ahead of Time: Eggplant Parmesan Bake is a great dish to prepare ahead of time. You can assemble it completely and store it in the refrigerator unbaked for up to 24 hours. Bake it just before serving. This makes it perfect for entertaining or busy weeknights.
Freezing for Later: Leftover Eggplant Parmesan Bake freezes well. Allow it to cool completely, then cut into portions and wrap tightly in plastic wrap and then foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating in the oven until heated through and bubbly.

Frequently Asked Questions (FAQ)

Q1: Can I use different types of cheese in this recipe?

A: Absolutely! While mozzarella and Parmesan are classic choices, you can experiment with other cheeses. Provolone adds a nice sharpness and meltiness, ricotta cheese can be layered in for creaminess, and Pecorino Romano offers a saltier, sharper flavor as a substitute or addition to Parmesan. A blend of cheeses can create a more complex flavor profile.

Q2: Can I make this Eggplant Parmesan Bake vegan?

A: Yes, you can easily adapt this recipe to be vegan. Substitute the eggs with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons of water, let sit for 5 minutes) or a plant-based egg replacer for breading. Use vegan breadcrumbs and nutritional yeast to mimic the Parmesan flavor in the breading mixture. For the cheese layers, use your favorite vegan mozzarella and Parmesan shreds. Ensure your marinara sauce is also vegan-friendly.

Q3: How should I store leftover Eggplant Parmesan Bake?

A: Store leftover Eggplant Parmesan Bake in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) until heated through and bubbly, or microwave individual portions for quicker reheating. Reheating in the oven will help maintain the texture better than microwaving.

Q4: Can I add meat to this Eggplant Parmesan Bake?

A: While traditionally vegetarian, you can certainly add meat if desired. Ground beef, Italian sausage, or cooked chicken can be browned and added to the tomato sauce for a heartier, non-vegetarian version. Layer the meat sauce along with the eggplant and cheese layers as you assemble the bake.

Q5: How can I prevent the eggplant from becoming soggy?

A: The key to preventing soggy eggplant is salting it properly to draw out excess moisture and patting it dry before breading. Cooking the breaded eggplant slices until they are golden brown and crispy, either by baking or frying, is also crucial. Avoid overcrowding the pan during cooking, as this can lead to steaming and sogginess.

Q6: Can I use pre-made tomato sauce for convenience?

A: Yes, using pre-made marinara sauce is perfectly acceptable and convenient. Choose a good quality marinara sauce that you enjoy the flavor of. You can still enhance pre-made sauce by sautéing garlic and adding herbs like oregano and basil to customize the flavor to your liking.

Q7: What are some good side dishes to serve with Eggplant Parmesan Bake?

A: Excellent side dish options include a simple green salad with a light vinaigrette, Caesar salad, roasted vegetables (like zucchini, bell peppers, or asparagus), garlic bread, crusty Italian bread, or a side of pasta tossed with olive oil and Parmesan cheese. These sides complement the richness of the Eggplant Parmesan without being too heavy.

Q8: Can I double this recipe for a larger crowd?

A: Yes, you can easily double this recipe to serve a larger crowd. Use a larger baking dish, such as a 9×18 inch dish, or two 9×13 inch dishes. You may need to increase the baking time slightly to ensure the bake is heated through, especially if using a very deep dish. Ensure you have enough eggplant, sauce, and cheese to accommodate the doubled recipe