Eggplant Parmesan Recipe – Spend With Pennies

Eggplant parmesan casserole is a hearty facet dish or mild most important. 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 Simple Italian Favourite

Eggplant Parmesan is a basic 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 straightforward to make and full of taste.
• Baked as an alternative of fried eggplant slices means much less fats, fewer energy, and simpler cleanup!
• This dish reheats properly so make it forward and revel in it for meals all through the week!

Substances for Eggplant Parmesan

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

Breading – Italian breadcrumbs are already seasoned, you can even use plain breadcrumbs and add somewhat Italian seasoning as you want! 

Marinara – Select a high-quality marinara or pasta sauce for the perfect taste. If time permits, homemade marinara is each simple and scrumptious.

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

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

The right way 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 under).
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 Recommendations & Leftovers

This eggplant parmesan is finest served as a most important dish with a contemporary salad crisp salad with a tangy lemon vinaigrette. Don’t overlook the fluffy garlic breadsticks to take in 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 could 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 below 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

Cook dinner Time 55 minutes minutes

Whole 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 below 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 extra basil and parsley if desired.

The eggplant doesn’t have to be peeled on this recipe. 
Slices could be cooked in a single layer in an air fryer at 380°F for 8 to 10 minutes, flipping midway.
Should you’d desire a saucier dish, you’ll be able to 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 offered is an estimate and can fluctuate primarily based on cooking strategies and types of substances used.

Course Casserole, Dinner, Entree, Important Course

Delicacies American, Italian

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