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- 2 medium eggplants, sliced into 1/4-inch rounds - 2 cups marinara sauce - 2 cups fresh mozzarella cheese, shredded - 1 cup grated Parmesan cheese - 1 cup all-purpose flour - 3 large eggs, beaten - 1 cup breadcrumbs (preferably Italian seasoned) The star of this dish is the eggplant. When choosing your eggplants, look for firm ones with shiny skin. They should feel heavy for their size. Marinara sauce adds a rich tomato flavor, while mozzarella and Parmesan give that gooey, cheesy goodness. The flour, eggs, and breadcrumbs create a crispy coating that makes each bite delightful. - 1 tablespoon dried oregano - 1/2 teaspoon black pepper - 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil) - Olive oil spray or 2 tablespoons olive oil Seasonings bring life to your dish. Dried oregano adds a warm, herbal note, while black pepper gives it a slight kick. Fresh basil enhances the flavor and adds a touch of brightness. Use olive oil for frying to get that perfect golden crust. You can also use spray oil for a lighter touch. For the full recipe, check the section above. Enjoy the process of creating this tasty Eggplant Parmesan Bake! Start by salting the eggplant slices. Place the slices on paper towels and sprinkle salt on both sides. Let them sit for about 30 minutes. This step helps draw out excess moisture. After 30 minutes, rinse the eggplant slices under cold water. Pat them dry with paper towels. This will make sure they are ready for cooking. Next, set up your dredging station. You will need three bowls. In the first bowl, add flour. In the second bowl, place the beaten eggs. In the third bowl, mix breadcrumbs, dried oregano, black pepper, and half of the grated Parmesan cheese. Now, it’s time to coat the eggplant slices. Dip each slice first in flour and shake off any extra. Then, dip it in the beaten eggs. Finally, coat it with the breadcrumb mixture. Repeat this for all slices. Now, heat 1 tablespoon of olive oil in a large skillet over medium heat. You can also use olive oil spray if you prefer. Fry the breaded eggplant slices in batches. Cook them until they turn golden brown on both sides. This should take about 3 to 4 minutes per side. After frying, drain the slices on paper towels to remove excess oil. Now, let’s layer our bake in a 9x13 inch baking dish. Start by spreading a layer of marinara sauce on the bottom. Next, place half of the fried eggplant slices over the sauce. Add a layer of mozzarella cheese, followed by a sprinkle of Parmesan cheese. Then, add another layer of marinara sauce. Repeat this process with the remaining eggplant slices, marinara, and cheeses. Finally, finish with a top layer of marinara and mozzarella. Cover the baking dish with foil. Bake in your preheated oven at 375°F (190°C) for 25 minutes. After that, remove the foil and bake for an additional 15 minutes. You want the cheese to be bubbly and golden. Once done, let the dish cool for about 10 minutes before slicing. You can garnish with fresh basil if you like. To get the best texture, focus on the eggplant. Salting the slices helps remove extra water. This makes them less soggy and more tasty. After salting, rinse and pat them dry. This step is key for a crispy bake. When baking, ensure even cooking. Spread the marinara sauce evenly in the dish. Layer the eggplant slices flat, without overlapping. This helps them cook through. Covering the dish with foil traps heat and steam. Remove the foil for the last 15 minutes to brown the cheese. Eggplant Parmesan Bake pairs well with many sides. A simple green salad adds freshness. Garlic bread works perfectly for dipping. For a heartier meal, serve with pasta. For presentation, slice the bake neatly. A sprinkle of fresh basil adds color. Drizzle olive oil on top for shine. You want your dish to look as great as it tastes! One common mistake is over-salting the eggplant. Too much salt can make the dish too salty. Use just enough to draw out moisture. Another mistake is not letting the bake rest. Allow it to sit for about 10 minutes after baking. This time helps the layers set, making it easier to slice. Enjoy your Eggplant Parmesan Bake with these tips for the best results! {{image_2}} You can easily adjust this recipe to meet your needs. For a vegan option, swap the mozzarella and Parmesan with plant-based cheese. Nutritional yeast can add a cheesy taste too. If you need a gluten-free dish, use gluten-free breadcrumbs and a gluten-free flour alternative. Almond flour works well for a nice crunch. For more nutrition, add vegetables like spinach or zucchini. Layer these veggies with the eggplant for added color and texture. You can also spice things up with fresh herbs like thyme or rosemary. If you want a kick, consider adding red pepper flakes. Each variation can change the flavor, making it fun to try new things. For the full recipe, check the reference. To keep your Eggplant Parmesan Bake fresh, start with refrigeration. Let the dish cool down first. Then, cover it tightly with plastic wrap or aluminum foil. You can also place it in an airtight container. Store it in the fridge for up to three days. If you have more leftovers or want to save it for later, freezing is a good option. Cut the bake into portions for easy serving. Wrap each piece in plastic wrap and then in foil. This will help prevent freezer burn. You can freeze it for up to three months. Reheating your Eggplant Parmesan Bake can bring it back to life. For the best results, use an oven. Preheat your oven to 350°F (175°C). Place the dish in a baking pan and cover it with foil. This keeps moisture in and helps the cheese melt evenly. Heat for about 20-25 minutes. If you're short on time, you can use a microwave. Place a portion on a microwave-safe plate. Heat it in short bursts, checking often. This will help keep the dish from getting soggy. For the crispiest results, you can use a toaster oven. This will bring back that nice crunch to the breaded eggplant. Just like with the oven, cover the dish with foil to keep it moist. Enjoy your Eggplant Parmesan Bake just like it was fresh out of the oven! Yes, you can make Eggplant Parmesan Bake ahead of time. Here are some tips to prep: - Prepare the eggplant: Salt and rinse the slices as usual. - Layer in the dish: Assemble the layers of eggplant, sauce, and cheese. - Cover and chill: Wrap the dish well in plastic wrap. Store it in the fridge for up to 24 hours. - Bake before serving: When ready, bake it at 375°F (190°C). It may need a bit more time in the oven. Eggplant Parmesan Bake pairs well with many sides. Here are some great options: - Garlic bread: This classic side is great for soaking up sauce. - Salad: A fresh green salad adds crunch and balance. - Pasta: Serve with a side of spaghetti or another pasta. - Roasted vegetables: Carrots, zucchini, or bell peppers add color and nutrients. You can tell when it is done by looking for these signs: - Bubbling cheese: The top layer of cheese should be melted and bubbly. - Golden color: The cheese should have a nice golden brown color. - Firm texture: The bake should feel set and not jiggly when you shake it lightly. These steps will help ensure your Eggplant Parmesan Bake comes out perfect every time. For the full recipe, check the earlier section. In this article, we covered how to make a delicious Eggplant Parmesan Bake. We discussed the key ingredients, like eggplant, marinara sauce, and cheeses. I shared simple instructions for preparing, frying, and baking the dish. We explored tips for great texture and served ideas. Remember to avoid common mistakes, like over-salting. This dish is flexible, with options for vegans and gluten-free eaters. Follow the storage and reheating tips to enjoy your leftovers. Embrace the joy of cooking and impress your friends and family with your Eggplant Parmesan Bake!

Eggplant Parmesan Bake

Discover the ultimate comfort food with this delicious Eggplant Parmesan Bake! This easy recipe is packed with layers of crispy eggplant, rich marinara sauce, and gooey cheese, perfect for any occasion. Follow our simple steps to create a mouthwatering dish your family will love. Ready to impress at dinner? Click through to explore the full recipe and make this tasty meal tonight!
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Ingredients
  

2 medium eggplants, sliced into 1/4-inch rounds

2 teaspoons salt

2 cups marinara sauce

2 cups fresh mozzarella cheese, shredded

1 cup grated Parmesan cheese

1 cup all-purpose flour

3 large eggs, beaten

1 cup breadcrumbs (preferably Italian seasoned)

1 tablespoon dried oregano

1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)

1/2 teaspoon black pepper

Olive oil spray or 2 tablespoons olive oil

Instructions
 

Begin by salting the eggplant slices: Arrange the slices on paper towels and sprinkle both sides with salt. Allow them to sit for about 30 minutes to draw out excess moisture. Rinse the eggplant slices under cold water, pat dry with paper towels, and set aside.

    Preheat your oven to 375°F (190°C).

      Set up a dredging station: In one bowl, place the flour. In a second bowl, add the beaten eggs. In a third bowl, combine the breadcrumbs, dried oregano, black pepper, and half of the grated Parmesan cheese.

        Dip each eggplant slice first in the flour, shaking off excess, then in the beaten eggs, and finally coat it with the breadcrumb mixture. Repeat for all slices.

          In a large skillet, heat 1 tablespoon of olive oil over medium heat (or use olive oil spray). Fry the breaded eggplant slices in batches until golden brown on both sides, approximately 3-4 minutes per side. Drain on paper towels and set aside.

            In a 9x13 inch baking dish, spread a layer of marinara sauce on the bottom. Layer half of the fried eggplant slices over the sauce.

              Add a layer of mozzarella cheese followed by a sprinkle of Parmesan cheese. Then add another layer of marinara sauce. Repeat the process with the remaining eggplant slices, marinara, and cheeses, finishing with a top layer of marinara and mozzarella.

                Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

                  After baking, allow the dish to cool for about 10 minutes before slicing. Garnish with fresh basil if desired.

                    - Prep Time: 30 minutes | Total Time: 1 hour 15 minutes | Servings: 6

                      - Presentation Tips: Serve the Eggplant Parmesan Bake in the baking dish, or carefully slice portions onto plates. Garnish with a sprinkle of fresh basil and a drizzle of olive oil for a touch of elegance.