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To make Crispy Baked Eggplant Parmesan, you need fresh and simple ingredients. Here’s what you will use: - 2 medium eggplants, sliced into ¼ inch rounds - 1 teaspoon salt - 1 cup all-purpose flour - 2 large eggs, beaten - 1 cup breadcrumbs (preferably panko for extra crunch) - ½ cup grated Parmesan cheese - 2 cups marinara sauce - 1 cup shredded mozzarella cheese - 1 teaspoon dried oregano - 1 teaspoon garlic powder - Fresh basil leaves, for garnish - Olive oil spray or a drizzle These ingredients work together to create a delicious dish. The eggplants give a nice texture, while the cheeses add creaminess. The breadcrumbs, especially panko, help achieve that perfect crunch. Seasonings like oregano and garlic powder enhance flavor and aroma. It's all about balance. For the full recipe, you can check the complete steps. Enjoy this wholesome delight! Start by slicing the eggplants into ¼ inch rounds. Lay them on a clean kitchen towel. Sprinkle salt on the slices. This step draws out moisture and bitterness. Let them sit for about 30 minutes. Rinse the eggplant under cold water. Pat each slice dry with a paper towel. This helps the breading stick better later. Next, preheat your oven to 400°F (200°C). This temperature makes the eggplant crisp and golden. Prepare three shallow dishes for the breading. Fill the first dish with flour. In the second, add the beaten eggs. In the third dish, mix breadcrumbs, Parmesan cheese, oregano, and garlic powder. This mixture gives great flavor. Now, it's time to coat the eggplant slices. Take one slice and dip it into the flour. Shake off any excess flour. Next, dip it into the beaten eggs until coated. Finally, place it in the breadcrumb mixture. Press gently to ensure it sticks. Repeat this for all the eggplant slices. Line a baking sheet with parchment paper. This prevents sticking and makes cleanup easy. Place the breaded eggplant slices on the sheet. Spray or drizzle them lightly with olive oil. Bake for 25-30 minutes. Flip the slices halfway through cooking. This helps them brown evenly. For the next step, grab a large baking dish. Spread a thin layer of marinara sauce on the bottom. Layer half of the crispy eggplant over the sauce. Sprinkle half of the shredded mozzarella cheese on top. Repeat with the remaining eggplant, sauce, and cheese. This creates a tasty layered effect. Now, bake the assembled dish for an additional 15-20 minutes. Watch for the cheese to bubble and turn golden. Once done, let the dish cool for a few minutes. This makes cutting easier. Garnish with fresh basil leaves before serving. You'll love the look and taste! To make your eggplant crispy, I recommend using panko breadcrumbs. They have a great texture that adds crunch. Regular breadcrumbs can work, but panko gives a better bite. Make sure to coat each eggplant slice evenly. Dip it in flour first, then in egg, and finally in the breadcrumb mix. This order helps the crumbs stick well. To boost flavor, add herbs and spices. I love using dried oregano and garlic powder. They work wonders in this dish. You can also experiment with fresh herbs like thyme or rosemary for a unique taste. Using different types of cheese can enhance the flavor profile, too. Try mixing in some provolone or fontina cheese. They melt nicely and add a rich taste. Choosing the right baking sheets is key. Use a heavy-duty, rimmed baking sheet. This will help distribute heat evenly. If you have a nonstick sheet, it can also reduce sticking. An oven thermometer is a must-have tool. It ensures your oven heats to the right temperature. This small step can make a big difference in baking. For the full recipe, check out the details above. {{image_2}} You can add more veggies to your eggplant parmesan. Think zucchini, bell peppers, or spinach. These extras boost flavor and nutrition. You can also swap in cheese alternatives. Try vegan cheese or a mix of nutritional yeast and cashews. This keeps it tasty and healthy. If you need a gluten-free option, use almond flour or chickpea flour instead of regular flour. For breadcrumbs, try crushed gluten-free crackers or ground nuts. You can also use cornmeal for a different crunch. These swaps keep the dish crispy without gluten. Want to boost protein? Incorporate some ground meat, like turkey or beef, into the marinara sauce. This adds heartiness and makes it a full meal. You can also serve it with protein-rich sides, like a bean salad or quinoa. These additions make your meal more balanced and satisfying. For the full recipe, check out the Crispy Baked Eggplant Parmesan . To store leftovers, let the eggplant cool completely. Place it in an airtight container. It stays fresh for about 3 to 4 days in the fridge. When you're ready to enjoy it again, follow these best practices for reheating. Preheat your oven to 350°F (175°C). Place the eggplant in a baking dish and cover it with foil. Heat for about 15-20 minutes. This keeps the cheese from burning and helps it warm evenly. If you want to save some for later, you can freeze eggplant parmesan. First, let it cool completely. Wrap it tightly in plastic wrap, then in foil. This helps prevent freezer burn. It will stay good for about 2-3 months. When it’s time to eat, thaw it in the fridge overnight. Reheat it in the oven at 350°F (175°C) for about 30-40 minutes. This way, you’ll get that crispy texture back. For the full recipe, check out the details above. Yes, you can make this dish ahead of time. Here’s how: - Prepare and bread the eggplant slices. - Bake them until crispy. - Let them cool, then cover and store in the fridge. - When you are ready to serve, layer with sauce and cheese. - Bake until heated through. This method keeps the flavors intact and saves time. To keep the eggplant crispy: - Salt the slices and let them sit for 30 minutes. - Rinse and pat them dry to remove moisture. - Use panko breadcrumbs for extra crunch. - Bake them on a wire rack to allow air circulation. These tips help maintain that delightful crispiness. Absolutely! You can use other vegetables like: - Zucchini - Portobello mushrooms - Cauliflower These options add variety and unique flavors. Keep the prep similar for best results. Pair this dish with: - A simple green salad - Garlic bread - Roasted vegetables These sides complement the flavors well and create a complete meal. To make a vegan version, swap out these ingredients: - Use flax eggs or chickpea flour instead of eggs. - Replace Parmesan and mozzarella with vegan cheese. - Ensure your breadcrumbs are vegan-friendly. These changes keep the dish tasty and plant-based while still being satisfying. For the full recipe, check the detailed instructions. Crispy baked eggplant parmesan is simple and rewarding to make. We covered the essential ingredients and step-by-step instructions. The tips can help achieve the perfect crisp and flavor. You can also explore variations based on your diet. Remember how to store leftovers for later enjoyment. Cooking should be fun, and this dish offers a tasty way to explore new flavors. Give it a try and enjoy the delicious results!

Crispy Baked Eggplant Parmesan

Savor the deliciousness of Crispy Baked Eggplant Parmesan with this easy recipe! Learn how to perfectly bread and bake eggplant for a comforting dish that's packed with flavor. With layers of marinara, mozzarella, and a sprinkle of fresh basil, this meal will impress everyone at your table. Ready to elevate your dinner game?
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Ingredients
  

2 medium eggplants, sliced into ¼ inch rounds

1 teaspoon salt

1 cup all-purpose flour

2 large eggs, beaten

1 cup breadcrumbs (preferably panko for extra crunch)

½ cup grated Parmesan cheese

2 cups marinara sauce

1 cup shredded mozzarella cheese

1 teaspoon dried oregano

1 teaspoon garlic powder

Fresh basil leaves, for garnish

Olive oil spray or a drizzle of olive oil

Instructions
 

Prepare the Eggplant: Lay the sliced eggplant rounds on a clean kitchen towel and sprinkle them with salt. Let them sit for about 30 minutes to draw out excess moisture and bitterness. Rinse and pat dry.

    Set Up Breading Station: Preheat your oven to 400°F (200°C). Create a breading station with three shallow dishes—one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese, oregano, and garlic powder.

      Bread the Eggplant: Dip each eggplant slice into the flour, shaking off excess, then into the beaten eggs, and finally into the breadcrumb mixture, ensuring they are fully coated.

        Bake the Eggplant: Place the breaded eggplant slices on a baking sheet lined with parchment paper. Spray or drizzle lightly with olive oil. Bake for 25-30 minutes, flipping halfway through, or until they are golden brown and crispy.

          Assemble the Dish: In a large baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the crispy eggplant over the sauce, then sprinkle half of the mozzarella cheese on top. Repeat the layers with the remaining eggplant, sauce, and mozzarella cheese.

            Bake the Parmesan: Bake in the oven for an additional 15-20 minutes until the cheese is bubbly and lightly golden.

              Serve: Let the dish cool for a few minutes before cutting into squares. Garnish with fresh basil leaves before serving.

                Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4-6