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- 2 medium-sized eggplants, sliced into ¼ inch rounds - 1 teaspoon salt - 1 cup all-purpose flour - 2 large eggs, beaten until smooth - 1 cup panko breadcrumbs for added crunch - ½ cup grated Parmesan cheese - 2 cups marinara sauce, homemade or store-bought - 1 cup shredded mozzarella cheese - 1 teaspoon dried oregano - 1 teaspoon garlic powder - Fresh basil leaves for garnishing - Olive oil spray or a light drizzle of olive oil When selecting eggplants, choose ones that are firm and shiny. The skin should be smooth and free of blemishes. A fresh eggplant will feel heavy for its size. For cheese, I recommend using high-quality mozzarella for the best melt. You can also mix in aged provolone for a deeper flavor. If you're looking for gluten-free options, swap the all-purpose flour with gluten-free flour and use gluten-free panko breadcrumbs. This way, everyone can enjoy a tasty dish without worries. Check out the Full Recipe for detailed steps and tips! Salting the eggplant is very important. It helps remove excess moisture and bitterness. To do this, slice the eggplant into ¼-inch rounds. Then, sprinkle salt on both sides. Let them sit for about 30 minutes. After that, rinse the slices under cold water. Make sure to pat them dry with a clean kitchen towel. This step makes your eggplant tender and tasty. You will need three shallow dishes for easy breading. One dish holds all-purpose flour. The second dish holds the beaten eggs. The third dish mixes panko breadcrumbs with grated Parmesan, oregano, and garlic powder. This mix adds great flavor and crunch. Preheat your oven to 400°F (200°C) while you prepare everything. This ensures your eggplant bakes perfectly. For even coating, follow this simple technique. First, dip each eggplant slice in flour. Shake off any extra flour. Next, dip it into the beaten eggs, letting the excess egg drip off. Finally, coat the slice in the breadcrumb mix. Press gently to ensure it sticks well. Avoid common mistakes like skipping the flour or not pressing the breadcrumbs. This will help you get that crispy texture. To make the eggplant crispy, arrange the slices in a single layer on a baking sheet. Use parchment paper to keep them from sticking. Lightly spray or drizzle olive oil on the slices. This helps them get golden and crunchy. Bake for 25 to 30 minutes. Flip the slices halfway through to ensure even cooking. The goal is to see them turn a lovely golden brown. Layering is key for the best flavor. Start by spreading a thin layer of marinara sauce on the bottom of a large baking dish. Next, place half of the crispy eggplant slices over the sauce. Then, sprinkle half of the shredded mozzarella cheese on top. Repeat this with the remaining eggplant and sauce, finishing with mozzarella cheese. This creates a great blend of flavors. Now it’s time for the final bake. Place the assembled dish in the oven. Bake for another 15 to 20 minutes. Look for bubbly cheese that is lightly golden. This is a sign that your eggplant parmesan is ready. Let it cool for a few minutes before slicing. Enjoy this delicious dish, and don’t forget to check out the Full Recipe for more details! To make your eggplant parmesan extra crispy, I recommend using panko breadcrumbs instead of regular breadcrumbs. Panko is lighter and airier, which helps create that delightful crunch. When you coat the eggplant, make sure to press the panko firmly onto the slices. This way, they stick well and form a great crust. Olive oil plays a key role, too. A light spray or drizzle of olive oil helps the breadcrumbs crisp up in the oven. It also adds flavor. Don’t be shy—use enough olive oil to coat the eggplant well before baking. To elevate the taste of your eggplant parmesan, consider adding extra spices and herbs. A pinch of red pepper flakes gives it a nice kick. You might also try fresh thyme or rosemary for a fragrant twist. For sauces, marinara is classic, but you can mix it up. Try a basil pesto or a creamy Alfredo for a different flavor. Pair your dish with a fresh salad or garlic bread for a delightful meal. Serving is important for making your dish look appealing. You can layer the eggplant parmesan in a beautiful baking dish or serve it on a rustic wooden board. For garnishing, fresh basil leaves add color and a burst of flavor. Place them on top or around the dish. A drizzle of extra marinara sauce or a sprinkle of Parmesan around the plate can also enhance the visual appeal. For the full recipe, check the earlier sections. Enjoy your cooking! {{image_4}} You can easily make this dish vegetarian or vegan. For cheese, try using nutritional yeast. This gives a cheesy flavor without dairy. You can also use cashew cheese or a vegan mozzarella. For eggs, replace them with a flaxseed mixture. Mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for five minutes. This acts like an egg. As for sauces, consider using a rich pesto or a tomato and basil blend. This adds a fresh twist. Different cheeses can elevate the flavor of your eggplant parmesan. Try adding gouda or fontina for a creamier texture. If you like sharpness, go for aged cheddar. For the best melting cheeses, mozzarella is a must. Combine it with provolone for a nice stretch. Mixing cheeses can create a deeper, more complex taste in your dish. If you want to add protein, cooked chicken or sausage works great. Use grilled chicken breast or Italian sausage for flavor. Slice them thinly and layer them with the eggplant. Make sure not to add too much, so it doesn’t overwhelm the dish. Keep the layers balanced for the best taste. To store leftover crispy baked eggplant parmesan, let it cool first. Place it in an airtight container. This helps keep the flavors fresh. Stored this way, it lasts about 3 to 5 days in the fridge. You can enjoy it again by simply reheating. Freezing is a great way to save extra eggplant parmesan. Cut it into portions and wrap each piece in plastic wrap. Then, place them in a freezer-safe bag. This method keeps it tasty for up to 3 months. When you're ready to eat, thaw it overnight in the fridge. Reheat it in the oven for the best results. Bake at 350°F (175°C) until heated through. For quick meals, portion out the eggplant parmesan before storing. Use small containers to make it easy. This way, you grab a meal without extra prep. One challenge is moisture, which can make it soggy. To avoid this, make sure it cools completely before sealing. Yes, you can prepare this dish ahead of time. To do this, follow these steps: - Prepare the eggplant as per the recipe and bread the slices. - Bake the slices until golden brown, then let them cool completely. - Layer the baked eggplant with marinara and cheese in a baking dish. - Cover the dish with plastic wrap or foil and store it in the fridge for up to 24 hours. - When ready to bake, remove the cover and bake according to the recipe instructions. This way, you save time on busy days! To avoid bitterness in eggplant, here’s what you need to do: - Choose smaller eggplants. They tend to be sweeter and less bitter. - Salt the slices. This draws out moisture and bitterness. Let them sit for about 30 minutes. - Rinse and dry well. After salting, rinse the eggplant thoroughly to remove excess salt and bitterness. Following these steps will help you enjoy a sweeter dish! If you want alternatives to eggplant, consider these options: - Zucchini: It has a mild flavor and cooks well. - Portobello mushrooms: They provide a meaty texture. - Cauliflower: Use florets for a fun twist. These substitutes can give you a different but tasty dish! Yes, you can make this recipe gluten-free by using these options: - Gluten-free flour: Substitute all-purpose flour with a gluten-free blend. - Gluten-free breadcrumbs: Look for panko or regular breadcrumbs that are gluten-free. This way, everyone can enjoy the meal! To check if your eggplant parmesan is cooked, look for these signs: - Cheese should be bubbly and lightly browned on top. - Eggplant slices should be tender when pierced with a fork. - The edges should be crisp and golden. When you see these signs, your dish is ready to serve! In this blog post, I covered the essential steps to make a delicious eggplant parmesan. We looked at key ingredients, preparation tips, and baking methods. I shared variations to suit dietary needs and tips to enhance flavors. Remember, following these steps ensures taste and texture. Whether you enjoy it vegetarian, vegan, or with added protein, there's a version for everyone. Have fun experimenting and enjoy the delicious results.

Crispy Baked Eggplant Parmesan

Discover the ultimate recipe for Crispy Baked Eggplant Parmesan that’s sure to impress friends and family! This flavorful dish layers perfectly breaded eggplant with rich marinara and gooey mozzarella for a mouthwatering experience. Follow our easy steps to create this delightful meal that’s perfect for any occasion. Click through to explore the full recipe and elevate your culinary skills today!
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Ingredients
  

2 medium-sized eggplants, sliced into ¼ inch rounds

1 teaspoon salt

1 cup all-purpose flour

2 large eggs, beaten until smooth

1 cup panko breadcrumbs for added crunch

½ cup grated Parmesan cheese

2 cups marinara sauce, homemade or store-bought

1 cup shredded mozzarella cheese

1 teaspoon dried oregano

1 teaspoon garlic powder

Fresh basil leaves for garnishing

Olive oil spray or a light drizzle of olive oil

Instructions
 

Prepare the Eggplant: Arrange the sliced eggplant rounds on a clean kitchen towel and generously sprinkle with salt. Allow them to sit for approximately 30 minutes. This step helps draw out excess moisture and bitterness from the eggplant. After 30 minutes, rinse the slices under cold water and gently pat them dry with another towel.

    Set Up the Breading Station: Preheat your oven to 400°F (200°C). Prepare three shallow dishes: one for all-purpose flour, one for the beaten eggs, and one where you'll combine the panko breadcrumbs with the grated Parmesan cheese, dried oregano, and garlic powder.

      Bread the Eggplant: Take each eggplant slice and first dip it into the flour, making sure to shake off any excess flour. Next, immerse it in the beaten eggs, allowing any excess egg to drip off. Finally, coat the slice in the breadcrumb mixture, pressing gently to ensure a thorough coating.

        Bake the Eggplant: Arrange the breaded eggplant slices in a single layer on a baking sheet lined with parchment paper. Lightly spray or drizzle the slices with olive oil to promote crispiness during baking. Place them in the preheated oven and bake for 25 to 30 minutes, flipping the slices halfway through the cooking time, until they are golden brown and crispy.

          Assemble the Dish: In a large baking dish, spread a thin layer of marinara sauce evenly on the bottom. Layer half of the crispy baked eggplant slices over the sauce. Follow this with half of the shredded mozzarella cheese. Repeat the layering process with the remaining eggplant slices, additional marinara sauce, and the remaining mozzarella cheese.

            Bake the Parmesan: Place the assembled dish in the oven and bake for an additional 15 to 20 minutes, or until the cheese is bubbly and lightly golden on top.

              Serve: Once baked, allow the eggplant parmesan to cool for a few minutes before slicing into squares. Garnish each serving with fresh basil leaves for a burst of flavor and color before serving.

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

                  - Presentation Tips: Serve the eggplant parmesan on a rustic wooden board, or a vibrant plate, and pair it with a side salad for a complete meal. Add additional basil sprigs or a drizzle of extra marinara on the side for added flair.