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To make crispy baked eggplant parmesan, gather these simple ingredients: - 2 medium eggplants, cut into 1/2-inch thick rounds - 1 teaspoon salt - 2 cups whole wheat breadcrumbs - 1/2 cup freshly grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon black pepper - 3 large eggs - 2 cups marinara sauce - 2 cups shredded mozzarella cheese - Fresh basil leaves for garnish These ingredients come together to create a dish that is both tasty and healthy. The eggplants provide a soft base, while the breadcrumbs give a satisfying crunch. The cheese adds a rich flavor, and the marinara sauce brings it all together. You can find the full recipe online for detailed steps on how to prepare this delicious dish. 1. Preheat the oven and prepare baking sheets: Start by preheating your oven to 425°F (220°C). This ensures even cooking. Line two baking sheets with parchment paper. This helps keep the eggplant from sticking. 2. Cutting and salting the eggplants: Take two medium eggplants and slice them into 1/2-inch thick rounds. Lay the slices in a colander and sprinkle them with 1 teaspoon of salt. The salt draws out moisture and reduces bitterness. Let them sit for about 30 minutes. 3. Rinsing and drying the eggplants: After 30 minutes, rinse the eggplant slices under cold water. This removes the salt. Pat them dry with paper towels to get rid of excess moisture. Dry slices will crisp up better during baking. 1. Mixing the breadcrumb mixture: In a shallow bowl, combine 2 cups of whole wheat breadcrumbs, 1/2 cup of freshly grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1/2 teaspoon black pepper. Mix well for even flavor. 2. Preparing the eggs for dipping: In another bowl, crack 3 large eggs. Whisk them until the yolks and whites blend together. This will help the breadcrumbs stick to the eggplant. 3. Coating the eggplant slices with the mixture: Take each eggplant slice and dip it into the egg mixture. Let the excess egg drip off. Then, coat with the breadcrumb mixture. Press gently so the crumbs stick well to the eggplant. 1. Arranging the breaded slices on baking sheets: Place the breaded eggplant slices in a single layer on the prepared baking sheets. For extra crispiness, lightly spray or drizzle olive oil over the tops. 2. First baking session and flipping the slices: Bake the slices in the preheated oven for 25-30 minutes. At the halfway point, flip each slice to ensure even browning. They should turn golden and crispy. 3. Layering in the baking dish and final baking: In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the crispy eggplant slices on top, followed by half of the remaining marinara and half of the shredded mozzarella cheese. Repeat with the rest. Return the dish to the oven and bake for another 20-25 minutes until the cheese is melted and bubbly. For the full Recipe, check the details above. To get that perfect crisp on your eggplant, salting is key. Salting helps draw out extra moisture from the eggplants. This step is simple but very important. Here’s how to do it: - Slice the eggplants into 1/2-inch thick rounds. - Sprinkle them with salt and let them sit in a colander for about 30 minutes. - Rinse them under cold water and pat them dry with paper towels. This process reduces bitterness and gives you a better texture. When it comes to olive oil, use it wisely. A light spray or drizzle of olive oil adds flavor and helps the breading crisp up. It also gives the dish a lovely golden color. You want just enough to coat the slices lightly. Too much oil will make them soggy. Presentation is important for any dish, especially one as beautiful as eggplant Parmesan. Serve it on a large white platter or divide it onto individual plates. For an extra touch, drizzle some marinara sauce around the base. This adds color and makes it look fancy. Pair your eggplant Parmesan with a fresh side salad or some garlic bread. A light, crisp salad balances the rich flavors of the dish. You can use mixed greens, cherry tomatoes, and a simple vinaigrette. This meal is sure to impress your guests! For the full experience, check out the Full Recipe. {{image_4}} You can use many types of cheese in your eggplant parmesan. For a stronger flavor, try aged provolone or gouda. They melt well and add a nice twist. If you want a lighter dish, use part-skim mozzarella. For those who prefer vegan options, there are great dairy-free cheeses. Look for brands that melt well. Nutritional yeast is another option. It gives a cheesy flavor without dairy. You can sprinkle it between layers for extra taste. Adding other veggies can make your dish more colorful and nutritious. Zucchini works well. Slice it thin and layer it with the eggplant. Spinach is another great choice. Just sauté it lightly before adding. It adds flavor and a pop of green. When adding vegetables, think about balancing flavors. If you use sweet veggies, like bell peppers, pair them with something savory. This will keep the dish exciting and well-rounded. Experimenting with sauces can change your eggplant parmesan game. Homemade marinara is a classic choice. You can control the spices and flavors. Store-bought marinara saves time, but check for quality ingredients. You might also enjoy pesto or Alfredo sauce. Pesto adds a fresh, herby flavor, while Alfredo brings creaminess. Just spread them between layers or drizzle on top before serving. Each option creates a unique dish that surprises your guests. For the full recipe, check out the details in the previous sections. Enjoy your cooking! To store leftovers of your Crispy Baked Eggplant Parmesan, first let it cool to room temperature. Place it in an airtight container. This helps keep it fresh. I recommend using glass containers for better heat retention. You can store it in the fridge for up to three days. You can freeze this dish before or after baking. If you freeze it before baking, assemble the layers in a freezer-safe dish. Cover it tightly with plastic wrap and then aluminum foil. This prevents freezer burn. If you freeze it after baking, let it cool completely first. Then, wrap it well and store it for up to three months. To reheat, thaw it overnight in the fridge. Then bake it at 350°F (175°C) for about 25 minutes. If frozen, add about 15 extra minutes. This method keeps the eggplant crispy and delicious. Enjoy your meal again! For the full recipe, check out the Crispy Baked Eggplant Parmesan. Can I make this ahead of time? Yes, you can prepare this dish ahead of time. Cook the eggplant and layer it with sauce and cheese. Cover and store it in the fridge. When ready, just bake it until hot. How do I make the dish gluten-free? To make this dish gluten-free, use gluten-free breadcrumbs. You can find them in most stores. Ensure that your marinara sauce is also gluten-free. What to do if the eggplant is too bitter? If your eggplant tastes bitter, sprinkle more salt on the slices. Let them sit longer in the colander. Rinse and dry them before cooking. How many calories per serving? This dish has about 350 calories per serving. The exact amount may vary based on ingredients used. Is this recipe suitable for vegetarian/vegan diets? Yes, this recipe is vegetarian. To make it vegan, replace eggs with a flax egg and use dairy-free cheese. Can I replace the breadcrumbs? Yes, you can use crushed cornflakes or panko for a different crunch. Both will work well in this recipe. Alternatives for Parmesan cheese? You can use nutritional yeast for a vegan option. It adds a cheesy flavor without dairy. This blog post explored a tasty eggplant dish. We covered ingredients, step-by-step instructions, and helpful tips. You learned how to achieve the perfect crisp, serve beautifully, and try fun variations. I also shared storage tips to keep your leftovers fresh. Now, go ahead and create your own delicious version. With these ideas, you’ll impress everyone at the table. Enjoy cooking and experimenting with flavors!

Crispy Baked Eggplant Parmesan

Savor the deliciousness of crispy baked eggplant Parmesan, a healthier twist on the classic dish! This recipe features golden, breadcrumb-crusted eggplant layered with rich marinara sauce and melted mozzarella cheese, perfect for dinner or a cozy gathering. With easy steps to create this mouthwatering meal, you’ll impress your family and friends.
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Ingredients
  

2 medium eggplants, cut into 1/2-inch thick rounds

1 teaspoon salt

2 cups whole wheat breadcrumbs (for added crunch)

1/2 cup freshly grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon black pepper

3 large eggs

2 cups marinara sauce (store-bought or homemade)

2 cups shredded mozzarella cheese

Fresh basil leaves for garnish

Instructions
 

Begin by preheating your oven to 425°F (220°C). Line two baking sheets with parchment paper to prevent sticking.

    Slice the eggplants into rounds and generously sprinkle them with salt. Place the salted slices in a colander to sit for approximately 30 minutes. This step helps to extract excess moisture and bitterness from the eggplants. After 30 minutes, rinse the slices under cold running water and thoroughly pat them dry with paper towels.

      Next, in a shallow bowl, mix together the whole wheat breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, dried basil, and black pepper until well combined.

        In a separate bowl, crack the three eggs and whisk them together until the yolks and whites are fully blended.

          To bread the eggplant slices, first dip each one into the beaten eggs, allowing the excess egg to drip off, then coat with the breadcrumb mixture, pressing gently to adhere the crumbs.

            Lay the breaded eggplant slices in a single layer on your prepared baking sheets. For an extra crisp, lightly spray or drizzle olive oil over the top of the slices.

              Place the baking sheets in the preheated oven and bake for 25-30 minutes. Be sure to flip the eggplant slices halfway through the baking time to ensure even browning, until they are golden and crispy.

                In a baking dish, spread a thin layer of marinara sauce across the bottom. Begin layering by placing half of the crispy eggplant slices over the sauce, followed by half of the remaining marinara sauce, and then a generous portion of half of the shredded mozzarella cheese.

                  Repeat the layering process with the rest of the eggplant slices, topping them with the remaining marinara sauce and the rest of the mozzarella cheese.

                    Return the dish to the oven and bake for an additional 20-25 minutes, or until the cheese is melted and bubbly with a golden finish.

                      Once done, allow the dish to cool for a few minutes before diving in. Garnish with fresh basil leaves for a vibrant touch.

                        Prep Time, Total Time, Servings: 30 mins | 1 hr 15 mins | 4 servings

                          - Presentation Tips: Serve the Eggplant Parmesan on a large white platter or individual plates. Enhance the dish’s appeal by drizzling additional marinara sauce around the base, and add a sprinkle of fresh basil leaves on top for a bright color contrast. Enjoy your beautifully arranged meal!