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To make a great Eggplant Parmesan Bake, you need simple and fresh ingredients. Here’s what you will need: - 2 medium eggplants, sliced into 1/4-inch rounds - 1 teaspoon sea salt - 1 cup whole wheat breadcrumbs - 1/2 cup freshly grated Parmesan cheese - 2 cups marinara sauce (homemade or store-bought) - 2 cups shredded mozzarella cheese - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon freshly cracked black pepper - 2 tablespoons extra virgin olive oil - Fresh basil leaves for garnish These ingredients create a rich and tasty dish. The eggplants add texture and flavor. The marinara sauce brings a nice acidity. The cheeses melt into a creamy layer that makes it all come together. When preparing, keep in mind each ingredient's role. The sea salt helps remove moisture from the eggplant, making it less bitter. The breadcrumbs and cheese form a crunchy topping. The herbs add depth of flavor. For the nutritional breakdown per serving, the dish is a good source of fiber and protein. It’s a filling meal that can satisfy your taste buds without overloading on calories. You can find the full recipe to guide you through the steps and ensure you get it just right! - Preheat the oven to 375°F (190°C). This step is key for even cooking. - Prepare the eggplant with salt. Lay the eggplant slices in a colander. - Rinse and pat dry the eggplant. This will help make it crispy. - Mix breadcrumbs, Parmesan, and spices. Use a shallow bowl for easy access. - Heat olive oil for frying. Use medium heat to get a nice golden color. - Dip and fry eggplant slices. Coat each slice well before frying. - Drain on paper towels. This helps remove excess oil and keeps it light. - Spread marinara sauce in the baking dish. This adds flavor and moisture. - Layer eggplant, marinara, and mozzarella. Start with eggplant, then add sauce and cheese. - Repeat layers. Keep going until you run out of ingredients. - Cover and bake initially. This helps cook the dish evenly. - Uncover and bake to finish. This step makes the cheese bubbly and golden. - Cool before slicing. Letting it sit helps with the layers. - Garnish with fresh basil. This adds color and a fresh touch to your dish. For the full recipe, check out the details above. Enjoy your cooking! - Salting for bitterness: Salting the eggplant is key. It removes bitterness and moisture. Slice your eggplants and sprinkle salt on both sides. Let them sit for about 30 minutes. This draws out the bad flavors, making your dish taste better. - Ensuring dryness for crispiness: After salting, rinse your eggplant. Pat it dry with paper towels. This step is crucial for a crispy texture. If the eggplant is wet, it will turn soggy when cooked. - Frying techniques for optimal results: When frying, use medium heat. This ensures the eggplant cooks through without burning. Dip each slice in the breadcrumb mix. Fry until golden brown, about 2-3 minutes per side. This gives you a nice crunch. - Importance of baking times: Baking is just as important. Cover your dish with foil for the first part of baking. This helps cook the layers. After 25 minutes, remove the foil. Bake until the cheese is golden and bubbly. This makes it look great and adds flavor. - Serving suggestions: For a lovely presentation, serve the Eggplant Parmesan Bake in the baking dish. This keeps it warm and inviting. Pair it with a light salad or crusty bread for a complete meal. - Garnishing ideas: Add fresh basil leaves on top right before serving. This adds color and freshness. You can also sprinkle extra Parmesan on top for a cheesy finish. {{image_4}} You can switch cheeses in this dish for a new taste. Try vegan cheese for a plant-based option. Low-fat cheese can also work if you're watching calories. It still melts well and tastes great. When it comes to breadcrumbs, whole wheat offers more fiber than regular ones. If you want a gluten-free meal, use gluten-free breadcrumbs. They add crunch without gluten. Want extra flavor? Add vegetables like spinach or zucchini. Layering in sautéed mushrooms brings a rich taste. You can also include cooked ground beef or sausage for a heartier dish. If you like some heat, add red pepper flakes to the marinara sauce. A pinch can turn up the flavor without making it too spicy. Adjust spice levels to your family's taste. To make this dish gluten-free, simply swap to gluten-free breadcrumbs. Check your marinara sauce for hidden gluten. Most brands have options that are safe. For a vegan version of Eggplant Parmesan Bake, use dairy-free cheese and plant-based marinara. You can still achieve a creamy texture and rich flavor. Enjoy all the taste without the dairy! To keep your Eggplant Parmesan Bake fresh, use airtight containers. Glass containers work well and prevent odors. You can store leftovers in the fridge for up to four days. After that, the taste and texture may fade. For best results, reheat in the oven. Place it at 350°F (175°C) for about 20 minutes. This keeps the cheese nice and melty. If you want to save it for later, you can freeze it. Wrap it tightly in foil or plastic wrap. It lasts in the freezer for up to three months. When serving leftovers, let them sit at room temperature for about 10 minutes. This helps the flavors come back. If you stored it in the fridge, make sure to reheat it all the way through. For the best quality, enjoy it within a few days. To make this dish lighter, you have a few easy options: - Use less cheese. You can cut the mozzarella and Parmesan by half. - Choose whole wheat breadcrumbs for extra fiber. - Add more veggies like spinach or mushrooms for volume without many calories. These changes keep the taste while making it a bit healthier. Yes, you can prepare this dish ahead. Here’s how: - Assemble the layers in the baking dish, but don’t bake it yet. - Cover it well with plastic wrap or foil. - You can store it in the fridge for up to 24 hours. When ready to bake, preheat your oven and remove the cover. Bake it for 35-40 minutes. Eggplant Parmesan Bake goes well with many sides: - A fresh green salad with olive oil and lemon dressing. - Garlic bread for a crunchy contrast. - Roasted veggies like zucchini or bell peppers. For drinks, a light red wine, like Chianti, pairs nicely. Enjoy your meal! Eggplant Parmesan Bake is a tasty dish that blends flavors and textures. You learned about key ingredients like eggplant, cheese, and marinara sauce. I shared step-by-step ways to layer, fry, and bake it to perfection. Remember to use salt on the eggplant to remove bitterness. You can also customize the dish with different flavors and save leftovers smartly. Enjoy creating this dish for your family and friends, while ensuring each bite is delightful and satisfying.

Eggplant Parmesan Bake

Get ready to savor a delicious Eggplant Parmesan Bake that's perfect for any occasion! This mouthwatering recipe combines crispy eggplant slices with rich marinara sauce and gooey mozzarella cheese, creating a layered dish you'll love. Ready in just 1 hour, it's a fantastic vegetarian option that everyone will enjoy. Click through for the full recipe and impress your family and friends with this delightful meal!
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Ingredients
  

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

1 teaspoon sea salt

1 cup whole wheat breadcrumbs

1/2 cup freshly grated Parmesan cheese

2 cups marinara sauce (homemade or store-bought)

2 cups shredded mozzarella cheese

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon freshly cracked black pepper

2 tablespoons extra virgin olive oil

Fresh basil leaves for garnish

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C). This sets the stage for a beautifully baked dish.

    Prepare the Eggplant: In a colander, arrange the sliced eggplant rounds in a single layer, sprinkling sea salt evenly over them. Allow the salted slices to sit for about 30 minutes; this process helps to draw out the bitter moisture, ensuring a less soggy result.

      Rinse and Pat Dry: Once the time is up, rinse the eggplant slices under cold running water to remove the salt. Carefully pat them dry with paper towels to remove excess moisture. This step is crucial for crispness.

        Mix the Coating: In a shallow bowl, combine the whole wheat breadcrumbs, freshly grated Parmesan cheese, oregano, basil, and black pepper. Mix well to ensure an even distribution of flavors.

          Fry the Eggplant: Heat the extra virgin olive oil in a large skillet over medium heat. Dip each slice of eggplant into the breadcrumb mixture, ensuring both sides are well-coated. Fry the slices in batches until they are golden brown, approximately 2-3 minutes per side. Once fried, transfer them onto a plate lined with paper towels to drain any excess oil.

            Layer the Baking Dish: In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom. This not only adds flavor but also prevents sticking.

              Build the Layers: Begin layering by adding half of the fried eggplant slices over the sauce. Follow this with half of the remaining marinara sauce, and then sprinkle on a generous layer of shredded mozzarella cheese.

                Repeat the Layers: Next, add another layer with the remaining fried eggplant slices, pour the rest of the marinara sauce on top, and finish it off with the remaining mozzarella cheese.

                  Bake the Dish: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

                    Cool and Serve: Allow the Eggplant Parmesan Bake to cool for about 5-10 minutes before slicing. This helps the layers set and makes serving easier.

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

                        - Presentation Tips: Garnish the baked dish with fresh basil leaves right before serving for a pop of color and flavor. For a delightful meal, consider serving alongside a side of mixed greens lightly dressed with olive oil and balsamic vinegar.