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To make a tasty Eggplant Parmesan Bake, gather these ingredients: - 2 medium eggplants, sliced into 1/4-inch rounds - 3 cups marinara sauce (homemade or store-bought) - 2 cups shredded mozzarella cheese - 1 cup grated Parmesan cheese - 2 cups all-purpose flour - 1 cup breadcrumbs (preferably Italian style) - 3 large eggs, beaten - 1 tablespoon dried oregano - 1 tablespoon fresh basil, chopped (or 1 teaspoon dried) - Salt and pepper to taste - Olive oil for brushing You’ll need a few tools to make this dish: - A sharp knife for slicing eggplants - A cutting board for prep work - Three bowls for the breading station - A large skillet for frying - A 9x13 inch baking dish for layering - Aluminum foil to cover the dish while baking - Measuring cups and spoons to ensure accuracy Quality matters when it comes to flavor. Here are some tips: - Choose firm, shiny eggplants with no blemishes. - Use fresh herbs for a bright taste. Dried herbs work too but may lack depth. - Select high-quality marinara sauce for the best flavor. Homemade sauce can really shine. - Opt for fresh mozzarella for a gooey texture. Pre-shredded cheese is convenient but may not melt as well. - Use fresh Parmesan cheese, grated right before use, for maximum flavor. When you gather the right ingredients, your Eggplant Parmesan Bake will shine. For the complete recipe, check out the Full Recipe section above. Start by prepping your eggplants. Slice two medium eggplants into 1/4-inch rounds. This size helps them cook evenly. Sprinkle salt over the slices and let them sit for 30 minutes. This step draws out excess moisture and bitterness. Rinse the slices and pat them dry with a clean towel. Next, set up your breading station. You need three bowls: one with 2 cups of all-purpose flour, one with 3 beaten eggs, and the last with 1 cup of breadcrumbs mixed with 1 tablespoon of dried oregano, 1 tablespoon of fresh basil (or 1 teaspoon of dried), salt, and pepper to taste. Now, it's time to coat the eggplant slices. Dip each slice into the flour and shake off the extra. Next, dip it into the beaten eggs, coating it well. Finally, coat it in the breadcrumb mixture. Make sure each piece is fully covered. Heat a large skillet over medium heat and add a drizzle of olive oil. Once the oil is hot, add the breaded eggplant slices in batches. Cook them until golden brown, about 3-4 minutes on each side. Transfer the cooked slices to a plate lined with paper towels to absorb excess oil. For the baking part, grab a 9x13 inch baking dish. Spread a thin layer of marinara sauce on the bottom. Layer half of the eggplant slices over the sauce. Then, add half of the marinara sauce, followed by half of the mozzarella cheese, and half of the Parmesan cheese. Repeat these layers with the remaining eggplant, marinara sauce, mozzarella, and Parmesan. Cover the baking dish with aluminum foil, making sure it doesn't touch the cheese. Bake in the preheated oven at 375°F (190°C) for 30 minutes. After 30 minutes, remove the foil and bake for another 15-20 minutes. You want the cheese to be bubbly and golden. Let the dish cool for 10 minutes before slicing. Enjoy this rich and flavorful Eggplant Parmesan Bake with family and friends! For the full recipe, check out the main section. When picking eggplant, look for smooth, shiny skin. Choose firm eggplants without soft spots. The color should be deep purple, almost black. Smaller eggplants often taste better than larger ones. If you can, smell the stem; it should smell fresh. This helps ensure you get the best flavor. To get the best texture, slice the eggplant thin. A quarter-inch thickness works great. Salt the slices, letting them sit for 30 minutes. This step pulls out excess moisture and bitterness. Rinse and dry them well. Fry them until golden brown in olive oil. This gives you a crisp outer layer. Layering the eggplant with marinara and cheese keeps it moist. Bake until the cheese bubbles for a perfect finish. When serving, cut the bake into neat squares. Place each square on a plate and add fresh basil for color. A sprinkle of extra Parmesan cheese makes it look fancy. You can serve it with garlic bread or a fresh salad. This balance of flavors makes each bite special. For a twist, pair it with a light red wine. Enjoy every flavorful layer! {{image_2}} You can make this dish even more veggie-packed. Try adding layers of spinach or zucchini for extra nutrition. You can also replace the eggplant with mushrooms. They soak up flavors well and add a nice texture. To make this bake gluten-free, swap the breadcrumbs and flour. Use gluten-free breadcrumbs and almond flour instead. They work great and still give a nice crunch. You can also use crushed nuts for a unique twist. Want to kick up the flavor? Add roasted garlic to the marinara sauce. It brings a rich taste that pairs well with the eggplant. You can also mix in some red pepper flakes for heat. Fresh herbs like thyme or rosemary can add depth, too. Don't forget to check the Full Recipe for more ideas. After you enjoy your eggplant Parmesan bake, let it cool completely. Place any leftovers in an airtight container. Store in the fridge for up to four days. If you want to keep it longer, freezing is a great option. Reheat the leftovers in the oven for best results. Preheat your oven to 350°F (175°C). Place the bake in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20-25 minutes. You can also use a microwave, but it may not heat evenly. If you go this route, heat in 1-minute intervals until warm. To freeze eggplant Parmesan bake, first cool it completely. Cut it into smaller portions for easy reheating later. Wrap each portion tightly in plastic wrap, then in aluminum foil. Store these in a freezer-safe bag or container. This dish can last in the freezer for up to three months. When you’re ready to eat, thaw it in the fridge overnight and reheat as mentioned above. Enjoy your delicious eggplant Parmesan bake from the Full Recipe! Yes, you can use other cheeses in this recipe. I often mix mozzarella with provolone for a sharper taste. If you enjoy a stronger flavor, try adding fontina or gouda. You can also use ricotta for a creamy layer. Just remember to keep the texture in mind. The cheese should melt well and blend with the eggplant. To add some heat, sprinkle crushed red pepper flakes into the marinara sauce. You can also use spicy sausage in the layers. Another option is to mix diced jalapeños into the eggplant layers. Adjust the spice to your taste and keep it balanced with the cheese. Eggplant Parmesan Bake pairs well with simple sides. A fresh green salad adds brightness. Garlic bread is a great choice for soaking up sauce. You can also serve it with steamed vegetables for a healthy touch. Try a light pasta dish as well, like spaghetti aglio e olio, to keep it Italian. For the full recipe, check out the recipe section. This blog post covered how to make a great eggplant dish. I shared the best ingredients, tools, and tips for perfect results. Choosing quality ingredients helps with taste and texture. I also provided step-by-step instructions, variations, and storage tips. Remember, cooking is fun and creative. Don’t be afraid to try new flavors or methods. Enjoy your time in the kitchen! Every dish is a chance to learn. You can impress friends and family with your skills.

Eggplant Parmesan Bake

Discover how to make a delicious Eggplant Parmesan Bake that's sure to impress! This easy recipe features layers of crispy eggplant, rich marinara sauce, and gooey cheese, all baked to perfection. Perfect for weeknight dinners or special occasions, it's vegetarian and packed with flavor. Ready in just one hour, this dish serves six! Click through to explore the full recipe and bring this tasty classic to your table today!
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Ingredients
  

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

3 cups marinara sauce (homemade or store-bought)

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

2 cups all-purpose flour

1 cup breadcrumbs (preferably Italian style)

3 large eggs, beaten

1 tablespoon dried oregano

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

Salt and pepper to taste

Olive oil for brushing

Instructions
 

Preheat your oven to 375°F (190°C).

    Sprinkle salt over the eggplant slices and let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry.

      Set up a breading station: Place flour in one bowl, beaten eggs in another, and breadcrumbs mixed with oregano, basil, salt, and pepper in a third bowl.

        Dip each eggplant slice into the flour, shaking off excess, then into the egg, and finally coat with the breadcrumb mixture.

          Heat a large skillet over medium heat with a drizzle of olive oil. Once hot, add the breaded eggplant slices in batches and cook until golden brown on each side, about 3-4 minutes. Transfer cooked slices to a plate lined with paper towels.

            In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the eggplant slices over the sauce, followed by half of the marinara sauce, half of the mozzarella cheese, and half of the Parmesan cheese.

              Repeat the layers with the remaining eggplant, marinara sauce, mozzarella, and Parmesan.

                Cover the baking dish with aluminum foil (avoid touching the cheese) and bake in the preheated oven for 30 minutes.

                  After 30 minutes, remove the foil and bake for an additional 15-20 minutes or until the cheese is bubbly and golden.

                    Let the bake cool for about 10 minutes before slicing.

                      Prep Time | Total Time | Servings

                        15 minutes | 1 hour | 6 servings

                          - Presentation Tips: Serve slices on a plate with fresh basil leaves as a garnish and a sprinkle of extra Parmesan on top for added flair.