Heavenly Baked Eggplant Parmesan
Indulge in the rich and savory flavors of Heavenly Baked Eggplant Parmesan, inspired by the culinary artistry of Eva Longoria. This delightful dish features layers of perfectly breaded and fried eggplant, nestled between sumptuous slices of mozzarella cheese and a robust meatless marinara sauce. Ideal for both a hearty main course or as a side dish to elevate any meal, this recipe is sure to impress even the most discerning palates. Whether you opt for store-bought sauce or take the time to prepare homemade marinara, the layered harmony of eggplant, cheese, and sauce creates a comforting experience reminiscent of classic Italian cooking. Serve with a fresh salad for a balanced and satisfying feast. Bon Appétit!
N/A
Servings
300
Calories
7
Ingredients
Ingredients
Vegetable oil
1/2 cup (divided, or as needed for frying)
Large eggplant
1 (about 1 1/2 pounds, sliced)
Large eggs
2 (lightly beaten)
Italian-style dry breadcrumbs
1/2 cup (for coating)
Grated Parmesan cheese
1 1/4 cups (divided)
Marinara sauce
26 ounces (or about 3 cups homemade)
Mozzarella cheese
8 ounces (thinly sliced (deli type, not fresh))
Instructions
1
Preheat the oven to 350°F (175°C). Lightly brush or spray a 9x13-inch baking dish with vegetable oil to prevent sticking.
2
Start by washing the eggplant thoroughly, leaving the skin on. Slice it crosswise into 1/4-inch thick slices for even cooking.
3
In a pie plate, lightly beat the two eggs and set aside. In a separate plate, combine the dry breadcrumbs and 1/2 cup of grated Parmesan cheese, mixing well to create a flavorful coating.
4
Dredge each eggplant slice individually in the beaten eggs, allowing excess to drip off, and then coat both sides in the breadcrumb mixture. Place the coated slices on a clean plate, and repeat until all slices are prepared.
5
Prepare a large skillet by adding 2 tablespoons of vegetable oil and heating it over medium-high heat until hot but not smoking. Carefully add enough eggplant slices to cover the bottom of the skillet without overcrowding. Fry each slice for 1-2 minutes on each side, until golden brown and crispy. Transfer the cooked slices to a paper towel-lined baking sheet to absorb any excess oil, adding oil as needed for the remaining slices.
6
While the eggplant is frying, pour the marinara sauce into a saucepan and heat over medium heat until it begins to simmer. Remove from heat, cover, and set aside to keep warm.
7
In the oiled baking dish, layer half of the fried eggplant slices at the bottom. Spoon half of the warm marinara sauce over the eggplant, followed by half of the mozzarella slices. Sprinkle with half of the remaining Parmesan cheese to create a delicious first layer.
8
Repeat the layering process with the remaining eggplant slices, sauce, mozzarella, and Parmesan cheese to finish assembling the dish.
9
Bake the assembled dish uncovered in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and slightly browned. Allow the dish to stand for 5 minutes before serving to let the flavors meld.
Nutrition Information
16g
Fat
20g
Carbs
12.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Heavenly Baked Eggplant Parmesan?
It is a rich and savory Italian-inspired dish featuring layers of breaded and fried eggplant, mozzarella cheese, and robust meatless marinara sauce.
How many calories are in this eggplant parmesan recipe?
This recipe contains approximately 300 calories per serving.
Is this recipe vegetarian?
Yes, this dish is vegetarian as it uses a meatless marinara sauce.
What temperature should I preheat the oven to?
The oven should be preheated to 350°F (175°C).
How thick should I slice the eggplant?
The eggplant should be sliced crosswise into 1/4-inch thick slices for even cooking.
Do I need to peel the eggplant for this recipe?
No, the instructions recommend leaving the skin on while slicing.
What size baking dish is recommended?
A 9x13-inch baking dish is ideal for this recipe.
How much vegetable oil is needed?
You will need 1/2 cup of vegetable oil, divided or used as needed for frying.
What type of breadcrumbs should be used?
Italian-style dry breadcrumbs are recommended for the best flavor coating.
How many eggs are used for the breading process?
The recipe calls for 2 large eggs, lightly beaten.
How much Parmesan cheese do I need in total?
You will need 1 1/4 cups of grated Parmesan cheese, which is divided throughout the steps.
How do I prepare the breading mixture?
Combine 1/2 cup of breadcrumbs with 1/2 cup of grated Parmesan cheese in a plate.
How long should I fry each eggplant slice?
Fry each slice for 1-2 minutes on each side until they are golden brown and crispy.
What should I do after frying the eggplant slices?
Transfer the cooked slices to a paper towel-lined baking sheet to absorb any excess oil.
Can I use homemade marinara sauce instead of store-bought?
Yes, you can use 26 ounces of store-bought sauce or about 3 cups of homemade marinara.
What type of mozzarella cheese is best for this dish?
Thinly sliced deli-type mozzarella is recommended rather than fresh mozzarella.
How much mozzarella cheese is required?
The recipe requires 8 ounces of thinly sliced mozzarella cheese.
Should the marinara sauce be heated before layering?
Yes, the sauce should be heated in a saucepan until it simmers before being used in the layers.
What is the first layer in the baking dish?
The first layer consists of half of the fried eggplant slices placed at the bottom of the oiled dish.
What is the order of ingredients for each layer?
The order is fried eggplant, then warm marinara sauce, then mozzarella slices, followed by a sprinkle of Parmesan.
How many layers are in this dish?
The dish is built in two layers, repeating the eggplant, sauce, and cheese sequence.
How long does the eggplant parmesan need to bake?
It should be baked for 25-30 minutes in the preheated oven.
Should the dish be covered or uncovered while baking?
The assembled dish should be baked uncovered.
How do I know when the dish is finished baking?
The dish is ready when the cheese is melted, bubbly, and slightly browned.
Why should I let the dish stand for 5 minutes after baking?
Letting it stand allows the flavors to meld and the structure to set slightly before serving.
What are the nutritional values for fat and protein?
Each serving contains 16g of fat and 12.5g of protein.
How many carbohydrates are in a serving?
There are 20g of carbohydrates per serving.
What are some suggested serving accompaniments?
It is recommended to serve this dish with a fresh salad for a balanced meal.
Can this recipe be served as a side dish?
Yes, it is versatile enough to be served as a hearty main course or as an elevated side dish.
How do I prevent the eggplant from sticking to the baking dish?
Lightly brush or spray the 9x13-inch baking dish with vegetable oil before layering.