Layers of crispy, breaded eggplant slices baked rather than fried make up this quick Baked Eggplant Parmesan Recipe. The mix of crispy bread crumbs, tomato sauce, mozzarella, and Parmesan cheese will not disappoint!
The classic pairing of creamy, herb-infused tomato sauce with crisp, oven-baked eggplant never goes out of style. Our home cooks give this quick eggplant Parmesan recipe top marks for convenience and flavor.
With this top-rated recipe, you can make Italian-inspired magic with simple cupboard ingredients.
INGREDIENTS
- 3 medium aubergines with clean, firm skin
- 1 bowl of homemade tomato sauce
- 100 g grated Parmesan cheese powder
- 100 g of mozzarella (I have used it coarsely grated but better if you put it in slices)
- Salt and pepper
- 1 egg and a splash of milk
- extra virgin olive oil
- 1 fresh basil leaf (optional)
PREPARATION OF MAKING BAKED EGGPLANT PARMESAN RECIPE
STEP 1
Preheat the oven to 180º.
STEP 2
Cut the aubergines(Eggplant) clean but unpeeled into slices about half a centimeter long (see the photos). We leave them in a colander sprinkled with salt for 20 minutes so that they release liquid and do not bitter. They are then dried with kitchen paper.
STEP 3
Roast the aubergine slices in a pan with a little olive oil on both sides until they are cooked through and lightly browned. We are placing them on absorbent paper.
STEP 4
Put a base of tomato sauce in a baking dish, place a layer of aubergine slices neatly on top, and cover with grated Parmesan and then with the mozzarella. We can add some basil leaves at this time. We continue with eggplant, tomato, cheese, and finish with eggplant.
STEP 5
We beat an egg with a splash of milk and mix it with what we have left of grated cheese. With this mixture, we cover the last layer of eggplant. If you want you can also put a little more tomato on top.
STEP 6
We put it in the oven, with heat from above and below, until we see that the surface has browned and the cheese has melted equally. It will take about 15-20 min. We serve hot.
FAQS
1. IS EGGPLANT GOOD FOR LOSING WEIGHT?
Eggplants are high in fiber and low in calories, making them an ideal supplement to any diet. Fiber passes slowly through the digestive tract and can increase fullness and fullness while decreasing calorie intake.
2. HOW LONG DO YOU PUT EGGPLANT PARM IN THE OVEN?
Bake for 20-25 minutes, or until the cheese is melted and the eggplant is cooked to your preference. Place the pan on a wire cooling rack and top with the remaining basil and Parmesan.
3. DO YOU NEED TO SALT EGGPLANT BEFORE MAKING EGGPLANT PARMESAN?
Not always; it all depends on what you want in the completed dish. Though salting works when you want the eggplant to be creamy and delicate, like in parmigiana, you can ignore it when you want the eggplant to retain its shape and have a little tougher texture, as in ratatouille.
4. HOW DO YOU KEEP EGGPLANT PARMESAN FROM GETTING SOGGY?
We season the eggplant slices with salt! The salt draws moisture from the eggplant, resulting in a crispier and less soggy eggplant parmesan dish when covered with breadcrumbs and fried.