Eggplant Rollatini, Eggplant Parmigiana or Lasagna Heat covered in 325º oven, for 45 minutes, uncover last 10 minutes. Rest for 15 minutes before cutting.
Is baked Eggplant Parmesan hard to make?
There’s nothing difficult about making this Italian-styled favorite. However, it requires several steps and a good bit of hands-on time. If you have a favorite sous chef in the house, an extra set of hands makes quick work of this dish.
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First, sweat the eggplant:
Place the eggplant rounds on a paper towel lined baking sheet and salt both sides with kosher salt. Add another layer of paper towels, more eggplant, more salt, etc. Once all the eggplant is seasoned, place another baking sheet on top. Set a heavy pot on the top pan to add weight. Leave the eggplant to “sweat” out the excess moisture and to remove any bitterness. This will take about 45 minutes.
In the bowl of a food processor, combine Panko bread crumbs, oregano, red pepper flakes, fresh grated Parmesan and black pepper. Pulse until ground, then pour into a shallow bowl or pie plate. In another separate bowl, add 1 cup of flour, and whisk the eggs in a third bowl.
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Dredge and bake the eggplant:
Dip the sliced eggplant in the flour, then the egg, and then coat in the bread crumb mixture. Once all eggplant rounds are coated, bake on a hot, preheated, oiled baking pan. The key to making great baked eggplant, is to preheat the baking pans. The eggplant rounds sizzle the minute they hit the pan and creating a nice crispy crust.
This sauce is so easy to put together, it’s like opening a jar of store-bought marinara. You’ll need good quality San Marzano Style canned crushed tomatoes and a few herbs.
Combine the sauce ingredients and heat on medium-low while baking the eggplant. This recipe makes about 8 cups of thick marinara. You won’t need the entire 8 cups for the eggplant casserole. Use the extra sauce for serving with spaghetti or as an extra dollop on top, if desired.
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Assemble the Eggplant Parmesan:
Pour a cup of tomato sauce in the bottom of a lightly greased 13×9-inch casserole pan. Layer half the eggplant, more sauce, and then half the mozzarella. Repeat with the remaining eggplant, sauce, Parmesan and the remaining mozzarella. Bake uncovered for 15 to 20 minutes.
The eggplant is already cooked through so it doesn’t need long. Once the sauce is bubbly and the cheese melted and browned, it’s ready to serve!
Baked Eggplant Parmesan with plenty of cheesy goodness!
This is one of my husband’s favorite meals. He loves it so much, he frequently orders eggplant Parmesan from our best local Italian restaurant. However, he says my lightened up version is way better than the fried eggplant he usually eats. How about that? Better than restaurant quality!
If you love eggplant, you’re going to love this recipe.
How to Make Baked Eggplant Parmesan | The Stay At Home Chef
FAQ
How do you reheat breaded eggplant?
How long does it take to reheat eggplant in the microwave?
How do you reheat eggplant lasagna?
How do you reheat frozen eggplant parmesan?
To reheat frozen eggplant parmesan, preheat the oven to 375°F (190°C). If the dish is in a plastic container, transfer the contents to an oven-safe dish. Cover the dish with foil to retain some moisture and heat until the sauce starts to bubble in the corners, around 60 minutes from frozen. Alternatively, you can thaw the dish before baking it.
What is the best way to cook eggplant?
Sautéing eggplant with olive oil appears to be beneficial to health as it positively affects the composition of phenolic compounds present in eggplant and has a different impact on the adjustment of the colon microbiota and the functionality of this food.
How to cook eggplant parmesan in oven?
Preheat your oven to 350 degrees Fahrenheit. Transfer all of the eggplant parmesan to an ovenproof dish. Be gentle, so as not to let it fall apart. If you want to add some extra cheese or spices, you can do so now. Cover the dish in aluminum foil. Make sure it’s wrapped tight. Heat the dish for 10 minutes.
Can You reheat eggplant?
Eggplants are not the easiest to reheat or preserve. They’re notorious for absorbing water and oil, and if you don’t preserve them soon after cooking, they might go bad quickly. However, it’s just as crucial that you reheat it properly as that you store it safely.