Easy Eggplant Parmesan - Gourmet And Food
There's something special about a dish that can transport you straight to Italy without leaving your kitchen. Eggplant Parmesan, or Melanzane alla Parmigiana, is one of those meals.
When paired with a fresh salad and a loaf of crusty bread, it becomes a feast that's hard to resist. But let’s get one thing straight: you don’t have to be a master chef to whip this up. So, roll up those sleeves, and let’s dive into the world of easy eggplant Parmesan.
Servings 6
Calories 350kcal
Ingredients
- 2 large eggplants, sliced into ¼-inch thick discs
- 28 ounces rich marinara sauce store-bought or homemade
- 2 large fresh mozzarella balls, thinly sliced
- 1¼ cups finely grated Parmesan cheese, divided
- ½ teaspoon sea salt, plus extra for sprinkling
- 2 large eggs, lightly whisked
- ¼ cup unsweetened almond milk
- 1½ cups crispy panko breadcrumbs
- 2 tablespoons chopped fresh thyme
- 2 teaspoons garlic powder
- ½ teaspoon crushed red chili flakes
- 2 teaspoons dried oregano leaves
- ½ teaspoon smoked paprika
- Freshly cracked black pepper, to taste
- Extra-virgin olive oil, for drizzling or brushing
- ⅓ cup torn fresh basil leaves
Instructions
- Let’s break down the cooking process step by step.
Step 1: Prepare the Eggplant
- First, sprinkle the eggplant slices with salt. This step helps to draw out excess moisture and reduces bitterness. Let them sit for about 30 minutes.
- After, rinse the slices and pat them dry with a paper towel. While waiting for the eggplant, you can prepare the marinara sauce and gather your other ingredients.
Step 2: Preheat the Oven
- While you're prepping, preheat your oven to 375°F (190°C). A hot oven is crucial for perfectly baked eggplant Parmesan.
Step 3: Coating the Eggplant
- In a shallow bowl, mix the panko breadcrumbs with garlic powder, smoked paprika, and some black pepper. In another bowl, whisk together the eggs and almond milk until well combined.
- Now it's time to coat those eggplant slices! Dip each slice into the egg mixture, letting excess drip off, then coat it in the breadcrumb mixture. Bake them on a lined baking sheet for approximately 20-25 minutes or until they're golden brown and crisp.
Step 4: Layer Your Dish
- Grab a baking dish and pour a thin layer of marinara sauce in the bottom. Start layering as follows:
- Eggplant slices: Arrange a single layer of your crispy eggplant.
- Marinara sauce: Spread a generous amount over the eggplant.
- Mozzarella slices: Add a layer of mozzarella on top.
- Parmesan cheese: Sprinkle some grated Parmesan for that added richness.
- Fresh herbs: Toss in some thyme and basil leaves for extra flavor.
- Repeat these layers until you run out of ingredients, finishing with marinara and a generous topping of mozzarella and Parmesan.
Step 5: Bake
- Drizzle a bit of olive oil over the top and pop the dish in the preheated oven. Bake for about 30 minutes or until the cheese is bubbly and golden.
Step 6: Serve and Enjoy
- Once it’s out of the oven, let it rest for about 10 minutes before slicing. This allows the layers to settle and makes serving much easier. Garnish with additional fresh herbs if desired.
Notes
Here are some handy tips to ensure your eggplant Parmesan turns out just right:
- Salt the Eggplant: Remember to salt the slices well. It’s the key step that enhances flavor and texture.
- Use a Good Marinara: Since it’s a central component, skimping on the sauce can affect the outcome. Choose a sauce with quality ingredients.
- Quality Cheese Matters: Use fresh mozzarella and good Parmesan for the best flavor.
- Don’t Overcrowd: While layering, ensure that the flavors can permeate through. Overcrowding can lead to a soggy dish.