Baked Eggplant Parmesan – Layers of Tender Eggplant with a Rich Tomato Sauce and Melted Cheese

Baked Eggplant Parmesan – Layers of Tender Eggplant with a Rich Tomato Sauce and Melted Cheese

Baked Eggplant Parmesan is a classic Italian-American dish that features layers of breaded and baked eggplant slices, rich tomato sauce, and gooey melted cheese. This hearty, comforting dish can serve as a main course and pairs perfectly with a side of pasta or a simple green salad.

Ingredients

Eggplant:
– 2 large eggplants, sliced into 1/2-inch thick rounds
– Salt, for sweating

Breading:
– 1 cup all-purpose flour
– 4 large eggs, beaten
– 2 cups breadcrumbs (preferably Italian-style)

Tomato Sauce:
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– 1/2 teaspoon red pepper flakes (optional)
– 28 oz can of crushed tomatoes
– Salt and pepper, to taste

Assembly:
– 2 cups shredded mozzarella cheese
– 1 cup grated Parmesan cheese
– 1/4 cup chopped fresh basil (optional)
– Olive oil for drizzling

Instructions

1. Prepare the Eggplant:
– Sprinkle salt generously on both sides of the eggplant slices and place them on a baking sheet lined with paper towels. Let the eggplant sweat for about 30 minutes to remove excess moisture and bitterness.
– After 30 minutes, rinse off the salt and pat the eggplant slices dry with paper towels.

2. Bread the Eggplant:
– Preheat your oven to 400°F (200°C).
– Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
– Dredge each eggplant slice in flour, dip it in the beaten eggs, and coat it in breadcrumbs. Place the breaded slices on a baking sheet lined with parchment paper.
– Bake the eggplant slices for about 20 minutes, flipping them halfway through, until they are golden brown. Remove from the oven and set aside. Reduce oven temperature to 375°F (190°C).

3. Prepare the Tomato Sauce:
– In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until it’s soft and translucent, about 5-7 minutes.
– Add the minced garlic, oregano, basil, and red pepper flakes (if using), and cook for another 1-2 minutes until fragrant.
– Stir in the crushed tomatoes and season with salt and pepper. Let the sauce simmer for about 10-15 minutes until it thickens slightly.

4. Assemble the Dish:
– In a large baking dish, spread a thin layer of tomato sauce.
– Arrange a layer of baked eggplant slices over the sauce.
– Sprinkle a layer of mozzarella and Parmesan cheese over the eggplant.
– Repeat the layers, finishing with a layer of cheese on top.

5. Bake and Serve:
– Drizzle the top layer with a bit of olive oil and cover the dish with aluminum foil.
– Bake in the preheated oven for about 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
– Allow the dish to cool for a few minutes before serving. Garnish with fresh basil if desired.
– Serve warm and enjoy your delicious Baked Eggplant Parmesan!