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This Easy Eggplant Parmesan is a dish your family will love. You can make it with simple ingredients. The full recipe includes eggplant, cheese, and marinara sauce. Each layer adds flavor and texture. You prepare and bake it to golden perfection. Here’s what you need for this tasty dish: - 2 medium eggplants, sliced into 1/2 inch rounds - 1 teaspoon salt - 1 cup whole wheat breadcrumbs - 1/2 cup grated Parmesan cheese - 1 teaspoon dried oregano - 1 teaspoon garlic powder - 3 cups marinara sauce (store-bought or homemade) - 2 cups shredded mozzarella cheese - Fresh basil leaves for garnish - Olive oil spray These ingredients work together to create a great taste. If you can’t find an ingredient, here are some swaps: - Use gluten-free breadcrumbs for a gluten-free version. - Swap Parmesan with nutritional yeast for a vegan twist. - Try any marinara sauce you love. - For mozzarella, use dairy-free cheese. These options keep the dish flexible and fun! To start, slice your eggplants into 1/2 inch rounds. Use two medium eggplants for this dish. Next, sprinkle the slices with salt. This step helps to draw out moisture and bitterness. Let the eggplant rest for about 30 minutes. After that, rinse off the salt with water. Gently pat the slices dry with paper towels. This makes the eggplant ready for the next steps. Grab a medium mixing bowl. In it, mix one cup of whole wheat breadcrumbs, half a cup of grated Parmesan cheese, one teaspoon of dried oregano, and one teaspoon of garlic powder. Stir well to combine all the flavors. Now, prepare a baking sheet lined with parchment paper. Lightly spray it with olive oil to prevent sticking. Take each eggplant slice and dip it into the breadcrumb mix. Make sure both sides get a nice coat. Place the coated slices on the prepared baking sheet. Repeat until all slices are ready. Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a large baking dish. This keeps the eggplant from sticking. Layer half of the crispy eggplant slices over the sauce. Then, add another layer of marinara sauce and half of the shredded mozzarella cheese. Repeat this with the rest of the eggplant. Top it all off with more marinara sauce and the remaining mozzarella for extra cheesiness. Bake the dish in the oven for 20 to 25 minutes. Look for a bubbly, golden crust on top. When done, let it cool for a few minutes. Garnish with fresh basil leaves right before serving. Enjoy your delicious Eggplant Parmesan! For the full recipe, check the details provided. To get your eggplant nice and crispy, start with salting. Salt pulls out moisture, which makes your eggplant less soggy. After 30 minutes, rinse off the salt and pat your slices dry. This helps the coating stick better. Use whole wheat breadcrumbs for added crunch. A light spray of olive oil on top before baking adds to the crispiness. Flip the slices halfway through baking for even browning. For a boost in flavor, mix garlic powder with your breadcrumbs. Dried oregano adds an Italian touch. You can also layer fresh herbs like basil between eggplant slices. This adds freshness and depth to the dish. If you like heat, sprinkle some red pepper flakes into the marinara sauce. This adds a nice kick. Feel free to use homemade sauce for a richer taste. One mistake is skipping the salting step. This can lead to soggy eggplant. Another error is overcrowding the baking sheet. Give your slices space to cook evenly. Also, avoid using too much sauce. If you add too much, it makes the dish watery. Finally, don't rush the cooling time after baking. This helps the layers set and makes serving easier. For more details, check out the Full Recipe. {{image_4}} If you need a gluten-free version of eggplant parmesan, it's easy to swap the breadcrumbs. You can use ground almonds or gluten-free breadcrumbs. These options still give you that nice crunch. Just make sure to check the labels on any store-bought ingredients. They should be certified gluten-free to avoid any issues. To make this dish vegan, replace the cheese with plant-based options. You can use vegan mozzarella or nutritional yeast for a cheesy flavor. For the Parmesan, try using a mix of cashews, nutritional yeast, and garlic powder. This keeps the dish creamy and tasty without dairy. Feel free to get creative with toppings! You can add spinach, mushrooms, or bell peppers for extra veggies. Fresh herbs like thyme or rosemary can enhance the flavor. Consider adding crushed red pepper for a spicy kick. You can also layer in some olives or artichoke hearts for added depth. Each addition can make your eggplant parmesan unique and exciting. For the full recipe, check out the detailed instructions above. Enjoy exploring these variations! To store leftover eggplant parmesan, let it cool first. Place the dish in an airtight container. Cover it tightly to keep out air. You can store it in the fridge for up to four days. If you plan to eat it later, this keeps the flavor fresh. When you are ready to eat your leftovers, you have a few options. You can reheat them in the oven for the best taste. Preheat the oven to 350°F (175°C). Place the eggplant parmesan in a baking dish and cover it with foil. Heat for about 20 minutes. This keeps it moist. You can also use a microwave. Place a slice on a plate and heat for 1-2 minutes. But, it may not be as crispy. If you want to keep eggplant parmesan longer, freezing is a great option. Cut the dish into portions. Wrap each piece in plastic wrap. Then, place them in a freezer bag. This way, you can pull out a piece any time. It can stay in the freezer for up to three months. When you're ready to eat it, thaw it in the fridge overnight. Reheat it using the oven for the best results. For more details, check the Full Recipe. Yes, you can prepare Eggplant Parmesan ahead of time. You can slice the eggplant and salt it a few hours before you plan to cook. This helps to draw out moisture and bitterness. You can also assemble the dish a day in advance. Just cover it tightly with plastic wrap and place it in the fridge. When you're ready to cook, bake it straight from the fridge. This makes meal prep easy, especially for busy days. Eggplant Parmesan pairs well with many sides. Here are some great options: - A fresh green salad with a light vinaigrette - Garlic bread or crusty bread - Pasta with marinara sauce - Roasted vegetables for added flavor - Grilled chicken or fish for extra protein These sides add variety and balance to your meal. To avoid bitterness in your eggplant, use fresh, firm eggplants. Before cooking, slice the eggplants and sprinkle salt on both sides. Let them rest for about 30 minutes. This process draws out moisture and any bitterness. Afterward, rinse the slices well and pat them dry. This simple step makes a big difference in taste. Enjoy your Eggplant Parmesan without any bitterness! In this post, we covered the key ingredients, step-by-step instructions, and helpful tips for making Eggplant Parmesan. We explored variations like gluten-free and vegan options. Storing leftovers and reheating them correctly ensures you waste less food. Remember to avoid common mistakes for the best results. With these insights, you can create a tasty and satisfying dish at home. Enjoy the cooking process, and don’t hesitate to get creative!

Easy Eggplant Parmesan

Discover the deliciousness of energizing eggplant parmesan with this easy recipe! This healthier twist on a classic dish features crispy eggplant slices layered with marinara sauce and gooey mozzarella cheese. Perfect for a comforting family meal, this recipe is packed with flavor and nutrients. Ready to impress your taste buds? Click through to explore the full recipe and bring this scrumptious dish to your table!
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Ingredients
  

2 medium eggplants, sliced into 1/2 inch rounds

1 teaspoon salt

1 cup whole wheat breadcrumbs

1/2 cup grated Parmesan cheese

1 teaspoon dried oregano

1 teaspoon garlic powder

3 cups marinara sauce (store-bought or homemade)

2 cups shredded mozzarella cheese

Fresh basil leaves for garnish

Olive oil spray

Instructions
 

Begin by preheating your oven to 375°F (190°C).

    Take the sliced eggplant and arrange them on a clean surface. Generously sprinkle each slice with salt and allow them to rest for about 30 minutes. This process will help to draw out any excess moisture and bitterness. After 30 minutes, rinse the salt off the slices with water and gently pat them dry using paper towels.

      In a medium mixing bowl, combine the breadcrumbs, grated Parmesan cheese, dried oregano, and garlic powder. Mix these ingredients well to ensure even distribution of flavors.

        Prepare a baking sheet by lining it with parchment paper and lightly spraying it with olive oil to prevent sticking. Next, take each eggplant slice and dip it into the breadcrumb mixture, ensuring both sides are completely coated before placing them on the prepared baking sheet. Repeat this process until all the eggplant slices are coated.

          Once all slices are ready, give the tops a light spray of olive oil for added crispness. Bake the coated eggplant in the preheated oven for approximately 25-30 minutes, flipping them halfway through the baking time. They should emerge beautifully golden brown and crispy.

            In a large baking dish, spread a thin layer of marinara sauce along the bottom to prevent sticking. Then, layer half of the crispy eggplant slices over the sauce. Follow this with another layer of marinara sauce and half of the shredded mozzarella cheese. Repeat the process with the remaining eggplant, topping off with the final layers of marinara sauce and mozzarella cheese for extra cheesiness.

              Return the baking dish to the oven and bake for an additional 20-25 minutes, or until the top cheese layer is melted and bubbly, creating a delightful golden crust.

                Once done, remove the dish from the oven and allow it to cool for a few minutes. Just before serving, garnish with fresh basil leaves for a pop of color and added freshness.

                  - Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6