Baked Eggplant Parmigiana
Baked Eggplant Parmigiana offers a hearty, cheesy Italian classic with crispy eggplant, savory tomato sauce, and melted cheeses. Perfect for family dinners or entertaining guests, it combines comfort and flavor in every bite, showcasing the richness of seasoned breaded eggplant layered with fresh herbs and melted cheese.
Ingredients
Instructions
- Dip the sliced eggplant in beaten eggs, then coat with seasoned bread crumbs.
- Fry the breaded eggplant slices in oil until golden brown.
- Layer the fried eggplant slices in a rectangular baking dish with crushed tomatoes, mozzarella, and grated Romano or Parmesan cheese.
- Season each layer with salt, pepper, oregano, garlic powder, and basil as desired.
- Bake until the cheese is melted and bubbly, about 30 minutes.
Tips & Substitutions
For an even healthier version, try baking the eggplant slices instead of frying them. You can substitute the seasoned bread crumbs with panko for extra crunch or use gluten-free bread crumbs if needed. If you want to enhance the flavor, consider adding fresh basil or using a mix of cheeses, like ricotta or goat cheese, similar to what you might find in Italian recipes.
Serving Suggestions
Serve this dish hot, garnished with fresh basil or parsley for a pop of color. It pairs beautifully with a side salad, like Bartley'S Pasta Salad, or some Italian Rolls to soak up the delicious sauce. A light red wine, such as Chianti, complements the flavors well, making it a perfect meal for gatherings or family dinners.
Storage & Reheating
Store leftover Baked Eggplant Parmigiana in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. You can also microwave individual portions for a quick meal, but the oven will keep it crispier.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Eggplant Parmigiana contains roughly 504 calories, with 25g protein, 25g carbohydrates, and 37g fat. It is an excellent source of calcium (84% of the Daily Value), iron (56% of the Daily Value), and protein (51% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1027mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can assemble the Baked Eggplant Parmigiana a day in advance and store it in the refrigerator before baking. Just cover it tightly with foil. When you're ready to bake it, remove the foil and add an extra 10-15 minutes to the baking time to ensure it's heated through.
What can I substitute for Mozzarella cheese?
If you don't have Mozzarella, you can use provolone or a blend of Italian cheeses. For a non-dairy option, try using vegan cheese shreds that melt well. Keep in mind that the flavor and texture may vary slightly, but it will still be delicious.
Can I freeze Baked Eggplant Parmigiana?
Yes, this dish freezes well. To freeze, let it cool completely after baking, then wrap it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and bake until hot.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).