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Creamy Eggplant Parmesan: A Deliciously Easy Dish

Eggplant Parmesan
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Creamy Eggplant Parmesan is an easy oven-baked dinner that delivers rich flavors and satisfying textures.

Ingredients

Scale
  • 2 medium eggplants, sliced 1/4-inch thick
  • 2 tablespoons olive oil
  • 2 cups marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup ricotta (optional)
  • 1 cup breadcrumbs (Italian seasoned or panko)
  • 1 large egg, beaten (for breading, optional)
  • Fresh basil leaves
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Instructions

  1. Prepare the eggplant: Slice into evenly thick rounds, then lay them on a rack or baking sheet. Lightly salt and let rest 15–20 minutes to draw out surface moisture. Pat dry with a clean towel.
  2. Option for crispy coating: In a shallow dish, whisk the egg (if using) with a splash of water. In another dish, mix the breadcrumbs with a pinch of salt, pepper, and a little grated Parmesan. Dip each eggplant slice into the egg, then coat with breadcrumbs. If you’re skipping the egg, brush the slices with olive oil and press breadcrumbs onto the surface instead.
  3. Brown the eggplant slices: Heat a few tablespoons of olive oil in a large skillet over medium heat. Working in batches, fry eggplant slices until golden and just tender, about 2–3 minutes per side. Transfer to a paper-lined plate to drain any excess oil.
  4. Make the sauce (or warm your store-bought sauce): If you’re making sauce from scratch, simmer crushed tomatoes with garlic, a drizzle of olive oil, and a pinch of salt until it thickens slightly, about 15–20 minutes.
  5. Assemble the layers: In a baking dish, spoon a thin layer of sauce to prevent sticking. Layer fried eggplant slices, dollops of ricotta (if using), a few generous spoonfuls of sauce, and a scatter of mozzarella. Repeat the layers, finishing with a final layer of sauce and mozzarella. Fold torn basil over the top and grate a little extra Parmesan for a bubbly, golden crust.
  6. Bake to bubbly perfection: Preheat your oven to 375–400°F (190–200°C). Bake for 25–35 minutes, or until the cheese is melted, the sauce is bubbling around the edges, and the top is lightly golden.
  7. Let it rest, then slice and serve: Remove from the oven and let Eggplant Parmesan rest for 10–15 minutes. Resting helps the slices set, making clean, neat portions.
  8. Serve with simple sides and make-ahead tips: A green salad, crusty bread, and a glass of red wine echo the tomato goodness.
  9. Make-ahead and freezing tips: You can prep the components up to assembly a day ahead. If freezing, wrap tightly and freeze before baking; bake from frozen, covered, for about 50–60 minutes, then uncover to finish browning.

Notes

  • Prep components in advance for easier assembly.
  • Serve with a green salad and crusty bread.
  • Use gluten-free bread if needed.

Nutrition

Find it online: https://bakerslider.com/eggplant-parmesan/

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