Are you craving a comforting, classic Eggplant Parmesan, but want to skip the eggs? This recipe delivers all the delicious, cheesy goodness without them! It’s a healthier twist on a beloved dish, perfect for a quick weeknight dinner or a satisfying weekend meal. This easy recipe is surprisingly simple, even for beginner cooks, and makes a truly delicious and impressive dish. Get ready for a flavor explosion!
Ingredients:
- 2 large eggplants, thinly sliced (about 1/4 inch thick)
- 1 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup bread crumbs (panko recommended)
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups marinara sauce (homemade or store-bought)
- 2 cups shredded mozzarella cheese
Instructions:
Step 1: Prepare the Eggplant:
Generously salt the eggplant slices and place them in a colander. Let them sit for at least 30 minutes to draw out excess moisture. This crucial step prevents your eggplant from becoming soggy. After 30 minutes, pat the slices dry with paper towels.
Step 2: Bread the Eggplant:
In a shallow dish, combine the flour, breadcrumbs, Parmesan cheese, oregano, garlic powder, and pepper. Dredge each eggplant slice in the flour mixture, ensuring it’s fully coated.
Step 3: Cook the Eggplant:
Heat the olive oil in a large skillet over medium-high heat. Carefully place the breaded eggplant slices in the skillet, working in batches to avoid overcrowding. Cook for 3-4 minutes per side, until golden brown and tender. Set aside.
Step 4: Assemble and Bake:
Preheat your oven to 375°F (190°C). In a large baking dish, spread a thin layer of marinara sauce. Arrange a layer of the cooked eggplant slices over the sauce. Top with another layer of marinara sauce and half of the mozzarella cheese. Repeat the layers with the remaining eggplant and mozzarella.
Step 5: Bake to Perfection:
Bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown. Let it rest for a few minutes before slicing and serving.
Tips for the Best Eggplant Parmesan:
- Thinly sliced eggplant: Using a mandoline slicer ensures even thickness for consistent cooking.
- Don't skip salting: Salting the eggplant is essential for removing excess moisture, resulting in crispier, less soggy eggplant.
- Don't overcrowd the pan: Overcrowding will lower the temperature of the oil and lead to steaming instead of browning.
- Homemade Marinara: For the best flavor, consider making your own marinara sauce.
Variations:
- Add vegetables: Incorporate sauteed mushrooms, zucchini, or bell peppers for added flavor and nutrients.
- Spice it up: Add a pinch of red pepper flakes to the breadcrumb mixture for a little heat.
- Different cheese: Experiment with different cheeses like provolone, fontina, or a blend of Italian cheeses.
Nutritional Information (per serving, approximate):
This information is an estimate and will vary based on specific ingredients used.
- Calories: Approximately 350-400
- Protein: 15-20g
- Fat: 15-20g
- Carbohydrates: 30-40g
Enjoy your delicious and healthy Eggplant Parmesan! This easy recipe is perfect for a quick and satisfying meal any time. It’s a wonderful example of how homemade cooking can create delicious and healthy dishes without sacrificing flavor. This recipe is a great addition to your collection of quick dinner ideas and best recipes. Let us know in the comments how your Eggplant Parmesan turned out!