Easy Eggplant Parmesan – Tasty Shelter

There’s something special about a dish that can transport you straight to Italy without leaving your kitchen. Eggplant Parmesan, or Melanzane alla Parmigiana, is one of those meals. 

When paired with a fresh salad and a loaf of crusty bread, it becomes a feast that’s hard to resist. But let’s get one thing straight: you don’t have to be a master chef to whip this up. So, roll up those sleeves, and let’s dive into the world of easy eggplant Parmesan.

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What is Easy Eggplant Parmesan?

Easy eggplant Parmesan is a simplified version of the classic Italian dish that retains all the rich flavors and comfort while cutting down on the laborious steps. 

Traditionally, eggplant is layered with marinara sauce, cheese, and herbs. This version, however, focuses on accessibility and simplicity, ensuring that anyone can make it, even on a busy weeknight.

Why You’ll Love This Easy Eggplant Parmesan

Let’s face it: cooking can often feel like a chore. However, making eggplant Parmesan is an enjoyable and rewarding experience. The process itself is invigorating, especially when you get to layer those vibrant ingredients.

First, let’s talk about flavor. The layers of tangy marinara, creamy mozzarella, and the salty bite of Parmesan create a delightful balance. Add to that the hearty texture of eggplant, which absorbs flavors beautifully, and you have a dish that’s bursting with taste.

Next up is the versatility. Don’t have eggplant? Swap it for zucchini or mushrooms! This dish can easily adapt to your preferences or what’s available in your pantry.

What about health? Eggplants are low in calories and high in fiber. Plus, this recipe incorporates almond milk, which is a lighter alternative.

Finally, it’s simply comforting. When you take a bite, you experience warmth and nostalgia, as if you’re sitting in a cozy Italian kitchen surrounded by family and laughter.

The Ingredients You Will Need to Make Easy Eggplant Parmesan

Before diving into the preparation, let’s gather our ingredients. Here’s what you’ll need for a sumptuous serving of easy eggplant Parmesan:

• 2 large eggplants, sliced into ¼-inch thick discs
  
• 28 ounces rich marinara sauce (store-bought or homemade)
  
• 2 large fresh mozzarella balls, thinly sliced
  
• 1¼ cups finely grated Parmesan cheese, divided
  
• ½ teaspoon sea salt, plus extra for sprinkling
  
• 2 large eggs, lightly whisked
  
• ¼ cup unsweetened almond milk
  
• 1½ cups crispy panko breadcrumbs
  
• 2 tablespoons chopped fresh thyme
  
• 2 teaspoons garlic powder
  
• ½ teaspoon crushed red chili flakes
  
• 2 teaspoons dried oregano leaves
  
• ½ teaspoon smoked paprika
  
• Freshly cracked black pepper, to taste
  
• Extra-virgin olive oil, for drizzling or brushing
  
• ⅓ cup torn fresh basil leaves
  

Directions

Let’s break down the cooking process step by step.

Step 1: Prepare the Eggplant

First, sprinkle the eggplant slices with salt. This step helps to draw out excess moisture and reduces bitterness. Let them sit for about 30 minutes.

After, rinse the slices and pat them dry with a paper towel. While waiting for the eggplant, you can prepare the marinara sauce and gather your other ingredients.

Step 2: Preheat the Oven

While you’re prepping, preheat your oven to 375°F (190°C). A hot oven is crucial for perfectly baked eggplant Parmesan.

Step 3: Coating the Eggplant

In a shallow bowl, mix the panko breadcrumbs with garlic powder, smoked paprika, and some black pepper. In another bowl, whisk together the eggs and almond milk until well combined.

Now it’s time to coat those eggplant slices! Dip each slice into the egg mixture, letting excess drip off, then coat it in the breadcrumb mixture. Bake them on a lined baking sheet for approximately 20-25 minutes or until they’re golden brown and crisp.

Step 4: Layer Your Dish

Grab a baking dish and pour a thin layer of marinara sauce in the bottom. Start layering as follows:

1. Eggplant slices: Arrange a single layer of your crispy eggplant.
   
2. Marinara sauce: Spread a generous amount over the eggplant.
   
3. Mozzarella slices: Add a layer of mozzarella on top.
   
4. Parmesan cheese: Sprinkle some grated Parmesan for that added richness.
   
5. Fresh herbs: Toss in some thyme and basil leaves for extra flavor.
   

Repeat these layers until you run out of ingredients, finishing with marinara and a generous topping of mozzarella and Parmesan.

Step 5: Bake

Drizzle a bit of olive oil over the top and pop the dish in the preheated oven. Bake for about 30 minutes or until the cheese is bubbly and golden.

Step 6: Serve and Enjoy

Once it’s out of the oven, let it rest for about 10 minutes before slicing. This allows the layers to settle and makes serving much easier. Garnish with additional fresh herbs if desired.

Notes

Here are some handy tips to ensure your eggplant Parmesan turns out just right:

• Salt the Eggplant: Remember to salt the slices well. It’s the key step that enhances flavor and texture.
  
• Use a Good Marinara: Since it’s a central component, skimping on the sauce can affect the outcome. Choose a sauce with quality ingredients.
  
• Quality Cheese Matters: Use fresh mozzarella and good Parmesan for the best flavor.
  
• Don’t Overcrowd: While layering, ensure that the flavors can permeate through. Overcrowding can lead to a soggy dish.
  
• Let it Rest: This dish tastes better after a short resting period, allowing the flavors to meld together perfectly.
  

Storage Tips

Leftover eggplant Parmesan can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, put it in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also freeze it before baking. Wrap tightly and store for up to 3 months. Just bake from frozen; adjust cooking time as needed.

Nutrition Information

Each serving of easy eggplant Parmesan provides around:

• Calories: 350
  
• Protein: 20g
  
• Carbohydrates: 40g
  
• Dietary Fiber: 8g
  
• Fat: 15g
  
• Calcium: 25% of recommended daily intake
  

Serving Suggestions

Eggplant Parmesan is delightful on its own, but pairing can elevate the experience. Here are a few ideas:

• Serve with a Fresh Salad: A simple arugula salad with a balsamic vinaigrette complements the richness perfectly.
  
• Pair with Garlic Bread: Loaves of crusty garlic bread are ideal for soaking up the extra marinara.
  
• Add a Side of Pasta: Serving alongside spaghetti can be a hearty option, especially for a family meal.
  
• Option of Grilled Vegetables: The smoky flavor of grilled zucchini or bell peppers can add depth to the meal.
  
• A Glass of Wine: A light red or white wine can enhance the flavors. Chianti pairs well with tomato-based dishes.
  

What Other Substitutes Can I Use in Easy Eggplant Parmesan?

If eggplant isn’t your thing, there are plenty of alternatives:

• Zucchini: A great option for those who prefer a milder flavor. Slice it like eggplant and follow the same preparation.
  
• Mushrooms: Portobello or cremini mushrooms add a deep, earthy flavor. Slice them thick and grill or roast for best results.
  
• Cauliflower: Cut into “steaks”, roasted cauliflower provides a hearty texture. Season and use just like the eggplant.
  
• Butternut Squash: This seasonal favorite can be sliced thin and baked. It offers a sweet contrast to savory layers.
  
• Polenta: Cooked polenta can replace the eggplant layers. Slice and layer with marinara and cheese for a unique twist.
  

Easy Eggplant Parmesan

Content Editor

There's something special about a dish that can transport you straight to Italy without leaving your kitchen. Eggplant Parmesan, or Melanzane alla Parmigiana, is one of those meals.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Equipment

• Bowl, Oven

Ingredients

  

1x2x3x

• 2 large eggplants sliced into ¼-inch thick discs
• 28 ounces rich marinara sauce store-bought or homemade
• 2 large fresh mozzarella balls thinly sliced
• 1¼ cups finely grated Parmesan cheese divided
• ½ teaspoon sea salt plus extra for sprinkling
• 2 large eggs lightly whisked
• ¼ cup unsweetened almond milk
• 1½ cups crispy panko breadcrumbs
• 2 tablespoons chopped fresh thyme
• 2 teaspoons garlic powder
• ½ teaspoon crushed red chili flakes
• 2 teaspoons dried oregano leaves
• ½ teaspoon smoked paprika
• Freshly cracked black pepper to taste
• Extra-virgin olive oil for drizzling or brushing
• ⅓ cup torn fresh basil leaves

Instructions

 

Step 1: Prepare the Eggplant

• First, sprinkle the eggplant slices with salt. This step helps to draw out excess moisture and reduces bitterness. Let them sit for about 30 minutes.
• After, rinse the slices and pat them dry with a paper towel. While waiting for the eggplant, you can prepare the marinara sauce and gather your other ingredients.

Step 2: Preheat the Oven

• While you’re prepping, preheat your oven to 375°F (190°C). A hot oven is crucial for perfectly baked eggplant Parmesan.

Step 3: Coating the Eggplant

• In a shallow bowl, mix the panko breadcrumbs with garlic powder, smoked paprika, and some black pepper. In another bowl, whisk together the eggs and almond milk until well combined.
• Now it’s time to coat those eggplant slices! Dip each slice into the egg mixture, letting excess drip off, then coat it in the breadcrumb mixture. Bake them on a lined baking sheet for approximately 20-25 minutes or until they’re golden brown and crisp.

Step 4: Layer Your Dish

• Grab a baking dish and pour a thin layer of marinara sauce in the bottom. Start layering as follows:
• Eggplant slices: Arrange a single layer of your crispy eggplant.
• Marinara sauce: Spread a generous amount over the eggplant.
• Mozzarella slices: Add a layer of mozzarella on top.
• Parmesan cheese: Sprinkle some grated Parmesan for that added richness.
• Fresh herbs: Toss in some thyme and basil leaves for extra flavor.
• Repeat these layers until you run out of ingredients, finishing with marinara and a generous topping of mozzarella and Parmesan.

Step 5: Bake

• Drizzle a bit of olive oil over the top and pop the dish in the preheated oven. Bake for about 30 minutes or until the cheese is bubbly and golden.

Step 6: Serve and Enjoy

• Once it’s out of the oven, let it rest for about 10 minutes before slicing. This allows the layers to settle and makes serving much easier. Garnish with additional fresh herbs if desired.

Notes

Here are some handy tips to ensure your eggplant Parmesan turns out just right:

• Salt the Eggplant: Remember to salt the slices well. It’s the key step that enhances flavor and texture.
• Use a Good Marinara: Since it’s a central component, skimping on the sauce can affect the outcome. Choose a sauce with quality ingredients.
• Quality Cheese Matters: Use fresh mozzarella and good Parmesan for the best flavor.
• Don’t Overcrowd: While layering, ensure that the flavors can permeate through. Overcrowding can lead to a soggy dish.
  
• Let it Rest: This dish tastes better after a short resting period, allowing the flavors to meld together perfectly.

Nutrition

Calories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gFiber: 8g

Keyword Easy Eggplant Parmesan

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Frequently Asked Questions

Conclusion

Cooking can be a wonderful way to bond with family and friends, and this easy eggplant Parmesan provides the perfect opportunity. It’s comforting, delicious, and allows for plenty of creativity. Whether you’re a seasoned cook or a kitchen novice, you can confidently serve up this dish and impress your loved ones. So grab your ingredients, gather your family, and get ready to enjoy this hearty meal that is sure to become a staple in your household. Bon appétit!

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