Simple Scrumptious Eggplant Parmesan Nofuss Version
Recipe Introduction: Say "Ciao!" to Easy & Flavorful Eggplant Parmesan
Fancy a bit of Italy without the airfare? You know, sometimes I crave a proper hug on a plate. That's where Easy & Flavorful Eggplant Parmesan comes in.
Have you ever had that craving?
This isn't just food; it's a warm, comforting hug, Italian style. We're talking about that classic Eggplant Parmesan , a cornerstone of Italian comfort food . It's surprisingly simple to make.
A Humble Beginning: The Story Behind Eggplant Dishes
Eggplant Parmesan (or Parmigiana di Melanzane ) hails from Southern Italy. It is simple peasant fare elevated to culinary greatness! This vegetarian Italian recipe features layers of fried eggplant, rich tomato sauce, and cheese, then baked to bubbly perfection.
This Quick Eggplant Parmesan is perfect for mid-week meals.
This recipe makes 6 hearty servings. Don't be fooled. It is easy enough for a beginner. The whole process, prep to table, takes just over an hour. It's totally worth it!
Main Benefits: Why You'll Love this Baked Eggplant Parmesan
Honestly, this recipe is all about satisfaction. It's proper soul food. Baking the eggplant is healthier than frying. It cuts down on the fat, but it doesn't skimp on the flavour.
Plus, Cooking Eggplant this way is far easier. This is an excellent way to increase your vegetable servings.
This Simple Eggplant Parmesan is also fantastic for family dinners or impressing your mates. It's a crowd pleaser, whether you're a meat eater or veggie lover.
What makes this version special? It's all about using the best ingredients and not being afraid to be generous with the cheese.
Also, this is Eggplant Parmesan Baked until golden and bubbly!
So, what are we waiting for? Let's gather our ingredients and get cooking!
Ingredients & Equipment for the Best Easy & Flavorful Eggplant Parmesan
Alright, let's dive into what you'll need to make this ridiculously good Eggplant Parmesan . Honestly, it's so straightforward, even I can't mess it up! This recipe is all about simple ingredients that come together to create amazing flavours.
Think of it as Italian Comfort Food at its finest!
Main Ingredients for Baked Eggplant Parmesan
- Eggplant: You'll need 2 medium eggplants (about 1 lb / 450g total). Look for eggplants that are firm, heavy for their size, and have smooth, shiny skin.
- Flour Power: 1/2 cup ( 60g ) of all-purpose flour.
- Egg-cellent Binding: 2 large eggs , beaten. These help the breadcrumbs stick.
- Breadcrumb Bliss: 1 cup ( 100g ) of panko breadcrumbs. These give the Eggplant Dishes that lovely, crispy texture.
- Parmesan Please: 1/2 cup ( 50g ) grated Parmesan cheese for the breading and 1/4 cup ( 25g ) for layering . Go for the real deal. It makes a difference.
- Italian Vibes: 1 teaspoon Italian seasoning.
- Seasoning Essentials: 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Olive Oil: 1/4 cup ( 60ml ).
Tomato Heaven: 24 oz jar (about 700ml ) Marinara sauce. I sometimes cheat and grab a good jarred one. No judgement here.
Basil Boost: 1/2 cup chopped fresh basil. Smells amazing, tastes even better. Mozzarella Magic: 8 oz ( 225g ) fresh mozzarella, sliced.
The fresh stuff melts beautifully.
Seasoning Notes for Quick Eggplant Parmesan
For a flavour explosion, don’t skimp on the Italian seasoning! It brings a warm, herby note that's just perfect. I also love adding a pinch of red pepper flakes for a little kick totally optional, but highly recommended!
If you don't have Italian seasoning, a mix of dried oregano, basil, thyme, and rosemary works a treat.
This is how you will create a Simple Eggplant Parmesan
Equipment Needed for this Easy Eggplant Parmesan Recipe
- Baking Sheets: For baking the breaded eggplant. Line them with parchment paper for easy clean-up.
- Shallow Dishes: For the breading station (flour, egg, breadcrumbs).
- Baking Dish: A 9x13 inch baking dish is ideal.
Honestly, that’s it! Nothing fancy required. Let's get Cooking Eggplant !
Cooking Method: Easy & Flavorful Eggplant Parmesan
Right then, let's talk about getting this Easy & Flavorful Eggplant Parmesan on the table. Honestly, I used to be proper intimidated by the thought of making it.
I thought Eggplant Parmesan was just one of those complicated dishes only Nonna could make! But I tell you what, this recipe is surprisingly straightforward.
We're baking it, so no stressful frying, which is a win in my book. Plus, baked Eggplant Parmesan is just healthier, innit?
Prep Steps: Getting Your Ducks in a Row
First things first: mise en place . That's just a fancy way of saying "get everything ready." Slice your 2 medium eggplants (about 1 lb total) into 1/4 inch thick rounds.
Peeling is optional, I usually leave the skin on. Lay them on a baking sheet and sprinkle generously with salt.
This draws out moisture. Leave for 30 minutes . While the eggplant chills out, chop your 1/2 cup fresh basil and measure out all your other ingredients.
A little organisation saves a lot of time later. Oh, and preheat your oven to 400° F ( 200° C) .
step-by-step: Baking Brilliance for Eggplant Dishes
Okay, ready to get started? Remember, the key to this Simple Eggplant Parmesan is layering.
- Pat the eggplant slices dry with paper towels.
- Set up your breading station: flour in one bowl, 2 beaten eggs in the second, and 1 cup panko breadcrumbs mixed with 1/2 cup Parmesan cheese , 1 teaspoon Italian seasoning , 1/2 teaspoon salt , and 1/4 teaspoon pepper in the last.
- Dredge each slice in flour, then egg, then breadcrumb mixture.
- Arrange the breaded eggplant on a baking sheet lined with parchment paper and drizzle with 1/4 cup olive oil .
- Bake for 20- 25 minutes , flipping halfway, until golden brown.
- Lower Oven Temperature to 375° F ( 190° C)
- Spread a thin layer of 24 oz Marinara sauce in a baking dish, then layer eggplant, 8 oz sliced mozzarella , basil, and 1/4 cup Parmesan cheese . Repeat.
- Bake for 20- 25 minutes , until the cheese is bubbly and golden. Let it rest for 10 minutes before serving.
Pro Tips: Secret Weapons for Easy Eggplant Parmesan Recipe
Want to take your Quick Eggplant Parmesan to the next level? Here's the goss. Toast your breadcrumbs in a dry pan for a few minutes before mixing them with the Parmesan.
It adds a nutty flavour. Don't overcrowd the baking dish, or the Eggplant Parmesan Baked will get soggy. I accidentally did this last time.
Let the finished dish rest for at least 10 minutes before slicing. It helps everything set. If you fancy making this in advance, assemble the dish but don't bake it.
Wrap it well and store it in the fridge for up to 24 hours . You know?
This is truly Italian Comfort Food .
Recipe Notes for the Best Darn Eggplant Parmesan Baked!
Right then, let's chat about a few things to keep in mind. This Easy & Flavorful Eggplant Parmesan recipe is pretty straightforward.
But a few tweaks here and there can make all the difference, you know? Think of these as friendly nudges.
Serving Suggestions: Making it Look Good
Honestly, the presentation can make or break a dish. For plating, I like to serve a generous square of this Simple Eggplant Parmesan on a plate.
Drizzle with a bit of extra virgin olive oil. A sprinkle of fresh basil makes it look like it came from a fancy restaurant.
For sides, a simple green salad is spot on. Or some proper garlic bread for soaking up all that lovely sauce.
A glass of Pinot Grigio never hurts either. It cuts through the richness, you see.
Storage Tips: Keep it Fresh, Fam!
Got leftovers? Lucky you! This Italian Comfort Food keeps well. Just pop it in the fridge within two hours. In a container, it will last up to three days.
For reheating, the oven is your best bet. About 350° F ( 175° C) for 15- 20 minutes does the trick.
You can freeze it too. Wrap it well. It'll last for a couple of months, easy. Thaw overnight in the fridge before reheating.
Honestly? Fresh is always best, but leftover Eggplant Parmesan is still blooming fantastic.
Variations: Mix it Up a Bit
Fancy a change? Easy peasy. For a vegetarian twist, chuck in some sliced zucchini or bell peppers between the eggplant layers.
Adds a bit of colour and extra veg. For a gluten-free version of this Quick Eggplant Parmesan , use gluten-free flour and breadcrumbs.
It's as simple as that. Honestly, it's still flipping delicious.
Nutrition Basics: Goodness in Every Bite
Okay, I'm no nutritionist. But this Easy Eggplant Parmesan Recipe offers some good stuff. Eggplant is low in calories and a good source of fiber.
Tomatoes are packed with antioxidants. Cheese? Well, cheese is just delicious. But it also has calcium, which is blooming important.
Obviously, everything in moderation, yeah? Roughly it's about 450 calories per slice, 25g of protein and 28g of fat.
So there you have it. My notes on making the best Baked Eggplant Parmesan . Don't be afraid to experiment. Cooking is all about having fun.
And trust me, once you nail this Eggplant Parmesan Baked , you'll be making it again and again. So grab your apron and get cooking! You got this! These Eggplant Dishes are so good for you!.
This is one of my favorite Vegetarian Italian Recipes . You'll absolutely love Cooking Eggplant with this recipe.
Frequently Asked Questions
Is there a way to make Easy & Flavorful Eggplant Parmesan ahead of time?
Absolutely! You can assemble the entire Eggplant Parmesan a day in advance. Just cover it tightly with foil and store it in the fridge. When you're ready to bake, add about 10-15 minutes to the baking time to ensure it's heated through.
This is perfect if you're having a dinner party and want to get ahead like a true domestic goddess!
My eggplant is always soggy. What am I doing wrong when making Easy & Flavorful Eggplant Parmesan?
Soggy eggplant is a common problem, but easily solved! The key is to draw out the excess moisture. Salting the eggplant slices for about 30 minutes before breading and baking helps immensely. Pat them dry with paper towels before proceeding.
Also, make sure your oven is hot enough - 400°F (200°C) helps the eggplant get nicely browned and less soggy.
Can I freeze leftover Easy & Flavorful Eggplant Parmesan?
Yes, you can definitely freeze leftover Eggplant Parmesan! Let it cool completely, then wrap it tightly in plastic wrap, followed by foil, or place it in an airtight container. It will keep well in the freezer for up to 2-3 months.
When ready to eat, thaw it in the fridge overnight and then reheat in the oven at 350°F (175°C) until heated through and bubbly. Just like a ready meal from M&S!
I'm trying to cut down on calories. Are there any healthier variations I can make to this Easy & Flavorful Eggplant Parmesan recipe?
Definitely! You can use less cheese, or opt for part skim mozzarella. Instead of breading and baking the eggplant, try grilling or roasting the slices with a light brush of olive oil. Also, consider adding other vegetables like zucchini or bell peppers for extra nutrients and fiber. Every little helps, as they say!
What's the best way to reheat Eggplant Parmesan so it doesn't get dry?
To prevent dryness when reheating, add a tablespoon or two of water or extra marinara sauce to the dish before covering it with foil and placing it in a preheated oven at 350°F (175°C). Reheat for about 15-20 minutes, or until heated through.
You can also reheat individual portions in the microwave, but be sure to cover them with a damp paper towel to retain moisture. Almost as good as fresh!
Simple Scrumptious Eggplant Parmesan Nofuss Vers
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450 |
|---|---|
| Fat | 28g |
| Fiber | 5g |
