Baked Eggplant Parmesan – Recipe!

A casserole of bubbling vegetables coated in sauce like this Baked Eggplant Parmesan sounds so good this time of the year, especially when the weather in the evenings dips below a temperature that merits a warm and cozy meal.  Italian food is always a favorite in my house and it beckons for a dish filled with sliced eggplant layered with a zesty marinara and cheese.  I prefer to bake, not fry my eggplant before I assemble my casserole, giving it a healthier spin without losing out on flavor.

What I notice when I bake eggplant slices instead of frying, is that they are more intense in flavor and become a predominant taste in this dish because they are not crusted beforehand, and cooked with just a drizzle of oil.  Breadcrumbs are sprinkled on top at the end of baking, as opposed to applying before frying, giving a similar crunch similar to traditional eggplant parmesan.

I prefer to serve this casserole as a side dish, but you can enjoy it as a full vegetarian meal with a crispy side salad and a wedge of rustic bread for spooning up that last bit of sauce on your plate.  It reheats nicely at lunchtime for a quick noon meal or enjoy it cold with mixed greens for a fun twist.

Ingredients

2 small globe eggplants

2 1/2 cups crushed tomatoes

1 clove garlic

1 1/2 teaspoons dried oregano + more for sprinkling

1/4 teaspoon red pepper flakes

8 ounces sliced mozzarella

1/3 cup Parmesan cheese

1/4 cup Panko breadcrumbs, regular or gluten-free

salt & pepper

olive oil

(Serves 4)

To Prepare:

1. Preheat oven to 425 degrees.  Slice eggplant 1/4 inch thick and place on a parchment lined sheet pan.  Brush eggplant with olive oil and sprinkle with salt and pepper.  Bake in the oven for 25 minutes.  Reduce oven temperature to 400 degrees.
2. In a bowl, combine tomatoes, garlic, oregano, red pepper flakes, and 1 teaspoon salt.
3. Oil a 1-quart casserole dish.  Place 1/3 of eggplant slices in the bottom.  Then, 1/3 of sauce, 1/3 of mozzarella, sprinkling of oregano and 1/3 of Parmesan.  Repeat twice more.
4. Bake in oven for 20 minutes, or until lightly bubbling.  In a small bowl, combine Panko with 2 teaspoons olive oil.  Sprinkle breadcrumbs over casserole and place back in oven to brown slightly for 5 minutes.  Serve warm, Enjoy!