Eggplant Parmesan – Finances Bytes

I really like veggie-packed dinner recipe, and this Eggplant Parmesan hits all the correct notes. It’s a easy and traditional recipe, however oh-so-good! I layer slices of baked eggplant with do-it-yourself marinara and loads of cheese to create the final consolation meals. That is a type of recipes that turned out so good that I ate TWO helpings of it…which fully goes towards my Finances Bytes ideas (eat solely what you want, not what you need). However hey, typically you simply must indulge. 😊

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“Thanks for sharing this recipe. I made it as we speak for lunch accompanied with pasta and it was completely scrumptious, I might barely cease consuming!” 😊

Jen

Straightforward Recipe for eggplant Parmesan

Eggplant Parmesan

This tasty Eggplant Parmesan is baked, not fried, however filled with taste and texture! It is a veggie-packed dish good for the entire household.Step-by-step images may be seen under the recipe card.

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• 2 lbs medium eggplant ($2.84*)
• 1 Tbsp salt ($0.05)
• 1/3 cup all-purpose flour (40g, $0.11)
• 3 massive eggs ($1.49)
• 2 cups breadcrumbs (216g, $0.65**)
• 1/2 tsp garlic powder ($0.03)
• 1 tsp parsley flakes ($0.05)
• 1/2 cup grated parmesan (50g, $0.74)
• 3 cups do-it-yourself marinara (1/2 batch, 24 oz. $1.90***)
• 2 cups shredded mozzarella (112g, $1.97)
• non-stick spray (as wanted, $0.15)

• Wash the eggplant and slice into 1/2 inch thick rounds. Place slices right into a colander, add salt, toss to coat and let sit for 45 minutes. After 45 minutes, give the colander a shake to let further water drip out the underside (it should look brown).

• Press the eggplant slices between a number of sheets of paper towel (or a clear, lint-free material) to soak up extra water. There is not any want to scrub off the salt as most of it will get diluted and drains away with the liquid from the eggplant.

• Place the slices in a ziplock bag with the all-purpose flour. Toss the bag in order that the slices change into coated with the flour.

• Then, evenly beat eggs in a bowl. In one other bowl mix the bread crumbs, parmesan cheese, garlic powder and parsley flakes. Dip every slice into the egg, then into the bread crumb combination (coating both sides). Put aside.

• Place your oven racks so there’s at the least 6 inches between them for air to circulation. Preheat your oven to 425℉. Place two baking sheets within the oven (one on every rack) because it preheats to allow them to preheat too.

• As soon as preheated, fastidiously take away the baking sheets and canopy them with a layer of parchment paper and a coating of non-stick spray. Prepare the eggplant slices in a single layer and spray with one other coat of non-stick spray. Place the sheets again within the oven and bake for half-hour. Swap the place of the baking sheets half means by way of (the highest rack is usually hotter and browns sooner than the underside).

• As soon as baked, scale back the oven to 350℉. Spray a 9×13” casserole dish with non-stick spray. Place 1 cup of marinara sauce within the backside of the dish. Prepare eggplant slices in a single layer over the marinara.

• Prime with a second cup of marinara and one cup of mozzarella. Prepare the remaining eggplant slices on high and canopy with a 3rd cup of marinara and a second cup of mozzarella. The layers must be sauce, eggplant, sauce, cheese, eggplant, sauce, cheese.

• Bake the casserole for about half-hour or till the cheese on high is melted and bubbly. Garnish with contemporary chopped parsley if desired.

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• 2 Sheet Pans

• 9×13” Casserole Dish

• Ziplock Bag

• Parchment Paper

*You want 2 lbs of eggplant for this recipe. You possibly can seize a medium-sized eggplant on the retailer, or two smaller ones to make up the overall weight. Look for ones with a agency texture and shiny pores and skin. As for peeling the eggplant, personally, I depart the pores and skin on. The pores and skin is solely edible and helps to carry the eggplant collectively because it bakes. But when you favor a smoother texture, be at liberty to peel the eggplant earlier than slicing and breading. 
**You probably have Italian seasoned bread crumbs, you possibly can skip the parsley flakes and/or the garlic powder.
***You should use your favourite store-bought marinara or make your personal. I extremely suggest making a batch of my do-it-yourself marinara as a result of it’s tremendous simple, budget-friendly, and scrumptious!

Serving: 1ServingEnergy: 301.62kcalCarbohydrates: 35.52gProtein: 14.07gFats: 10.41gSodium: 1376.1mgFiber: 4.69g

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learn how to make Eggplant Parmesan step-by-step images

Collect all your components.

Prep the eggplant: Wash a 2 lb medium eggplant and slice into 1/2 inch thick rounds. Attempt to make every slice a good thickness.

Add the eggplant slices right into a colander and sprinkle with 1 Tbsp of salt. Toss to coat the eggplant with the salt and let sit for 45 minutes (I’d depart it over a sink to keep away from any mess!). After 45 minutes, shake the colander to let the surplus water drip out the underside (it should look brown).

Layer the eggplant slices between a number of sheets of paper towel (or a clear, lint-free material) and press to soak up extra water.

Coat the eggplant in flour: Now, add the pressed slices to a ziplock bag with 1/3 cup of all-purpose flour. Shake the bag to coat all of the slices with the flour.

Bake: As soon as the oven is preheated, fastidiously take away the baking sheets and canopy them with a layer of parchment paper and a coating of non-stick spray. Place the breaded eggplant slices in a single layer and spray with one other coat of non-stick spray. Return the sheets again within the oven and bake for half-hour. I like to recommend switching the place of the baking sheets midway by way of the cooking time (the highest rack is usually hotter and browns sooner than the underside).

As soon as baked, scale back the oven to 350℉. Spray a 9×13” casserole dish with non-stick spray and layer 1 cup of marinara sauce throughout the underside of the dish. Now, place the baked eggplant slices in a single layer over the marinara.

Prime with a second cup of marinara and one cup of mozzarella. Prepare the remaining eggplant slices on high and canopy with a 3rd cup of marinara and a second cup of mozzarella. The layers must be sauce, eggplant, sauce, cheese, eggplant, sauce, and cheese.

End and serve: Bake the eggplant Parmesan casserole for about half-hour or till the cheese on high is melted and bubbly. I prefer to high mine with some contemporary chopped parsley earlier than serving, however that is non-obligatory. Get pleasure from!

Serving Recommendations

I really like serving this eggplant Parmesan over egg noodles or no matter pasta I’ve readily available to catch the additional sauce. A contemporary Greek salad additionally provides a pleasant crunch and retains issues gentle. Garlic bread is at all times successful at my desk, and I believe air fryer potatoes are a fantastic alternative in case you’re within the temper for one thing heartier. And for a fast veggie facet, sautéed asparagus is one in every of my go-to choices.

Storage Directions

Leftovers may be saved in an hermetic container within the fridge for 3-4 days (good for meal prep). Reheat particular person servings within the oven or microwave till heated by way of. The eggplant could lose a few of its crispiness, however it’ll nonetheless be scrumptious. I don’t actually suggest freezing this recipe because the eggplant can launch water as soon as thawed, and the breading could fall off.