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Crispy Baked Eggplant Parmesan: A Delightful Vegetarian Dish

Eggplant Parmesan, or Melanzane alla Parmigiana as the Italians call it, is a classic dish that delights vegetarians and meat-eaters alike. This version, Crispy Baked Eggplant Parmesan, swaps the traditional frying method for a healthier baking technique, resulting in a guilt-free yet irresistibly delicious meal that’s perfect for any occasion.

Ingredients

To create this dish, you will need the following ingredients:

• 2 medium-sized aubergines (eggplants)
• 1 cup of plain flour
• 3 large eggs
• 2 cups of breadcrumbs (preferably panko for extra crispiness)
• 1 teaspoon of dried oregano
• 1 teaspoon of garlic powder
• Salt and black pepper, to taste
• 2 cups of marinara sauce
• 2 cups of grated mozzarella cheese
• 1 cup of freshly grated Parmesan cheese
• Fresh basil leaves for garnish (optional)

Preparing the Aubergines

Begin by slicing the aubergines into approximately 0.5 cm thick rounds. Place the slices in a colander, sprinkling them generously with salt. This process, known as sweating, helps draw out excess moisture and bitterness. Allow the aubergines to sit for about 30 minutes, then rinse thoroughly under cold water and pat dry with kitchen paper.

Breading the Slices

Preheat your oven to 200°C (180°C fan) or 400°F. While the oven is heating, set up your breading station. In one bowl, place the flour. In a second bowl, beat the eggs. In a third bowl, combine the breadcrumbs, dried oregano, garlic powder, and a pinch of salt and pepper.

Dip each aubergine slice first in the flour, coating it completely, then into the beaten eggs, followed by the breadcrumb mixture. Ensure each slice is well-covered to achieve that lovely crispy texture.

Baking the Eggplant

Lay the breaded aubergine slices in a single layer on a baking tray lined with parchment paper. To achieve a golden-brown finish, lightly spray or brush the tops with olive oil before placing them in the oven. Bake for about 25-30 minutes, turning the slices halfway through, until they’re golden and crisp.

Assembling the Dish

Once the aubergines are beautifully baked, it’s time to assemble the dish. Spoon a thin layer of marinara sauce at the bottom of a baking dish, followed by a layer of baked aubergine slices. Sprinkle half of the mozzarella and Parmesan cheese on top, then add another layer of sauce and repeat the process until all the ingredients are used. End with a generous layer of the remaining cheese on top.

Final Bake

Cover the baking dish with aluminium foil and place it in the oven for about 20 minutes. Then remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbling and golden.

Serving

Allow the dish to rest for a few minutes before serving. Garnish with fresh basil leaves for a pop of colour and a hint of freshness. Crispy Baked Eggplant Parmesan pairs wonderfully with a simple green salad or some crusty bread, making it a wholesome and satisfying meal.

Conclusion

Crispy Baked Eggplant Parmesan is not just a feast for the stomach but also a treat for the eyes. With its layers of flavour and pleasing textures, it embodies the heart of Italian cooking while allowing us to indulge in a healthier alternative. Whether you’re entertaining guests or simply enjoying a quiet dinner at home, this dish is sure to impress and satisfy everyone’s taste buds. Give it a try, and enjoy a slice of this delectable vegetarian delight!