Baked Eggplant Parmesan

A craveworthy eggplant parmesan fit for late summer

Baked Eggplant Parmesan

There are certain savory dishes that, once thought of, linger about in your mind until you decide they are simply necessary--today!--for life to continue on as usual.* Baked eggplant parmesan is one such dish, especially in late summer as eggplant debuts its ideal self and the extra ripe tomatoes on your kitchen counter beckon.

Three main components comprise our layered eggplant parmesan: breaded eggplant slices, marinara (tomato) sauce, and mozzarella cheese. After years of practice, I've put my spin on each:

• Baked Eggplant: Traditionalists enjoy frying their eggplant after breading. While fried eggplant is delicious, I prefer the texture, tidiness, and healthier quality of baked eggplant.

• Meat Sauce: I love making the sauce with ground beef and fresh tomatoes, if possible. A scant amount of sauce accentuates the eggplant without overwhelming it. Ground beef also adds protein, making this a complete meal in one dish.

• Mozzarella, Two Ways: Using shredded mozzarella and fresh mozzarella add texture and depth of flavor. Shredded cheese helps the layers stick together, and a fresh mozzarella topping melts beautifully while imparting a slightly smoky flavor in the oven.

What's in this baked eggplant parmesan?

• Eggplant: it's eggplant parmesan, after all

• Eggs: the coating base for the eggplant

• Milk: combines with the eggs to form the coating base for the eggplant

• Flour: helps the breadcrumbs stick to the eggplant

• Breadcrumbs: the breading for the eggplant

• Dried herbs: thyme, parsley, and oregano flavor the breadcrumbs

• Kosher salt and black pepper: season the breadcrumbs

• Meat sauce: a beefy tomato sauce spiced with thyme, parsley, and oregano melds all the flavors

• Shredded mozzarella: mildly flavored and helps the eggplant layers stick together

• Fresh mozzarella: melts beautifully on top of the dish

There are a number of steps to this recipe, but they are all simple:

1. Prepare the eggplant: Slice, bread, and bake the eggplant.

2. Simmer the sauce: brown the beef, add the rest of the sauce ingredients, and simmer while the eggplant bakes. The sauce is done when it has thickened but is still pourable off a spoon.

3. Layer the eggplant slices, meat sauce, and cheese in a baking dish.

4. Bake, cool a bit, and enjoy!

After successfully coaxing out each component's unique flavor, be mindful of how much eggplant, sauce, and cheese you place in each layer. If the eggplant is swimming in sauce or cheese (or both), we won't be able to taste its sweet earthiness; likewise, without enough sauce or cheese, each serving will fall apart before it hits your plate. Balancing the proportions will let each component (and all your work) shine!

If you have the willpower to wait about ten minutes after it emerges from the oven, each portion will slice more cleanly as the layers set, making it all too easy to taste why baked eggplant parmesan is the stuff of unexpected cravings and sudden detours to the farmer's market.

Baked Eggplant Parmesan

*"The only way to get rid of a temptation is to yield to it."

~Oscar Wilde, The Picture of Dorian Gray (1890)

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Baked Eggplant Parmesan Makes 1 9x13 pan, 8-12 servings

Author: Ambika

This baked eggplant parmesan showcases summer's bounty of eggplant and tomato in one comforting dish. The steps take a bit of time, but all of them are easy. After taking your first bite, all your effort will be worth it, and I hope you love it!

Prep Time: 1 hr Total Time: 2 hrs

Ingredients

Eggplant Slices:

• 2-3 medium eggplant, cut into 3/4 inch slices

• 2 eggs

• 1/4 cup milk

• 1/4 cup all-purpose flour

• 3 cups Panko breadcrumbs

• 1/2 teaspoon EACH of dried herbs: thyme, parsley, and oregano

• 1/2 teaspoon kosher salt

• Oil spray

Meat Sauce:

• 1 tablespoon olive oil

• 1/2 onion, diced

• 1 lb. ground beef (ground bison or ground turkey also work well)

• 2 tablespoons tomato paste

• 1 teaspoon crushed garlic

• 1 teaspoon EACH of dried herbs: thyme, parsley, and oregano

• 3/4 teaspoon kosher salt

• 1/4 teaspoon black pepper

• 2 lbs. fresh tomatoes, chopped OR 1 26 oz. box crushed tomatoes

• 1 tablespoon brown sugar (optional; see Note below)

• Water, if necessary

Other Ingredients:

• 1 - 1 1/2 cups shredded Mozzarella

• 16 oz fresh Mozzarella, cut into 1/2 inch slices

Helpful Equipment: 2 baking sheets, aluminum foil (optional), oil spray, large saucepan, 9x13 baking pan

Directions

1. Preheat the oven to 400°F. Line two baking sheets with aluminum foil for easy cleanup (optional). Spray both sheets with oil spray.

2. Prepare the eggplant: In a shallow bowl, whisk together the eggs, milk, and flour until smooth. In a separate shallow bowl or plate, combine the breadcrumbs, dried herbs, and salt. Set up your assembly line: dip the eggplant slices in the egg mixture first, and then dip in the breadcrumb mixture until fully coated. You may have to press the eggplant slices gently into the breadcrumbs to adhere. Place the breaded slices in a single layer on the baking sheets and lightly spritz the tops with oil spray.

3. Bake the eggplant: Bake the eggplant for 45 minutes. Halfway through baking, flip the slices over, lightly spritz with oil spray, and rotate the sheets in the oven. If the flesh yields easily when poked with a fork, the eggplant is done. Let cool for 5 minutes or so.

4. While the eggplant cooks, simmer the sauce: In a large saucepan, warm the olive oil over medium heat. Add the diced onions and ground beef, breaking up the beef until browned and the onions are soft, 5-7 minutes. Add the tomato paste, garlic, dried herbs, salt, and pepper, stirring until the flavors bloom, 1-2 minutes. Finally, add the tomatoes and the brown sugar (see Note below). Lower the heat and simmer with the cover partially on for approximately 30 minutes.

The sauce is done when it drips off a spoon: not watery, but not as thick as pizza sauce. If it thickens too quickly while it simmers, add a bit of water to thin it out. Finally, make sure you taste it! Season to taste with whatever your palate desires (more salt, herbs, or sugar).

1. Assemble: Lower the oven temperature to 375°F. Spray the baking pan with oil spray. Spread one ladleful of sauce (a thin layer) around the bottom of the pan. Place a single layer of eggplant across the pan, then dollop each slice with some sauce. Sprinkle with 1/2 - 3/4 cup shredded mozzarella. Repeat these layers one more time. For the third and final layer, place a layer of eggplant and sauce, and then top with slices of fresh mozzarella.

2. Bake: Bake at 375°F for 20-25 minutes or until the cheese is melted to your satisfaction and the edges are bubbling up a bit. If you'd like to brown the top, feel free to broil for 2-3 minutes (make sure your baking dish is made for broiling and watch closely so the cheese doesn't burn).

3. Remove the eggplant parmesan and let cool for at least 10 minutes. Then slice, serve, and enjoy!

Notes

• I usually add brown sugar when using boxed or canned tomatoes. Fresh summer tomatoes are typically sweet enough on their own and may not require the added sugar. Use your judgment; adding the brown sugar is optional!

How to Store: Store baked eggplant parmesan covered tightly in the fridge for up to 3 days.

Baked Eggplant Parmesan

Did you try this recipe? Feel free to leave any comments or questions below!