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To achieve that coveted golden-brown crust on your eggplant slices, proper frying techniques are essential. Begin by slicing your eggplants into ¼-inch rounds. This thickness ensures they cook evenly while retaining some of their moisture. Before frying, it's not just about the oil; it's crucial to prepare the eggplant properly.

Creamy Eggplant Parmesan Bake

Discover a delightful twist on a classic Italian favorite with this Creamy Eggplant Parmesan Bake. This dish elevates traditional layers of breaded eggplant, marinara sauce, and gooey cheese with a luxurious creamy sauce, creating a comforting and savory meal that appeals to everyone. Learn how to prepare fresh eggplant, layer flavors, and achieve the perfect crisp while enjoying the nutritional benefits of this hearty vegetable. Perfect for family dinners or gatherings, this recipe is a must-try for any food lover. Enjoy!
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Ingredients
  

2 medium eggplants, sliced into 1/2-inch rounds

1 tablespoon kosher salt

1 cup all-purpose flour

3 large eggs, beaten

2 cups breadcrumbs (preferably panko for extra crunch)

1 cup grated Parmesan cheese, divided

2 cups marinara sauce (homemade or store-bought)

2 cups shredded mozzarella cheese

1 teaspoon dried oregano

1 teaspoon dried basil

2 tablespoons fresh parsley, chopped (for garnish)

Olive oil spray or 1/4 cup olive oil for frying

Freshly ground black pepper, to taste

Instructions
 

Prepare the Eggplant:

    - Place the sliced eggplant in a colander and sprinkle both sides with kosher salt. Allow it to sit for about 30 minutes to draw out excess moisture and bitterness. Rinse and pat dry with paper towels.

      Set Up Breading Stations:

        - Preheat the oven to 375°F (190°C). Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs and half of the grated Parmesan cheese. Add black pepper, dried oregano, and basil to the breadcrumbs for added flavor.

          Bread the Eggplant:

            - Working in batches, dredge each eggplant slice in flour, then dip it into the beaten eggs, and finally coat it thoroughly in the breadcrumb mixture. Transfer the breaded slices to a plate.

              Fry the Eggplant:

                - In a large skillet, heat olive oil (or spray) over medium heat. Fry the breaded eggplant slices in batches until they are golden brown, about 3-4 minutes per side. Transfer the fried slices to a paper towel-lined plate to drain excess oil.

                  Assemble the Bake:

                    - In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the fried eggplant slices over the sauce. Spread half of the remaining marinara sauce on top, then sprinkle with half of the shredded mozzarella and half of the remaining Parmesan cheese. Repeat layering with the rest of the eggplant, marinara sauce, mozzarella, and Parmesan.

                      Bake:

                        - Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 15-20 minutes, or until the cheeses are bubbly and golden.

                          Garnish and Serve:

                            - Once out of the oven, let the dish sit for about 10 minutes. Garnish with freshly chopped parsley before serving.

                              Prep Time, Total Time, Servings: 15 minutes | 1 hour | 6 servings