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Eggplant Parmesan, or Melanzane alla Parmigiana, is a beloved classic in Italian cuisine that has made its way into the hearts and homes of food lovers around the globe. This dish exemplifies the beauty of layering flavors and textures, with its tender eggplant slices, rich marinara sauce, and a medley of cheeses all baked to perfection. While the traditional recipe often includes a variety of ingredients, it is the eggplant that takes center stage, showcasing its versatility and ability to absorb flavors beautifully.

Creamy Eggplant Parmesan Bake

Discover the comforting delight of Creamy Eggplant Parmesan Bake, an Italian classic reimagined. This delicious vegetarian dish features tender eggplant layers, rich marinara sauce, and a blend of creamy cheeses baked to perfection. Not only is it a treat for your taste buds, but it also offers health benefits thanks to nutrient-rich eggplants. Perfect as a main or side, this recipe is sure to impress at any gathering. Enjoy the rich flavors and textures that make this dish truly special!
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Ingredients
  

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

1 teaspoon salt

1 cup all-purpose flour

2 large eggs

1 cup breadcrumbs (preferably panko for extra crunch)

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (optional)

3 cups marinara sauce (store-bought or homemade)

2 cups ricotta cheese

1 cup grated Parmesan cheese

2 cups shredded mozzarella cheese

Fresh basil leaves for garnish

Olive oil for drizzling

Instructions
 

Prepare the Eggplants: Sprinkle the eggplant slices with salt on both sides and let them sit for about 30 minutes. This process helps draw out excess moisture and bitterness. After 30 minutes, rinse the slices under cold water and pat dry with paper towels.

    Bread the Eggplants: Set up a breading station. In one shallow bowl, place the flour. In another, beat the eggs. In a third bowl, combine the breadcrumbs, garlic powder, oregano, basil, and red pepper flakes. Dip each eggplant slice first into the flour, then into the egg, and finally coat it with the breadcrumb mixture.

      Fry the Eggplants: Heat about 1/4 cup of olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown, about 2-3 minutes on each side. Add more oil as needed between batches. Place the fried slices on a paper towel-lined plate to absorb excess oil.

        Prepare the Cheese Mixture: In a medium bowl, combine the ricotta cheese, half of the grated Parmesan cheese, and a pinch of salt and pepper. Mix until well combined.

          Assemble the Bake: Preheat your oven to 375°F (190°C). In a 9x13 inch 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 ricotta mixture on top followed by a third of the mozzarella cheese and a layer of marinara sauce. Repeat the layers: remaining eggplant, ricotta mixture, marinara sauce, and top with the remaining mozzarella cheese and Parmesan cheese.

            Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.

              Serve: Remove from the oven and let it cool for 10 minutes before serving. Garnish with fresh basil leaves for a burst of flavor and freshness.

                Prep Time, Total Time, Servings: 30 mins | 1 hour | 6 servings