
"For years I've been researching and testing to find the best way to make my favorite vegetarian dinner at home. This baked eggplant parmesan recipe has become my go-to version because it brings all that traditional Italian flavor without the mess of frying! I've simplified the process so you can make eggplant parm at home in about an hour. I like this version more than what I can get at a restaurant!"
"This eggplant parmesan recipe strikes the perfect balance between authentic Italian flavors and practical home cooking: Baked, not fried: The eggplant gets crispy and golden in a hot oven: no need to fry it. Quick prep: You'll only salt the eggplant for 10 minutes instead of the traditional 1 hour, which cuts down significantly on prep time. (I have a need for speed in the kitchen and figured out this trick!)"
Baked eggplant parmesan uses breaded eggplant slices baked until crispy and golden, layered with a quick, flavorful tomato sauce made from fire-roasted tomatoes and fresh basil. Salting the eggplant for 10 minutes shortens prep time while reducing bitterness. The method avoids frying, simplifies assembly, and yields stretchy melted cheese and hearty layers that satisfy vegetarians and meat-eaters alike. The entire dish can be prepared in about an hour and adapts to dietary needs by substituting gluten-free breadcrumbs or dairy-free cheese alternatives. The result is a crowd-pleasing, customizable main suitable for weeknight meals or entertaining.
Read at A Couple Cooks
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