Baked Eggplant Parmigiana Stacks: a Comfort Food Classic
Recipe Introduction
Quick Hook: Craving Comfort?
Fancy something proper tasty? do you know that feeling when only a good italian dish will do? this baked eggplant parmigiana stack is calling your name.
This recipe is a game changer and it delivers flavour in every single bite.
Brief Overview: From Italy with Love
Eggplant parmigiana, or "parm" as we often call it, has roots in southern italy. it is a hearty, comforting dish.
This version cuts down on the grease by baking instead of frying, and requires only 1 hour 15 minutes from start to finish.
Serves four hungry souls.
Main Benefits: Healthy ish and Heavenly
This recipe provides a good source of protein and fiber with fewer calories than the classic fried version. it is perfect for a cozy night in, or a casual dinner party.
What makes this parmesan eggplant recipe special? the individual stacks make it feel fancy.
Get Your Ingredients Ready
Alright, let's get our ducks in a row. you will need a couple of eggplants , ripe tomatoes, garlic, mozzarella, and ricotta, and a few other bits and bobs to create the best baked eggplant recipe.
Do not skimp on the cheese!
The Star of the Show: Aubergine Prep!
This is really important. remember to salt the eggplant slices first. this step draws out excess moisture, and believe me, it will stop your dish from being soggy.
Nobody wants soggy eggplant baked . we are going for perfection here.
Sauce It Up
Next up, the sauce! i always like to add a pinch of red pepper flakes for a little kick. sauté some onions and garlic.
Add some crushed tomatoes and let it simmer until it thickens. add basil last.
Tips from My Kitchen
Honestly? I once forgot to salt the eggplant . It was a total disaster! Learn from my mistakes. Salting makes all the difference. Now, let's get stacking!
Ingredients & Equipment for the Best Baked Eggplant Parm Stacks
So, you wanna nail this baked eggplant parm? Excellent choice! Honestly, it's a total winner. But before we dive headfirst, let's gather our troops, by that, I mean ingredients and equipment.
Main Ingredients for Eggplant Baked to Perfection
Here's the lowdown on what you'll need. I always say, quality in, quality out, right? The eggplants are key. The sauce is awesome.
- Eggplant: 2 medium, about 700g/1.5lbs . Look for firm, shiny skin. Avoid soft spots. Slice them 1/4 inch (6mm) thick.
- Kosher salt: 2 teaspoons (10g) for drawing out moisture. Don't skip this! It is a game changer.
- Olive Oil: 1/4 cup (60ml) . Extra virgin is best for that amazing flavour.
- Tomato Sauce: 2 tablespoons (30ml) of olive oil, 1 small chopped onion (approx. 150g/5.3 oz ), 2 minced cloves of garlic (approx. 6g ), 1 (28-ounce/ 800g ) can of crushed tomatoes, 1 teaspoon (2g) dried oregano, optional 1/2 teaspoon (1g) red pepper flakes, optional 1/4 cup (15g) fresh chopped basil, plus salt and pepper to taste
- Ricotta filling: 15 ounces ( 425g ) whole milk ricotta, 1 lightly beaten large egg, 1/4 cup (25g) grated Parmesan, 1/4 cup (15g) fresh chopped parsley, plus salt and pepper to taste.
- Mozzarella: 8 ounces (225g) fresh mozzarella, sliced.
Seasoning Notes: Unleashing the Flavor Bomb
Okay, so here's where we get to play. It's about nailing the flavour.
Essential spices? oregano and basil are your heroes. they scream "italian comfort food." a little red pepper flake kicks things up a notch.
You know, for a bit of "oomph!" if you can't find basil, use 1 teaspoon of dried basil. parmesan cheese substitutes include pecorino romano or grana padano, but these have a sharper flavour.
Equipment You'll Need for This Easy Baked Eggplant
No need for fancy gadgets here. Basic kitchen gear will do the trick.
- A large baking sheet: For baking the eggplant . If you have only one, bake in two batches.
- A large skillet: For simmering your tomato sauce. Nothing too special. A basic non-stick will do!
- Colander: To drain the eggplant of its excess moisture. If you do not have one, use a fine mesh sieve.
- Mixing bowl: For combining the ricotta filling. A regular sized bowl will do.
That's it! not so scary, eh? with these ingredients and gear, you're golden. now, get ready to make some magic and create some awesome vegetarian eggplant parmesan .
Honestly, the best parmesan eggplant recipes are the simplest ones! don’t skip salting the eggplant , and you are bound to enjoy it!.
Get ready for the best roasted eggplant recipe you have ever tasted!
Baked Eggplant Parmigiana Stacks: A Comfort Food Classic
Honestly, who doesn't love a good parmesan eggplant recipe ? but let's be real, sometimes that traditional frying method can be a bit much.
So, i've got a treat for you. this is baked eggplant parmigiana stacks. they are individual portions of easy baked eggplant .
Think all the amazing flavors, without the heavy feeling. you know, a healthy eggplant recipes option that doesn't compromise on taste.
It's eggplant baked to perfection!
Prep Steps: Getting Your Ducks in a Row
First, we need to get organized. that's what the french call mise en place . slice those eggplants into 1/4 inch (6mm) rounds.
Then, put them in a colander and sprinkle with 2 teaspoons of kosher salt . let them sit for 30 minutes .
This step is key , you know. it draws out the extra moisture. trust me, no one wants soggy baked eggplant .
step-by-step: Building Your Eggplant Masterpiece
- Preheat: Get that oven fired up to 400° F ( 200° C) .
- Sauce It Up: Sauté onions and garlic. Then simmer with crushed tomatoes and herbs.
- Bake: Toss eggplant with oil and bake for about 20 minutes , flipping halfway.
- Mix the Filling: Combine ricotta, egg, parmesan, and parsley.
- Stack 'Em High: Layer eggplant, sauce, ricotta, and mozzarella on a baking sheet.
- Bake Again: Bake for 25 minutes , until bubbly and golden brown.
Pro Tips: Secrets to Eggplant Success
One thing i learned the hard way is: don’t skip salting the eggplant! seriously. it's crucial! another great trick is to use high-quality mozzarella.
It makes a difference! looking to make it the day before? assemble the stacks and keep them in the fridge, covered, then bake when ready.
It's one of the best eggplant parmesan recipe you'll ever try! many vegetarian eggplant parmesan fans swear by it!
So there you have it! My take on baked eggplant . It's delicious, slightly healthier, and perfect for a weeknight meal.
Enjoy this roasted eggplant recipe !
Recipe Notes
Right then, let's talk shop about this amazing baked eggplant parmigiana. honestly, this isn't just another parmesan eggplant recipes . it's about nailing the dish and making it your own.
So, listen up!
Serving Suggestions
Want to make your baked eggplant stacks look like they came straight from a fancy restaurant? Me too! I reckon a sprig of fresh basil on top does wonders.
For sides, think light and fresh. a simple green salad with a zingy vinaigrette cuts through the richness. and, of course , crusty bread for mopping up that divine sauce! a glass of pinot grigio? don't mind if i do.
Storage Tips
Leftover baked eggplant parm? you're lucky! jokes aside, store it in an airtight container in the fridge. it'll keep for about 3 days.
For reheating, the microwave works in a pinch, but the oven is chef's kiss . reheat at 350° f ( 175° c) until warmed through.
Freezing? it's possible, but the texture of the eggplant might change a bit. just so you know.
Variations
Fancy a twist on your roasted eggplant recipe ? you know, for extra 'oomph'? how about adding some chili flakes to the ricotta? bam! spicy parm.
Alternatively, roast some zucchini or peppers and layer them in. you could also try using cashew based ricotta for a diary free option.
Honestly, anything goes, just try and cook eggplant like you love.
Nutrition Basics
Ok, let's keep this simple. each serving is around 450 calories. you're getting a good hit of protein (25g), some healthy fats (30g), and not too many carbs (25g).
Plus, eggplant is packed with antioxidants. so, you're basically being healthy. wink wink. this is one of the healthy eggplant recipes you can enjoy without guilt!
Honestly, getting eggplant baked to perfection is a satisfying feeling. don't stress if it doesn't look exactly like the picture.
Food is about flavour and fun. so get in the kitchen, get messy, and enjoy this easy baked eggplant ! i know i do.
Frequently Asked Questions
Why do I need to salt the eggplant before baking it? Sounds like a faff!
Salting the eggplant is key to drawing out excess moisture and bitterness. Think of it like giving your eggplant a spa day! This step prevents the baked eggplant from becoming soggy and ensures a more pleasant flavor, kind of like avoiding a soggy bottom on a Great British Bake Off tart.
Can I bake the eggplant ahead of time? I'm trying to get ahead like a contestant on Masterchef.
Absolutely! You can bake the eggplant slices a day or two in advance and store them in the fridge. Just make sure they're completely cool before storing them in an airtight container. This makes assembly a breeze when you're ready to build your eggplant parmigiana stacks.
This can be a great way to prep for a dinner party and show off your planning prowess.
What's the best way to store leftover baked eggplant parmigiana? Will it keep till Tuesday?
Leftover baked eggplant parmigiana can be stored in an airtight container in the fridge for up to 3-4 days. To reheat, you can either microwave it (though the texture might change slightly) or bake it in a preheated oven at 350°F (175°C) until heated through.
Make sure to use it before Tuesday otherwise you will have a right old mess on your hands!
Any suggestions for making this baked eggplant recipe a bit healthier? It sounds lush, but I'm trying to be good.
Sure thing! You can reduce the amount of mozzarella cheese or use a part skim version. Consider adding other vegetables like zucchini or bell peppers to the stacks for extra nutrients. You could even use whole wheat breadcrumbs in the ricotta mixture to boost the fiber content.
Like Mary Berry always says, everything in moderation!
Can I freeze the baked eggplant parmigiana stacks? Planning to meal prep like a boss!
Yes, you can freeze the assembled stacks before baking. Wrap them individually in plastic wrap and then foil for best results. When ready to bake, thaw completely in the refrigerator and then bake as directed.
Be aware that the texture of the eggplant and cheese may change slightly after freezing and thawing, but it will still taste amazing!
My baked eggplant is still a bit bitter, what did I do wrong?
Bitterness in eggplant is usually due to compounds called glycoalkaloids. To minimize this, ensure you salt the eggplant generously and let it sit for the full 30 minutes to draw out those bitter juices. Patting it dry before baking is also vital! You may have also not used quite enough salt in your dish.
Baked Eggplant Parmigiana Stacks A Comfort Food
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450 |
|---|---|
| Fat | 30g |
| Fiber | 5g |
