Eggplant Parmesan with Extra Cheese is a delightful vegetarian dish that’s sure to become a favorite! Layered with tender, flavorful eggplant, rich marinara sauce, and extra gooey cheese, this dish is perfect for any occasion. Whether it’s a Sunday family dinner or a Friday night feast, this recipe is both comforting and easy to whip up!
Table of Contents
- Why You’ll Love This Recipe
- Ingredients for Eggplant Parmesan with Extra Cheese
- How to Make Eggplant Parmesan with Extra Cheese
- Tips for Making Eggplant Parmesan with Extra Cheese
- Make-Ahead Instructions
- Storing Leftovers
- Freezing Eggplant Parmesan with Extra Cheese
- Reheating Eggplant Parmesan with Extra Cheese
- Serving Suggestions
- FAQs
- Try these Eggplant Parmesan with Extra Cheese related recipes next!
- Stuffed Eggplant
- Eggplant Rollatini
- Classic Marinara Pasta
- Vegetable Lasagna
Why You’ll Love This Recipe
- Gooey and Delicious. This recipe features an extra layer of cheese, making every bite creamy and indulgent. The combination of mozzarella and pecorino Romano creates a savory depth of flavor.
- Easy to Prepare. The steps are simple, and you can have this delicious dish ready in under an hour. It’s the perfect meal for a quick weeknight dinner or an impressive weekend gathering!
- Vegetarian Comfort Food. This Eggplant Parmesan is a satisfying option for meat-free meals, and it’s packed with nutrients from the eggplant and tomato sauce.
Ingredients for Eggplant Parmesan with Extra Cheese
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Eggplant: The star of the dish, providing a meaty texture. Choose firm, unblemished eggplants.
- Marinara Sauce: A rich sauce that adds flavor. Use store-bought or homemade; both work well.
- Mozzarella Cheese: For that gooey, melty topping. Opt for fresh mozzarella for a better taste.
- Pecorino Romano Cheese: Adds an extra nutty flavor to the dish; it can be substituted with Parmesan if necessary.
- Olive Oil: Used for frying the eggplant and enhancing flavor.
- Fresh Basil: A fragrant herb used for garnish and flavoring.
- Breadcrumbs: Adds crunch to the top layer; use seasoned breadcrumbs for extra flavor.
- Salt and Pepper: Season to taste.
How to Make Eggplant Parmesan with Extra Cheese
- Preheat your oven to 375°F (190°C) and prepare a baking dish by greasing it with olive oil.
- Slice the eggplants into 1/2-inch thick rounds and sprinkle both sides with salt. Let them rest on paper towels for 30 minutes to draw out moisture.
- In a frying pan, heat olive oil over medium heat. Rinse and pat dry the salted eggplant slices, then fry them until golden brown on both sides. Remove and drain on paper towels.
- In your baking dish, spread a thin layer of marinara sauce to cover the bottom. Layer fried eggplant rounds followed by marinara sauce, mozzarella, and pecorino Romano cheese. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
- Sprinkle breadcrumbs over the top layer for added crunch and a drizzle of olive oil.
- Bake uncovered for 25-30 minutes until the cheese is bubbling and golden brown.
- Allow to cool for a few minutes, garnish with fresh basil, and serve warm!
Tips for Making Eggplant Parmesan with Extra Cheese
- Choose the Right Eggplants: Look for firm eggplants with shiny skin; this ensures the best flavor and texture.
- Don’t Skip the Salting: Salting the eggplant helps draw out excess moisture which prevents a soggy casserole.
- Allow Layers to Rest: Let the assembled casserole sit for 10-15 minutes before baking. This helps the layers set and makes serving easier.
Make-Ahead Instructions
- Assemble the casserole up to one day in advance, cover it tightly with foil, and refrigerate until ready to bake.
- For best results, allow the dish to come to room temperature before baking to ensure even cooking.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or oven until warmed through.
Freezing Eggplant Parmesan with Extra Cheese
- To freeze, assemble the casserole but do not bake. Cover tightly with plastic wrap and aluminum foil, then freeze for up to 3 months.
- When you are ready to bake, thaw the casserole in the refrigerator overnight before baking as usual.
Reheating Eggplant Parmesan with Extra Cheese
- Reheat single portions in the microwave for about 2-3 minutes, or until warmed through.
- For larger portions, cover the casserole with foil and reheat in a 350°F (175°C) oven for about 20 minutes.
Serving Suggestions
FAQs
Can I make this recipe vegan?
Yes! You can use vegan cheese and breadcrumbs to make this dish dairy-free.
How can I avoid a soggy casserole?
Salting the eggplant slices and patting them dry before frying helps eliminate excess moisture.
Can I use other vegetables?
Absolutely! Zucchini and mushrooms can be great options as well.
How long can I store leftovers?
Leftovers can be stored in the refrigerator for up to 3 days.
Can I freeze Eggplant Parmesan?
Yes, you can freeze the unbaked assembled dish for up to 3 months.
Try these recipes next!
Eggplant Parmesan with Extra Cheese
- Total Time: 1 hour
- Yield: 4 servings
Description
Eggplant Parmesan with Extra Cheese is a delightful vegetarian dish layered with tender eggplant, rich marinara sauce, and extra gooey cheese, perfect for any occasion.
Ingredients
- Eggplant: The star of the dish, providing a meaty texture. Choose firm, unblemished eggplants.
- Marinara Sauce: A rich sauce that adds flavor. Use store-bought or homemade; both work well.
- Mozzarella Cheese: For that gooey, melty topping. Opt for fresh mozzarella for a better taste.
- Pecorino Romano Cheese: Adds an extra nutty flavor to the dish; it can be substituted with Parmesan if necessary.
- Olive Oil: Used for frying the eggplant and enhancing flavor.
- Fresh Basil: A fragrant herb used for garnish and flavoring.
- Breadcrumbs: Adds crunch to the top layer; use seasoned breadcrumbs for extra flavor.
- Salt and Pepper: Season to taste.
Instructions
- Preheat your oven to 375°F (190°C) and prepare a baking dish by greasing it with olive oil.
- Slice the eggplants into 1/2-inch thick rounds and sprinkle both sides with salt. Let them rest on paper towels for 30 minutes to draw out moisture.
- In a frying pan, heat olive oil over medium heat. Rinse and pat dry the salted eggplant slices, then fry them until golden brown on both sides. Remove and drain on paper towels.
- In your baking dish, spread a thin layer of marinara sauce to cover the bottom. Layer fried eggplant rounds followed by marinara sauce, mozzarella, and pecorino Romano cheese. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
- Sprinkle breadcrumbs over the top layer for added crunch and a drizzle of olive oil.
- Bake uncovered for 25-30 minutes until the cheese is bubbling and golden brown.
- Allow to cool for a few minutes, garnish with fresh basil, and serve warm!
Notes
- Choose the Right Eggplants: Look for firm eggplants with shiny skin; this ensures the best flavor and texture.
- Don’t Skip the Salting: Salting the eggplant helps draw out excess moisture which prevents a soggy casserole.
- Allow Layers to Rest: Let the assembled casserole sit for 10-15 minutes before baking. This helps the layers set and makes serving easier.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg
Keywords: Eggplant, Parmesan, Vegetarian
