Eggplant Parmesan with Extra Cheese is a deliciously comforting meal perfect for any occasion! This recipe features slices of tender, breaded eggplant layered with rich tomato sauce and gooey melted cheese, making it a delightful dish that both vegetarians and cheese lovers will adore. Simple to prepare, this dish is ideal for busy weeknights or a weekend gathering with friends and family!
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!
- Classic Italian Stuffed Peppers
- Vegan Pasta Alfredo
- Margherita Pizza
- Cheesy Baked Ziti
Why You’ll Love This Recipe
- Comforting and Flavorful: This Eggplant Parmesan with Extra Cheese offers a perfect combination of textures and flavors, creating a comforting dish that warms the heart.
- Vegetarian Delight: A highly satisfying option for vegetarian lovers! Loaded with flavor and cheesy goodness, everyone will be reaching for seconds.
- Easy to Prepare: With simple ingredients and straightforward steps, this dish can be easily made at home. You can even prepare the sauce ahead of time!
- Perfect for Entertaining: Impress your family and friends with this iconic Italian dish that looks and tastes gourmet, yet is practical for any occasion.
Ingredients for Eggplant Parmesan with Extra Cheese
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Eggplant: Sliced into 1/4-inch rounds, the main ingredient that brings this dish together.
- Salt: Used to draw out moisture from the eggplant before breading.
- Breadcrumbs: Provides a crunchy texture, use Italian seasoned for added flavor.
- Parmesan Cheese: Grated, for that authentic Italian flavor and extra cheesiness.
- Marinara Sauce: A rich and flavorful base, homemade or store-bought.
- Fresh Mozzarella: Sliced, for a gooey, melty topping that’s second to none.
- Basil Leaves: Fresh leaves for a fragrant touch, enhances the flavor profile.
How to Make Eggplant Parmesan with Extra Cheese
- Preheat your oven to 375°F (190°C) and prepare a baking dish by coating it with non-stick spray.
- Sprinkle salt on both sides of the eggplant slices and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
- Dredge the eggplant slices in breadcrumbs and place them on a baking sheet. Bake for 20-25 minutes, turning halfway through until golden brown.
- Spread a layer of marinara sauce on the bottom of the baking dish. Place a layer of baked eggplant on top, sprinkle with parmesan cheese, mozzarella cheese, and fresh basil leaves.
- Repeat the layering process until all ingredients are used, finishing with cheese on top.
- Bake in the preheated oven for 30-35 minutes or until the cheese is bubbly and golden brown. Allow it to cool for a few minutes before serving.
Tips for Making Eggplant Parmesan with Extra Cheese
- Selecting Eggplant: Choose firm, shiny eggplants with no blemishes for the best flavor.
- Layering: Be sure to evenly layer the sauce and cheese to ensure even cooking and melting.
- Let it Rest: Allow the dish to sit for 10 minutes before cutting, this will help to set the layers.
Make-Ahead Instructions
- Prep the eggplant and bake the slices in advance; store them in an airtight container in the refrigerator.
- Assemble the layers in the baking dish and cover with foil; store in the refrigerator for up to 24 hours before baking.
Storing Leftovers
Store any leftover Eggplant Parmesan in an airtight container in the refrigerator for up to 3-4 days. It can also be reheated in the oven or microwave.
Freezing Eggplant Parmesan with Extra Cheese
- To freeze, assemble the dish without baking, cover tightly with foil or plastic wrap.
- Label and store in the freezer for up to 2-3 months. Thaw in the fridge before baking.
Reheating Eggplant Parmesan with Extra Cheese
- Reheat in the oven at 350°F (175°C) for about 20-25 minutes or until heated through.
- Microwave individual portions on high for 2-3 minutes, or until piping hot.
Serving Suggestions
- Serve with a side of garlic bread for a perfect Italian dinner.
- Pair with a fresh garden salad tossed in balsamic vinaigrette.
FAQs
Can I make Eggplant Parmesan ahead of time?
Yes! You can prep the dish and assemble it ahead of time, refrigerating it for up to 24 hours before baking.
Can I freeze Eggplant Parmesan?
Absolutely! Just assemble without baking, cover tightly, and freeze for up to 2-3 months.
What can I substitute for the mozzarella cheese?
You can use provolone, fontina, or even a dairy-free cheese for a different flavor.
How can I make this dish gluten-free?
Use gluten-free breadcrumbs and ensure your marinara sauce is also gluten-free.
Can I add meat to this dish?
Yes! Feel free to layer in some cooked ground beef or sausage between the layers.
