Vegetarian Baked Eggplant Parmesan Recipe

Eggplant Parmesan, or Eggplant Parmigiana, is a classic Italian-American dish that’s traditionally made with breaded and fried eggplant layered with tomato sauce and cheese. This vegetarian baked eggplant parmesan recipe offers a healthier and easier way to enjoy this comfort food favorite without sacrificing any of the delicious flavor! Baking the eggplant instead of frying it significantly reduces the oil content, making it a lighter and more wholesome meal.

Why You’ll Love This Recipe:

• Healthier: Baking reduces fat compared to frying.
• Easier: No need to stand over a hot pan of oil.
• Delicious: All the classic flavors you crave.
• Vegetarian: A satisfying meatless meal.

Ingredients:

• 1 large eggplant, sliced into 1/4-inch thick rounds
• 1 (28 ounce) can crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 egg, lightly beaten
• 2 cups shredded mozzarella cheese

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Salt the eggplant slices and let them sit for 30 minutes to draw out excess moisture. Pat dry with paper towels. This helps prevent the eggplant from becoming soggy.
3. In a medium bowl, combine crushed tomatoes, oregano, basil, salt, and pepper.
4. In another bowl, mix ricotta cheese, Parmesan cheese, parsley, and egg.
5. Spread a thin layer of tomato sauce in the prepared baking dish.
6. Layer eggplant slices, overlapping slightly, over the sauce.
7. Spread ricotta mixture evenly over the eggplant.
8. Top with remaining tomato sauce and mozzarella cheese.
9. Bake for 30-40 minutes, or until the cheese is melted and bubbly and the eggplant is tender.
10. Let stand for 10 minutes before serving. Garnish with fresh parsley, if desired.

Tips and Variations:

• For extra flavor, roast garlic cloves with the eggplant.
• Add a layer of sauteed vegetables like zucchini or bell peppers.
• Use a combination of mozzarella and provolone cheese for a richer flavor.
• For a vegan version, substitute vegan ricotta and mozzarella.

Enjoy this delicious and easy vegetarian baked eggplant parmesan! It’s a perfect weeknight meal that the whole family will love. This baked eggplant parmesan recipe is sure to become a new favorite!

Ingredients:
1 large eggplant, 1 (28 ounce) can crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, Salt and pepper, 1 cup ricotta cheese, 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, 1 egg, 2 cups shredded mozzarella cheese

Tags:
Eggplant Parmesan, Eggplant Parmigiana, Vegetarian, Baked, Italian-American, Recipe, Vegetarian Recipe, Baked Eggplant, Healthy, Comfort Food, Meatless Meal, Eggplant, Tomato Sauce, Cheese, Ricotta Cheese, Mozzarella Cheese, Parmesan Cheese, Italian Food, Dinner, Weeknight Meal, Easy Recipe