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Creamy Eggplant Parmesan Bake is a delightful and comforting dish that masterfully combines the rich flavors of eggplant, marinara sauce, and a trio of cheeses. This recipe serves as a perfect centerpiece for family dinners or gatherings with friends, offering a deliciously satisfying meal that caters to both vegetarians and meat lovers alike. As you dig into this creamy, cheesy bake, you’ll be transported to a cozy Italian kitchen, where tradition and flavor blend seamlessly.

Creamy Eggplant Parmesan Bake

Discover the ultimate comfort food with this Creamy Eggplant Parmesan Bake. Combining savory eggplant, rich marinara sauce, and a delicious blend of ricotta, mozzarella, and Parmesan, this dish is a crowd-pleaser for both vegetarians and meat lovers. Perfect for family gatherings, it's easy to prepare and packed with flavor. Follow our step-by-step guide for tips on selecting the best eggplant and creating that perfect cheesy topping, making every bite a delightful experience.
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Ingredients
  

2 large eggplants, sliced into 1/4-inch rounds

2 teaspoons salt

1 cup all-purpose flour

3 large eggs, beaten

1 cup breadcrumbs (preferably panko for extra crunch)

1 teaspoon dried oregano

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon black pepper

2 cups marinara sauce

1 cup ricotta cheese

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

Fresh basil leaves for garnish (optional)

Olive oil for drizzling

Instructions
 

Prepare the Eggplant: Preheat your oven to 375°F (190°C). Place the sliced eggplant on paper towels, sprinkle each slice with salt, then let it rest for 30 minutes. This will draw out moisture and bitterness from the eggplant. After 30 minutes, pat the slices dry with a paper towel.

    Bread the Eggplant: Set up a breading station with three shallow bowls:

      - In the first bowl, add the flour.

        - In the second bowl, place the beaten eggs.

          - In the third bowl, combine the breadcrumbs, dried oregano, garlic powder, paprika, and black pepper.

            Dredge each eggplant slice in flour, shake off excess, dip into the beaten eggs, and coat with the breadcrumb mixture. Place the breaded eggplant on a baking sheet.

              Bake the Eggplant: Drizzle the breaded eggplant slices with olive oil. Bake in the preheated oven for about 25-30 minutes, flipping halfway through, until golden and crispy.

                Make the Cheese Mixture: While the eggplant is baking, in a mixing bowl, combine the ricotta cheese with half of the grated Parmesan cheese, and a pinch of salt and pepper. Mix well to create a creamy filling.

                  Assemble the Dish: In a large baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the baked eggplant slices over the sauce. Spread half of the ricotta mixture over the eggplant, followed by a generous layer of mozzarella cheese. Repeat with another layer of marinara sauce, remaining eggplant slices, ricotta mixture, and top with the remaining marinara sauce. Finally, sprinkle the remaining mozzarella and Parmesan cheese on top.

                    Bake the Casserole: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes or until the cheese is bubbly and golden brown.

                      Serve: Once cooked, remove from the oven and let the dish cool for a few minutes. Garnish with fresh basil leaves before serving. Enjoy your creamy eggplant parmesan bake with some crusty bread or a side salad.

                        Prep Time, Total Time, Servings: 30 minutes | 1 hour 10 minutes | 6 servings