Baked Eggplant Parmesan with Tomato Sauce

Prepare the Eggplants:
Slice the eggplants into rounds and sprinkle with salt.
Leave for 15 minutes to draw out excess moisture.
Pat the slices dry with paper towels.
Fry the Eggplants:
Heat vegetable oil in a skillet over medium heat.
Fry the eggplant slices until golden brown on both sides. Remove and set aside on paper towels to drain excess oil.
Prepare the Tomato Sauce:
Heat olive oil in a pan and sauté the chopped onion for 2-3 minutes until softened.
Add minced garlic and fry for 1 minute until fragrant.

Stir in the chopped tomatoes, salt, black pepper, basil, and oregano.

Simmer the sauce over medium heat for 15 minutes, stirring occasionally.
Assemble the Dish:
Preheat your oven to 180°C (350°F).
In a baking dish, spread a layer of tomato sauce.
Arrange a layer of fried eggplant slices over the sauce.
Sprinkle a portion of Parmesan and mozzarella cheeses over the eggplants.
Repeat the layers, ending with a generous topping of cheese.
Bake:
Place the dish in the preheated oven and bake for 20 minutes, or until the cheese is melted and bubbly.
Garnish and Serve:
Remove from the oven and garnish with chopped parsley.
Serve hot as a main dish or side.
Serving Suggestions

Serve with a side of garlic bread or crusty baguette.
Pair with a fresh green salad for a complete meal.
Cooking Tips

Use fresh, firm eggplants for the best texture.
For a lighter version, bake the eggplant slices instead of frying.
Adjust the seasoning in the tomato sauce to your taste preference.
Nutritional Benefits

Eggplant: Low in calories and rich in fiber, vitamins, and antioxidants.
Tomatoes: High in vitamin C and lycopene, a powerful antioxidant.
Cheese: A good source of calcium and protein.
Dietary Information

Vegetarian: Yes
Gluten-Free: Yes (ensure no cross-contamination in ingredients)
Nut-Free: Yes
Nutritional Facts (Per Serving)

Calories: ~320
Protein: ~15 g
Fat: ~20 g
Carbohydrates: ~20 g
Fiber: ~4 g
Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze in portions for up to 1 month. Reheat in the oven before serving.
Why You’ll Love This Recipe

Rich, cheesy, and full of Mediterranean flavors.
Easy to make with simple, fresh ingredients.
A versatile dish that works as both a main course and a side.
A satisfying meal that’s healthy and delicious.
Conclusion
This Baked Eggplant Parmesan with Tomato Sauce is a comforting and flavorful dish that’s perfect for any occasion. The combination of crispy eggplant, savory tomato sauce, and melted cheese makes it irresistible. It’s a simple recipe that brings gourmet flavors to your table!

FAQs

Can I use zucchini instead of eggplant?
Yes, zucchini is a great substitute and works well in this recipe.
How can I make this dish vegan?
Use dairy-free cheese alternatives and skip the Parmesan for a vegan version.
Can I prepare this in advance?
Yes, assemble the dish and refrigerate it. Bake it when ready to serve.
What type of tomatoes should I use?
Fresh, ripe tomatoes or good-quality canned tomatoes work best.
Can I skip frying the eggplants?
Yes, you can roast the eggplant slices in the oven for a healthier option.
How do I prevent the dish from being watery?
Salt the eggplant slices to remove moisture, and cook the tomato sauce until thickened.
What’s the best way to reheat leftovers?
Reheat in the oven at 180°C (350°F) until warmed through.
Can I freeze the leftovers?
Yes, store in airtight containers and freeze for up to 1 month.
What can I serve with this dish?
Serve with pasta, rice, or a fresh salad for a complete meal.
How do I make this recipe spicier?
Add chili flakes or use spicy marinara sauce in the tomato layer.