The warm, inviting aroma of baked eggplant wafting from the oven brings back fond memories of family gatherings. Grandma’s Baked Eggplant Parmesan is not just a dish; it’s a comforting, hearty meal that takes about 50 minutes from start to finish. The crispy layers of breaded eggplant, coupled with rich marinara and gooey mozzarella, make this recipe a winner every time.
This recipe is perfect for anyone looking to enjoy a satisfying vegetarian meal. It’s an excellent choice for a cozy weeknight dinner or a special occasion. You can prepare the breaded eggplant ahead of time and store it until you’re ready to bake.
Why You’ll Love This Recipe
- The crunch from Corn Flakes gives a unique texture.
- Baked, not fried, means less grease and guilt.
- Layers of cheese melt perfectly for a delicious topping.
- Simple preparation makes it achievable for anyone.
What You’ll Need
Gather the following ingredients for a delightful dish:
For the Baking
- 3 tablespoons salted butter, melted
- ½ cup Corn Flakes cereal crumbs
- ¼ cup grated Parmesan cheese
- ½ teaspoon kosher salt
- Dash of ground black pepper
For the Eggplant
- 1 small eggplant, peeled and sliced into ¾-inch thick slices
- 1 large egg, beaten
For the Sauce and Cheese
- 1 cup marinara sauce
- 2 ounces (½ cup) shredded mozzarella cheese (or sliced fresh mozzarella)
For Garnish (Optional)
- Chopped fresh parsley, basil, or other herbs
For Serving (Optional)
- Cooked spaghetti with additional marinara sauce
Note: You can use gluten-free breadcrumbs instead of Corn Flakes for a gluten-free option.
Substitutions & Swaps
- Use olive oil instead of butter.
- Any cheese can replace mozzarella.
- Regular breadcrumbs work if preferred.
- Zucchini can substitute for eggplant.
How to Make It
Start by following these simple steps:
Preheat
Preheat your oven. Set your oven to 400°F (200°C) and prepare a baking dish.
Prepare
Prepare the baking dish. Pour melted butter into an 11 x 7-inch baking dish and set aside.
Mix
Mix the coatings. In a shallow dish, combine Corn Flakes crumbs, Parmesan cheese, salt, and pepper.
Dip
Dip the eggplant slices. In a separate dish, place the beaten egg. Dip each eggplant slice in the egg, then into the crumb mixture, pressing gently to ensure it adheres well.
Arrange
Arrange the slices. Place the breaded eggplant slices in a single layer within the prepared baking dish.
Bake
Bake the eggplant. Bake for 20 minutes, then flip the slices and bake for an additional 15 minutes, until they are golden and crispy.
Sauce
Add marinara sauce. Spoon marinara sauce over each baked slice and top with mozzarella cheese.
Final Bake
Melt the cheese. Return to the oven and bake for an additional 3-5 minutes, or until the cheese is melted and bubbly.
Garnish
Garnish if desired. Sprinkle chopped fresh herbs over the top before serving.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the eggplant texture changes when frozen.
Reheat: Bake in the oven at 350°F for 15-20 minutes.
Tips for Best Results
- Ensure the eggplant slices are uniform for even cooking.
- Press the crumb mixture firmly onto the eggplant for better adherence.
- Broil the dish for a minute after baking for extra crispiness.
- Allow the dish to cool slightly before serving to help it set.
Serving Suggestions
- Serve with cooked spaghetti and extra marinara sauce.
- Pair with a fresh green salad and garlic bread.
- Perfect for a family gathering or potluck dinner.
