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Eggplant Paradise Bake is a dish that embodies the essence of comfort food while offering a delightful medley of flavors that can enchant both vegetarians and meat-lovers alike. This vibrant bake features layers of tender eggplant, rich marinara sauce, and melted cheese, creating a harmonious blend that is as pleasing to the palate as it is to the eye. Whether served as the star of a family dinner or as a centerpiece for gatherings, this dish is sure to impress with its hearty texture and satisfying taste.

Classic Eggplant Parmesan Bake

Discover the magic of Eggplant Paradise Bake, a comforting dish that brings rich flavors to the table. This recipe features layers of tender eggplant, hearty marinara sauce, and gooey, melted cheese, appealing to both vegetarians and meat-lovers. Packed with nutritional benefits and easy to prepare, it's perfect for family dinners or gatherings. Impress your guests with this delicious medley that promises satisfying bites in every layer. Enjoy the journey of cooking and share the joy!
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Ingredients
  

2 medium eggplants, sliced into 1/4 inch rounds

1 teaspoon salt

2 cups marinara sauce (homemade or store-bought)

3 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 cup all-purpose flour

3 large eggs, beaten

2 cups breadcrumbs (preferably Italian-style)

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon garlic powder

Fresh basil leaves for garnish

Olive oil spray or to drizzle

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Eggplant: Lay the eggplant slices on a baking sheet lined with paper towels. Sprinkle salt evenly over the slices and let them sit for about 30 minutes. This will draw out some moisture and bitterness from the eggplant. After 30 minutes, rinse the slices with cold water and pat them dry with a clean towel.

      Bread the Eggplant:

        - Set up a breading station: Place the flour in one shallow dish, the beaten eggs in a second dish, and the breadcrumbs mixed with oregano, basil, and garlic powder in a third dish.

          - Dredge each slice of eggplant in flour, shake off the excess, dip into the beaten eggs, and then coat thoroughly with the breadcrumb mixture. Repeat until all eggplant slices are coated.

            Cook the Eggplant: In a large skillet, heat about 1/4 inch of olive oil over medium heat. Working in batches, fry the breaded eggplant slices until golden brown, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.

              Layer the Bake: In a large, greased baking dish, spread 1 cup of marinara sauce on the bottom. Layer half of the fried eggplant slices on top. Sprinkle with 1 cup of mozzarella cheese and a third of the Parmesan cheese. Add another layer of marinara sauce, followed by the remaining eggplant, another cup of mozzarella, and the rest of the Parmesan.

                Finish with Cheese: Pour the remaining marinara sauce over the top layer of eggplant, followed by the last cup of mozzarella cheese.

                  Bake: Cover the baking dish with aluminum foil (to prevent burning) and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

                    Garnish and Serve: Remove from the oven and allow to cool for 10 minutes. Garnish with fresh basil leaves before slicing and serving.

                      Prep Time, Total Time, Servings: 45 mins | 1 hr 15 mins | 6-8 servings