Baked Bread and Eggplant Parmesan: The Delicious Recipe to Reuse Stale Bread!
There’s a special kind of triumph in turning something forgotten at the back of your breadbox into something delicious. Baked bread and eggplant parmesan is a dish that takes day-old bread and tired eggplants, and transforms them into a bubbling, cheesy, and tomato-slicked meak.
This is the dish for anyone who loves lasagna but wishes it had a crusty, chewy twist, or eggplant skeptics ready to be converted, and even a thrifty home cook with a rebellious streak. It works as a hearty side, an unconventional main, or a “hey, I forgot to buy groceries” kind of dinner that ends up being absurdly good.
What Is Baked Bread and Eggplant?
Baked bread and eggplant originates from the frugal kitchens of Southern Italy, where stale bread was never tossed, and eggplants thrived in sun-drenched gardens. This dish was built on culinary resourcefulness. It's part of a long tradition of cucina povera, the "kitchen of the poor," which taught us that flavor doesn't need a paycheck.
Eggplants have been a staple in Mediterranean diets for centuries, and this dish showcases just how good they can be when they’re salted, lightly fried, and paired with robust tomato sauce.
Pro Tips for the Best Baked Bread and Eggplant
- Letting your eggplants sit with salt pulls out bitterness and excess moisture. It’s worth the wait.
- If your bread’s too soft, it'll dissolve and if it’s too hard, it won’t soak properly. So, use stale and firm bread.
- Fry the eggplant properly. Use hot oil and aim for golden edges, and no soggy centers.
- Use low-moisture mozzarella, as it’ll melt without drowning your dish in liquid.
- Let the dish rest before serving. If you serve fresh out of the oven, it’s a lava pit. Let it sit for 10 minutes so flavors settle and the structure holds.
Can I Make This Dish Ahead of Time?
Absolutely! Assemble the dish, cover it tightly, and refrigerate it for up to 24 hours. When you’re ready to bake, let it sit at room temperature for 15 minutes before popping it in the oven. It’s a great make-ahead meal for busy weekdays or lazy Sundays.
What’s the Best Bread to Use?
Rustic sourdough, ciabatta, or any hearty loaf that can hold up to sauce is ideal. Avoid sliced sandwich bread, it’ll disintegrate into mush and betray you.
Can I Use Fresh Bread Instead?
In theory, yes. But you’ll miss out on the texture that only stale bread brings. If you’re impatient, slice fresh bread and let it sit out uncovered overnight.
What Can I Serve This With?
It plays well with a green salad, roasted vegetables, or a simple arugula and lemon side. Or just eat it straight from the pan while standing at the stove.
Can I Add More Vegetables?
Sure! Thin slices of zucchini or mushrooms can be added between the layers, just make sure to pre-cook them to avoid excess moisture.
How to Store Any Leftovers
Let the dish cool completely, then transfer leftovers into an airtight container. Refrigerate for up to 3 days. To reheat, use the oven for best results, it’ll bring back the crisp and keep the layers intact. Microwaving works in a pinch, but expect a slightly softer texture.
Ingredients
How to Make Baked Bread and Eggplant
Slice the eggplants lengthwise, thick enough to hold their shape, but not too chunky. Lay them out on a plate, sprinkle with salt, and let them rest for at least 30 minutes. This draws out the moisture and any lingering bitterness.
Slice the eggplants lengthwise, thick enough to hold their shape, but not too chunky. Lay them out on a plate, sprinkle with salt, and let them rest for at least 30 minutes. This draws out the moisture and any lingering bitterness.
Once the eggplants have released their water, pat them dry. Dredge each slice in flour, shaking off the excess. Heat oil in a pan and fry for a few minutes. Set aside on paper towels to drain.
Once the eggplants have released their water, pat them dry. Dredge each slice in flour, shaking off the excess. Heat oil in a pan and fry for a few minutes. Set aside on paper towels to drain.
Dip the stale bread slices in the tomato sauce until they’re soaked but not disintegrating. They should be soft enough to layer, but not falling apart like overcooked noodles.
Dip the stale bread slices in the tomato sauce until they’re soaked but not disintegrating. They should be soft enough to layer, but not falling apart like overcooked noodles.
Spoon some tomato sauce into the bottom of a deep baking dish. Arrange the soaked bread slices in a single layer and sprinkle with parmesan. Place a slice of fried eggplant over each piece of bread. Spoon on more tomato sauce. Sprinkle with more parmesan and add a slice of mozzarella.
Spoon some tomato sauce into the bottom of a deep baking dish. Arrange the soaked bread slices in a single layer and sprinkle with parmesan. Place a slice of fried eggplant over each piece of bread. Spoon on more tomato sauce. Sprinkle with more parmesan and add a slice of mozzarella.
Repeat the bread–eggplant–cheese process for a second layer. Finish with a final sprinkle of parmesan and a final round of mozzarella slices.
Repeat the bread–eggplant–cheese process for a second layer. Finish with a final sprinkle of parmesan and a final round of mozzarella slices.
Bake at 190°C/374°F for about 20 minutes, or until the cheese is golden and bubbly and the smell is impossible to ignore. Let it sit for 10 minutes before serving.
Bake at 190°C/374°F for about 20 minutes, or until the cheese is golden and bubbly and the smell is impossible to ignore. Let it sit for 10 minutes before serving.
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