Baked Eggplant Parmesan (Print Version)
# Ingredients:
→ For the Eggplant
01 -
2 large eggplants, cut into ¼-inch-thick rounds
02 -
2 large eggs, beaten
03 -
¼ cup almond milk
04 -
1½ cups panko breadcrumbs
05 -
1¼ cups grated Parmesan cheese, divided
06 -
2 teaspoons dried oregano
07 -
2 tablespoons fresh thyme leaves
08 -
½ teaspoon red pepper flakes
09 -
½ teaspoon sea salt, plus more for sprinkling
10 -
Freshly ground black pepper
11 -
Extra-virgin olive oil, for drizzling
→ For Assembly
12 -
28 ounces Marinara Sauce
13 -
2 large fresh mozzarella balls, thinly sliced
14 -
⅓ cup fresh basil leaves
# Instructions:
01 -
Heat your oven to 400°F and line a couple of baking sheets with parchment paper to prevent sticking.
02 -
In a shallow dish, mix the beaten eggs with the almond milk until well combined.
03 -
In another dish, mix your panko, 1 cup of the Parmesan, all the herbs (oregano and thyme), red pepper flakes, salt, and several twists of black pepper.
04 -
Dip each eggplant slice first in the egg mixture, then coat it in the panko mixture. Arrange them on your lined baking sheets, giving each slice a light drizzle of olive oil.
05 -
Bake until the eggplant is tender and golden brown, about 18 minutes.
06 -
In a baking dish (8x12 or 9x13-inch works best), spread ½ cup of marinara sauce on the bottom. Add half the baked eggplant slices, top with 1 cup of marinara and half the mozzarella. Then repeat with remaining eggplant, sauce, and cheese. Finish by sprinkling the remaining ¼ cup Parmesan on top, add a drizzle of olive oil, and a pinch of sea salt.
07 -
Bake for 20 minutes until the cheese has melted beautifully. Then switch to broil for 2-4 minutes to get that gorgeous golden brown, bubbling cheese on top.
08 -
Take it out of the oven and scatter fresh basil leaves over the top before serving.
# Notes:
01 -
This lighter, baked version of Eggplant Parmesan is perfect for serving a crowd at your next gathering or family dinner.
02 -
You can prepare the breaded eggplant slices a day ahead and refrigerate them before baking for a time-saving option.