Why You’ll Love This Recipe

This baked eggplant Parmesan offers a lighter take on the classic dish without compromising on flavor. Instead of frying, the eggplant slices are baked until golden and crispy, reducing oil and enhancing texture. Layered with homemade marinara sauce, fresh mozzarella, and a sprinkle of Parmesan, it’s a comforting, vegetarian meal that’s both satisfying and wholesome.

this Recipe

Ingredients

• 2 large eggplants, cut into ¼-inch-thick rounds

• 2 large eggs, beaten

• ¼ cup almond milk

• 1½ cups panko breadcrumbs

• 1¼ cups grated Parmesan cheese, divided

• 2 teaspoons dried oregano

• 2 tablespoons fresh thyme leaves

• ½ teaspoon red pepper flakes

• ½ teaspoon sea salt, plus more for sprinkling

• Freshly ground black pepper

• Extra-virgin olive oil, for drizzling

• 28 ounces marinara sauce

• 2 large fresh mozzarella balls, thinly sliced

• ⅓ cup fresh basil leaves

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

Directions

1. Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.

2. Prepare the eggplant: In a shallow dish, whisk together the eggs and almond milk. In another shallow dish, combine the panko breadcrumbs, 1 cup of Parmesan cheese, dried oregano, fresh thyme, red pepper flakes, sea salt, and freshly ground black pepper.

3. Bread the eggplant: Dip each eggplant slice into the egg mixture, then coat with the breadcrumb mixture. Place the breaded slices in a single layer on the prepared baking sheets. Drizzle with olive oil.

4. Bake the eggplant: Bake for 18 minutes, flipping halfway through, until the slices are golden brown and tender.

5. Assemble the dish: In a 9×13-inch baking dish, spread ½ cup of marinara sauce. Layer half of the baked eggplant slices over the sauce. Top with 1 cup of marinara sauce and half of the sliced mozzarella. Repeat the layers with the remaining eggplant, marinara sauce, and mozzarella. Sprinkle with the remaining ¼ cup of Parmesan cheese.

6. Bake and broil: Bake at 400°F (200°C) for 20 minutes, or until the cheese is melted. Turn on the broiler and broil for 2–4 minutes until the cheese is browned and bubbling.

7. Garnish and serve: Remove from the oven and let rest for a few minutes. Garnish with fresh basil leaves before serving.

Servings and Timing

• Servings: 6

• Prep Time: 30 minutes

• Cook Time: 38 minutes

• Total Time: 1 hour 8 minutes

Variations

• Vegan Version: Use vegan mozzarella and substitute the eggs with a flaxseed meal mixture.

• Gluten-Free: Opt for gluten-free panko breadcrumbs and ensure the marinara sauce is gluten-free.

• Spicy Kick: Add extra red pepper flakes to the breadcrumb mixture for added heat.

• Cheese Blend: Incorporate a mix of mozzarella and ricotta for a creamier texture.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in a preheated oven at 350°F (175°C) for 15–20 minutes until heated through.

FAQs

How do I prevent the eggplant from becoming soggy?

Salting the eggplant slices before breading helps draw out excess moisture, preventing sogginess.

Can I use store-bought marinara sauce?

Yes, but homemade marinara sauce enhances the flavor and freshness of the dish.

Is it necessary to peel the eggplant?

No, the skin adds texture and nutrients. Just ensure the slices are evenly cut.

Can I freeze eggplant Parmesan?

Yes, assemble the dish without baking, cover tightly, and freeze for up to 3 months. Bake from frozen at 375°F (190°C) for 45–50 minutes.

How can I make this dish spicier?

Increase the amount of red pepper flakes in the breadcrumb mixture or add a dash of hot sauce to the marinara sauce.

Can I use a different type of cheese?

Yes, you can substitute mozzarella with provolone or fontina for a different flavor profile.

How do I know when the eggplant is properly baked?

The eggplant slices should be golden brown and tender when pierced with a fork.

Can I make this dish ahead of time?

Yes, assemble the dish up to the baking step, cover, and refrigerate for up to 24 hours before baking.

Is this recipe suitable for a gluten-free diet?

Yes, by using gluten-free breadcrumbs and ensuring all other ingredients are gluten-free.

How can I add more vegetables to this dish?

Layer in sautéed spinach, mushrooms, or zucchini slices between the eggplant layers for added nutrition and flavor.

Conclusion

This baked eggplant Parmesan is a delightful, healthier alternative to the traditional fried version. With its crispy eggplant, rich marinara sauce, and melty cheese, it’s a dish that satisfies both the palate and the conscience. Perfect for a comforting weeknight dinner or a special occasion, this recipe brings the warmth of Italian cuisine to your table.