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Eggplant Parmesan

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A lighter, baked version of classic eggplant Parmesan with crispy eggplant slices, homemade marinara, fresh mozzarella, and Parmesan cheese, perfect for a comforting vegetarian meal.

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

Instructions

  1. Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. 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. 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 for 18 minutes, flipping halfway through, until the slices are golden brown and tender.
  5. 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 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. Remove from the oven and let rest for a few minutes. Garnish with fresh basil leaves before serving.

Notes

  • Salting eggplant slices before breading helps prevent sogginess by drawing out moisture.
  • Use vegan mozzarella and flaxseed meal mixture to make a vegan version.
  • Opt for gluten-free panko breadcrumbs for a gluten-free version.
  • Adding extra red pepper flakes gives a spicy kick.
  • Mix mozzarella with ricotta for a creamier texture.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat leftovers in a preheated oven at 350°F (175°C) for 15–20 minutes.
  • You can freeze the assembled dish (unbaked) for up to 3 months; bake from frozen at 375°F (190°C) for 45–50 minutes.
  • Add sautéed spinach, mushrooms, or zucchini between layers for more vegetables.

Nutrition

Find it online: https://bitezly.com/eggplant-parmesan/