Description
This Eggplant Parmesan recipe features tender, golden-baked eggplant slices layered with rich marinara sauce, fresh mozzarella, and Parmesan cheese. Baked to perfection and finished with fragrant fresh basil, this classic Italian dish offers a delicious, vegetarian-friendly meal that’s perfect for family dinners or special occasions.
Ingredients
Units
Scale
Eggplant and Coating
- 2 large eggplants, cut into 1/4-inch-thick rounds
- 2 large eggs, beaten
- 1/4 cup almond milk
- 1 1/2 cups panko breadcrumbs
- 1 cup grated Parmesan cheese (from the 1 1/4 cups, reserved)
- 2 teaspoons dried oregano
- 2 tablespoons fresh thyme leaves
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon sea salt, plus more for sprinkling
- Freshly ground black pepper, to taste
- Extra-virgin olive oil, for drizzling
Assembly and Topping
- 28 ounces Marinara Sauce
- 2 large fresh mozzarella balls, thinly sliced
- 1/4 cup grated Parmesan cheese (remaining from 1 1/4 cups)
- 1/3 cup fresh basil leaves
Instructions
- Preheat and Prepare Baking Sheets: Preheat the oven to 400°F (204°C) and line two baking sheets with parchment paper to ensure the eggplant slices do not stick and bake evenly.
- Make the Egg Wash: In a medium-sized shallow dish, whisk together the beaten eggs and almond milk until fully combined to create a smooth egg wash for coating the eggplant slices.
- Prepare the Breadcrumb Mixture: In another shallow dish, combine the panko breadcrumbs, 1 cup grated Parmesan cheese, dried oregano, fresh thyme leaves, red pepper flakes, ½ teaspoon sea salt, and several grinds of fresh black pepper. Mix well to evenly distribute the seasonings.
- Coat the Eggplant Slices: Dip each eggplant slice first into the egg wash mixture, allowing excess to drip off. Then, coat the slices thoroughly in the breadcrumb mixture and place them on the prepared baking sheets. Drizzle each slice lightly with extra-virgin olive oil to help achieve a golden crust during baking.
- Bake the Eggplant: Bake the coated eggplant slices in the preheated oven for 18 minutes, or until they are tender and golden brown, flipping halfway through for even color.
- Assemble the Parmesan Layers: In an 8×12-inch or 9×13-inch baking dish, spread ½ cup of marinara sauce on the bottom. Place half the baked eggplant slices in a single layer, then top with 1 cup of marinara sauce and half of the sliced mozzarella cheese.
- Complete the Layering: Repeat the layering process with the remaining eggplant slices, marinara sauce, and mozzarella. Sprinkle the entire dish with the remaining ¼ cup grated Parmesan cheese. Drizzle with a bit more olive oil and add a few more pinches of sea salt to enhance the flavors.
- Bake and Broil: Bake the assembled eggplant Parmesan for 20 minutes, or until the cheese is melted and bubbly. Then, turn your oven to broil and broil for 2 to 4 minutes, watching carefully until the cheese is nicely browned and bubbly. Remove from oven promptly to avoid burning.
- Garnish and Serve: Remove from the oven and sprinkle the dish with fresh basil leaves for a fragrant finish. Serve warm and enjoy your delicious eggplant Parmesan.
Notes
- For a gluten-free option, substitute panko breadcrumbs with gluten-free breadcrumbs.
- Use regular cow’s milk or any other milk substitute if almond milk is unavailable.
- Drizzling olive oil before baking helps create a crispy texture on the eggplant slices.
- Keep an eye on your dish during broiling to prevent the cheese from burning.
- Let the dish rest for a few minutes before serving to allow the layers to set.
- This recipe serves well as leftovers and can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 slice (approximate, serves 8)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 55 mg
