Description
This Eggplant Parmesan recipe features crispy baked eggplant slices layered with rich marinara sauce and melted mozzarella cheese, topped with Parmesan and fresh basil. A wholesome, comforting Italian classic made lighter by baking instead of frying, perfect for a hearty vegetarian meal that serves 6 to 8.
Ingredients
Units
Scale
Eggplant Preparation
- 2 large eggplants, cut into 1/4-inch-thick rounds
- 2 large eggs, beaten
- 1/4 cup almond milk
Breading Mixture
- 1 1/2 cups panko breadcrumbs
- 1 cup grated Parmesan cheese (from the total 1 1/4 cups)
- 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
Other Ingredients
- Extra-virgin olive oil, for drizzling
- 28 ounces marinara sauce
- 2 large fresh mozzarella balls, thinly sliced
- 1/4 cup grated Parmesan cheese (remaining from total 1 1/4 cups)
- 1/3 cup fresh basil leaves
Instructions
- Preheat oven and prepare baking sheets: Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Make egg wash: In a medium-sized shallow dish, whisk together the beaten eggs and almond milk until fully combined, creating a smooth mixture to help the breadcrumbs adhere to the eggplant slices.
- Prepare breadcrumb coating: In another medium-sized shallow dish, mix together the panko breadcrumbs, 1 cup grated Parmesan cheese, dried oregano, fresh thyme leaves, red pepper flakes, ½ teaspoon sea salt, and several grinds of black pepper to create a flavorful, textured coating for the eggplant.
- Bread the eggplant slices: Dip each eggplant round first into the egg and almond milk mixture, allowing excess to drip off, then press into the breadcrumb mixture until fully coated. Place the coated slices evenly on the prepared baking sheets.
- Drizzle and bake eggplant: Lightly drizzle olive oil over the breaded eggplant slices to assist browning, then bake in the oven for about 18 minutes, or until the eggplant is tender and the coating is golden brown and crisp.
- Assemble the casserole: In an 8×12 or 9×13-inch baking dish, spread ½ cup of marinara sauce on the bottom. Layer half of the baked eggplant slices over the sauce. Spread 1 cup marinara sauce evenly over the eggplant, then top with half of the sliced mozzarella. Repeat the layering with the remaining eggplant, marinara, and mozzarella.
- Add finishing touches: Sprinkle the remaining ¼ cup Parmesan cheese over the top, drizzle with additional olive oil, and add a few more pinches of sea salt to taste for a flavorful crust.
- Bake and broil: Bake the entire casserole at 400°F for 20 minutes until the cheese is melted and bubbly. Then, switch the oven to broil and broil for 2 to 4 minutes, watching carefully, until the cheese is nicely browned and bubbling.
- Garnish and serve: Remove the casserole from the oven and sprinkle fresh basil leaves on top for a bright herbal finish. Let it rest briefly before serving to allow flavors to meld.
Notes
- Using almond milk instead of regular milk makes this recipe lactose-friendly and lighter.
- For extra crispiness, you can flip the eggplant slices halfway through the first baking phase.
- If you prefer a spicier dish, increase the red pepper flakes to taste.
- Make sure to slice the eggplant evenly to ensure uniform cooking.
- Leftovers keep well refrigerated for 3 to 4 days and reheat nicely in the oven or microwave.
Nutrition
- Serving Size: 1 slice (approximately)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 50 mg
