Eggplant Parmesan
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
6 to 8
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Course
Main Course
Eggplant Parmesan
Description
This Eggplant Parmesan recipe begins by slicing large eggplants into ¼-inch rounds and dipping them into a mixture of beaten eggs and almond milk. The slices are then coated with a flavorful blend of panko breadcrumbs, Parmesan cheese, oregano, thyme, and seasonings before baking until golden and tender.
The prepared eggplant slices are layered in a baking dish alternating with marinara sauce and fresh mozzarella slices. Additional Parmesan cheese is sprinkled on top before baking again until the cheese melts and browns under the broiler, creating a bubbling, flavorful casserole.
The finished dish combines a crispy coating on the eggplant with the creamy, melted cheeses and vibrant tomato sauce, making it a hearty and satisfying vegetarian entree. Fresh basil scattered over the top adds herbal brightness.
Ingredients
- 2 eggplant cut into ¼-inch-thick rounds, large
- 2 egg beaten, large
- ¼ cup almond milk
- 1½ cups panko breadcrumbs
- 1¼ cups Parmesan Cheese divided, grated
- 2 teaspoons oregano dried
- 2 tablespoons thyme fresh leaves
- ½ teaspoon red pepper flakes
- ½ teaspoon salt plus more for sprinkling, sea salt
- black pepper freshly ground
- extra-virgin olive oil for drizzling
- 28 ounces marinara sauce
- 2 mozzarella cheese thinly sliced, large, fresh; balls
- ⅓ cup basil fresh leaves
Instructions
- Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
- In a medium-sized shallow dish, whisk the eggs and almond milk.
- In another medium-sized shallow dish, combine the panko, 1 cup Parmesan cheese, oregano, thyme, red pepper flakes, salt, and several grinds of pepper.
- Dip the eggplant slices into the egg mixture and then into the panko mixture. Place onto the baking sheets, drizzle with olive oil, and bake for 18 minutes or until tender and golden brown.
- In an 8x12 or 9x13-inch baking dish, spread ½ cup marinara, layer half the eggplant, and top with 1 cup of marinara and half the mozzarella. Repeat with the remaining eggplant, the remaining marinara, and the remaining mozzarella. Sprinkle with the remaining ¼ cup Parmesan cheese, drizzle with olive oil, and sprinkle with a few more pinches of sea salt. Bake for 20 minutes or until the cheese is nicely melted. Turn the oven to broil and broil for 2 to 4 or until the cheese is browned and bubbling.
- Remove from the oven and top with fresh basil.
User Reviews
Overall Rating
5
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