Eggplant Recipes: Baked 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
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Cuisine
Italian
Eggplant Recipes: Baked Eggplant Parmesan
Description
This Baked Eggplant Parmesan starts by slicing large eggplants into thin rounds, which are dipped in an egg and almond milk mixture to bind a seasoned panko breadcrumb coating containing Parmesan, oregano, thyme, red pepper flakes, salt, and pepper. The breaded eggplant is drizzled with olive oil and baked until tender and golden, providing a crisp exterior and soft interior.
The eggplant slices are then layered in a baking dish with marinara sauce and fresh slices of mozzarella, repeating for a second layer. The dish is finished with the remaining Parmesan cheese, olive oil, and sea salt before baking until the cheese melts thoroughly. A brief broil at the end adds golden, bubbling browning to the cheese topping. Fresh basil leaves are added before serving to impart freshness and herb aroma.
This preparation yields a rich, layered casserole-like entrée or side that combines the tender eggplant with savory tomato sauce and creamy melted cheese. The baking method provides a crispy coating without the deep-frying step, making it lighter while preserving flavor and texture.
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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