Baked Eggplant Parmesan (Print Version)
# Ingredients:
→ Eggplant Prep
01 -
2 big eggplants sliced into ¼-inch-thick pieces
02 -
2 beaten eggs
03 -
¼ cup almond milk (any kind works too!)
04 -
1½ cups of panko crumbs
05 -
1¼ cups of grated Parmesan (save some for later!)
06 -
2 teaspoons of oregano (dried kind)
07 -
2 tablespoons of chopped fresh thyme
08 -
½ teaspoon crushed red chili flakes
09 -
½ teaspoon of sea salt, plus extra to sprinkle
10 -
Black pepper, freshly ground
11 -
Olive oil (use extra-virgin for best flavor)
→ To Assemble
12 -
28 ounces jarred marinara sauce
13 -
2 balls fresh mozzarella, sliced thinly
14 -
⅓ cup chopped fresh basil leaves
# Instructions:
01 -
Start by setting your oven to 400°F, and get a couple of baking sheets lined with parchment paper to stop anything from sticking.
02 -
Combine the egg and almond milk in a shallow bowl until they’re blended together smoothly.
03 -
In a different bowl, stir together the panko, 1 cup of Parmesan, oregano, thyme, chili flakes, sea salt, and a good sprinkle of black pepper.
04 -
Take each round of eggplant and dunk it first in your egg mix, then press it into the panko combo. Place them on your baking sheets and drizzle a bit of olive oil over the top.
05 -
Put them in the oven and cook for about 18 minutes, or until the eggplant looks golden and feels soft.
06 -
Pick a baking dish (8x12 or 9x13 works great). Spread ½ a cup of marinara at the bottom. Add a layer of half the baked eggplant, spoon 1 cup of sauce over them, and place half the mozzarella slices on top. Do another layer with the rest of the eggplant, sauce, and cheese. Sprinkle the final Parmesan over the top and drizzle olive oil with a pinch of sea salt before popping it in the oven.
07 -
Let the dish bake at 400°F for 20 minutes until the cheese gets gooey and melted. Switch it to broil after and cook for another 2–4 minutes to give that cheese on top a bubbly, toasted finish.
08 -
Once it’s out, throw on some fresh basil leaves and serve it up warm.
# Notes:
01 -
This baked take on Eggplant Parmesan is lighter and great for sharing with family or a group of friends.
02 -
Save time by prepping and breading the eggplant the day before, then just bake it when ready to go!