Description
This Eggplant Parmesan recipe features crispy, golden eggplant slices coated in a flavorful panko and Parmesan crust, layered with rich marinara sauce and melted mozzarella cheese. Baked to perfection and topped with fresh basil, this classic Italian-inspired dish is a delicious and satisfying vegetarian meal perfect for family dinners or special occasions.
Ingredients
Scale
Eggplant and Coating
- 2 large eggplants, cut into ¼-inch-thick rounds
- 2 large eggs, beaten
- ¼ cup almond milk
- 1½ cups panko breadcrumbs
- 1¼ cups grated Parmesan cheese, divided
- 2 teaspoons dried oregano
- 2 tablespoons fresh thyme leaves
- ½ teaspoon red pepper flakes
- ½ teaspoon sea salt, plus more for sprinkling
- Freshly ground black pepper
- Extra-virgin olive oil, for drizzling
Sauce and Toppings
- 28 ounces marinara sauce
- 2 large fresh mozzarella balls, thinly sliced
- ⅓ cup fresh basil leaves
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper to prepare for baking the eggplant slices.
- Prepare Egg Wash: In a medium shallow dish, whisk together the eggs and almond milk until fully combined to create the egg mixture for dipping.
- Make the Coating Mixture: In another medium shallow dish, combine the panko breadcrumbs, 1 cup of grated Parmesan cheese, dried oregano, fresh thyme leaves, red pepper flakes, ½ teaspoon sea salt, and several grinds of black pepper. Mix well to evenly distribute the seasonings.
- Coat the Eggplant: Dip each eggplant slice first into the egg mixture, allowing any excess to drip off, then dredge in the panko mixture until well coated. Arrange the coated slices on the prepared baking sheets, drizzle each with olive oil to encourage browning, and bake for about 18 minutes, or until tender and golden brown.
- Assemble the Dish: In an 8×12 or 9×13-inch baking dish, spread half a cup of marinara sauce on the bottom. Layer half of the baked eggplant slices over the sauce, spread 1 cup of marinara on top, and cover with half of the mozzarella slices. Repeat the layering with the remaining eggplant, marinara, and mozzarella. Sprinkle the remaining ¼ cup Parmesan cheese over the top, drizzle with olive oil, and add a few more pinches of sea salt for seasoning.
- Bake and Broil: Bake the assembled dish 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, or until the cheese is nicely browned and bubbling. Keep a close eye to avoid burning.
- Garnish and Serve: Remove from the oven and sprinkle fresh basil leaves over the top for a bright, fresh finish. Serve warm and enjoy your homemade Eggplant Parmesan.
Notes
- For extra crispiness, you can lightly spray the eggplant slices with cooking spray before baking.
- If you prefer, substitute almond milk with regular milk or any plant-based milk of your choice.
- Feel free to add a layer of ricotta cheese for a creamier texture.
- Use fresh Parmesan for the best flavor impact.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven.
Keywords: Eggplant Parmesan, vegetarian main dish, baked eggplant, Italian recipe, mozzarella, Parmesan, marinara sauce, crispy eggplant