This lighter baked Eggplant Parmesan features tender, golden-brown breaded eggplant layers nestled in tangy marinara, topped with gooey mozzarella, sprinkled Parmesan, and fresh basil for a flavorful, satisfying bake.
Total time: 1 h 14 min • Active: 1 h 14 min • Inactive: 0 min
In a shallow dish, mix the panko, 1 cup of Parmesan cheese, dried oregano, fresh thyme leaves, red pepper flakes, sea salt, and black pepper to make the breadcrumb mixture.Whisk the eggs and almond milk until smooth to make the egg wash.Slice the eggplants into 1/4-inch-thick rounds.Preheat the oven to 204°C (400°F).Dip the sliced eggplant rounds into the egg wash, coating both sides.Coat the egg-washed eggplant slices in the breadcrumb mixture, pressing gently to adhere.Line two baking sheets with parchment paper.Arrange the breaded eggplant slices in a single layer on the lined baking sheets and drizzle evenly with extra-virgin olive oil.Bake the eggplant slices at 204°C (400°F) for 18 minutes, or until tender and golden brown.In a 9×13-inch baking dish, spread 1/2 cup marinara sauce, arrange half of the baked eggplant slices on top, then spoon 1 cup more sauce over them and layer half of the mozzarella slices. Repeat with the remaining eggplant, sauce, and mozzarella to build two layers.Sprinkle the remaining 1/4 cup Parmesan cheese over the assembled layers, drizzle with extra-virgin olive oil, and sprinkle a few pinches of sea salt.Bake the assembled eggplant Parmesan at 204°C (400°F) for 20 minutes, or until the cheese is melted.Switch the oven to broil and broil the dish for 2 to 4 minutes, or until the cheese is browned and bubbling.Remove the dish from the oven and top with fresh basil leaves.
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