Baked Eggplant Parmesan
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 29 min • Active: 1 h 14 min • Inactive: 15 min
Add this recipe to your menu and set a meal time to see clock times instead of countdown timers.
Ingredients
- 2 ea eggplant
- 2 ea egg
- 0.25 cup almond milk
- 1.5 cup panko breadcrumbs
- 1.25 cup parmesan cheese
- 2 tsp dried oregano
- 2 tbsp fresh thyme leaves
- 0.5 tsp red pepper flakes
- 0.75 tsp sea salt
- 0.25 tsp black pepper
- 3 tbsp extra-virgin olive oil
- 1.5 cup marinara sauce
- 2 ea fresh mozzarella
- 0.33 cup basil
Steps
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.≈ 2 min Whisk the eggs and almond milk until smooth to make the egg wash.≈ 3 min Slice the eggplants into 1/4-inch-thick rounds.≈ 10 min Preheat the oven to 204°C (400°F).≈ 15 min Dip the sliced eggplant rounds into the egg wash, coating both sides.≈ 3 min Coat the egg-washed eggplant slices in the breadcrumb mixture, pressing gently to adhere.≈ 3 min Line two baking sheets with parchment paper.≈ 2 min Arrange the breaded eggplant slices in a single layer on the lined baking sheets and drizzle evenly with extra-virgin olive oil.≈ 2 min Bake the eggplant slices at 204°C (400°F) for 18 minutes, or until tender and golden brown.18 min 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.≈ 5 min 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.≈ 2 min Bake the assembled eggplant Parmesan at 204°C (400°F) for 20 minutes, or until the cheese is melted.20 min Switch the oven to broil and broil the dish for 2 to 4 minutes, or until the cheese is browned and bubbling.≈ 2 min–4 min Remove the dish from the oven and top with fresh basil leaves.≈ 1 min
Add this recipe to your menu to save your step completion progress as you cook.
Adapted from www.loveandlemons.com
Yields
- 1 ea assembled eggplant Parmesan