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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

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Ingredients

Steps

  1. 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
  2. Whisk the eggs and almond milk until smooth to make the egg wash.≈ 3 min
  3. Slice the eggplants into 1/4-inch-thick rounds.≈ 10 min
  4. Preheat the oven to 204°C (400°F).≈ 15 min
  5. Dip the sliced eggplant rounds into the egg wash, coating both sides.≈ 3 min
  6. Coat the egg-washed eggplant slices in the breadcrumb mixture, pressing gently to adhere.≈ 3 min
  7. Line two baking sheets with parchment paper.≈ 2 min
  8. Arrange the breaded eggplant slices in a single layer on the lined baking sheets and drizzle evenly with extra-virgin olive oil.≈ 2 min
  9. Bake the eggplant slices at 204°C (400°F) for 18 minutes, or until tender and golden brown.18 min
  10. 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
  11. 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
  12. Bake the assembled eggplant Parmesan at 204°C (400°F) for 20 minutes, or until the cheese is melted.20 min
  13. 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
  14. Remove the dish from the oven and top with fresh basil leaves.≈ 1 min

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Adapted from www.loveandlemons.com

Yields