This lighter take on classic eggplant Parmesan features crispy, breaded eggplant slices layered with tangy marinara and gooey mozzarella, baked until bubbly and finished with fresh basil for a satisfying, herb-bright finish.
Total time: 1 h 43 min • Active: 1 h 28 min • Inactive: 15 min
Preheat the oven to 400°F (204°C)Line two baking sheets with parchment paperSlice the eggplants into 1/4-inch-thick roundsWhisk the eggs and almond milk together to make an egg washCombine panko breadcrumbs, 1 cup Parmesan cheese, dried oregano, fresh thyme leaves, red pepper flakes, sea salt, and black pepper to make the breading mixtureDip each eggplant slice into the egg wash, then coat with the breading mixtureArrange the breaded eggplant slices on the prepared baking sheets and drizzle with olive oilBake the oiled eggplant slices on the prepared baking sheets until tender and golden brownThinly slice the mozzarella ballsSpread 0.5 cup marinara sauce in a 9x13-inch baking dishLayer half of the baked eggplant slices on the sauced dish, top with 1 cup (8 oz) marinara sauce and half of the mozzarella slicesLayer the remaining baked eggplant slices, top with the remaining marinara sauce and mozzarella slicesSprinkle the remaining 0.25 cup Parmesan cheese, drizzle with olive oil, and sprinkle sea salt on top of the assembled dishBake the assembled eggplant Parmesan until cheese is melted and bubblyBroil the eggplant Parmesan until the cheese is browned and bubblingRemove from oven, top with fresh basil leaves, and serve
Engagement Levels
Continuous
Primary
Occasional
None
Click on any step in the timeline to mark it as complete.