Baked Eggplant Parmesan

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

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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
1 tsp sea salt
0.25 tsp black pepper
3 tbsp olive oil
2 ea mozzarella
28 oz marinara sauce
0.33 cup basil leaves

Timeline

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Baked Eggplant Parmesan

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Preheat the oven to 400°F (204°C)

Line two baking sheets with parchment paper

Slice the eggplants into 1/4-inch-thick rounds

Whisk the eggs and almond milk together to make an egg wash

Combine panko breadcrumbs, 1 cup Parmesan cheese, dried oregano, fresh thyme leaves, red pepper flakes, sea salt, and black pepper to make the breading mixture

Dip each eggplant slice into the egg wash, then coat with the breading mixture

Arrange the breaded eggplant slices on the prepared baking sheets and drizzle with olive oil

Bake the oiled eggplant slices on the prepared baking sheets until tender and golden brown

Thinly slice the mozzarella balls

Spread 0.5 cup marinara sauce in a 9x13-inch baking dish

Layer half of the baked eggplant slices on the sauced dish, top with 1 cup (8 oz) marinara sauce and half of the mozzarella slices

Layer the remaining baked eggplant slices, top with the remaining marinara sauce and mozzarella slices

Sprinkle the remaining 0.25 cup Parmesan cheese, drizzle with olive oil, and sprinkle sea salt on top of the assembled dish

Bake the assembled eggplant Parmesan until cheese is melted and bubbly

Broil the eggplant Parmesan until the cheese is browned and bubbling

Remove from oven, top with fresh basil leaves, and serve

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Adapted from www.loveandlemons.com