A lighter, crispy baked eggplant Parmesan featuring panko-coated slices layered with homemade marinara, fresh mozzarella, and Parmesan cheese, baked until golden and bubbling. Garnished with fresh basil, it makes a satisfying vegetarian main.
Total time: 1 h 40 min • Active: 52 min • Inactive: 48 min
Preheat the oven to 400°F (204°C).Whisk the eggs and almond milk together to make the egg wash.Combine the panko breadcrumbs, 1 cup grated Parmesan, dried oregano, fresh thyme leaves, crushed red pepper flakes, salt, and black pepper to make a seasoned breadcrumb mixture.Line two baking sheets with parchment paper.Slice the eggplants into 1/4-inch-thick rounds.Dip the eggplant slices into the egg wash, then coat them in the seasoned breadcrumb mixture.Arrange the breaded eggplant slices on the lined baking sheets and drizzle them with olive oil.Bake the breaded eggplant slices until tender and golden brown.Spread 1/2 cup of the marinara sauce in the bottom of a 9x13-inch baking dish.Thinly slice the fresh mozzarella balls.Layer half of the baked eggplant slices in the sauced baking dish, then spoon 1 cup of marinara sauce over and top with half of the mozzarella slices.Repeat the layering with the remaining baked eggplant slices, 2 cups of marinara sauce, and the remaining mozzarella slices to complete the assembly.Sprinkle the remaining 1/4 cup of grated Parmesan over the top, drizzle with olive oil, and sprinkle with a pinch of salt.Bake the assembled casserole until the cheese is melted and bubbling.Switch the oven to broil and broil the casserole until the cheese browns slightly.Remove the casserole from the oven, garnish with fresh basil leaves, and serve.
Engagement Levels
Continuous
Primary
Occasional
None
Click on any step in the timeline to mark it as complete.
