Baked Eggplant Parmesan

Total time: 1 h 45 min • Active: 52 min • Inactive: 53 min

Ingredients

• 2 ea eggplant
• 2 ea fresh mozzarella
• 2 ea egg
• 0.25 cup almond milk
• 1.5 cup panko breadcrumbs
• 1.25 cup parmesan cheese
• 2 tsp dried oregano
• 2 tbsp thyme
• 0.5 tsp red pepper flakes
• 0.7 tsp salt
• 0.25 tsp black pepper
• 3 tbsp extra-virgin olive oil
• 3.5 cup marinara sauce
• 0.33 cup basil

Steps

1. Preheat the oven to 400°F (204°C).≈ 15 min
2. Whisk the eggs and almond milk together to make the egg wash.≈ 2 min
3. 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.≈ 3 min
4. Line two baking sheets with parchment paper.≈ 5 min
5. Slice the eggplants into 1/4-inch-thick rounds.≈ 10 min
6. Dip the eggplant slices into the egg wash, then coat them in the seasoned breadcrumb mixture.≈ 5 min
7. Arrange the breaded eggplant slices on the lined baking sheets and drizzle them with olive oil.≈ 3 min
8. Bake the breaded eggplant slices until tender and golden brown.
   18 min
9. Spread 1/2 cup of the marinara sauce in the bottom of a 9x13-inch baking dish.≈ 2 min
10. Thinly slice the fresh mozzarella balls.≈ 5 min
11. 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.≈ 5 min
12. Repeat the layering with the remaining baked eggplant slices, 2 cups of marinara sauce, and the remaining mozzarella slices to complete the assembly.≈ 5 min
13. Sprinkle the remaining 1/4 cup of grated Parmesan over the top, drizzle with olive oil, and sprinkle with a pinch of salt.≈ 2 min
14. Bake the assembled casserole until the cheese is melted and bubbling.
    20 min
15. Switch the oven to broil and broil the casserole until the cheese browns slightly.
    3 min
16. Remove the casserole from the oven, garnish with fresh basil leaves, and serve.≈ 2 min

Yields

• 1 ea eggplant parmesan