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