Description
This Eggplant Parmesan recipe features breaded and oven-baked eggplant slices layered with rich marinara sauce, fresh mozzarella, and Parmesan cheese, finished with fragrant basil. It’s a delicious vegetarian take on the classic Italian comfort dish that is crispy on the outside, tender inside, and perfectly cheesy.
Ingredients
Scale
For the Eggplant:
- 2 large eggplants, cut into ¼-inch-thick rounds
- 2 large eggs, beaten
- ¼ cup almond milk
- 1½ cups panko breadcrumbs
- 1 cup grated Parmesan cheese
- 2 teaspoons dried oregano
- 2 tablespoons fresh thyme leaves
- ½ teaspoon red pepper flakes
- ½ teaspoon sea salt, plus more for sprinkling
- Freshly ground black pepper
- Extra-virgin olive oil, for drizzling
For Assembly:
- 28 ounces marinara sauce
- 2 large fresh mozzarella balls, thinly sliced
- ¼ cup grated Parmesan cheese
- ⅓ cup fresh basil leaves
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 400°F and line two baking sheets with parchment paper to prevent sticking and ease cleanup.
- Mix Egg Wash: In a medium shallow dish, whisk together the beaten eggs and almond milk until fully combined. This mixture will help the breadcrumbs adhere to the eggplant slices.
- Prepare Breading Mixture: In a separate shallow dish, combine panko breadcrumbs, 1 cup of Parmesan cheese, dried oregano, fresh thyme leaves, red pepper flakes, ½ teaspoon sea salt, and several grinds of freshly ground black pepper. This mixture will give the eggplant a flavorful and crispy coating.
- Bread the Eggplant: Dip each eggplant slice first into the egg wash to coat, then transfer to the breadcrumb mixture, pressing gently to ensure even coverage. Place the breaded slices on the prepared baking sheets. Drizzle extra-virgin olive oil over the slices to help them crisp as they bake.
- Bake the Eggplant: Bake the breaded eggplant slices for 18 minutes until they are tender and golden brown, flipping once halfway if desired for even crispiness.
- Layer the Dish: In an 8×12 or 9×13-inch baking dish, spread ½ cup of marinara sauce on the bottom. Layer half of the baked eggplant slices over the sauce, then top with 1 cup marinara and half of the sliced mozzarella. Repeat the layers with the remaining eggplant, marinara, and mozzarella. Sprinkle the remaining ¼ cup Parmesan cheese on top, drizzle with olive oil, and sprinkle a few more pinches of sea salt over the cheese.
- Bake Until Cheese Melts: Bake the assembled dish for 20 minutes at 400°F, or until the cheese is melted and bubbly.
- Broil for Browning: Turn the oven to broil and broil the dish for 2 to 4 minutes, watching carefully, until the cheese is browned and bubbling beautifully.
- Garnish and Serve: Remove from the oven and sprinkle the fresh basil leaves over the top. Serve warm and enjoy the crispy, cheesy layers of classic Eggplant Parmesan.
Notes
- Use almond milk as a dairy-free alternative in the egg wash for a lighter coating.
- For extra crispiness, flip eggplant slices halfway through the initial baking step.
- If you want a stronger herb flavor, increase fresh thyme and oregano slightly.
- Broiling should be watched carefully to prevent burning; use the oven light to monitor.
- This dish is perfect for a vegetarian main course and pairs well with a side salad or garlic bread.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
Keywords: Eggplant Parmesan, baked eggplant, vegetarian Italian recipe, cheesy eggplant bake, panko breaded eggplant