Eggplant Parmesan Baked (Print Version)
# Ingredients:
→ Eggplant Prep
01 -
2 big eggplants, sliced into ¼-inch rounds
02 -
2 eggs, whisked
03 -
¼ cup unsweetened almond milk
04 -
1½ cups of panko crumbs
05 -
1¼ cups shredded Parmesan, split into two portions
06 -
2 teaspoons dried oregano leaves
07 -
2 tablespoons fresh thyme, chopped
08 -
½ teaspoon chili flakes
09 -
½ teaspoon sea salt, plus extra for finishing
10 -
Black pepper, freshly ground
11 -
A drizzle of extra-virgin olive oil
→ Assembly Ingredients
12 -
28 ounces marinara sauce
13 -
2 fresh mozzarella balls, thinly sliced
14 -
⅓ cup basil leaves, fresh and whole
# Instructions:
01 -
Turn your oven to 400°F. Place parchment paper on two baking trays to stop sticking.
02 -
Combine almond milk with the whisked eggs in a shallow dish. Stir till it’s smooth and blended.
03 -
Grab another dish and toss together panko, 1 cup Parmesan, oregano, thyme, chili flakes, sea salt, and black pepper.
04 -
Dip each eggplant round into the egg mixture first, then press it into the breadcrumb mixture. Line them on the prepped trays and give each piece a little olive oil drizzle.
05 -
Pop it in the oven and let the slices bake until they’re golden and soft, which takes about 18 minutes.
06 -
Spread ½ cup of marinara on the bottom of a baking dish (8x12 or 9x13-inch works best). Layer half of the eggplant rounds on top. Add 1 cup marinara and layer half the mozzarella slices. Repeat using the rest of the eggplant, marinara, and mozzarella. Sprinkle the rest of the Parmesan on top, drizzle with olive oil, and finish with a little sea salt.
07 -
Bake for 20 minutes until the cheese is melted. Switch your oven to broil for 2-4 minutes to brown the top until bubbly.
08 -
Once out of the oven, scatter some fresh basil on top. Serve it warm.
# Notes:
01 -
This no-fry version of Eggplant Parmesan makes a fantastic meal for big family dinners or parties.
02 -
Save time by breading and refrigerating the eggplant slices the day before cooking.