Description
Indulge in this classic Eggplant Parmesan recipe that features layers of crispy breaded eggplant, gooey mozzarella, and savory marinara sauce. A comforting and delicious dish perfect for any occasion.
Ingredients
Units
Scale
Main Ingredients:
- 2 large eggplants, cut into 1/4-inch-thick rounds
- 2 large eggs, beaten
- 1/4 cup almond milk
- 1 1/2 cups panko breadcrumbs
- 1 1/4 cups grated Parmesan cheese, divided
- 2 teaspoons dried oregano
- 2 tablespoons fresh thyme leaves
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon sea salt, plus more for sprinkling
- Freshly ground black pepper
- Extra-virgin olive oil, for drizzling
Additional Ingredients:
- 28 ounces Marinara Sauce
- 2 large fresh mozzarella balls, thinly sliced
- 1/3 cup fresh basil leaves
Instructions
- Preheat the oven: Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
- Prepare the eggplant: In a medium-sized shallow dish, whisk the eggs and almond milk. In another dish, combine panko, 1 cup Parmesan, oregano, thyme, red pepper flakes, salt, and pepper. Dip eggplant slices in egg mixture then panko mixture, bake until golden.
- Assemble the dish: In a baking dish, layer marinara, eggplant, mozzarella, repeat layers. Top with Parmesan, olive oil, salt. Bake until cheese melts. Broil briefly for browning.
- Final touches: Top with fresh basil before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 8g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 21g
- Cholesterol: 60mg
