Eggplant Parmesan

Name: Eggplant Parmesan
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: European, Italian, Mediterranean
Ingredients: 2 large eggplants, cut into ¼-inch-thick rounds; 2 large eggs, beaten; ¼ cup almond milk; 1½ cups panko breadcrumbs; 1¼ cups grated Parmesan cheese, divided; 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; 28 ounces Marinara Sauce; 2 large fresh mozzarella balls, thinly sliced; ⅓ cup fresh basil leaves

6 steps

Prep:20minCook:40min

This baked eggplant Parmesan recipe will become one of your family favorites! Crispy eggplant is layered with herbs, tomato sauce, and cheese.

Updated at: Mon, 19 Aug 2024 09:56:12 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories386.9 kcal (19%)

Total Fat17.4 g (25%)

Carbs33.9 g (13%)

Sugars14.5 g (16%)

Protein23.6 g (47%)

Sodium1213.7 mg (61%)

Fiber8.7 g (31%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2eggplants

large, cut into 1/4-inch-thick rounds

2eggs

large, beaten

¼ cupalmond milk

1 ½ cupspanko breadcrumbs

1 ¼ cupsParmesan cheese

grated, divided

2 teaspoonsdried oregano

2 tablespoonsfresh thyme leaves

½ teaspoonred pepper flakes

½ teaspoonsea salt

plus more for sprinkling

freshly ground black pepper

extra-virgin olive oil

for drizzling

28 ouncesmarinara sauce

2fresh mozzarella balls

large, thinly sliced

⅓ cupfresh basil leaves

Instructions

Step 1

Preheat the oven to 400°F and line 2 baking sheets with parchment paper.

Step 2

In a medium-sized shallow dish, whisk the eggs and almond milk.

Step 3

In another medium-sized shallow dish, combine the panko, 1 cup Parmesan cheese, oregano, thyme, red pepper flakes, salt, and several grinds of pepper.

Step 4

Dip the eggplant slices into the egg mixture and then into the panko mixture. Place onto the baking sheets, drizzle with olive oil, and bake for 18 minutes or until tender and golden brown.

Step 5

In an 8x12 or 9x13-inch baking dish, spread ½ cup marinara, layer half the eggplant, and top with 1 cup of marinara and half the mozzarella. Repeat with the remaining eggplant, the remaining marinara, and the remaining mozzarella. Sprinkle with the remaining ¼ cup Parmesan cheese, drizzle with olive oil, and sprinkle with a few more pinches of sea salt. Bake for 20 minutes or until the cheese is nicely melted. Turn the oven to broil and broil for 2 to 4 or until the cheese is browned and bubbling.

Step 6

Remove from the oven and top with fresh basil.