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Eggplant Parmesan Recipe

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★★★★★

4.8 from 115 reviews

This classic Eggplant Parmesan recipe layers tender, breaded eggplant slices with rich marinara sauce and melted mozzarella cheese. Coated in a crispy panko and Parmesan crust seasoned with herbs and spices, then baked to golden perfection and finished with fresh basil, it’s a comforting Italian favorite perfect for a hearty vegetarian meal.

Ingredients

Scale

Eggplant and Coating

  • 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

Assembly and Baking

  • 28 ounces Marinara Sauce
  • 2 large fresh mozzarella balls, thinly sliced
  • ¼ cup grated Parmesan cheese (reserved)
  • ⅓ cup fresh basil leaves

Instructions

  1. Preheat and Prepare Baking Sheets: Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper. This ensures easy cleanup and prevents sticking during baking.
  2. Mix Egg Wash: In a medium shallow dish, whisk together the beaten eggs and almond milk thoroughly to create an egg wash for coating the eggplant slices.
  3. Prepare Breading Mixture: In another shallow dish, combine the panko breadcrumbs, 1 cup of grated Parmesan cheese, dried oregano, fresh thyme leaves, red pepper flakes, sea salt, and several grinds of black pepper. This flavorful mix will give the eggplant a crispy and savory crust.
  4. Coat the Eggplant: Dip each eggplant slice first into the egg wash, allowing excess to drip, then dredge it in the panko mixture, ensuring each slice is evenly coated. Place coated slices on the prepared baking sheets. Drizzle or lightly brush them with extra-virgin olive oil to aid browning and crispness.
  5. Bake Eggplant Slices: Bake the eggplant slices in the preheated oven for approximately 18 minutes or until tender and golden brown, turning halfway if desired for even crispiness.
  6. Assemble the Dish: Spread ½ cup of marinara sauce evenly on the bottom of an 8×12 or 9×13-inch baking dish. Layer half of the baked eggplant slices over the sauce, then spoon 1 cup of marinara sauce on top, followed by half of the sliced fresh mozzarella. Repeat layering with the remaining eggplant slices, remaining marinara sauce, and the rest of the mozzarella.
  7. Add Final Toppings and Bake: Sprinkle the assembled layers with the remaining ¼ cup of grated Parmesan cheese, drizzle with olive oil, and season with a pinch or two of sea salt. Bake in the oven at 400°F for 20 minutes, or until the cheese has melted nicely.
  8. Broil for Finish: Switch the oven to broil and broil the dish for 2 to 4 minutes until the cheese on top becomes golden brown and bubbly. Watch closely to prevent burning.
  9. Garnish and Serve: Remove the eggplant Parmesan from the oven and sprinkle fresh basil leaves over the top to add a fragrant, fresh finishing touch before serving.

Notes

  • Using almond milk in the egg wash makes this recipe dairy-friendly for those with lactose intolerance.
  • For extra crispiness, you can lightly spray the breaded eggplant slices with cooking spray before baking.
  • If fresh thyme is not available, substitute with 1 teaspoon of dried thyme.
  • This dish can be prepared ahead and baked just before serving; refrigerate assembled dish for up to 24 hours.
  • Leftovers store well in the refrigerator for up to 3 days and reheat in the oven for best texture.

Keywords: Eggplant Parmesan, Vegetarian Italian, Baked Eggplant, Mozzarella, Parmesan Recipe, Marinara, Crispy Eggplant

Find it online: https://mjrecipe.com/eggplant-parmesan-recipe/