Delicious Eggplant Parmesan Recipe with a Healthy Twist
This eggplant parmesan recipe offers a lighter, baked alternative with crispy eggplant, homemade marinara, and gooey cheese, perfect for any dinner occasion.
Equipment
- Oven
- Baking sheets
- Parchment paper
- shallow dish
- Mixing bowls
Ingredients
For the Eggplant
- 2 medium eggplants opt for traditional Italian varieties
- 2 large eggs may substitute with a flax egg for vegan
- 1 cup almond milk any milk can be used
- 1 cup panko breadcrumbs regular breadcrumbs can be used
For the Sauce & Seasoning
- 2 cups marinara sauce homemade or store-bought
- 1 teaspoon dried oregano Italian seasoning can be a substitute
- 1 teaspoon fresh thyme or dried thyme or basil
- 1/2 teaspoon red pepper flakes omit if desired
- to taste sea salt
- to taste black pepper
For the Cheese & Garnish
- 1 cup Parmesan cheese nutritional yeast for dairy-free
- 1 cup fresh mozzarella shredded mozzarella or non-dairy can be used
- 1/4 cup fresh basil leaves parsley can be used in a pinch
For Drizzling
- 3 tablespoons extra-virgin olive oil any preferred cooking oil can be substituted
Instructions
General Instructions
- Preheat the oven to 400°F (200°C), and line two baking sheets with parchment paper.
- Whisk together the eggs and almond milk in a shallow dish until combined.
- Mix the panko breadcrumbs, 1 cup of Parmesan, oregano, thyme, red pepper flakes, salt, and pepper in another dish until well-blended.
- Dip the eggplant slices into the egg mixture, allowing excess to drip off, then coat them in the panko mixture.
- Drizzle the eggplant slices with extra-virgin olive oil; bake for about 18 minutes.
- Layer in a baking dish by starting with ½ cup marinara, followed by half of the baked eggplant slices, then 1 cup marinara and half of the mozzarella.
- Top with the remaining Parmesan, drizzle with olive oil, add a sprinkle of salt, and bake for 20 minutes.
- Broil for an additional 2 to 4 minutes to achieve a golden-brown top.
- Garnish with fresh basil leaves before serving.
Notes
Salt the eggplant slices before use to draw out moisture and bitterness; let them sit for 30 minutes before patting dry. For best results, reheat leftovers in the oven.