Eggplant Parmesan
Ingredients
The eggplant and coating
-
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
-
to taste
freshly ground black pepper
-
to drizzle
tablespoons
extra-virgin olive oil
The sauce and cheese
-
28
ounces
Marinara Sauce
-
2
large
fresh mozzarella balls, thinly sliced
-
⅓
cup
fresh basil leaves
Instructions
- Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
- In a shallow dish, whisk the eggs and almond milk.
- In another shallow dish, combine panko, 1 cup Parmesan cheese, oregano, thyme, red pepper flakes, salt, and pepper.
- Dip eggplant slices into the egg mixture, then into the panko mixture, and place on baking sheets.
- Drizzle with olive oil and bake for 18 minutes until tender and golden brown.
- In a baking dish, spread ½ cup marinara, layer half the eggplant, top with 1 cup marinara and half the mozzarella.
- Repeat with remaining eggplant, marinara, and mozzarella, then sprinkle with remaining Parmesan and drizzle with olive oil.
- Bake for 20 minutes until cheese is melted, then broil for 2-4 minutes until browned.
- Remove from oven and top with fresh basil before serving.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
18g
Sodium
600mg
Cholesterol
100mg
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