Baked 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
-
Freshly ground black pepper
to taste
-
Extra-virgin olive oil
for drizzling
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 together the eggs and almond milk.
- In another shallow dish, combine the panko, 1 cup of Parmesan cheese, oregano, thyme, red pepper flakes, salt, and pepper.
- Dip the eggplant slices in the egg mixture, then coat with the panko mixture, and place them on the baking sheets. Drizzle with olive oil.
- Bake for 18 minutes until the eggplant is tender and golden brown.
- In a baking dish, spread ½ cup of marinara sauce, layer half of the eggplant, and top with 1 cup of marinara and half of the mozzarella. Repeat with the remaining ingredients.
- Sprinkle the remaining Parmesan cheese on top, drizzle with olive oil, and add a pinch of sea salt.
- Bake for 20 minutes until the cheese is melted, then broil for 2 to 4 minutes until browned.
- Remove from the oven and top with fresh basil before serving.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
300
Total fat
18g
Total carbohydrates
30g
Total protein
15g
Sodium
800mg
Cholesterol
100mg
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