Description
Learn how to make a delicious Eggplant Parmesan with our easy-to-follow recipe. Perfect for a comforting and satisfying meal. Click here now!
Ingredients
Scale
- 2 large eggplants, cut into 1/4-inch-thick rounds
- 2 large eggs, beaten
- 60 ml (1/4 cup) almond milk
- 355 g (1 1/2 cups) panko breadcrumbs
- 150 g (1 1/4 cups) grated vegetarian hard cheese, divided
- 2 tsp (10 ml) dried oregano
- 2 tbsp (30 ml) fresh thyme leaves
- 5 g (1/2 tsp) red pepper flakes
- 5 g (1/2 tsp) sea salt, plus more for sprinkling
- Freshly ground black pepper
- Vegetable oil, for drizzling
- 794 g (28 oz) Tomato Sauce
- 2 large fresh mozzarella balls, thinly sliced
- 80 ml (1/3 cup) fresh basil leaves
Instructions
- Set your oven to 400°F and prepare two baking trays by covering them with parchment paper.
- In a medium shallow bowl, combine the beaten eggs and almond milk with a whisk.
- In a separate shallow bowl of similar size, mix together the panko breadcrumbs, 1 cup of the grated vegetarian hard cheese, oregano, thyme leaves, red pepper flakes, salt, and a few turns of freshly ground black pepper.
- Coat each eggplant round by first dipping in the egg mixture, then covering with the breadcrumb mixture. Arrange the coated slices on the prepared baking trays, lightly drizzle with vegetable oil, and bake them for 18 minutes until they are soft and have a golden hue.
- In a baking dish measuring either 8×12 inches or 9×13 inches, spread a half-cup of tomato sauce, lay down half of the baked eggplant slices, and cover with 1 cup of tomato sauce and half of the sliced mozzarella. Repeat the layering with the rest of the eggplant, remaining tomato sauce, and remaining mozzarella. Sprinkle the top with the last ¼ cup of the grated vegetarian hard cheese, add a light drizzle of vegetable oil, and sprinkle a bit more sea salt. Bake for 20 minutes until the cheese is melted thoroughly. Change the oven setting to broil and broil the dish for 2 to 4 minutes, or until the cheese is golden and bubbling.
- Once done, remove the dish from the oven and garnish with fresh basil leaves.
Notes
- To achieve extra crispy eggplant slices, try baking them on a wire rack instead of directly on the baking tray.
- Enhance the flavor by adding garlic powder or Italian seasoning to the breadcrumb mixture.
- Make this recipe vegan-friendly by substituting eggs with a flaxseed or chia seed egg replacement.
- Prep Time: 20 minutes
- Cook Time: 38 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 350
- Fat: 15g
- Protein: 15g
Keywords: eggplant parmesan, crispy eggplant, baked mozzarella, vegetarian casserole, Italian dinner
