Why You’ll Love This Recipe
- Lighter Preparation: Instead of traditional frying, the eggplant slices are baked, reducing oil content while maintaining crispiness.
- Herb-Infused Bread Crumbs: The use of panko bread crumbs mixed with Parmesan and herbs adds an extra layer of flavor and crunch.
- Homemade Marinara Sauce: Simmering crushed tomatoes with herbs results in a fresh and vibrant sauce that elevates the dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Eggplant
- Eggs
- Almond milk
- Panko bread crumbs
- Parmesan cheese
- Dried oregano
- Dried thyme
- Marinara sauce
- Fresh mozzarella
- Fresh basil
Directions
- Prepare the Eggplant: Slice the eggplant evenly and season with salt to draw out moisture. Let sit for 10 minutes, then pat dry.
- Bread the Eggplant: Set up a breading station with whisked eggs and almond milk in one bowl, and a mixture of panko, grated Parmesan, oregano, and thyme in another. Dip each eggplant slice into the egg mixture, then coat with the panko mixture.
- Bake the Eggplant: Arrange the breaded slices on a parchment-lined baking sheet, drizzle with olive oil, and bake at 400°F (200°C) until golden and tender, about 20-25 minutes.
- Assemble the Dish: In a baking dish, spread a layer of marinara sauce, followed by baked eggplant slices, more sauce, and sliced mozzarella. Repeat layers, finishing with mozzarella and a sprinkle of Parmesan.
- Bake: Bake at 400°F (200°C) for 20 minutes, or until the cheese is bubbly. For a golden top, broil for an additional 2-3 minutes.
- Garnish and Serve: Let the dish rest for a few minutes before topping with fresh basil leaves and serving.
Servings and Timing
- Servings: 6-8
- Preparation Time: 30 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 15 minutes
Variations
- Gluten-Free: Use gluten-free panko bread crumbs.
- Vegan: Replace eggs with a flaxseed mixture and use dairy-free cheese alternatives.
- Alternative Vegetables: Substitute eggplant with zucchini or portobello mushrooms for a different twist.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze individual portions wrapped tightly for up to 2 months.
- Reheating: Thaw in the refrigerator if frozen, then bake at 350°F (175°C) until warmed through.
FAQs
What is Eggplant Parmesan?
Eggplant Parmesan is a baked Italian dish featuring layers of breaded eggplant slices, marinara sauce, and melted cheese.
Do I need to peel the eggplant?
Peeling is optional; the skin is edible and adds texture.
How do I prevent soggy eggplant?
Salting and patting dry the eggplant slices before breading helps remove excess moisture.
Can I make this dish ahead of time?
Yes, assemble the dish and refrigerate for up to a day before baking.
What should I serve with Eggplant Parmesan?
Pair it with a simple green salad or crusty bread.
Can I freeze Eggplant Parmesan?
Yes, it freezes well for up to 2 months.
Is there a vegan version?
Yes, use plant-based substitutes for eggs and cheese.
How do I reheat leftovers?
Bake at 350°F (175°C) until heated through.
Can I use store-bought marinara sauce?
Yes, but homemade sauce often offers fresher flavor.
What’s the origin of Eggplant Parmesan?
It’s a traditional Italian dish from the regions of Campania and Sicily.
Conclusion
Eggplant Parmesan is a timeless dish that brings together the rich flavors of baked eggplant, savory marinara, and melted cheese. Whether enjoyed fresh out of the oven or as leftovers, it’s a meal that embodies comfort and tradition.
Print
Eggplant Parmesan
- Total Time: 1 hour 15 minutes
- Yield: 6-8 servings
- Diet: Vegetarian
Description
Eggplant Parmesan, or “Parmigiana di Melanzane,” is a delicious Italian casserole made with layers of breaded, baked eggplant, marinara sauce, and melted cheese. This lighter version uses baked eggplant slices for a crisp texture and combines panko breadcrumbs with Parmesan and herbs for added flavor. It’s a comforting and flavorful dish perfect for any occasion, offering both a traditional and healthier take on a classic favorite.
Ingredients
- 2 medium eggplants
- 2 large eggs
- 1/4 cup almond milk
- 2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 cups marinara sauce
- 1 1/2 cups fresh mozzarella, sliced
- Fresh basil leaves for garnish
Instructions
- Prepare the Eggplant: Slice the eggplants into 1/2-inch thick slices. Sprinkle salt on both sides of the slices and let them sit for 10 minutes to draw out moisture. Pat dry with paper towels.
- Bread the Eggplant: In one bowl, whisk together the eggs and almond milk. In another bowl, combine panko breadcrumbs, grated Parmesan, oregano, and thyme. Dip each eggplant slice into the egg mixture, then coat in the breadcrumb mixture.
- Bake the Eggplant: Arrange the breaded eggplant slices on a parchment-lined baking sheet, drizzle with olive oil, and bake at 400°F (200°C) for 20-25 minutes, or until golden and tender.
- Assemble the Dish: Spread a thin layer of marinara sauce at the bottom of a baking dish. Layer the baked eggplant slices, followed by more marinara sauce, fresh mozzarella slices, and a sprinkle of Parmesan. Repeat the layers, finishing with mozzarella and Parmesan.
- Bake the Parmesan: Bake at 400°F (200°C) for 20 minutes, or until the cheese is bubbly. For a golden top, broil for an additional 2-3 minutes.
- Garnish and Serve: Let the dish rest for a few minutes before topping with fresh basil leaves and serving.
Notes
- Gluten-Free: Substitute gluten-free panko breadcrumbs for a gluten-free version.
- Vegan: Use a flaxseed mixture instead of eggs and opt for dairy-free cheese alternatives.
- Alternative Vegetables: You can use zucchini or portobello mushrooms in place of eggplant for a unique variation.
- Make-Ahead: This dish can be assembled ahead of time and stored in the refrigerator for up to one day before baking.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
