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
