Lighter Eggplant Parmesan (Print Version)
# Ingredients:
01 -
2 big eggplants, sliced into rounds about ¼-inch thick
02 -
2 large eggs, whisked
03 -
¼ cup of unsweetened almond milk
04 -
1½ cups of panko breadcrumbs
05 -
1¼ cups of shredded Parmesan cheese, split into two portions
06 -
2 teaspoons of dried oregano
07 -
2 tablespoons of chopped fresh thyme
08 -
½ teaspoon of chili flakes
09 -
½ teaspoon of sea salt, plus extra for sprinkling
10 -
A few twists of freshly cracked black pepper
11 -
Extra-virgin olive oil for drizzling
12 -
28 ounces of marinara sauce
13 -
2 large fresh mozzarella balls, cut into thin slices
14 -
⅓ cup of torn fresh basil leaves
# Instructions:
01 -
Crank up your oven to 400°F. Lay parchment paper on two baking trays.
02 -
In a shallow dish, stir the eggs and almond milk together.
03 -
In a second shallow dish, toss together the panko, 1 cup of Parmesan, oregano, thyme, chili flakes, salt, and a good amount of pepper.
04 -
Take each eggplant slice, dip it into the egg wash, then coat it in the breadcrumb mixture. Place them on the trays, drizzle with olive oil, and bake for about 18 minutes until they're tender and golden.
05 -
Grab a baking dish (8x12 or 9x13 inches), spread ½ cup marinara on the bottom, lay in half the eggplant, then cover it with 1 cup marinara and half the mozzarella.
06 -
Repeat the layer with the rest of the eggplant, marinara sauce, and mozzarella. Sprinkle the last ¼ cup of Parmesan on top, drizzle some olive oil, and add a little more salt.
07 -
Bake for roughly 20 minutes, so the cheese gets good and melty. Switch the oven to broil for 2-4 minutes to brown and bubble the cheese.
08 -
Once it's out of the oven, sprinkle fresh basil over the top before serving.