Eggplant Parmesan

Why You’ll Love This Recipe

• Vegetarian Delight: Offers a hearty, meatless option that doesn’t compromise on flavor.​

• Comfort Food Classic: Combines crispy eggplant, savory tomato sauce, and gooey cheese for a soul-satisfying meal.​

• Versatile Serving Options: Pairs well with pasta, salad, or crusty bread, making it suitable for various occasions.​

Ingredients

• 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​

• Extra-virgin olive oil, for drizzling

• 28 ounces marinara sauce​

• 2 large fresh mozzarella balls, thinly sliced​

• ⅓ cup fresh basil leaves​

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Eggplant: Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper. Arrange the eggplant slices on the sheets, sprinkle with sea salt, and let them sit for 20 minutes to draw out moisture. Pat dry with paper towels.​

2. Set Up Breading Stations: In one shallow dish, whisk together the beaten eggs and almond milk. In another dish, combine panko breadcrumbs, 1 cup of grated Parmesan, dried oregano, fresh thyme, red pepper flakes, sea salt, and freshly ground black pepper.​

3. Bread the Eggplant: Dip each eggplant slice into the egg mixture, allowing excess to drip off, then press into the breadcrumb mixture, ensuring both sides are coated. Place the breaded slices back onto the baking sheets.​

4. Bake the Eggplant: Drizzle the breaded eggplant slices with extra-virgin olive oil. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden and tender.​

5. Assemble the Dish: In a 9×13-inch baking dish, spread a thin layer of marinara sauce. Arrange a layer of baked eggplant slices over the sauce, followed by more marinara, a layer of mozzarella slices, and a sprinkle of the remaining Parmesan. Repeat the layers until all ingredients are used, ending with cheese on top.​

6. Bake: Reduce oven temperature to 375°F (190°C). Bake the assembled dish for 25-30 minutes, or until the cheese is bubbly and golden brown.​

7. Garnish and Serve: Let the Eggplant Parmesan rest for 10 minutes before serving. Garnish with fresh basil leaves and serve warm.​

Servings and Timing

• Servings: 6​

• Prep Time: 30 minutes​

• Cook Time: 50 minutes​

• Total Time: 1 hour 20 minutes​

Variations

• Gluten-Free: Use gluten-free breadcrumbs or skip the breading altogether, opting to roast the eggplant slices instead.​

• Vegan: Substitute dairy cheese with plant-based alternatives and use flaxseed meal mixed with water as an egg replacer.​

• Grilled Eggplant Parmesan: Grill the eggplant slices instead of baking for a smoky flavor.​

• Additional Vegetables: Incorporate layers of sautéed spinach, mushrooms, or roasted red peppers for extra flavor and nutrition.​

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.​

• Freezing: Freeze individual portions in freezer-safe containers for up to 3 months.​

• Reheating: Thaw frozen portions overnight in the refrigerator. Reheat in a 350°F (175°C) oven until warmed through, about 20 minutes.​

FAQs

What is Eggplant Parmesan?

Eggplant Parmesan is a traditional Italian dish featuring layers of breaded and fried eggplant slices baked with marinara sauce and melted cheeses like mozzarella and Parmesan.​

How do I prevent the eggplant from becoming soggy?

Salting the eggplant slices and letting them sit for 20 minutes helps draw out excess moisture, resulting in a firmer texture after baking.​

Can I make Eggplant Parmesan ahead of time?

Yes, you can assemble the dish up to the baking step, cover, and refrigerate for up to 24 hours before baking.​

Is it necessary to peel the eggplant?

Peeling is optional. The skin is edible and contains nutrients, but peeling can result in a more tender texture.​

Can I fry the eggplant instead of baking?

Yes, traditional recipes often call for frying the breaded eggplant slices until golden before assembling the dish.​

What sides pair well with Eggplant Parmesan?

It pairs well with pasta, a fresh green salad, or crusty Italian bread.​

How can I make this dish lower in calories?

Baking the breaded eggplant instead of frying and

Eggplant Parmesan

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This vegetarian Eggplant Parmesan recipe is a comforting classic, layered with crispy baked eggplant, savory marinara, and gooey mozzarella cheese. Perfect for a cozy dinner, it’s a flavorful, meatless main dish that everyone will love!

• Author: Laura
• Prep Time: 20min
• Cook Time: 50min
• Total Time: 1 hour 20 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 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




• Extra-virgin olive oil, for drizzling




• 28 ounces marinara sauce




• 2 large fresh mozzarella balls, thinly sliced




• ⅓ cup fresh basil leaves

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Instructions

• Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.

• Salt eggplant slices and let them sit for 20 minutes to draw out moisture. Pat dry with paper towels.

• Set up breading stations: Combine eggs and almond milk in one dish; mix breadcrumbs, 1 cup Parmesan, oregano, thyme, red pepper flakes, salt, and pepper in another.

• Bread the eggplant: Dip slices in egg mixture, then coat with breadcrumb mixture. Place on baking sheets.

• Bake eggplant: Drizzle with olive oil and bake for 20–25 minutes, flipping halfway, until golden.

• Assemble: In a 9×13-inch dish, layer marinara, baked eggplant, mozzarella, and remaining Parmesan. Repeat layers.

• Bake at 375°F (190°C) for 25–30 minutes until cheese is bubbly and golden.

• Rest and serve: Let sit for 10 minutes. Garnish with fresh basil.

Notes

• For a gluten-free version, use gluten-free breadcrumbs.

• Make it vegan with plant-based cheese and flax eggs.

• Grilling the eggplant adds a smoky twist.

• Add layers of sautéed spinach or mushrooms for extra nutrition.

• Great for meal prep—freezes well and reheats beautifully.