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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!

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

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.

Find it online: https://thefamilycooking.com/eggplant-parmesan/