Ah, eggplant parmesan—just saying it makes my mouth water. It’s like a warm hug on a plate, perfect for those nights when all you want is something comforting yet incredibly tasty. I still remember the first time I made it; the kitchen was filled with the aroma of bubbling marinara and melting cheese, a smell that lingered long after the meal was devoured.
Steps
- Preheat your oven to 400°F and prepare two baking sheets by lining them with parchment paper. In a shallow dish, whisk together eggs and almond milk. In a separate dish, mix panko, Parmesan cheese, oregano, thyme, red pepper flakes, salt, and pepper.
- Dip each eggplant slice into the egg mixture, ensuring it’s fully coated, then coat it in the panko mixture. Arrange the breaded slices on the baking sheets, drizzle with olive oil, and bake for about 18 minutes until they are tender and golden brown.
- In a baking dish (either 8×12 or 9×13 inches), spread a layer of marinara sauce. Add half of the eggplant slices, top with more marinara sauce, and half of the mozzarella slices. Repeat the layering process with the remaining ingredients.
- Sprinkle the top with the remaining Parmesan cheese and drizzle with olive oil. Bake the dish for 20 minutes until the cheese is melted. For a browned finish, set the oven to broil for an additional 2 to 4 minutes until the cheese is bubbling and golden.
- Once baked, let the dish rest briefly before serving. Garnish with fresh basil leaves to enhance the flavor and presentation.
Ingredients
- 2 medium eggplants, sliced evenly
- 2 eggs
- A splash of almond milk
- 1 cup panko breadcrumbs
- 1 cup freshly grated Parmesan cheese, plus an additional ¼ cup for topping
- Generous pinches of dried oregano
- Generous pinches of dried thyme
- Red pepper flakes, to taste
- Salt, to taste
- Freshly ground black pepper, to taste
- Olive oil, for drizzling
- 1½ cups marinara sauce
- 8 ounces fresh mozzarella cheese, sliced evenly
- Fresh basil leaves, for garnish
FAQ
- Can I use store-bought marinara sauce for this Eggplant Parmesan recipe?
- Yes, you can use store-bought marinara sauce if you prefer a quicker option. However, making homemade marinara sauce can add more freshness and flavor to the dish.
- Is it necessary to fry the eggplant slices before baking?
- No, it’s not necessary to fry the eggplant slices. In this recipe, the eggplant is breaded and baked until golden brown, which gives it a crispy texture without the need for frying.
- Can I prepare Eggplant Parmesan ahead of time?
- Yes, you can assemble the dish in advance and refrigerate it before baking. When you’re ready to serve, simply bake it according to the instructions, adding a few extra minutes to the baking time if it’s coming straight from the refrigerator.
- What can I serve with Eggplant Parmesan?
- Eggplant Parmesan is hearty enough to be a meal on its own, but it pairs well with pasta, spaghetti squash, or crusty bread. For a balanced meal, consider serving it with a simple vegetable side dish or a fresh salad.
- How do I ensure the eggplant is cooked evenly?
- To ensure even cooking, slice the eggplant into uniform pieces. This helps all the slices cook at the same rate, preventing some from overcooking while others remain underdone. The same principle applies to slicing the fresh mozzarella for consistent melting and browning.
Tips
- Slice the eggplant and mozzarella consistently. To ensure even cooking and melting, aim to cut the eggplant and mozzarella into uniform slices, preventing some pieces from overcooking or undercooking.
- Grate your Parmesan freshly. Opt for a fresh block of Parmigiano Reggiano or pecorino cheese and grate it yourself for enhanced flavor in your dish.
- Generously coat the eggplant with panko. The crisp texture and delicious flavor of the dish rely heavily on a thick panko, Parmesan, and herb coating, so ensure the eggplant slices are thoroughly covered.
- Season each layer. To achieve a well-seasoned final dish, add a touch of salt and pepper between each layer of eggplant and cheese, especially if using homemade marinara sauce.
Equipment
- Rimmed Baking Sheets – Needed for baking the breaded eggplant slices.
- Parchment Paper – Used to line the baking sheets.
- Casserole Dish (8×12 or 9×13-inch) – For layering and baking the eggplant with sauce and cheese.
- Convection Oven – If you want to use the convection setting for better browning (though most standard ovens will suffice).
- Broiler – If your oven does not have a broiler function, a standalone broiler might be needed for browning the cheese.
- Microplane or Cheese Grater – For freshly grating Parmesan cheese.
