Light and Crispy Eggplant Parmesan Recipe You'll Love
This lighter eggplant parmesan recipe highlights the comforting flavor of baked eggplant and rich marinara sauce, making it a must-try for any dinner.
Equipment
- - Baking sheets
- Shallow Dish
- Large baking dish
Ingredients
For the Eggplant
- 1 large Eggplant sliced into ¼-inch rounds
For the Coating
- 2 large Eggs can substitute with flaxseed meal mixed with water
- 1 cup Almond Milk any type of milk or non-dairy alternative works
- 1 cup Panko Breadcrumbs for superior crunch
- 1 cup Parmesan Cheese divided for coating and topping
- 1 teaspoon Dried Oregano or fresh for bolder flavor
- 1 tablespoon Fresh Thyme Leaves reduce quantity if using dried
- 1/2 teaspoon Red Pepper Flakes adjust to taste
- 1 teaspoon Sea Salt for seasoning
- 1 teaspoon Black Pepper freshly ground
- 2 tablespoons Extra-Virgin Olive Oil for drizzling
For the Assembly
- 2 cups Marinara Sauce homemade or store-bought
- 8 oz Fresh Mozzarella or shredded mozzarella as substitute
- 1/4 cup Basil Leaves for garnish
Instructions
- Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
- Whisk together the eggs and almond milk in a shallow dish until well combined.
- Combine the panko breadcrumbs, 1 cup of Parmesan cheese, oregano, thyme, red pepper flakes, salt, and pepper in another shallow dish.
- Dip each eggplant round into the egg mixture, letting the excess drip off, then coat with the panko mixture.
- Drizzle olive oil over the coated eggplant rounds and bake for 18 minutes.
- Layer marinara sauce in a large baking dish, followed by half the baked eggplant, half the mozzarella, and repeat.
- Top with the remaining Parmesan cheese, drizzle with a little olive oil, and sprinkle with salt.
- Bake for another 20 minutes, until the cheese is melted. Then broil for 2-4 minutes until browned.
- Garnish with fresh basil before serving.
Notes
Optional: Serve with crusty garlic bread for an added crunch.