Eggplant Parmesan
Serves 6 to 8
Learn how to make eggplant Parmesan with this delicious, lighter baked eggplant Parmesan recipe. It's perfect for serving a crowd, so make it for your next gathering or family dinner!
Equipment
- 9x13-Inch Baking Dish (This Staub one is so pretty for serving)
Ingredients
- 2 large eggplants, cut into ¼-inch-thick rounds
- 3 large eggs, beaten
- 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 the oven to 400°F and line 2 baking sheets with parchment paper.
- In a medium-sized shallow dish, beat the eggs.
- In another medium-sized shallow dish, combine the panko, 1 cup Parmesan cheese, oregano, thyme, red pepper flakes, salt, and several grinds of pepper.
- Dip the eggplant slices into the egg mixture and then into the panko mixture. Place onto the baking sheets, drizzle with olive oil, and bake for 18 to 25 minutes, or until tender and golden brown.
- In an 8x12 or 9x13-inch baking dish, spread ½ cup marinara, layer half the eggplant, and top with 1 cup of marinara and half the mozzarella. Repeat with the remaining eggplant, the remaining marinara, and the remaining mozzarella. Sprinkle with the remaining ¼ cup Parmesan cheese, drizzle with olive oil, and sprinkle with a few more pinches of sea salt. Bake for 20 minutes, or until the cheese is nicely melted. Turn the oven to broil and broil for 2 to 4 minutes, or until the cheese is browned and bubbling.
- Remove from the oven and top with fresh basil.
Notes
*Nutrition facts calculated for 1/6 recipe