Description
This Baked Eggplant Parmesan features tender eggplant slices coated in a crispy panko-Parmesan crust, layered with rich marinara sauce and creamy fresh mozzarella, then baked until golden and bubbly. It’s a lighter take on the classic comfort dish that’s perfect for weeknight dinners or special occasions.
Ingredients
Eggplant & Coating
- 2 large eggplants, cut into ¼-inch slices (even slices = even cooking)
- 2 large eggs
- ¼ cup almond milk (regular milk works too!)
- 1½ cups panko breadcrumbs (the secret to that crispy coating)
- 1¼ cups grated Parmesan cheese, divided (freshly grated melts so much better)
- 2 teaspoons dried oregano
- 2 tablespoons fresh thyme leaves (or 1 tablespoon dried)
- ½ teaspoon red pepper flakes (add a little warmth)
- ½ teaspoon sea salt
- Freshly ground black pepper
- Extra-virgin olive oil for drizzling (don’t skip this—it’s key to crispiness!)
For Layering
- About 28 ounces (roughly 800 g) marinara sauce (use your favorite jarred or homemade)
- 2 large fresh mozzarella balls, thinly sliced (fresh makes all the difference)
- ⅓ cup fresh basil leaves (for that final, beautiful touch)
Instructions
Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper. This keeps the eggplant from sticking and makes cleanup a breeze.
In a shallow bowl, whisk together the eggs and almond milk until well combined. This will help the breadcrumb coating stick to every slice of eggplant.
In another shallow bowl, mix together the panko breadcrumbs, 1 cup of the Parmesan cheese (save the remaining ¼ cup for later), oregano, thyme, red pepper flakes, salt, and a few good grinds of black pepper. Give it a good stir so all those herbs and cheese are evenly distributed.
Take each eggplant slice and dip it first into the egg mixture, letting any excess drip off. Then press it gently into the panko mixture, making sure both sides are well coated.
Press lightly so the crumbs really stick. Arrange the breaded slices on your prepared baking sheets, leaving a little space between each one.
Drizzle the breaded eggplant slices lightly with olive oil—this is what makes them crispy and golden. Bake for about 18 minutes, until the eggplant is tender on the inside and beautifully golden on the outside.
You’ll know they’re ready when they’re fork-tender and the coating looks crisp.
Spread about ½ cup of marinara sauce across the bottom of your 9×13-inch baking dish. This prevents sticking and adds flavor to every layer.
Arrange a layer of the baked eggplant slices over the sauce, overlapping slightly if needed.
Spoon more marinara sauce over the eggplant layer, then add half of your sliced fresh mozzarella. You’re building those cozy, comforting layers that make this dish so special.
Add another layer of baked eggplant slices, then more marinara sauce, and top with the remaining mozzarella. Sprinkle the reserved ¼ cup of Parmesan cheese over the top and finish with a light drizzle of olive oil.
Bake the assembled dish for about 20 minutes, until the cheese is melted and everything is heated through. The edges should be bubbling and the top should look golden and inviting.
If you want that gorgeous, bubbly, slightly browned top, turn on your broiler and broil for 2–4 minutes. Watch it carefully—broilers work fast! You want golden and bubbly, not burned.
Remove the dish from the oven and scatter fresh basil leaves over the top. Let it rest for 5–10 minutes before slicing.
Notes
- Salt your eggplant if it’s bitter – If your eggplant tastes bitter, sprinkle the slices with salt, let them sit for 20 minutes, then pat dry before breading. This draws out excess moisture and any bitterness.
- Don’t overcrowd the baking sheets – Give each slice a little space so the hot air can circulate and crisp them up evenly.
- Use a wire rack – For extra-crispy eggplant, place a wire rack on your baking sheet and bake the slices on the rack so air circulates underneath too.
- Watch the broiler – Broilers can go from perfect to burned in seconds. Stay close and check every 30 seconds.
- Make extra sauce – If you love saucy dishes, add an extra cup of marinara between the layers.
- Fresh herbs make a difference – If you can, use fresh thyme and fresh basil. The flavor is so much brighter and more aromatic.
- Prep Time: 25 minutes
- Cook Time: 38 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American