Eggplant Permasan

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!

PREPARATION TIME

Prep Time: 20 minutes 
Cook Time: 40 minutes 
Total Time: 1 hour

Ingredients

2 large eggplantcut into ¼-inch thick rounds

2 eggsbeaten

¼ cup almond milk

 cups panko breadcrumbs

 cup grated Parmesan cheesedivided

2 teaspoons oregano

2 tablespoons fresh thyme

½ teaspoon red pepper flakes

½ teaspoon sea saltmore for sprinkling

Freshly ground black pepper

Extra-virgin olive oilfor drizzling

28 ounces Marinara Sauce

2 large balls fresh mozzarellathinly sliced

 cup fresh basil leaves

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Instructions

Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
In a medium-sized shallow dish, whisk the eggs and almond milk.
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 minutes or until tender and golden brown.
In an 8×12 or 9×13-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 or until the cheese is browned and bubbling.
Remove from the oven and top with fresh basil.

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