Eggplant Parmesan—doesn’t that sound like a hug on a plate? I remember the first time I tried it, my grandma’s kitchen filled with the smell of bubbling tomato sauce and crispy breadcrumbs. It’s a wonder how something so simple can create such complex emotions.
Fast forward to now, and we’ve got this effortless, crispy baked version that will surely win over even the pickiest eaters. Just imagine biting into that crunchy exterior, only to be met with a soft, melty interior—a true textural delight. And hey, who said comfort food can’t be easy on a weeknight?
Whether you’re a seasoned chef or a kitchen newbie, this dish has a way of bringing everyone together. Plus, sprinkle some fresh basil on top, and it feels like a tiny celebration. So, ready to dive into something delicious?
Let’s get started!
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 another shallow dish, mix panko breadcrumbs with Parmesan cheese, oregano, thyme, red pepper flakes, salt, and pepper.
- Dip each eggplant slice in the egg mixture, ensuring it’s well-coated, then coat it with the panko mixture. Arrange the slices on the baking sheets, drizzle with olive oil, and bake until tender and golden brown, about 18 minutes.
- In a large baking dish, spread a layer of marinara sauce, add half of the baked eggplant slices, more marinara, and half of the mozzarella cheese.
- Repeat the layering process with the remaining eggplant, marinara sauce, and mozzarella. Sprinkle with additional Parmesan cheese and a drizzle of olive oil.
- Bake the assembled dish for 20 minutes until the cheese melts. Switch the oven to broil and cook for an additional 2 to 4 minutes until the cheese is bubbling and browned.
- Once out of the oven, let the dish rest for a few minutes. Garnish with fresh basil leaves before serving.
Ingredients
- Eggplant slices
- 2 eggs
- A splash of almond milk
- 1 cup panko breadcrumbs
- 1 cup Parmesan cheese, freshly grated
- Dried oregano
- Dried thyme
- Red pepper flakes
- Salt
- Black pepper, freshly ground
- Olive oil
- 1½ cups marinara sauce
- Fresh mozzarella, sliced
- Fresh basil leaves
FAQ
- Can I fry the eggplant instead of baking it?
- While traditional eggplant Parmesan recipes often call for frying the eggplant, this recipe opts for baking to achieve a lighter dish. Baking the eggplant slices allows them to become crispy and golden without the need for excessive oil.
- Can I use store-bought marinara sauce?
- Yes, you can use store-bought marinara sauce if you prefer. However, making homemade marinara sauce can enhance the flavor of the dish and allow you to control the seasoning more precisely.
- What type of cheese is best for eggplant Parmesan?
- Fresh mozzarella is recommended for its melting properties and flavor. Additionally, using freshly grated Parmesan or pecorino cheese can add a rich, nutty taste to the dish.
- How can I ensure the eggplant slices cook evenly?
- To ensure even cooking, slice the eggplant as uniformly as possible. Consistent slice thickness helps prevent some slices from being overcooked while others remain underdone.
- What can I serve with eggplant Parmesan?
- Eggplant Parmesan is hearty on its own, but you can pair it with pasta, spaghetti squash, crusty bread, or a simple vegetable side dish like roasted broccoli or a fresh salad such as a Caprese or Caesar salad.
Tips
- Ensure your eggplant slices are as uniform as possible to promote even cooking, preventing some pieces from overcooking while others remain undercooked. The same principle applies to slicing the fresh mozzarella for consistent melting and browning.
- For optimal flavor, freshly grate your Parmesan cheese. A block of Parmigiano Reggiano or pecorino will provide a richer taste than pre-grated alternatives.
- Don’t skimp on the panko coating. The combination of panko, Parmesan, herbs, and red pepper flakes adds a delightful texture and flavor, so ensure the eggplant slices are well-coated.
- Remember to drizzle the breaded eggplant slices with olive oil before baking. This step is crucial for achieving a golden brown and crispy panko crust.
Equipment
- Rimmed Baking Sheets – Useful for arranging the breaded eggplant slices.
- Parchment Paper – To line the baking sheets for easy cleanup and prevent sticking.
- Large Casserole Dish (8×12 or 9×13-inch) – Essential for layering the eggplant Parmesan.
- Convection Oven – Recommended for achieving a nicely browned and crisp panko coating.
