Baked Eggplant Parmesan with Fresh Basil Recipe

Baked Eggplant Parmesan with Fresh Basil Recipe

6 servings
This Eggplant Parmesan recipe features crispy, golden-baked eggplant slices layered with rich marinara sauce, fresh mozzarella, and Parmesan cheese. Coated in a flavorful mixture of panko breadcrumbs, herbs, and cheese, the eggplant is baked to perfection then broiled for a bubbling, browned cheesy top, making it a delicious and satisfying vegetarian Italian classic.

Ingredients

  • eggplants

    cut into ¼-inch-thick rounds

    2 large
  • eggs
    2 large
  • almond milk
    ¼ c
  • panko breadcrumbs
    1 ½ c
  • Parmesan cheese

    divided from total

    1 c
  • oregano
    2 tsp
  • fresh thyme leaves
    2 tbsp
  • red pepper flakes
    ½ tsp
  • sea salt

    plus more for sprinkling

    ½ tsp
  • Freshly ground black pepper
  • Extra-virgin olive oil

    for drizzling

  • Marinara Sauce
    28 oz
  • fresh mozzarella balls
    2 large
  • Parmesan cheese

    remaining of total 1¼ cups

    ¼ c
  • fresh basil leaves
    ⅓ c

Directions

  1. 1

    Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper to prevent sticking and ease cleanup.

  2. 2

    In a medium shallow dish, whisk together the beaten eggs and almond milk to create a smooth egg wash that will help the breading adhere to the eggplant slices.

  3. 3

    In a separate shallow dish, combine the panko breadcrumbs, 1 cup grated Parmesan cheese, dried oregano, fresh thyme leaves, red pepper flakes, ½ teaspoon sea salt, and freshly ground black pepper to infuse flavor into the coating.

  4. 4

    Dip each eggplant slice first into the egg wash, then press into the breadcrumb mixture ensuring an even coating. Arrange the coated slices in a single layer on the prepared baking sheets. Drizzle olive oil lightly over the top to promote browning and crispiness.

  5. 5

    Bake the breaded eggplant in the preheated oven for about 18 minutes, or until they become tender and turn golden brown.

  6. 6

    In an 8×12 or 9×13-inch baking dish, spread ½ cup of marinara sauce evenly on the bottom. Arrange half of the baked eggplant slices over the sauce. Spoon 1 cup of marinara sauce on top, then layer with half of the sliced fresh mozzarella.

  7. 7

    Repeat the layering process with the remaining eggplant, the rest of the marinara sauce, and the remaining mozzarella slices. Sprinkle the remaining ¼ cup Parmesan cheese evenly over the top. Drizzle with a little more olive oil and add a few pinches of sea salt to enhance the flavors.

  8. 8

    Bake the assembled dish for 20 minutes, or until the cheeses have melted nicely. Then switch the oven to broil and broil for 2 to 4 minutes until the cheese is browned and bubbly. Keep a close eye to avoid burning.

  9. 9

    Remove from the oven and sprinkle fresh basil leaves over the hot eggplant Parmesan. Serve warm.

Baked Eggplant Parmesan with Fresh Basil Recipe

Baked Eggplant Parmesan with Fresh Basil Recipe

60 min6 servings

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About this Recipe

Baked Eggplant Parmesan with Fresh Basil: A Crispy Vegetarian Delight

Indulge in the ultimate comfort food with our Baked Eggplant Parmesan with Fresh Basil recipe, a truly satisfying Vegetarian Italian Recipe that promises all the flavor without the fuss of frying. This delightful dish transforms tender eggplant into golden, crispy eggplant slices, layered lovingly with rich, tangy marinara sauce, creamy fresh mozzarella, and savory Parmesan cheese.

What makes this Baked Eggplant Parmesan truly special is our baking method. Each ¼-inch-thick eggplant round is perfectly coated in a vibrant mixture of panko breadcrumbs, dried oregano, fresh thyme leaves, and a hint of red pepper flakes, ensuring every bite delivers an incredible crunch. We bake the eggplant to golden perfection before assembling, then broil the top for that irresistible bubbling, browned cheesy crust you crave. The final flourish of fresh basil elevates the aroma and taste, making this a dish that's both hearty and incredibly fresh.

Tips for Perfect Baked Eggplant Parmesan

  • Salt Your Eggplant (Optional but Recommended): While not strictly required for this recipe, salting your eggplant slices for 30 minutes before patting dry can help draw out excess moisture, leading to an even crispier texture and preventing a watery final dish.
  • Don't Overcrowd: When baking the eggplant slices, arrange them in a single layer without overlapping to ensure even cooking and maximum crispiness.
  • Fresh Mozzarella is Key: Opting for fresh mozzarella balls, thinly sliced, will give you that beautiful, melt-in-your-mouth texture and rich flavor that distinguishes truly great Eggplant Parmesan.

This Baked Eggplant dish is perfect as a standalone main course, offering a delicious and wholesome meal. Serve it alongside a simple green salad with a light vinaigrette or some crusty garlic bread to soak up every last drop of the flavorful marinara. It's a guaranteed crowd-pleaser that will have everyone asking for seconds!

Frequently Asked Questions