Eggplant Parmesan

Eggplant Parmesan

Ingredients

  • 2 large eggplant

    cut into ¼-inch thick rounds

  • 2 eggs

    beaten

  • ¼ cup almond milk
  • 1½ cups panko breadcrumbs
  • 1¼ cup grated Parmesan cheese

    divided

  • 2 teaspoons oregano
  • 2 tablespoons fresh thyme
  • ½ teaspoon red pepper flakes
  • ½ teaspoon sea salt

    more for sprinkling

  • Freshly ground black pepper
  • Extra-virgin olive oil

    for drizzling

  • 28 ounces Marinara Sauce
  • 2 large balls fresh mozzarella

    thinly sliced

  • ⅓ cup fresh basil leaves

Directions

  1. 1

    Preheat the oven to 400°F and line 2 baking sheets with parchment paper.

  2. 2

    In a medium-sized shallow dish, whisk the eggs and almond milk.

  3. 3

    In another medium-sized shallow dish, combine the panko, 1 cup Parmesan cheese, oregano, thyme, red pepper flakes, salt, and several grinds of pepper.

  4. 4

    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.

  5. 5

    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 or until the cheese is browned and bubbling.

  6. 6

    Remove from the oven and top with fresh basil.

Eggplant Parmesan

Eggplant Parmesan

4.9(541)

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Ratings & Reviews

0.0/ 5
Exceptional

Based on 541 ratings

loveandlemons.com
4.9(541 reviews)
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Rating Breakdown

About this Recipe

Craving a classic, comforting dish that feels like a warm hug? This homemade Eggplant Parmesan delivers all the rich, cheesy goodness you love, bringing restaurant-quality flavors right to your kitchen. Forget heavy, oily versions—this recipe focuses on fresh ingredients for an unforgettable meal.

What makes this Eggplant Parmesan truly special is the thoughtful combination of simple yet high-quality ingredients. With crisp panko breadcrumbs, fragrant fresh herbs like oregano and thyme, and layers of rich marinara and fresh mozzarella, every bite is a delightful experience. The use of almond milk in the breading hints at a lighter, yet still perfectly satisfying, coating.

Expect layers of tender eggplant, beautifully crisp on the outside, nestled between robust marinara sauce and generous blankets of gooey, melted fresh mozzarella. The grated Parmesan cheese adds a salty, savory depth, while a hint of red pepper flakes provides a gentle warmth. Finished with vibrant fresh basil, this dish is a symphony of textures and flavors—savory, slightly sweet from the marinara, and wonderfully aromatic. It’s a dish that feels indulgent but is surprisingly approachable to prepare.

Customization & Variations

  • If you prefer, swap the almond milk for regular dairy milk in the egg wash. Feel free to experiment with different hard, salty cheeses in place of some of the Parmesan for a unique flavor twist. For an extra herbal note, you could even add a pinch of fresh rosemary along with the thyme and oregano.

Serve this hearty Eggplant Parmesan as a satisfying main course. It pairs beautifully with a simple green salad dressed with a vinaigrette or a side of crusty garlic bread to soak up every last bit of the delicious sauce.

Frequently Asked Questions