Eggplant Parmesan—it’s like a warm hug from the oven, isn’t it? I stumbled upon this easy recipe during a late-night internet search, craving comfort food that didn’t involve a mountain of dirty dishes. (Life hack:
it pairs beautifully with a glass of red wine and a rerun of your favorite sitcom. ) The crispy layers, the tangy sauce, the gooey cheese—it’s a symphony of flavors, a masterpiece on a plate.
Steps
- Preheat your oven to 400°F and prepare two baking sheets by lining them with parchment paper. In one shallow dish, whisk together eggs and almond milk. In another shallow dish, mix panko, Parmesan cheese, oregano, thyme, red pepper flakes, salt, and pepper.
- Coat each eggplant slice in the egg mixture, then cover it in the panko mixture, ensuring all sides are evenly coated. Arrange the coated slices on the prepared baking sheets, drizzle with olive oil, and bake for about 18 minutes until they are tender and golden brown.
- In a large baking dish, spread ½ cup of marinara sauce on the bottom. Layer half of the baked eggplant slices, then add 1 cup of marinara and half of the mozzarella cheese. Repeat the layering process with the remaining ingredients.
- Sprinkle the top layer with the remaining Parmesan cheese, drizzle a bit more olive oil, and add a few pinches of sea salt for flavor. Bake for 20 minutes until the cheese is melted, then broil for 2 to 4 minutes to get the cheese browned and bubbling.
- Once out of the oven, allow the dish to rest for a few minutes. Garnish with fresh basil leaves before slicing and serving.
Ingredients
- 2 medium-sized eggplants, sliced evenly
- 2 eggs
- A splash of almond milk
- 1 cup panko breadcrumbs
- 1¼ cups grated Parmesan cheese, divided
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ¼ teaspoon red pepper flakes
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Olive oil, for drizzling
- 1½ cups marinara sauce
- 8 ounces fresh mozzarella cheese, sliced evenly
- Fresh basil leaves, for garnish
FAQ
- What are the key steps for making eggplant Parmesan?
- Begin by breading the eggplant slices with a mixture of Parmesan, herbs, and panko. Bake the breaded slices until golden brown. Layer them with homemade marinara sauce and fresh mozzarella in a casserole dish, then bake until the cheese is bubbly and browned. Finish with fresh basil before serving.
- How can I ensure the eggplant slices cook evenly?
- To ensure even cooking, slice the eggplant uniformly. Consistent thickness helps prevent some pieces from overcooking while others remain undercooked. The same principle applies when slicing the fresh mozzarella for even melting and browning.
- Why is it important to drizzle olive oil on the breaded eggplant?
- Drizzling olive oil on the breaded eggplant slices is crucial for achieving a golden brown and crispy texture in the panko coating. It enhances the overall flavor and texture of the dish.
- Can I prepare any side dishes to complement eggplant Parmesan?
- Eggplant Parmesan is hearty enough to be a standalone meal, but it pairs well with pasta, crusty bread, or a simple veggie side dish like roasted broccoli or a salad such as Panzanella or Caprese.
- What are some tips for adding flavor to eggplant Parmesan?
- Freshly grating Parmesan cheese and seasoning between the layers of eggplant and cheese are great ways to enhance flavor. Adding salt and pepper between layers can ensure the dish is well-seasoned, especially when paired with homemade marinara sauce.
Tips
- Ensure uniformity when slicing both the eggplant and fresh mozzarella to allow for even cooking and melting, preventing some pieces from overcooking while others remain undercooked.
- Opt for freshly grating Parmesan cheese to enhance the flavor of your dish, as it provides a richer taste compared to pre-grated options.
- Apply a generous panko coating on the eggplant slices, as the combination of panko, Parmesan, herbs, and red pepper flakes contributes significantly to the dish’s texture and flavor.
- Remember to drizzle olive oil over the breaded eggplant slices before baking to achieve a golden brown and crispy finish on the panko coating.
Equipment
- Rimmed Baking Sheets (at least 2)
- Parchment Paper
- Medium-sized Shallow Dishes (for breading station)
- Large Casserole Dish (8×12 or 9×13-inch)
- Grater (for Parmesan cheese)
- Convection Oven (recommended, though not essential if you have a regular oven)
