Eggplant Parmesan is a comforting classic that brings together crispy, golden layers of eggplant with rich, tangy marinara and gooey melted cheese.
Each bite offers a delightful contrast of textures, from the tender eggplant to the crunchy coating, making it a dish that feels indulgent yet wholesome. Ready in just one hour, it’s perfect for a weeknight dinner or a cozy weekend meal.
The flavors are a harmonious blend of savory, sweet, and cheesy, with aromatic herbs like basil and oregano adding a fresh, fragrant touch.
Whether you’re a longtime fan or trying it for the first time, this recipe promises to satisfy with its hearty, comforting appeal. It’s a crowd-pleaser that’s as easy to make as it is delicious to eat.
Ingredients for Eggplant Parmesan
- 2 large eggplants, cut into ¼-inch-thick rounds (sprinkle with salt to reduce bitterness if desired)
- 2 large eggs, beaten
- ¼ cup almond milk (or substitute with regular milk)
- 1½ cups panko breadcrumbs
- 1¼ cups grated Parmesan cheese, divided
- 2 teaspoons dried oregano
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
- ½ teaspoon red pepper flakes (optional, for a hint of spice)
- ½ teaspoon sea salt, plus more for sprinkling
- Freshly ground black pepper, to taste
- Extra-virgin olive oil, for drizzling
- 28 ounces Marinara Sauce (store-bought or homemade)
- 2 large fresh mozzarella balls, thinly sliced
- ⅓ cup fresh basil leaves, for garnish
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C). Line 2 baking sheets with parchment paper.
- In a medium-sized shallow dish, whisk together 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 black pepper.
- Dip each eggplant slice into the egg mixture, then coat it evenly with the panko mixture. Place the slices on the prepared baking sheets.
- Drizzle the eggplant slices 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 sauce evenly across the bottom.
- Layer half of the baked eggplant slices over the sauce, then top with 1 cup marinara and half of the mozzarella slices.
- Repeat the layers with the remaining eggplant, marinara, and mozzarella.
- Sprinkle the top with the remaining ¼ cup Parmesan cheese, drizzle with olive oil, and add a few pinches of sea salt.
- Bake for 20 minutes, or until the cheese is melted and bubbly.
- Turn the oven to broil and broil for 2–4 minutes, or until the cheese is browned and bubbling.
- Remove from the oven and garnish with fresh basil leaves before serving.
Perfect Pairings: Serving Suggestions for Eggplant Parmesan
Serve your Eggplant Parmesan with a side of garlic bread or a crisp Caesar salad for a complete meal. For a lighter option, pair it with a fresh arugula salad tossed with lemon vinaigrette. Don’t forget a glass of Chianti or Pinot Noir to complement the rich flavors!
Keep It Fresh: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in a 350°F oven for 15-20 minutes or until warmed through. For a quicker option, microwave individual portions for 1-2 minutes, but be sure to cover with a damp paper towel to keep the eggplant from drying out.
Mix It Up: Recipe Variations to Try
Swap the panko breadcrumbs for gluten-free breadcrumbs if needed, or use zucchini slices instead of eggplant for a lighter twist.
For a vegan version, replace the eggs with a flaxseed mixture and use dairy-free cheese. You can also add a layer of sautéed spinach or roasted red peppers for extra flavor and nutrition.
Time-Saving Hacks for Busy Cooks
Prep the eggplant slices and breadcrumb mixture the night before to save time. Use store-bought marinara sauce for convenience, or double the recipe and freeze one batch for later. If you’re short on time, skip the broiling step—the dish will still be delicious!
Essential Equipment for Eggplant Parmesan Success
Make sure you have a sharp chef’s knife for slicing the eggplant evenly and a large baking dish (9×13 inches works best). A whisk and shallow dishes for the egg and breadcrumb mixtures will make the coating process smoother. Don’t forget parchment paper for easy cleanup!
Eggplant Parmesan
Ingredients
- 2 large eggplants, cut into ¼-inch-thick rounds
- 2 large eggs, beaten
- ¼ cup almond milk
- 1½ cups panko breadcrumbs
- 1¼ cups grated Parmesan cheese, divided
- 2 teaspoons dried oregano
- 2 tablespoons fresh thyme leaves
- ½ teaspoon red pepper flakes
- ½ teaspoon sea salt, plus more for sprinkling
- Freshly ground black pepper
- Extra-virgin olive oil, for drizzling
- 28 ounces Marinara Sauce
- 2 large fresh mozzarella balls, thinly sliced
- ⅓ cup fresh basil leaves
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.