Eggplant Parmesan
Eggplant Parmesan
Yield: 6
Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour
Eggplant will become your new favorite vegetable after trying this recipe- we promise!
Ingredients
- 2 large eggplants, cut into 1/8-1/4 in thick rounds
- 2 large eggs, beaten
- 1/4 cup milk
- 1-1/2 cups panko bread crumbs
- 1-1/4 cups parmesan, divided
- 2 tsp dried oregano
- 2 tablespoons fresh thyme
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon sea salt
- Black pepper
- 28 oz marinara sauce
- 2 large fresh mozzarella balls, thinly sliced
- Fresh basil leaves (optional)
Instructions
- Preheat oven to 400 and line two baking sheets with parchment paper.
- In a medium-sized shallow dish, whisk the eggs and milk together.
- In a different medium-sized shallow dish, combine the panko, 1 cup parmesan cheese, oregano, thyme, red pepper flakes, salt, and a little bit of black pepper.
- Dip slices of eggplant into egg mixture and then into the panko mixture. Place on prepared baking sheets, drizzle with olive oil, and bake for 16-18 minutes or until crispy and golden brown.
- In a 9x13 baking pan, spread half a cup of marinara, layer half the eggplant, and top with 1 cup of marinara and half of the mozzarella. Repeat with remaining eggplant, marinara, and mozzarella. Sprinkle with the remaining 1/4 cup parmesan and a pinch of sea salt. Bake for 20 minutes or until cheese is melted. Turn the oven onto broil and broil for 2-3 minutes until cheese is bubbling.
- Top with fresh basil leaves and enjoy!
