Perfect Baked Eggplant Parmesan

Craving a healthier twist on a classic Italian fave? Check out this delicious Baked Eggplant Parmesan recipe, loaded with amazing flavors and fresh ingredients.

Prep Time 15

Cook Time 30

Servings

Calories 199kcal

Author FoodFaithFitness

Ingredients

2 eggplants cut into ¼ inch thick rounds
1 egg beaten
¼ cup milk
1 cup panko breadcrumbs
2 tbsp Parmesan cheese grated
1 tbsp fresh thyme leaves
Italian basil leaves
pinch of sea salt and fresh black pepper
extra virgin olive oil
3 cups marinara sauce
2 large balls fresh mozzarella sliced

Instructions

Preheat the oven to 400°F. Line a baking sheet with parchment paper. In a small bowl, whisk the egg and milk.
In a medium-sized dish, combine the panko breadcrumbs and thyme leaves. Season with a pinch of sea salt and fresh black pepper.
Dip the eggplant slices into the egg mixture then into the breadcrumb mixture.
Once all slices are well coated, place them on the baking sheet and drizzle with some olive oil. Bake them for 10 minutes in the preheated oven until golden brown.
In a baking dish, spread 1 cup of marinara sauce and layer half of the baked eggplants.
Top with 1 cup of marinara sauce and half of the mozzarella slices. Repeat this step with the remaining eggplants, marina sauce, and mozzarella cheese. Sprinkle with the Parmesan cheese and drizzle with olive oil. Season with a pinch of sea salt and fresh black pepper. Bake for 20 minutes, until the cheese is brown and melted.
Remove the baked eggplant Parmesan from the oven and top with the fresh basil. Enjoy!

Notes

To peel or not to peel the eggplant is up to you. If you like some extra texture, keep the skin on; but for a more tender bite, you can peel it off using a veggie peeler or knife.
To pick the perfect eggplant, go for ones that are firm with smooth, shiny skin, and feel heavy for their size - that means they're juicy! Steer clear of wrinkled, soft, or blemished eggplants.

Nutrition