Ingredients
- 1 egg beaten
- 1/4 cup milk
- 1 cup panko breadcrumbs
- 1 tablespoon fresh thyme leaves
- Pinch of sea salt and fresh black pepper
- 2 eggplants cut into 1/4-inch-thick rounds
- Extra-virgin olive oil
- 3 cups marinara sauce
- 2 large balls fresh mozzarella sliced
- 2 tablespoons Parmesan cheese grated
- Italian basil leaves
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, marinara 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!
