Delicious Baked Eggplant Parmesan Recipe - Lighter and Healthier (Easy 60-Min Recipe)
Try this lighter, baked Eggplant Parmesan recipe that's perfect for family dinners. Crispy eggplant slices layered with marinara and melty cheese - ready in just 1 hour!
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Cooking tools:
- Baking dish
- Baking sheet
- Saucepan
- Oven
- Stove
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Grater
- Parchment paper
- Aluminum foil
- Wooden spoon
- Spatula
- Measuring spoon
- Measuring cup
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
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