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Eggplant Parmesan

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This baked Eggplant Parmesan is a lighter yet indulgent vegetarian classic—featuring crispy, golden-baked eggplant layered with herbaceous marinara, melty mozzarella, and nutty Parmesan, all baked to bubbly perfection.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6–8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Vegetarian

Ingredients

Eggplants, sliced into ¼‑inch rounds

2 large eggs

Almond milk (to thin the eggs)

Panko breadcrumbs

1 cup grated Parmesan cheese

1 tsp dried oregano

Fresh thyme (optional)

Red pepper flakes (optional, to taste)

Sea salt and freshly ground black pepper

Extra-virgin olive oil (for drizzling)

1½–2 cups marinara sauce

Fresh mozzarella, sliced or shredded

Fresh basil leaves, for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. Whisk eggs with almond milk. In another bowl, mix panko, Parmesan, oregano, thyme, red pepper flakes, salt, and pepper.
  3. Dip each eggplant slice into the egg mixture, then coat with the breadcrumb mixture. Arrange on baking sheets and drizzle lightly with olive oil.
  4. Bake for ~18 minutes until golden and tender.
  5. Assemble layers in a 9×13‑inch baking dish: spread ½ cup marinara, layer eggplant, top with 1 cup marinara and half the mozzarella. Repeat. Finish with remaining Parmesan and a light drizzle of olive oil.
  6. Bake at 400°F for 20 minutes until cheese melts. Broil for 2–4 minutes to brown the cheese.
  7. Let rest a few minutes, then garnish with fresh basil before serving.

Notes

  • This version is lighter because the eggplant is baked—not fried.
  • To make it gluten‑free, substitute panko with gluten‑free breadcrumbs or almond flour.
  • For a vegan adaptation, use plant‑based mozzarella and egg replacers like flax eggs.
  • You can make this ahead and refrigerate unbaked or freeze for longer storage; bake just before serving.
  • Add a spicy twist with more red pepper flakes or include layers of grilled zucchini or spinach.

Nutrition

Find it online: https://savorymomskitchen.com/eggplant-parmesan/