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Eggplant Parmesan
intermediate
85 mins
450 kcal
Description
This baked eggplant Parmesan recipe features crispy layers of breaded eggplant interspersed with fresh marinara sauce and mozzarella cheese, making it a delightful family dish perfect for dinner gatherings.
Ingredients
6 portions
eggplant
1.2 kg
eggs
2 pc
almond milk
0.6 dl
panko breadcrumbs
180 g
Parmesan cheese
125 g
dried oregano
2 tsp
fresh thyme
2 tbsp
red pepper flakes
0.5 tsp
sea salt
0.5 tsp
black pepper
olive oil
30 ml
marinara sauce
800 g
fresh mozzarella
400 g
fresh basil
1 bunch
Step 1 of 7
85 minutes remaining
5 minutes
Preheat your oven to 200°C. Line two baking sheets with parchment paper.
5 minutes
In a medium-sized shallow dish, whisk 2 pc eggs and 0.6 dl almond milk together. In another dish, combine 180 g panko breadcrumbs, 125 g Parmesan cheese, 2 tsp dried oregano, 2 tbsp fresh thyme, 0.5 tsp red pepper flakes, 0.5 tsp sea salt and several grinds of pepper.
10 minutes
Dip each sliced 1.2 kg eggplant into the egg mixture and then into the panko mixture, ensuring they are well-coated, then place on the baking sheets.
20 minutes
Drizzle the breaded slices with 30 ml olive oil and bake in the preheated oven for until tender and golden brown.
15 minutes
In a baking dish, spread 0.5 g marinara sauce on the bottom, followed by half of the eggplant slices, then add half of the 800 g marinara sauce and half of the 400 g fresh mozzarella. Repeat the layers and finish with remaining cheeses.
25 minutes
Place in the oven and bake for an additional until cheese bubbles, then broil for to until cheese is nicely browned.
5 minutes
Remove from oven and let rest for a few minutes. Before serving, top with 1 bunch fresh basil.
Nutrients¹
| Nutrent | Per serving | % Daily Value² |
|---|---|---|
| Calories | 450 kcal | 23 % |
| Fat | 28 g | 36 % |
| Saturated fat | 16 g | 80 % |
| Cholesterol | 70 mg | 23 % |
| Total carbohydrates | 32 g | 12 % |
| Sodium | 900 mg | 39 % |
| Dietary fiber | 6 g | 21 % |
| Sugars | 6 g | 12 % |
| Protein | 22 g | 44 % |
Info
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