Description
Discover how to make delicious Baked Eggplant Parmesan with our easy-to-follow recipe. Perfect for a comforting and flavorful dinner option!
Ingredients
- 2 large eggplants, cut into ¼-inch-thick rounds (0.6 kg)
- 2 large eggs, beaten
- 60 ml (1/4 cup) almond milk
- 1 1/2 cups (180 g) panko breadcrumbs
- 1 1/4 cups (125 g) grated plant-based cheese, divided
- 2 teaspoons dried oregano
- 2 tablespoons fresh thyme leaves
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon sea salt, plus more for sprinkling
- Freshly ground black pepper
- Vegetable oil, for drizzling
- 28 ounces (800 g) Tomato Sauce
- 2 large fresh plant-based cheese balls, thinly sliced
- 80 ml (1/3 cup) fresh basil leaves
Instructions
- Set your oven to 400°F and prepare two baking trays with parchment paper.
- In a medium shallow bowl, mix the eggs with the almond milk until combined.
- In another medium shallow bowl, stir together the panko breadcrumbs, 1 cup of the grated plant-based cheese, oregano, thyme, red pepper flakes, sea salt, and some freshly ground black pepper.
- Coat each eggplant slice first in the egg and almond milk mixture, then cover with the panko mixture. Arrange on the prepared baking trays, drizzle with some vegetable oil, and bake for about 18 minutes until they are soft and have a golden hue.
- In a baking dish measuring 8×12 or 9×13 inches, spread ½ cup of tomato sauce, arrange half of the baked eggplant on top, and cover with 1 cup of tomato sauce and half of the sliced plant-based cheese balls. Repeat the layers with the remaining eggplant, tomato sauce, and cheese balls. Sprinkle the top with the remaining ¼ cup of grated plant-based cheese, drizzle with vegetable oil, and add a few extra pinches of sea salt. Bake for 20 minutes until the cheese has melted.
- Switch the oven setting to broil and cook for an additional 2 to 4 minutes until the cheese becomes browned and bubbly.
- Take the dish out of the oven and garnish with fresh basil leaves.
Notes
- Evenly coat each eggplant slice in the egg and almond milk mixture before dipping in panko breadcrumbs for a crispy texture.
- Layer baked eggplant slices with tomato sauce and plant-based cheese evenly for a flavorful and cheesy dish.
- Drizzle vegetable oil on top before baking for a golden, crispy finish; garnish with fresh basil leaves before serving for added color and freshness.
