- 1 large eggplant, cut in 1/4″ slices
- 1 egg, beaten
- 2 T almond milk
- 3/4 c panko breadcrumbs
- 2/3 c grated Parmesan cheese
- 1 t oregano
- 1 T fresh thyme
- 1/2 t red pepper flakes
- 1/4 t sea salt
- ground black pepper
- 28 oz marinara sauce
- 1 large ball fresh Mozzarella cheese, thinly sliced
- 3 T fresh basil leaves
- Preheat oven to 400F.
- Line 1 baking sheet with parchment paper.
- In small shallow dish, whisk 1 egg and 2 T almond milk.
- In medium shallow dish, combine 3/4 panko breadcrumbs, 1/2 c Parmesan cheese, 1 t oregano, 1 T thyme, 1/2 t red pepper flakes, 1/4 t sea salt, and ground black pepper.
- Dip eggplant slices into egg mixture and then panko mixture. Place onto baking sheet.
- Bake for 18 minutes or until tender and golden brown.
- Spread half of the marinara sauce in the bottom of a 9×13 pan.
- Layer the eggplant and top with remaining marinara sauce and Mozzarella cheese.
- Sprinkle with remaining Parmesan cheese.
- Drizzle with olive oil.
- Sprinkle with pinches of sea salt.
- Bake for 20 minutes or until cheese is nicely melted.
- Turn oven to broil and broil for 2-4 minutes or until cheese is browned and bubbling.
- Remove from oven and top with fresh basil.
Notes:
- 2023-11-27 we made this but forgot the Mozzarella. It was good but missing something. I thought it could use more sauce, so I made this recipe by cutting everything in half except the sauce. But maybe if we didn’t forget the Mozzarella then we wouldn’t need more sauce.