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Eggplant Parmesan
Serves 6 to 8
1 hr
Baked eggplant rounds breaded with panko and herbs, layered with marinara sauce and fresh mozzarella, then finished under the broiler until cheese browns.
| prepPreheat oven to 400°F / 200°C | |||||
| prepLine 2 baking sheets with parchment paper | |||||
| 2 large eggplants, cut into ¼-inch-thick rounds | Dip eggplant in egg, coat with panko mixture | Arrange on sheets, drizzle oil, bake 400°F / 200°C, 18–25 min until golden | Layer in dish: sauce, eggplant, sauce, mozzarella; repeat. Top with Parmesan, oil & salt | Bake 400°F / 200°C, 20 min until cheese melts | Broil 2–4 min until cheese browns, top with basil |
| 3 large eggs, beaten | |||||
| 150 g panko breadcrumbs | |||||
| 100 g grated Parmesan cheese (for breading) | |||||
| 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 | |||||
| 800 ml marinara sauce | |||||
| 2 large fresh mozzarella balls, thinly sliced | |||||
| 25 g grated Parmesan cheese (for topping) | |||||
| 10 g fresh basil leaves | |||||
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