Yummy Eggplant Parm
I have a file in my email box dedicated to recipes I want to try “one day”… most of the time, they’re lost there forever. Sometimes, they find their way back into my mind and I actually make one. (After making this last night, I might have to delve into the box more!)
I love the blog Love & Lemons (pretty sure I’ve mentioned them before). Jeanine and Jack are adorable, great writers and EXCELLENT chefs. They bring a great balance of healthy, fun, inventive and comfort meals to their blog. I’ve been following for a while (many of their emails are in my inbox folder) and always oogle at their stunning food photos.
Over the past few weeks, I’ve been a little off with my cancer and IVF process happening, and I’ve been around the house. Yesterday, I was feeling extra ambitious and wanted to “do something” so I decided to make one of their recent recipes: Eggplant Parmesean!
IT. WAS. SO. GOOD.
So I’m here to share with you of course – enjoy!
- 2 large eggplant, cut into ¼-inch thick rounds
- 2 eggs, beaten
- ¼ C almond milk
- 1½ C breadcrumbs
- 1¼ C grated Parmesan cheese, divided
- 2 tsp oregano
- 2 Tbsp fresh thyme
- ½ tsp red pepper flakes
- ½ tsp sea salt, more for sprinkling
- Freshly ground black pepper (I used this bold, new Phu Quoc Pepper from McCormick)
- Extra-virgin olive oil, for drizzling
- 2½ C marinara sauce (I used one full jar of Rao’s Natural Roasted Garlic Sauce)
- 2 large balls fresh mozzarella, thinly sliced
- Fresh basil leaves
- Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
- In a medium-sized shallow dish, whisk the eggs and almond milk.
- In another larger shallow dish, combine the breadcrumbs, 1 cup Parmesan cheese, oregano, thyme, red pepper flakes, salt and several grinds of pepper.
- Dip the eggplant slices into the egg mixture and then into the breadcrumb mixture. Because eggplant isn’t usually super absorbent, I had to kind of smoosh the mix onto the eggplant to stick, then flip each piece and do it again.
- Place slices onto the baking sheets, drizzle with olive oil, and bake for 18-20 minutes or until tender and golden brown.
- In an 8×12 or 9×13-inch baking dish, spread ½ cup marinara and layer half the eggplant. Add a spoonful of sauce onto each eggplant, then top with a slice of mozzarella.
- Repeat with remaining eggplant, mozzarella, and sauce. Love & Lemons made some thick layers, but I just stacked one on top of the other, making short stacks of two eggplant/cheese each.
- Sprinkle with the remaining ¼ cup Parmesan cheese, drizzle with olive oil, and sprinkle with a few more pinches of sea salt.
- Bake for 20 minutes or until the cheese is nicely melted.
- Turn the oven to broil and broil for 3-4 minutes or until the cheese is browned and bubbling. (You’ll want to eat immediately, but it’s WORTH THE WAIT!)
- Remove from the oven and top with fresh basil.