Eggplant Parmesan
This eggplant parmesan quickly became one of my family’s favorite. Inspired by our trip to Lake Como, this dish is layered with fresh herbs (thanks mom), tomato sauce, and cheese 🍆 🧀 🇮🇹
Ingredients
2 large eggplants, cut into 1/4-inch think rounds. Thinner the better.
2 eggs, beaten
1/4 cup almond milk
2 cups gf panic or homemade from sourdough bread
1 cup Parmesan cheese
2 teaspoons oregano
2 tablespoons fresh thyme
1/2 teaspoon red pepper flakes
1/2 teaspoon salt, more depending on taste
Fresh ground pepper
Extra Virgin Olive Oil
28 oz marinara sauce: I used my homemade pomodoro sauce (see previous reel)
Fresh basil
Method
Heat oven to 400 degrees and line 2 baking sheeting with parchment paper.
In a bowl, whisk eggs and almond milk.
In large bowl, mix panic, 1 cup parmesan, oregano, thyme, red pepper flakes, salt and pepper.
Dip eggplant slices into egg mixture than into the panko mix. Place on baking sheets, drizzle with olive oil ,and bake for 15-20 min.
In a 8x12 or 9x13 baking dish spread 1/2 cup marinara, layer half the eggplant, and top with 1 cup of marinara and half the mozzarella. Repeat with the remaining eggplant, the remaining marinara, and the remaining mozzarella. Sprinkle with remaining Parmesan, drizzle with olive oil and sprinkle with sea salt. Bake for 20 minutes or until cheese is melted. Remove and top with fresh basil.
TIP! Soak sliced eggplant in almond milk with salt and pepper for 1 hour before roasting.
