Eggplant Parmesan

Eggplant Parmesan

Whether served as a main course or a side dish, Eggplant Parmesan is sure to impress with its rich flavours and comforting texture. This version is particularly special as it uses almond milk for a subtle twist, making it a delightful option for those looking for a lighter yet equally delicious version of the traditional recipe.


  • 2 large aubergines, cut into ¼ inch slices
  • 2 large eggs, whisked
  • ¼ cup almond milk
  • 1½ cups panko breadcrumbs
  • 1¼ cups grated Parmesan cheese, divided
  • 2 teaspoons dried oregano
  • 2 tablespoons fresh thyme leaves
  • ½ teaspoon red pepper flakes
  • ½ teaspoon sea salt, plus extra for sprinkling
  • Freshly ground black pepper
  • Extra virgin olive oil, for drizzling
  • 28 oz marinara sauce
  • 2 large fresh mozzarella balls, thinly sliced
  • ⅓ cup fresh basil leaves

Method of cooking:

Preheat the oven to 200°C (400°F). Line two large baking sheets with greaseproof paper.

Place the aubergine slices on the prepared baking sheets. Sprinkle both sides with sea salt and leave for about 20 minutes. This will help to draw out the moisture and any bitterness. After 20 minutes, pat the slices dry with kitchen paper.

In a shallow bowl, whisk together the beaten eggs and almond milk. In another shallow bowl, mix together the panko breadcrumbs, 1 cup grated Parmesan cheese, dried oregano, fresh thyme leaves, red pepper flakes, sea salt and freshly ground black pepper.

Dip each aubergine slice in the egg mixture, then coat in the breadcrumb mixture, pressing gently to adhere. Return the coated slices to the baking tray.

Drizzle the breaded aubergines with extra virgin olive oil. Bake in the preheated oven for 25-30 minutes, turning halfway through, until golden brown and crispy.

Spread a thin layer of marinara sauce in the bottom of a large baking dish.

Place a layer of baked aubergine slices on top of the marinara sauce. Top with a layer of marinara sauce, a layer of sliced mozzarella and a sprinkling of the remaining Parmesan cheese. Repeat the layers until all the aubergine slices have been used, finishing with a final layer of marinara sauce and mozzarella.

Reduce the oven temperature to 190°C (375°F). Cover with aluminium foil and bake for 20 minutes. Remove the foil and bake for a further 15-20 minutes or until the cheese is bubbling and golden brown.

Allow the aubergine parmesan to cool for a few minutes before serving. Top with fresh basil leaves and a final sprinkle of Parmesan. Serve hot.

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