EGGPLANT PARMESAN

Eggplant has never tasted this good!

INGREDIENTS

  • 9X13 Baking dish
  • 2 Large Eggplants cut into 1/4 inch rounds
  • 2 Large Eggs beaten
  • 1/4 Cup Almond milk
  • 1 1/2 Cups Panko breadcrumbs
  • 1 1/4 Cups grated Parmesan
  • 2 Teaspoons of dried Oregano
  • 2 Tablespoons Thyme leaves
  • 1/2 Teaspoons red pepper flakes
  • 1/2 Teaspoon sea salt
  • Black pepper
  • Extra virgin olive oil
  • 28 Ounces marinara sauce
  • 2 large Mozerella balls
  • 1/3 Cup fresh Basil leaves

DIRECTIONS

  1. Preheat oven to 400 degrees Fahrenheit and line two baking sheets with parchment paper
  2. Whisk eggs and milk together in a bowl
  3. In a seperate dish, combine the panko, 1 cup of parmesan cheese, oregano, thyme, red pepper flakes, and salt.
  4. Dip eggplant slices in egg mixture and then into panko mixture. Place the eggplant sliced onto the baking sheet, drizzle with olive oil, and bake for 18 min or until tender and golden brown
  5. In a 8x12 baking dish, spread 1/2 cup of marinara sauce and half mozzarella. Repeat with remaining half of the eggpplant and remaining ingredients. Sprinkle with parmesan and drizzle with olive oil.
  6. Bake for 20 minutes or until cheese is brown and bubbling
  7. Remove from oven and top with fresh basil and enjoy!