Eggplant Parmesan is a really easy way to introduce vegetarian eating to your diet. If you’re used to eating this dish in a chicken-y way, try subbing the chicken for eggplant and feel the difference. It’s faster and cheaper to make, and just as good!
I snagged this recipe from Vegetarian Times. I think it took us about 20 minutes to complete fully. So fast!
- 1/2 to 2 cups spaghetti sauce (depending on how saucy you like it)
- bread crumbs
- Italian seasoning
- Olive or canola oil.
- 1 5-6″ Japanese eggplant (this was enough to feed 2 adults), cut into 1/2″ slices
- 1 egg, beaten
- grated mozzarella cheese
- grated Parmesan cheese
- basil to taste
- Heat oven to 350*. Coat a small baking dish with spray and spread a bit of sauce in the bottom.
- Combine breadcrumbs and Italian seasoning to taste in a shallow dish. Crack & beat the egg in another. Dredge the eggplant pieces in the egg, then coat in breadcrumbs.
- As pieces are coated, add to a hot pan with olive oil. Sautee slices until just brown.
- Layer brown eggplant pieces in the dish; as you run out of room, layer the eggplant with sauce.
- After your final eggplant and sauce layer, top with mozzarella and parmesan to taste. We used a lot. Because the cheese is the best part.
- Put your baking dish in the oven for 15 minutes, or until cheese is brown and bubbly. Cool, and serve– garnish with basil if you so please. You can serve this over pasta if you’re really that hungry, but just the eggplant was enough to satisfy us for one night’s dinner.