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Meatless Monday-Eggplant Parmesan

Happy Monday!  Hope everyone had a happy, safe, and delicious Independence Day and weekend!  I decided to make a great eggplant Parmesan for Meatless Monday today!  I had never made this recipe before, and I was very pleased with the outcome!  Follow the recipe below!

1 Eggplant

2 Eggs

1 Cup Bread Crumbs with Italian Seasoning (I made my own with Ezekiel Bread)

1/4 Cup Parmesan Cheese, and additional cheese for garnish

1 8 Ounce Container of Mozzarella Cheese

1 25.5 Ounce Jar Tomato Sauce

1 Medium Zucchini

1 Medium Squash

Preheat oven to 375

Eggplant Parmesan Ingredients

Eggplant Parmesan Ingredients

Beat eggs in bowl

Add Parmesan cheese to breadcrumb

Slice eggplant approximately 1/8 inch thick

Set up assembly line of eggplant slices, egg wash, and bread crumbs

Assembly Line for Eggplant Slices

Assembly Line for Eggplant Slices

Dip eggplant slices in egg wash and then into breadcrumbs to coat

Place slices in pre-sprayed baking dish

Repeat until all eggplant slices are coated

Breaded Eggplant Slices

Breaded Eggplant Slices

Bake in pre-heated oven for 5 minutes per side

Remove eggplant from dish (or use a separate baking dish) and coat bottom of dish with tomato sauce

Place eggplant on tomato sauce

Slice mozzarella cheese

Top eggplant slices with mozzarella cheese and sprinkle Parmesan Cheese over

Eggplant Parm ready to go in oven

Eggplant Parm ready to go in oven

Bake in oven for 30-35 minutes

While eggplant is baking in oven, slice zucchini and squash using a mandolin or vegetable peeler

Microwave in oven for 1-2 minutes and plate

When eggplant is finished baking, spoon extra sauce on zucchini and squash, then top with eggplant slice

Finished Eggplant Parm

Finished Eggplant Parm

Stay hungry…

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