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
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
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
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
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
Stay hungry…