Eggplant Parmesan

Don’t be afraid of the eggplant! This tasty eggplant parmesan is just like lasagna – but it’s perfect for Meatless Mondays! You won’t believe that there’s eggplant in it – it’s fabulous and everyone will love it.

Photo by Shannon S.
Adapted from laaloosh.com

PREP TIME

20

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

Adapted from laaloosh.com

Ingredients

  •  2 eggplants, peeled and sliced

  •  Garlic powder, to taste

  •  Onion powder, to taste

  •  Salt & Pepper, to taste

  •  2 eggs, beaten

  •  1/4 cup water

  •  3/4 cup Italian Seasoned Bread Crumbs

  •  2 Tbsp olive oil

  •  3 cups marinara sauce

  •  3 oz mozzarella, shredded

  •  6 Tbsp Parmesan cheese, grated

Directions

Instructions 1. Preheat the oven to 400 degrees F. 2. Season the eggplant with garlic, onion, salt and pepper. 3. In a shallow bowl, beat together the eggs and water. 4. Put the breadcrumbs into a second shallow bowl. 5. Dip the slices of eggplant in the egg and then dredge each slice in the breadcrumbs. 6. Heat the oil over medium high heat in a heavy skillet. 7. Fry the eggplant on each side until golden brown. 8. Place a layer of eggplant in the bottom of a baking dish. 9. Top with a layer of tomato sauce, then the two cheeses. 10. Repeat the layers until all the eggplant, sauce and cheese is used. 11. Bake for 15 – 20 minutes, or until bubbly.

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