Tuesday, May 14, 2013

Easy Eggplant Parmigiana

Review by Jami:

This recipe is just like lasagna, only I’m replacing the pasta with eggplant. A lot of recipes recommend frying the eggplant, but as vegetarian who is also health conscious, I refuse to fry anything. Instead I’ve chosen to bake the eggplant, a delicious alternative, and even eliminated the flour coating for less carbs.

You can use jar marinara sauce or make your own, whatever you prefer. Add meat substitute for more protein and texture, but the recipe is just as good without.

2 medium eggplants
1 egg, beaten
½ cup breadcrumbs
Marinara sauce (jar, can or homemade)
Mozzarella cheese, shredded
Parmesan cheese

Slice eggplants about ½ inch. Dip each slice into egg, then breadcrumbs and place on baking sheet. Line sheet and bake slices until golden, about 30 minutes at 350. Meanwhile, heat sauce and add additional spices as desired. If you’re using meat substitute add it to the sauce and heat to combine flavors.

In a lasagna pan, cover the bottom with a small amount of sauce and cover with baked eggplant slices in a single layer. Cover with sauce, then mozzarella cheese. Repeat layers, ending with cheese. Top with grated parmesan and bake at 350 for 30 minutes. There is no need to cover as 30 minutes is just enough time to make the cheesy melty and golden. Let the dish set 5-10 minutes for easier slicing. Serve and enjoy!

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