This eggplant recipe is a classic dish that is easy to make unless you are going to make the tomato sauce from scratch, which I do. A jar of good marinara with basil will suffice if you want to save a lot of time so I’m going to give the recipe for the dish and let you figure out the sauce thing.
Eggplant Recipe: Easy Eggplant Parmesean
- 1 medium eggplant sliced into 1/4 inch slices
- Egg wash which is just a couple of eggs mixed with some milk and whisked well (skip the eggs and go with soy or almond milk for a vegan substitution)
- Italian bread crumbs
- to taste: garlic powder, dried basil, dried oregano
- mozzarella cheese (or cheese substitute – we like Daiya mozzarella shreds)
- riccota cheese (or a block of crumbled tofu)
- Preheat the oven to 325F.
- Dip the eggplant slices into the wash, then the bread crumbs, then set aside on a platter.
- Heat a heavy frying pan and add enough olive oil to cover the bottom.
- Saute the eggplant slices until golden brown and return to the platter
- In a baking dish, spread some sauce on the bottom and cover with a layer of eggplant slices.
- Top the layer with some ricotta cheese or crumbled tofu.
- Add more sauce to cover and then add another layer of the eggplant. You can do this in two or three layers, depending on the size and depth of the baking dish
- Pour the remaining sauce over the layers and top generously with mozzarella cheese.
- Bake until the cheese topping is golden brown and the dish is bubbling.
- Remove from the oven and let it set for about 10-15 minutes before serving.
This eggplant recipe is great served with a side of pasta or with other veggies like roasted root vegetables.
If you want to have an easier alternative, you don’t have to bake the eggplant at all. Just serve the fried slices with some marinara sauce on top. For you wine lovers, an earthy Chianti Classico goes great with this dish.
Do you have a favorite eggplant recipe? I’d love to hear your ideas in the comments!
Image Credit: Creative Commons photo by SpecialKRB