Easy Eggplant parmesan

 Eggplant parmesan is one of the perfect easy weeknight meals and can be on the table in under 30 minutes. This dish is a great idea for 'meatless Monday' and can be served with fresh pasta, quinoa or rice. This dish is baked in the oven after being pan seared to get it nice and crispy.

You can do so many variations of this recipe and change up the ingredients based on what you have in your cupboards and fridge. Last time I made it, I only had cheddar cheese in the fridge (not mozzarella), so instead of running to the store to grab a different kind of cheese, I used cheddar and it still tasted delicious. You can also use whatever type of bread crumbs you have on hand (seasoned, unseasoned, or panko).

This recipe is simple and sure to please everyone in your family.






Recipe:
1 large eggplant
2 eggs
1.5 cups bread crumbs of your choice (seasoned, unseasoned or panko)
2 cups marinara sauce (you can use your favourite kind)
1.5 cups mozzarella, cheddar (or whatever you have on hand) cheese, shredded
1/2 cup fresh parmesan
salt and pepper
1-2 tbsp italian seasoning
1 Tbsp garlic, minced
Olive oil

*note- if you are using unseasoned bread crumbs, add 1 Tbsp italian seasoning and a dash of salt and pepper to your breadcrumbs

Instructions:

1) Cut eggplant into 1 rounds, about 1 inch thick
2) Crack 2 eggs into dish and scramble
3) Put breadcrumbs into separate dish
4) Dip each eggplant round into the egg and then coat with breadcrumbs
5) Once coated in breadcrumbs, set aside
6) In a large non-stick skillet, thinly coat the bottom of the pan with olive oil and heat on medium
7) Add eggplant to the skillet and seat until just browned on each side (try and flip only once)
8) Once seared, place eggplant on a baking sheet either lined with parchment paper, or tinfoil (if using tinfoil, spray with non-stick cooking spray)
9) Mix your garlic and other Tbsp of italian seasoning into marinara sauce
10) Place approx 2 tbsp marinara sauce to each eggplant round (you may need a little more or less depending on the size of the rounds, but you want a nice thick layer of the sauce)
11) top with cheese
12) Bake in 375 degree oven for 15-20 minutes until cheese is melty and bubbly and the eggplant is soft

Serve with your favourite side. I served mine with a simple fresh pasta tossed in olive oil, parmesan and fresh basil.

Enjoy!