In an effort to eat more vegetable based meals, I have decided to make at least one vegetarian meal a week for dinner. A “Meatless Monday” if you will. So, naturally to start this new endeavor I decided to make my inaugural Meatless Monday a vegetarian dish that is coated in crunchy breadcrumbs and smothered in delicious marinara sauce and completely covered in gooey mozzarella cheese. Baby steps.
The thing is, it doesn’t really matter if you are trying to be vegetarian or not, delicious is as delicious does. And this dish is definitely that. What I think you’ll like about this recipe (if I have to keep selling you on this after “covered in gooey mozzarella cheese”), is that the eggplant will be baked instead of fried, like in traditional parmesan recipes. Not only is that healthier, but it eliminates having to wash an extra pan and disposing of frying oil (isn’t that the worst?). Wins all around.
After giving your eggplant slices the typical flour, egg and breadcrumb coating, be sure not to crowd them as you place on the baking sheet. We want these sweet slices of eggplant to get crispy and golden brown. Placing them too close will cause them to steam and get soggy. No bueno.
Now it’s layering time. Start with a bed of marinara sauce, then place your slices of baked eggplant, some mozzarella cheese, a sprinkling of parmesan cheese and more sauce. Do this until you’ve used up all your eggplant.
Doesn’t this looks good enough to eat already? Yum.
After baking for about 30 minutes let it rest for a bit, and you will have yourself a satisfying, cheesy pile of goodness. No meat? No problem. You won’t miss a thing.
Try this tonight!
Baked Eggplant Parmesan
Print RecipeIngredients
- 2 eggplants, sliced into ½ inch discs
- 2 large eggs
- 1 cup panko breadcrumbs
- ½ cup finely grated Parmesan, plus 2 tablespoons for topping
- 1 cup all-purpose flour
- 1 teaspoon Italian seasoning
- Sea salt and ground pepper
- 4 cups home-made or store bought marinara sauce
- 2 cups shredded mozzarella cheese
Instructions
Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside.
In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, Italian seasoning, with salt and pepper.
Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets.
Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan.
Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.
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