Eggplant Parmesan

We try to eat vegetarian recipes about once a week, and Eggplant Parmesan is by far our favorite vegetarian option for large groups of people. This week my mom and Jake’s step-mom had dinner with us, so it was the perfect time to make eggplant parm. Why? Well, an eggplant at our grocery store is under $2.00 and serves 6!!! Even cheap chicken tenders for the same amount of people would cost at least $10.00. It’s also a recipe that’s hearty and filling, and satisfies even the pickiest I-don’t-eat-veggies type of people. If you have kids, I’ll bet they can’t even tell there’s a vegetable in there.

(Side note: Eliza likes buying eggplants because she thinks they are pretty.)

Eggplant Parmesan


Eggplant Parmesan

Ingredients:

1 large eggplant, peeled and cut lengthwise into 1/4 inch slices
4 eggs, beaten
breadcrumbs, 1 cup
Italian seasoning, 1/2 Tbsp
salt and pepper, to taste
parmesan cheese, 1/2 cup, shredded
olive oil, 2 Tbsp
fresh mozzarella, 6 oz, thinly sliced
1/2 lb spagetti
1 jar (16 oz) spagetti sauce (or make your own)

*Breadcrumb mixture measurements approximate: you may need more or less, depending on the size of your eggplant.

Directions:

Preheat oven to 350 degrees.

In one wide bowl, add the eggs. In another, mix breadcrumbs, Italian seasoning, and 1/4 cup of the parmesan cheese. Season with salt and pepper.

Dip a slice of eggplant in the egg, covering it completely. Then dip the slice into the breadcrumb mixture, covering completely. Return the slice to the egg and then again to the breadcrumbs for a double coating. Place the slice on a large plate and repeat this process for the rest of the slices.

Heat the olive oil over medium-high heat in a large skillet. Fry the eggplant in a single layer until browned (about 2 minutes) then flip and brown the second side (about 2 minutes). This may take two batches.

Place the eggplant in a single layer in a 9×13 baking sheet. Cover the eggplant in half of the spaghetti sauce, the rest of the parmesan cheese, and the mozzarella.

Bake at 350 degrees until cheese is melted and eggplant is cooked through, about 20 minutes.

Meanwhile, cook the spaghetti according to package directions. After the spaghetti is cooked, toss it in the remander of the spaghetti sauce.

Serve a slice of eggplant on the top of the spaghetti!

Eggplant Parmesan

Do you know any eggplant recipes? All we’ve got up our sleeves is this one and ratatouille. We’d love to try more!

What food have you been making lately?


Feel like meat? Check out our Chicken Parmesan recipe.

Find more recipes from the Nerd Nest here.