Simple Eggplant Parmesan

I love some good Chicken Parmesan, but the kids and I love this Eggplant Parm. This is a kid friendly dish to make and eat.

The Eggplant

The eggplant I’m using has to be about 3 days old, but using a fresh eggplant will taste better and provide a better texture.

What you want to do is cut the ends and carve the skin off.

Slice the skinless Eggplant into 3/4 inch thick discs.
Now, in my picture I actually sliced up 2 eggplants to fill more than one casserole dish. But in this recipe for you, use one Eggplant.

Get your beaten eggs and bread crumbs ready.

Dip each slice fully in the beaten eggs, making sure the whole slice has a nice layer of egg.

Next is to coat your egged slices in bread crumbs, making sure there is full coverage.

Like this. Nice and breaded.

Now place each slice next to each other in the bottom of the casserole dish as close together as you can, covering the bottom of the dish.

In efforts to minimize my waste, I cut up the left over pieces and puzzled them into the extra space between slices.

Next, homemade or canned tomato sauce works. In this article, I’m using canned tomato sauce for my next layer.

With the back of a spoon or spatula, spread sauce evenly over breaded eggplant slices.

I’m using cheddar jack, but you can use traditional mozzarella or parmesan cheese.

All ready for the oven! But I’m extra, so one more thing…

Fresh Parsley!

I chopped and minced my parsley best I could, then sprinkled it on top. Now it’s ready for the oven!

I like mine a little crispier and browner, so for this result I baked it at 350 F for 50 minutes. If you want it less brown, I recommend 325 F for 45 minutes.

The eggplant parmesan does come out thin (considering slices are only 3/4 inch) I will stack them on the plate like this.

Dinner is ready!

Simple Eggplant Parmesan
By: Natures Natural Mamma
1. Preheat oven to 350 F and prepare a non-greased 9″ X 13″ casserole dish.
2. Gather together prepared eggs in one bowl, breadcrumbs in a shallow dish, and sliced Eggplant.
3. Dip each eggplant slice into beaten eggs until fully coated, then coat fully in breadcrumbs.
4. Place each breaded slice into the casserole dish, covering as much of the bottom as possible.
5. Pour tomato sauce on top of the breaded eggplant slice layer. Spread evenly with the back of a spoon or a spatula, making sure all breaded slices are covered.
6. Sprinkle shredded cheese evenly on top.
7. Optional: Sprinkle cheese layer evenly with parsley.
8. Bake at 350 for 50 minutes.
9. Let cool for 10 minutes
10. Ready to serve!
1 Eggplant – peeled and sliced 3/4″ thick
2 Eggs – Beaten
1 Cup Bread Crumbs – bring extra if needed.
1 Cup Tomato Sauce – canned or homemade
1 Cup Shredded Cheddar Jack Cheese
1 tsp Fresh Parsley – minced (optional)

Materials used In this Recipe

9 X 13 Baking Dish



Cutting Boards

Oven Mittens




Can Opener

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