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 I’m using has to be about 3 days old, but using a fresh eggplant will taste better and provide a better texture.
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!
1Eggplant – 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)