One of my favorite dishes is eggplant parm! I’m so excited to cook it this summer and share the recipe with you. It’s a comfort food that can be prepared different ways and even have ingredient substitutions. The best part is that it is so easy to make, there is no way you can mess this up. This meal is perfect to bring to gatherings with family and friends because it is vegetarian friendly and a total crowd pleaser. I now have a new way to make it and I have to tell you I may never make it the traditional way again!
3-4 eggplants (serves about 4 people)
1 Jar of Tomato Sauce (I use Rao’s)
Olive Oil – linked to my favorite
Ok so easy! Peel eggplant like zebra keeping some skin on. Slice them and lay them all out. Sprinkle salt all and let them sit for a good hour or 2. You’ll see water coming out. Rinse and pat them dry. Next brush them w EVOO and place them all in oven at 400 degrees for about 12 mins each side. While that’s cooking put 1 tablespoon of oil in pan and brown breadcrumbs. Now it’s time to layer. Do eggplant, parmesan cheese, fresh mozzarella, sauce, basil, repeat. Can do stacks of 2 or 3. Final step top with the browned bread crumbs. Put back in oven at 350 degrees till mozzarella is melted! It’s really so easy and way healthier than egging and breading them! ☺️☺️
I hope you enjoy it!
For more recipes visit HERE!