Painless Eggplant Parmesan

Eggplant is wonderful! I love when it’s in season at farmers market! I tend to make my own red meat sauce and when I do I have lots of extra. Painless Eggplant Parmesan is an easy way to use up some of that sauce and not have so much meat or pasta. I bake the eggplant instead of frying it to make it a little healthier. With all that cheese though it’s not much healthier but hey every bit counts right?!?

Painless Eggplant Parmesan Recipe:

Ingredients:

3 eggs beaten

¼ cup water

4 small or medium eggplants

2 cups bread crumbs

2 cups shredded parmesan

1 tablespoon Italian seasoning

1 tsp garlic powder

2 jars of spaghetti sauce or my red meat sauce

8 ounces mozzarella shredded

Directions: 

Preheat oven to 425 and lightly grease a baking sheet. In a shallow bowl mix together the eggs and the water, set aside. In another shallow dish mix together bread crumbs, parmesan, Italian seasoning, and garlic powder.  Now set that aside. Peel the eggplant and slice about ½ inch thick.

Dip the eggplant slices in the egg/water mixture, shake off excess and dip in the breadcrumb mixture.  Coat well and place on the baking sheet.  Place in oven for about 10-15 minutes or until golden brown.

Reduce oven temperature to 400. Spread about 2 cups in the bottom of a casserole dish.

Now add a single layer of the eggplants. Top those with about 1/3 the cheese.

Top all of those with another layer of sauce, and then eggplant, and finally more cheese. Continue until you have 3-4 layers. Finish with a layer of cheese. Bake for about 30-45 minutes until bubbly and golden.

Let cool slightly (15 minutes or so) then serve and enjoy! #homemadeYUMMY