Easy Eggplant Parmesan

In this post I give the recipe for my Easy Eggplant Parmesan. I made this dish for Meatless Monday, but it’s great for any day of the week. My family loves it and always goes back for seconds. It’s also an easy way to get kids to eat their veggies and they don’t even realize they are eating them.

You need:

Two medium sized eggplants
Sea Salt
4 eggs
2 cups of Italian Style bread crumbs
1 jar of marinara sauce
2 cups of shredded mozzarella cheese
1 cup of Parmesan cheese
Olive oil for frying as needed
About a palm full of fresh chopped parsley (can substitute dried)
3 qt baking dish
1-2 cookie sheets or a counter top will work just fine

Preheat the oven to 375F.

First rinse and cut the eggplant in about 1 inch thick slices, discarding the tops. Lay the eggplant on cookie sheets and sprinkle with sea salt to allow them to weep for about 45 minutes to an hour. This removes any bitter juices from the eggplant. Rinse the sea salt and eggplant slices, then pat dry with a paper towel.

Next you are going to crack and whisk the four eggs together in a medium sized bowl. On the side you need another bowl with about two cups of the Italian style breadcrumbs. Take the eggplant slices individually and first dip in the egg batter, then roll in the breadcrumbs. Do this for each eggplant slice and set them aside until you are ready to fry them.

In a large frying pan, cover the bottom with a layer of olive oil. Heat the pan on med/high heat. Fry each side of the eggplant until it is golden brown. This takes about 4 minutes for each side. Drain on a paper towel.

Then layer 1/3 of the jar of marinara sauce on the bottom of the baking dish. Next create a even layer of eggplant on top of the sauce. Cover the layer of eggplant with 1/3 more of the marinara sauce. Layer 1 cup of mozzarella cheese on top and 1/2 cup of Parmesan cheese evenly. Continue the same pattern with the remaining eggplant and cheeses creating two layers. Finish with sprinkling the chopped parsley on top of the cheese.

Bake at 375F for about 30 minutes until the cheese is beginning to brown. Serve immediately. Enjoy!

Did you try my Easy Eggplant Parmesan recipe? Let’s connect! Leave a comment or find me on Instagram and Twitter @mommyweek #mommyweek or on Facebook.

Ashley ❤