Is it just me or does it seem like forever since I shared a recipe (EDIT: It was three weeks ago)? With us being gone on vacation for a week and Kevin traveling for work, I haven’t been cooking much (I eat like a college kid when Kevin’s not here). Thankfully, we’re both home this week, so I’ve been able to get in the kitchen. And since yesterday was Meatless Monday, I have a great meatless recipe to share with you that would be easily adaptable to a not-so-meatless version: Eggplant Parmesan.
Prep Time: 15 minutes
Cook Time: 35 minutes (ish)
1 small eggplant
1 1/2 c. Panko breading
1 c. flour
3/4 c. shredded mozzarella
1/2 c. shredded Parmesan (or more if you’re like us and LOVE Parm)
1 jar spaghetti sauce
1 box whole wheat pasta
1/2 Tbsp dried oregano
1/2 Tbsp dried thyme
- Wash, peel, and slice your eggplant into about 1/2 inch slices. Preheat your oven to 400 F.
- Set up a dredging station with your flour, egg, and panko. Season the flour with salt and pepper and add the thyme and oregano to the panko. I prefer to work front to back and set up my dredging like this (in uber classy tupperware).
- Begin by coating the eggplant lightly in flour. This allows the egg to adhere to the eggplant better. Next, transfer to the egg. Once coated, move to the Panko. When you’re done, you should have eggplant that looks a little like this (ignore the yellow photo, I forgot to white balance).
- Heat olive oil in a skillet over medium to medium-high heat. Don’t use too much olive oil; eggplant is very absorbent and will soak up any excess oil, leaving you with soggy, oily eggplant. Fry until golden brown, about 3-5 minutes per side. Drain on paper towel.
- Place your golden brown and delicious eggplant in a baking dish. Sprinkle on the Parmesan, then coat with spaghetti sauce. Finally, top with the mozzarella cheese. Bake until the mozzarella is melted and starts to brown, about 15 minutes.
- Serve over whole wheat pasta (or eat by itself). Enjoy!
Kev and I couldn’t stay away from this last night and both ended up going back for seconds. It was delicious! The recipe could easily be adapted for chicken parm (you would just pound chicken breasts until about 1/2 inch thick then dredge, fry, and bake like the eggplant).