Back with another great recipe for Vegetarian Month!
Eggplant Parmesan- a great way to eat up that eggplant that’s in season right now. I like this version because it is baked and not fried, but still tastes just as good. It is also extremely simple. Seriously. You need:
1 eggplant, peeled and sliced thinly
2 eggs, beaten
Italian-seasoned bread crumbs
2 cups Mozzarella cheese, shredded
basil to top, and a little Parmesan
Preheat your oven to 350 degrees. Dip the eggplant in egg, then in your breadcrumbs to coat. Place in a single layer on a baking sheet and bake for 5 minutes on each side. In a baking dish, spread your marinara sauce, then layers of eggplant (mine was about two or three eggplant deep; it helps to have a lot of sauce so it doesn’t dry out), then mozzarella. Finish with a little Parmesan and some basil. Bake uncovered for about 35 minutes or until golden.
Both of the kids ate this very happily, as did the hubs and I. As long as it has the taste of something breaded, Chicken will eat anything. It was good and simple! I did the peeling, slicing, and dipping in front of a show [Side note: I can’t see Ames sticking around too much longer. I thought she’d go for Lucas over Ames. Obviously I was not consulted] while the kids were napping. When they woke up, all I had to do was put the dish in the oven, then hang out with them until the hubs got home and our neighbors came up for dinner. Easy peasy!