Eggplant Parmesan is a classic Italian dish with layers of breaded eggplant, tomato sauce, and mozzarella cheese, and is the perfect dish for Meatless Monday’s.  It’s delicious, healthy, and packed full of flavor.  Think hearty meal without the meat or a vegetarian version of Chicken Parmesan.

The recipe can be found here.

Start by preheating the oven and preparing a baking sheet with a wire rack.  The wire rack will help with air flow and circulation for even baking.

Slice the eggplant(s) into ¼ inch slices.

In a small bowl, whisk together eggs, melted butter, salt and pepper.  In another bowl, mix together breadcrumbs, Italian seasoning, salt, pepper, and Parmesan cheese.

Bread the eggplant by dipping in the egg/butter mixture and then coating in the breadcrumb/Parmesan mixture.

Place on the wire rack.  Repeat this step until you have enough eggplant to make 2 layers in a baking dish.  The size of the eggplant will vary.  If you aren’t sure how many slices you need, simply stack them in the baking dish before breading to confirm quantity.

Bake for about 15-20 minutes, or until golden brown.  Remove from the oven.

Assemble your baking dish by spreading a layer of tomato sauce on the bottom.

Then place a layer of eggplant on top.

Top each piece with a spoonful of tomato sauce.

Place a slice of mozzarella on top of the sauce and sprinkle with Parmesan cheese.

Repeat with a second layer.  I left space between my rows of eggplant, but you can fill the pan and use all space if you prefer.  If you do leave space I recommend filling it with tomato sauce.

Bake for about 15-20 minutes until the cheese is golden brown and the sauce is bubbly.

Sprinkle with chopped basil before serving.

I think this crispy baked version rivals the fried version any day!  A great comfort food for any time of year.

The recipe can be found here.

Happy Cooking!


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