I adapted this recipe from a local grocery store's magazine.
I didn't think I liked eggplant, until I tried this recipe.
I make it at least once month or so.
I made it this week for lunch.
It's super easy, meatless, and delectable!
Serves 6 people
Ingredients:
Ingredients:
2 medium sized eggplants
1 jar of sauce (I have 2 pictured, you just need 1)
Breadcrumbs
Parmesan cheese
Mozzarella cheese
Extra virgin olive oil
Instructions:
Pre-heat oven to 450
Pour 1/4 cup sauce on bottom of casserole dish to coat
Slice eggplants and layer over the sauce
Drizzle EVOO over eggplant
Sprinkle breadcrumbs over eggplant*
Cover with some Parm cheese & remaining sauce
COVER
and bake for 40 minutes
Remove cover & sprinkle some mozzarella cheese on top
bake for 3 minutes to melt the cheese
Serve!
**I keep bread that starts to go stale in the freezer. We never seem to finish up our loaves of bread; I saw on Rachel Ray one day to just store it in the freezer. When you need breadcrumbs, simply use a food processor and voila. Instant breadcrumbs!
Pre-heat oven to 450
Pour 1/4 cup sauce on bottom of casserole dish to coat
Slice eggplants and layer over the sauce
Drizzle EVOO over eggplant
Sprinkle breadcrumbs over eggplant*
Cover with some Parm cheese & remaining sauce
COVER
and bake for 40 minutes
Remove cover & sprinkle some mozzarella cheese on top
bake for 3 minutes to melt the cheese
Serve!
Umm delicious!!!! I love eggplant. I definitely want to try this out!
ReplyDeleteOMG this is so much easier than baking or frying the slices of eggplant first! I'm going to try this the next time I make eggplant. Thanks for sharing!
ReplyDeleteI'm making this tonight to get rid of some eggplant!
ReplyDelete