But do you do ‘Meatless Mondays?’
Or maybe it is ‘Meat Free Thursday’ or ‘Vegetarian Friday.’
I try and do at least one meat free meal a week.
Yeah, I’ll admit that from one particular person in our house (cough, cough, Eric) that it is not the most favorite meal of the week….
But I push through, and Eric learns to eat it. Even being shocked at times that there is no meat in his dinner!
This Baked Eggplant Parmesan is one of our favorites. It is so light (not heavy and greasy like many restaurant versions), and perfect with a simple side salad or some penne pasta or garlic bread.
And sometimes I totally skip the sides and totally eat stacks and stacks, guilt free.
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Baked Eggplant Parmesan
By Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Prep Time: 15 minutes Cook Time: 30 minutes Serves: 6
2 medium eggplant, washed and sliced 1/4" thick
1 cup Italian flavored bread crumbs
1/3 cup parmesan cheese
¼ teaspoon each salt and black pepper
2 eggs, beaten
1 cup mozzarella cheese
2 (cup) marinara sauce
Preheat oven to 350 degrees. Spray baking sheet with cooking spray and set aside.
In a bowl combine bread crumbs, parmesan cheese, and seasonings. Dip sliced eggplant in beaten eggs, then in bread crumb mixture and coat thoroughly. Place prepared eggplant on prepared baking sheet.
Bake at 350 degrees for 20-30 minutes or until golden brown. Remove eggplant from oven and top each piece with two tablespoons marinara sauce and one tablespoon mozzarella cheese. Return to oven and bake for an additional 8-10 minutes or until cheese is melted.