I know I have asked this before.
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….
No matter how good the meal really is I always hear a common comment; ‘This is good and all but would be better with ______ (fill in the blank with any hunk of meat).
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.
One Year Ago: Let’s
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Three Years Ago: Orange, Cumin, and Cilantro Grilled Pork Loin
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.