Eggplant Parmesan

I'm finding more and more that my meatless options turn out to be my best meals. They're easier to make, take less time, and they're much easier on my wallet! Eggplant parmesan is one of my favorite meals because after a long day of work I don't have to worry about defrosting any meat, there's no worrying about shoving any extra veggies into dinner, and it's on the table in under an hour. What's not to love? :)

First, peel and slice up 1 eggplant into 1" thick slices.

Get together a dredging station. Whisk together the eggs and water, then spread your breadcrumbs on a plate.

Dunk one slice at a time into the egg mixture.

Then drag each slice through the breadcrumbs. Don't forget to get the sides! Press each slice lightly into the breadcrumbs, there's no need to have extra breadcrumbs so don't worry about breading it to the point of not being able to see the eggplant.

In one tablespoon of oil, fry the eggplant until the coating is golden brown.

Place one layer of the eggplant on bottom of a dish. Then cover each piece with shredded mozzarella cheese and grated parmesan.

Repeat the layers until you've run out of eggplant.

Cover the top with pasta sauce. Then bake the dish at 375 for 35 minutes.

Once the 35 minutes are up, the eggplant out and cover the top in more shredded cheese and grated parmesan, then pop it back in the oven for another 10 minutes to melt the cheese.

Now you're ready to enjoy!

Ingredients:

3 eggs
3 T water
3/4 cup Italian style bread crumbs
2 T grated parmesan
1 large eggplant
2-3 T olive oil for frying
1/4 cup grated parmesan
Shredded mozzarella cheese
3 cups pasta sauce

1.) Whisk together eggs and water, set aside. Spread bread cumbs on a plate, set aside.
2.) Peel eggplant and slice into 1/2" slices.
3.) Coat eggplant slices in egg mixture, then dredge through bread crumbs.
4.) Fry eggplant on both sides until soft. Place slices in layers in an 8x8 baking dish, the cover each slice in shredded mozzarella cheese and grated parmsan cheese.
5.) Repeat layers until you've run out of eggplant. Then cover dish in 3 cups pasta sauce. Bake at 375 F for 35 minutes.
6.) After 35 minutes, pull the eggplant out, then cover with more cheese and bake again for 10 minutes to melt the cheese. Enjoy!