It’s been a few months since I’ve adopted meatless recipes into my diet and I’m still loving it. I always enjoy playing with new recipes. The greatest trick I’ve picked up with meatless recipes is to take my favorite recipes that would typically include meat, and find a vegetable to put in its place. Super easy and I still get to satisfy my cravings. Bonus: consuming even more veggies.
Chicken Parmesan is easily one of my favorite dishes (especially if it’s coming from Carrabba’s). I’ve had some of my nutrition friends tell me I’d love eggplant, so I had to give eggplant Parmesan a try. I have to say, it is definitely one of my favorite dishes. Super easy to make and inexpensive. I’ve already made it three times since I’ve started meatless Monday! It yields six servings and can carry me through the entire week. I’ll just change up the side dishes with each meal. This day I used zucchini, but I’ve also used baked asparagus, side salads, kale, and garlic bread. I really recommend switching up the sides because it helps you avoid feeling like you’re eating the same meal day to day.
What you’ll need: 1 large eggplant, 1 tbsp. EVOO, 2 cloves of minced garlic, 36 oz. of your favorite sauce, ¼ cup breadcrumbs, ½ cup Parmesan cheese, ¼ cup flour, 2 beaten eggs, 1 lb. sliced mozzarella cheese.
Preheat oven to 425 degrees. Wash eggplant and slice into rounds. They should look about this thick. Set to the side. Heat your sauce in a medium saucepan over medium heat for roughly 15 minutes (while you work on preparing the eggplants). Reduce and let simmer. Doctor up with your own seasoning, or make your own sauce. I typically always make my own sauces, but I was out of tomatoes and was too hungry to wait until a trip to the store.
Prepare you dipping station. Place flour into one bowl, beaten eggs in the next, and a mixture of breadcrumbs and Parmesan cheese in the last. When I went to make dinner, I realized I was actually out of breadcrumbs. So I just measured out the same amount in rolled oats, threw them in my Nutribullet, and made my own breadcrumbs. I do this for pretty much any recipe that calls for breadcrumbs.
Place finished slices on a covered cooking sheet and bake for 19 minutes. Prepare baking dish while you wait, adding a layer of sauce to bottom of dish. Remove cooked eggplant and let cool.
Layer eggplant slices, mozzarella cheese, and parmesan, repeating until you’ve reached three layers of each. Top with sauce and bake at 350 for 30 minutes. Remove, let cool, and enjoy!
- 1 large eggplant
- 1 tbsp. EVOO
- 2 cloves garlic, minced
- 36 oz. of your favorite sauce
- ¼ cup breadcrumbs
- ½ cup parmesan cheese
- ¼ cup flour
- 2 eggs, beaten
- 1 lb. mozzarella, sliced into ¼ inch slices
- Preheat oven to 425 degrees.
- Slice eggplant into ½ inch thick rounds and set aside.
- Heat 1 tbsp. EVOO in medium saucepan over medium heat. Add minced garlic and heat for 1 minute. Stir in your choice of sauce, (or 36 oz. of diced tomatoes) and heat for 15 minutes. Season as desired (I used a few tablespoons of basil leaves).
- Set up a station of three bowls. Add flour to first bowl. Beat eggs in second bowl. Lastly, combine breadcrumbs and Parmesan cheese together in the third.
- Coat baking sheet with EVOO and place eggplant slices on sheet. Dip each eggplant slice in flour, beaten egg, and breadcrumb/parm mixture. Lay on baking sheet.
- Place in oven and cook for 19 minutes. Prepare baking dish while eggplant cooks and cools. Coat baking dish with layer of sauce, and then place a layer of baked eggplant. Next, layer with sliced mozzarella cheese. Repeat as many times as necessary. I completed three layers of eggplant. Pour sauce over eggplant mixture. Bake at 350 for 30 minutes. Allow to cool before trying to cut and serve.