I love to make eggplant parm, but I find it time-consuming and you just make too many dirty dishes (one for flouring, one for dipping in egg, one for bread crumbs, pans galore...). Well, I have an easier, lighter recipe that I have been using instead of the traditional method. It's not quite as impressive as impressive as "Eggplant Parmesan", but it is just as delicious and also easy enough for a weeknight supper!
Eggplant Parmesan Knockoff
- 1 eggplant, sliced about 1/4"thick lengthwise (from top to bottom) - I used a mandoline for easier, consistent slices
- 1 T olive oil
- 1 cup marinara sauce
- 1/2 cup grated nmozzarella cheese
- 1/4 cup grated parmesan cheese (I never use anything other than Parmigiano Reggiano, but use whatever you have)
Heat oil in a large frying pan over medium/medium-high heat. Add eggplant slices in batches and lightly brown on each side (about 1 minute). Remove from heat and place on paper towels to remove excess oil.
In a medium casserole dish, add a layer of eggplant slices. Sprinkle with 1/2 of mozzarella cheese then add a thin layer of marinara.
Add a second layer of eggplant, the remaining mozzarella, and marinara. Sprinkle top with parmesan.
Bake for 20 minutes. Serve with spaghetti.
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