An easier way to Eggplant Parm

I love eggplant parmesan. Love it! In fact, it's the only meal that I make that my boyfriend, Ryan, will eat without meat. Being an Italian-American, he must have meat at every meal. I think it's just the way Italian mothers raise their kids!

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 oven to 350 degrees.

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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