Oct 24 2008
A Healthier Alternative to a Traditional Favorite: Eggplant Parmesan
We have a vegetable garden in our backyard. We grow all kinds of fruits and vegetables in the spring and summer. Now that fall is upon us, our eggplants are growing out of control. We have so many, and we have to do something with them! Eggplants aren’t exactly the type of vegetable that you could can for winter.
This eggplant parmesan is one of my favorite recipes. It’s an easy recipe to try with your kids, and it’s delicious too! Due to its baking time, it does take longer to cook. If you’re a busy person, I recommend cooking this on the weekend.
Your kids will enjoy helping with this recipe. Let the older kids slice the eggplant; the younger kids can beat the eggs. Everyone can have fun when it comes to layering the casserole.
Healthy and Simple Eggplant Parmesan
Ingredients
2 eggplants (any variety), peeled and thinly sliced
1 medium egg, beaten
2 cups bread crumbs (plain or Italian seasoned, depending on your taste)
2 cups tomato sauce (or store-bought spaghetti sauce), divided
1 package of shredded mozzarella cheese
1 package of shredded Parmesan cheese
Pinch of dried basil
Directions
Preheat your oven to 350 degrees.
Take out a large bowl and let one of your younger kids beat the medium egg with a spoon or an egg-beater. He or she will have a lot of fun doing this!
Place the bread crumbs on a medium to large plate.
Let an older child do the peeling and slicing of the eggplants. Make sure that they are thinly sliced.
First, dip the eggplant slices in the beaten egg. Next, coat it with the bread crumbs. Place the slice on a baking sheet. Repeat this process until all slices are used.
Bake the eggplant slices in the oven for 5-7 minutes on each side.
In another baking dish, coat the bottom of the dish with a layer of tomato (or store-bought spaghetti) sauce. Then place a layer of baked eggplant slices on top of the sauce. Sprinkle the shredded mozzarella and Parmesan cheeses.
Repeat with the rest of the tomato sauce, eggplant slices, and cheese. Sprinkle desired amount of basil on top.
Bake in the oven at 350 degrees for 30-35 minutes or until the top of the eggplant parmesan is golden brown.
Take out of oven. Let cool and enjoy a delicious meal!
