Lazy Eggplant Parmesan

Eggplant is a very underused vegetable in my house, which is unfortunate because I love it. But I’m the only one who likes it in my family who likes it (insert world’s tiniest violin). I usually have to get my eggplant kick in the form of eggplant parmesan while at an Italian restaurant because sometimes I just get pizzaed out. The hubby and kids can eat pizza all day every day, but me 2 times in a week is max! As amazing as eggplant parmesan is it’s not exactly healthy. Eggplant parm is just an oil sponge, covered in bread, covered with cheese, and served with noodles (despite that it’s still yummy!) so I don’t order it too often. I do make it at home but it’s time-consuming I’m the only one who eats it. So I came up with an easy way to get the flavor of eggplant parmesan with out the frying. It’s also quick to make my lazy eggplant Parmesan. I start by skinning, cubing then boiling the eggplant. Then I mix in a bit of my basic marinara, and a bit of Parmesan. I place the eggplant mixture at the bottom of a baking dish covering it with a bit more marinara, then layer on parmesan, buttered bread crumbs, and mozzarella. Then I bake to perfection. You may say this way is highly suspect but you’ll be glad you tried it!!

Eggplant raw

Lazy Eggplant Parmesan:                                                                                                                 Yield 6-8 servings

1 Giant Eggplant

2c Classic Marinara

1c Parmesan Cheese

1c Mozzarella Cheese

1c Italian Bread Crumbs

2T Butter

To Start: Make a batch of classic marinara or your favorite tomato sauce. Preheat the oven to 350°.

Steps One:  Peel, cube, and boil the eggplant in salted water until fork tender. Drain and let cool on a paper towel or dish cloth to allow as much of the water to leach out of the eggplant as possible.

Step Two: In a buttered baking dish, make an even layer of eggplant and then cover with marinara and parmesan.

Step Three: In a pan (or I use the same pot I boiled the eggplant in so I don’t have to dirty another pan), melt the butter, add the bread crumbs and sauté until all the crumbs are slightly browned.

Step Three:  Cover the eggplant with mozzarella, top with bread crumbs, and bake until the sides are bubbly and the cheese is starting to brown, about 35-45 minutes.

Serve with spaghetti and more marinara!

Eggplant parmeggplant parm pin

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