Hope everyone had a good weekend. Today I'm going to share with you a really simple healthy meatless dish. Eggplant Parmesan. Now, we don't eat a lot of meatless meals, but this is one of our favorites. I like it because it's very simple to prepare.
I had a small eggplant. The size eggplant you use will depend on how many people you are planning to feed and how big their appetites are. You actually get quite a few slices from one.
Peel your eggplant, trim off the blossom end and slice into 1/2" rounds. Dip slices into egg mixture, which is just 2 eggs beaten. Then dip into breadcrumbs. I cheat and use Italian seasoned breadcrumbs, about a 1/2 cup.
Line a baking sheet with foil and coat with non-stick cooking spray. Place eggplant rounds in a single layer. I ended up with two baking sheets. Bake in a preheated 350 degree oven until tender. This takes approximately one hour. Make sure to turn them over halfway so they are nicely browned.
While the rounds are baking, prepare the sauce. I use a 28 ounce can of crushed tomatoes. The brand I use is already seasoned with basil, but I had more spices, like oregano and garlic powder. I don't measure, I just add, taste and add some more if I feel it's needed. It's really all about individual taste.
During the last 10 minutes of baking, cook your pasta. I serve it with a side of spaghetti.
We also had broiled garlic toast. Unfortunately it got a little dark. It was still edible, just dark and I had taken a bite out of it when I realized I needed to take a picture. That's the problem when you're trying to cook and take pictures at the same time. I tend to get so involved in the cooking part I forget some pics. Hey.......that's real life!
This served 3 adults with leftovers. Sometimes I add a nice green salad.