Easy Cheesy Eggplant Parm!

After a brief hiatus of homemade cooking, I bought a ton of vegetables and needed a reason to make something cheesy! This simple eggplant recipe is one that can be made as  rich or healthy as desired. The pictures speak volumes!

Wash 1 large eggplant and cut into 3/4 inch slices. Grill them on a pan with some olive oil for 3-5 minutes on each side (upper right hand phot. Dip them in some a bread crumb mixture (left). I mixed garlic powder, thyme & bread crumbs. After each side is covered, add to a pan.

The pan should be layered with tomato sauce (I used marinara sauce) and a thin layer of cheese (I used Kraft shredded mozzarella – any cheese can do here!) Put the grilled & breaded eggplant slices on top of this mixture. Once added, you can continue to layer with sauce and cheese as desired (or until the pan is filled.) Bake in the oven (at 350 degrees) for about 20 minutes or until desired results.

 

The result? A warm, cheesy eggplant parmigiana! For garnish, you can add some garlic powder, basil and/or parmesan cheese.
As a side, try steaming broccoli or making spinach to incorporate your greens! Serve hot — enjoy!
For any leftovers, separate into containers and freeze for lunch at work the next day (or whenever you’re in the mood!)
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One thought on “Easy Cheesy Eggplant Parm!

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