Eggplant Parmesan Recipe

Meatless Mondays: Eggplant Parmesan Recipe

Published On July 7, 2014 | By Christa Schueler | Eating Healthy, Food, Recipes

It’s Meatless Monday so here’s another great recipe from the Organized Cook that is sans meat.  Recess is going meatless every Monday so if you want to join the meatless movement, check out our recipes every Monday.  This mouthwatering recipe for Eggplant Parmesan is not only meatless and yummy but a quick and easy dinner for your family.  Great for busy moms and picky eaters!

Eggplant Parmesan

Eggplant Parmesan

Eggplant Parmesan Recipe from the Organized Cook

Ingredients

  • eggplant- 1 large
  • spaghetti sauce – 1 jar
  • shredded Parmesan cheese – 1 cup (8 oz)

Staples (Items You Probably Already Have in Your Kitchen)

  • eggs (2)
  • seasoned breadcrumbs
  • olive oil- 1 cup

Instructions

  1. Peel eggplant with a vegetable peeler and slice into ½-inch slices
  2. In two shallow dishes, beat eggs in one and pour bread crumbs in the other
  3. Heat olive oil in large deep heated or non-stick skillet over medium-high heat
  4. Dip each piece of eggplant, one at a time, first in the egg mixture to coat both sides and then in bread crumbs, again coating both sides
  5. Place in hot oil to fry until golden brown, approximately 3 minutes each side; transfer each cooked piece to a long shallow baking dish
  6. Heat oven to 375º
  7. Cover eggplant with spaghetti sauce then top with Parmesan cheese
  8. Bake for 20 minutes

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About The Author

UNLV graduate, wife, mother of three, blogger and aspiring novelist, Christa Schueler brings her writing, editing and research skills to Recess. As an advocate for education and health reform and a 25 year Las Vegas resident, Christa understands the need for providing a platform and a “voice” for women in Southern Nevada. Despite Las Vegas being one of the fastest growing cities in the country, Christa has seen continual lack of community connection and strives to change that. Now, she’s joined the sandbox revolution!

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