I’ve found that baked Eggplant is a perfect weekday meal for any busy family. It’s easy, tastes delicious, and everyone will enjoy the time spent around the dinner table.
Vegetables for dinner? Well, when breaded Eggplant is this good, you and your kids will be asking for more.
I guarantee it!
Now, do you ever wake up in the morning feeling like your body REALLY needs some fruits and vegetables? Today was one of those mornings. I just knew I couldn’t bake any cookies, cakes, or bread because I’m already on carb overload. So, it was vegetable soup for lunch and baked Eggplant for dinner WITHOUT any garlic bread (which is something we’ll usually have).
This recipe for Eggplant Parmigiana cannot be praised enough, as long as you like Eggplant that is. Hehe. If you’ve never eaten it before, then you’re wondering what it tastes like. Just think of it as a different type of squash, with a little more acidity.
To top it off, put some pasta sauce and mozzarella cheese and you got yourself a darn good masterpiece. This fed our family of four and I had minimal leftovers for the hubby’s lunch. He said that the meal was, “of restaurant quality”.
SAVE THIS AWESOME EGGPLANT RECIPE TO YOUR FAVORITE PINTEREST BOARD!
Oh, brother, he’s got a way with words!
This one comes from deep inside the recesses of my brain. I actually use the same recipe from a Chicken Parmigiana that my father’s sister, Carol, gave to my mother.
I swear, there’s not many things that are comparable to baked eggplant. Get a few sides together, like some garlic bread or a yummy salad and BOOM! The meal makes itself. It doesn’t hurt that you’ll have the whole family eating at the table and talking about the day’s events. That’s always a treat, no matter how old you or your kids are.
Recipes like these are one of the many reasons why I bake.
Whether it’s breakfast or at night, and you’re in the mood for a breakfast meal, this spendwithpennies classic deviled eggs recipe can surely be something that helps the craving. Carbs are good, and apparently, I seem to can’t get enough of them.
Thanks to addapinch, I LOVE the one-pot penne pasta recipe. If you want to change the liking of the sauce, then this homemade meat sauce by savorysimple is the PERFECT one for you.
Here are some great advice tidbits that can make your Eggplant Parmigiana a family favorite!
- Some cookbooks say to drain the eggplant for 30 minutes on paper towels. I never have and it’s never been a problem.
- If I find I’m running out of the mixture, I’ll just add more of both in a 1:1 ratio.
- If you think the cheese isn’t enough, there’s no rule that says you can’t put more on once it’s baking in the oven.
- You can have a wide variety of sides for this dish. It’s ultimately endless, and we always switch it up whenever I make it.
- 1 medium sized eggplant
- 1 egg beaten
- 1 cup Italian bread crumbs
- 1 cup shredded or grated Parmesan Cheese
- 1/4 tablespoon olive oil
- 3 cups spaghetti sauce
- 1 1/2 cups Mozzarella Cheese
Peel Eggplant and slice into 1/4 inch rounds.
Combine bread crumbs and Parmesan cheese on a plate.
Dip slices into beaten egg and crumb/parm mixture.
Heat oil in a skillet on med-high.
Place eggplant in skillet and cook on both sides till golden brown.
Pour 1 1/2 cups of spaghetti into 8x8" baking dish.
Layer eggplant in dish and cover with remaining sauce.
Sprinkle the Mozzarella Cheese on top.
Bake at 375 for 25 minutes until bubbly.
I have to tell you that the crust on the Apple Cream Pie turned out really well. Ok, it was thicker than I would have liked it to be, but it was flaky and buttery. Next time I’ll have to roll it thinner. The recipe called for 1 3/4 cups shortening, but I only had maybe 1 1/2, so I just substituted 3 more tablespoons of butter and I couldn’t tell the difference.