Plant-Based Deliciousness

Easy Eggplant Parmesan

Sometimes the simplest meals are the best!  We had this for dinner a few nights ago and it was so easy and so yummy.  Also super cheap!

1/2c Panko breadcrumbs, seasoned to taste with Italian seasoning
red pepper flakes, to taste
medium size eggplant, 4 slices, 1/2″ thick (or just do more slices if you use a small eggplant)
1/4c olive oil
6oz. tomato paste
3/4c water
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. dried parsley
1 clove garlic, minced
1 tsp. brown sugar
salt and pepper, to taste
1c mozzarella, shredded
1/2c grated Parmesan
1.  Preheat oven to 425*
2.  In a small bowl , combine bread crumbs and red pepper flakes.
3.  Brush eggplant slices with olive oil.
4.  Press slices into breadcrumb mixture to coat.
5.  Arrange eggplant in a prepared 8×8 baking dish.
6.  Bake approzimetely 15 minutes, or until nicely browned.
7.  Make the sauce while eggplant is baking: In a small saucepan, whisk together the tomato paste and water.  Bring to a simmer and add basil, oregano, parsley, garlic, brown sugar, salt, and pepper.  Simmer until ready to use.
8.  Remove eggplant and reduce temperature to 375*.  Top with sauce, then mozzarella and Parmesan and return to oven for another 15 minutes or so, until cheese is melted.
9.  Switch the oven to Broil and broil 2-3 minutes, or until browned just the way you want it.
Served atop capellini mixed with a little extra tomato sauce.

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