I have never been a big fan of eggplant containing recipes – maybe it was the texture or the neutral taste, BUT boy have I been wrong about that. Maybe I just hadn’t tried the perfect recipe. The credit for this recipe goes to a good friend of mine. After I tasted her eggplant, I instantly fell in love with her recipe and since then, I have never looked back. It’s comforting, crispy, flavorful, satisfying and oh so, so simple. I can literally prep this in 10-15 min (serving size 3-4 ) while kiddos are running around. Once the prep work is done; let the oven do it’s job. Oh, by the way, it’s baked and egg-free so 100% vegetarian and soo delicious. It is incredibly important for me to make meals that are nutritious, healthy and delicious, but can be prepared quickly because hello — working momma here! This meal can be prepared ahead of time and be refrigerated for 2-3 days. I generally bake the eggplant at night (while my little ones are running around) and refrigerate it for next day. This makes for a perfect weeknight meal. Next day, I take it out of the refrigerator, top each slice with pasta sauce and cheese and bake it in the oven at 375 degrees F for about 10 minutes (till the cheese melts). Can’t go wrong with that right?
Serving Size: 4 Prep time: 15 min
– 1 Eggplant, thinly sliced
– Olive oil – 1.5 cup
– Black pepper – 1 tsp
– Garlic powder – 1 tsp
– Pasta sauce – Italian – 3 cups total
– Seasoned Bread crumbs – 2.5 – 3 cups
– Cheese (whichever kind you like and however much you like)
– Basil to garnish
1. Preheat oven to 375 degrees
2. Combine olive oil, black pepper and garlic powder in a bowl.
3. Prepare a bowl with pasta sauce and another bowl with bread crumbs.
3. Dip each slice into olive oil mixture, followed by pasta sauce followed by bread crumbs.
4. Place in single layer on the baking sheet
5. Bake each side for 15 min
6. When ready to serve, top each slice with pasta sauce and cheese. Bake in the oven (375 degree F) for about 5 minute (till the cheese melts). Garnish with basil. Serve with spaghetti (optional) and bruschetta (optional).