Brita Olson | Crumbs
This is a recipe that sounds and tastes fancy, but is actually very easy. I first had eggplant Parmesan at my aunt’s house and was thoroughly impressed. It started as a vegetarian option that the entire family would eat and enjoy without the presence of meat. I added zucchini as well for extra flavor and texture. This was the first time that I have ever cooked eggplant and found this an exciting way to get started with a new food.
- 1 medium eggplant
- 2 small zucchinis
- 1 cup bread crumbs
- 1/2 cup grated Parmesan cheese
- 16 ounces mozzarella cheese
- 1 jar of pasta sauce
- Mix breadcrumbs and Parmesan in a bowl.
- Cut eggplant in 1/2 inch slices and peel.
- Spread eggplant with mayonnaise and then coat with breadcrumbs thoroughly.
- Place in ungreased 9 x 13 baking pan.
- Bake eggplant at 425 degrees Fahrenheit for 15 minutes.
- While in oven, cut zucchini in 1/2 inch slices and coat with mayonnaise and breadcrumbs like the eggplant.
- When the eggplant is tender (should take about 15 minutes), remove from oven.
- Slice mozzarella cheese and place over each eggplant. Before layering, spread pasta sauce over the top of cheese.
- Layer zucchini over top of eggplant and add mozzarella slices.
- Pour remain pasta sauce over the top of everything once layered in the pan.
- Sprinkle remaining breadcrumbs and Parmesan on top.
- Bake at 375 degrees Fahrenheit for 15-20 minutes or until bubbly.
- Serve over pasta noodles or alone.
Note: If you are unfamiliar with eggplant, make sure it is firm when you purchase at the store.