I knew I’d be alone Fri, Sat and Sun night this weekend so I decided to make a 9×13 inch dish filled with eggplant parm so I wouldn’t haveto cook for myself at all – this eggplant parm is really easy and keeps for at least three days in the fridge! Enjoy.

Eggplant Parm

Thinly slice a large eggplant. Preheat a skillet with 1 tb vegetable oil.

Dip the eggplant slices first in flour, then in beaten egg, then again in flour. Lightly saute the eggplant slices until browned on both sides. You might use up a few eggs with this method.

Put a thin layer of your favorite tomato sauce on the bottom of a 9×13 inch glass dish. Layer the eggplant slices, then more tomato sauce, then a large handful of shredded light mozzarella cheese. Repeat until the dish is filled to the top.

Place foil over the top of the dish. Bake in a 350 degree oven for 25 minutes. Remove the foil and bake until the cheese is a little browned and bubbly on top. Serve as a side or a main dish with a side of pasta or spaghetti squash.

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