Kaplan, Louisiana, United States
Eggplant Parmesan
Eggplant takes center stage atop roasted garlic and carrot ribbons stewed in tomato sauce
Meatless Monday
Every once and a while I get excited for a particular dish. This week's craving was inspired by the Meatless Monday posts that flooded my social media feed. Following a bunch of vegan and vegetarian bloggers helps me to reimagine classic dishes in a healthier way. Well, nestling vegetables in sauce and covering them in cheese may not be healthy per say, but it is a tasty way to take a break from meat and is great way to cure that holiday hangover.
If you haven't checked out the Meatless Monday campaign, I encourage you to do so on your favorite social media platform. The philosophy is a great tool we can use to break our often un-healthy weekend habits and ease back into a more sensible weekday routine.
Ingredients
Large eggplant, cut into 1/4 inch rounds
1 egg
2 pieces of bread (up cycle those ends!)
1/2 c grated Parmesan cheese
2 TBS Italian herbs
1 TBS garlic powder
salt
olive oil
1 jar of tomato sauce, any variety
2 c shredded mozzarella cheese
Directions
- Heat olive oil in skillet set on medium-high
- Salt eggplant to draw out bitterness, rinse and dredge in egg wash
- Coat with breading made of bread, Parmesan cheese, herbs and garlic powder - shred your bread directly into a blender and add the other components to mix thoroughly
- Pan fry eggplant in oil until brown on both sides, allow to drain on paper towel
- Nestle in a casserole dish lined with tomato sauce (I usually cook mine ahead of time to reduce the acidity)
- Top with shredded mozzarella and broil until bubbly
- Serve with pasta or vegetable noodles