I am on a quest to replace the beef and chicken meals that I eat with vegetarian and pescatarian meals.
This week I decided to give Eggplant a go.
Ask me why have I been so afraid to try eggplant? And the answer is I don’t know, the name actually scared me lol. Egg -Plant… I don’t know, it’s just something about that word that didn’t sit well in my spirit.
But, God does not give us the spirit of fear, right?!??!
Right, so I chose to take a leap of faith and try it and O-M-G it was nothing short of amazing!
Surprisingly, if eggplant didn’t have the seeds in it and the purple skin around it, this dish really could have gone for a meatless lasagna, NO LIE!
One thing that I will add is that it is very important that you choose a great sauce. I feel like my dish came out great because the sauce tasted AMAZING. I used the Classico Tomato, Herbs, and Spices sauce (from my favorite place, Costco) and it taste so good!
But enough of all of this, here is the recipe. Next time I will airfry the eggplant instead of pan frying them, because the amount of oil that I needed was almost alarming.
1 cup of breadcrumbs
1 cup of flour
1 cup of milk
1 large egg
4 oz. of shredded mozzarella
2 oz. of shredded parmesan
1 tsp. garlic salt
1 tsp. thyme
1 tsp. rosemary
24 oz. tomato sauce
1/4 – 1/2 cup of olive oil
Calories: 402 kcal
Carbs: 39.5 g
Fat: 20.1 g
Protein: 16.4 g
Preheat oven to 350.
Slice eggplant and place on a paper towel to dry.
Mix milk, egg, garlic salt, thyme, and rosemary in a mixing bowl. Beat mixture until evenly distributed.
Mix flour and breadcrumbs in an airtight bag. Close the bag and shake it so that the flour and breadcrumb combine/mix evenly.
Pour oil into a frying pan and turn heat to medium-high.
Coat eggplant with flour/breadcrumb mixture and place into frying pan. (Be sure to watch the eggplant to be sure that you’re not burning it; it cooks fast). Cook for about 1-2 minutes on each side. You can also airfry the eggplant instead of pan frying it.
Place fried eggplant onto a plate that has a paper towel (so that the paper towel absorbs the oil from the eggplant)
Cook all of the remaining eggplant on both sides and set aside on a plate with paper towel.
Take a 1/2 cup of tomato sauce and coat the bottom of a casserole dish.
Layer eggplant atop of the tomato sauce, evenly distributing over the tomato sauce to create a layer of eggplant.
10. Add a thin layer of tomato sauce atop of eggplant. (Note: Do not drown with sauce, I took a teaspoon and spooned sauce little by little over the eggplant)
11. Place 2 oz. of mozzarella and 1 oz. of Parmesan on top of the layer of eggplant.
12. Repeat steps 9-11 for additional layers.
13. Top tomato sauce with 2 oz of mozzarella and 1 oz. of parmesan cheese.
14. Bake on 350 degrees for 20-25 minutes.
I pray that enjoy this recipe as much as my family did! Please comment below!
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