top of page

Eggplant Parmesan

Updated: Apr 27, 2023


Eggplant Finished

So…



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.



Ingredients:


Ingredients II.jpg
  1. 2 eggplants

  2. 1 cup of breadcrumbs

  3. 1 cup of flour

  4. 1 cup of milk

  5. 1 large egg

  6. 4 oz. of shredded mozzarella

  7. 2 oz. of shredded parmesan

  8. 1 tsp. garlic salt

  9. 1 tsp. thyme

  10. 1 tsp. rosemary

  11. 24 oz. tomato sauce

  12. 1/4 – 1/2 cup of olive oil

Macros

Servings: 6

Calories: 402 kcal

Carbs: 39.5 g

Fat: 20.1 g

Protein: 16.4 g


Directions

  1. Preheat oven to 350.

  2. Slice eggplant and place on a paper towel to dry.

  3. Mix milk, egg, garlic salt, thyme, and rosemary in a mixing bowl. Beat mixture until evenly distributed.

  4. Mix flour and breadcrumbs in an airtight bag. Close the bag and shake it so that the flour and breadcrumb combine/mix evenly.

  5. Pour oil into a frying pan and turn heat to medium-high.

  6. 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.

  7. Place fried eggplant onto a plate that has a paper towel (so that the paper towel absorbs the oil from the eggplant)

  8. Cook all of the remaining eggplant on both sides and set aside on a plate with paper towel.

  9. Take a 1/2 cup of tomato sauce and coat the bottom of a casserole dish.

  10. Layer eggplant atop of the tomato sauce, evenly distributing over the tomato sauce to create a layer of eggplant.

First Layer.jpg

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!

xoxo,

Tamara



Join my community

Learn how to use nutrition, macro-friendly recipes, and movement to optimize your health and weight loss.




bottom of page