I just love eggplant it was not love at first sight so to speak. Growing up I was the one that would be the last at the table because I had an appetite of a football team, so to me eggplant was just something to fill my stomach, I did not appreciate how great it was until I got older. It was a taste that grew on me.
I enjoy eggplant parmesan made ” the correct way” but I try not to eat or make fried foods too often, so I bake the eggplant instead of frying it. I also have a love affair with cheese so I add a few different ones yes, I know counterproductive with trying to be healthy and not eating fried foods but what can I say, I love cheese.
Depending on your family size you might need to make more or less. I make it just for me and love warmups, so it’s all up to you.
To draw the moisture out of the eggplant and some say the bitterness. Cut up the eggplant put on a cookie sheet or large platter sprinkle with salt on both sides. Let set for about 30 minutes rinse and pat dry. I have done this and left this step out, to me it’s not a noticeable difference.
Marinara sauce (I make mine but any from the store you like works great)
1-2 cups breadcrumbs
1/4 cups nutritional yeast flakes
Parmesan, mozzarella and feta cheese
Pre heat oven to 450
Cut and if you like peal eggplant set aside. Add breadcrumbs and nutritional yeast flakes to a bowl. In a different bowl add egg and a tablespoon of water together and mix well.
Now dip the eggplant in the egg mixture then roll in the breadcrumb mix, place on cookie sheet. Continue this until all eggplant is covered and on the cookie sheet.
Cook for about 30 minutes at 450 turning the eggplant half way.
In a casserole dish put in marinara sauce just enough to cover the bottom. Place backed eggplant on top of sauce add cheese then eggplant. cover with marinara sauce sprinkle with more cheese. Bake on a lower temperature at 350 for about 30 more minutes. When it is bubbling and the cheese is slightly brown you know it is done. Take out let cool, then enjoy.