“No one is born a great cook, one learns by doing.”
I love gathering together friends and sharing a meal together while catching up on life and listening to some good jams (music…mom…jams are music). We all tend to get so busy and wrapped up in our lives, that we forget that the most simply things in life are often the most beautiful and the best. Making food is such a nurturing activity and is a great way to learn or teach a new skill! You also get to learn a lot about the people you cook with; their style in the kitchen and palate in the dinning room. One of my favorite evenings I have had lately was with two dear friends where we made lots of memories and a simple eggplant parmesan with a side salad. We didn’t really follow the recipe exactly and made up a few things as we went, but it turned out to be a fantastic meal and night! We also may have been drinking just a little while cooking…could have contributed just a little to the recipe experimenting.
But then again…aren’t the best things in life often the ones that go outside of the recipe?
Enjoy and let me know what you think and if you tried it!
I LOVE this recipe for it’s simplicity! You can also make a version where you fry the breaded eggplant before baking it…but we didn’t and this recipe doesn’t require it either. Here’s to saving those calories for ice cream. 😉
- 3 eggplant, peeled and thinly sliced
- 2 eggs, beaten
- 4 cups Italian seasoned bread crumbs
- 6 cups spaghetti sauce, divided
- 1 (16 ounce) package mozzarella cheese, shredded and divided
- 1/2 cup grated Parmesan cheese, divided
- 1/2 teaspoon dried basil
- Preheat oven to 350 degrees F (175 degrees C).
- Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
- In a 9×13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
- Bake in preheated oven for 35 minutes, or until golden brown.
Cutting and slicing the eggplant. Note….the eggplant was intended to be cut width instead of length wise…but I forgot to tell Meggi that. Oops.
Some recipes also ask you to salt the eggplant first to get the water out, but once again we skipped that step.
Breading the eggplant.
Ready to bake! This recipe is also great because its vegetarian. We noted while making it that the breaded eggplant kind of looked like chicken cutlets. Meatless Monday!
Eggplant, cheese and marinara all layered together and ready to bake!
And there you go! A delicious meal me to share with friends.