Eggplant Parmesan

Isn’t Italian food the best? It’s got so much going for it: noodles, cheese, sauces, basil, goes well with wine…the list continues. For me Italian just screams comfort food, and who doesn’t like a big ol’ bowl of comfort? It’s definitely a favorite of mine!

Eggplant parmesan is one of those dishes that I don’t make often, but when I do, I wonder why I don’t make it once a week. It’s pretty easy and so yummy! I recommend serving it on top of noodles (see picture below), but would be equally awesome with a side of garlic mashed potatoes and a veggie.

Eggplant Parmesan
1 eggplant
2 cups plain bread crumbs (Italian works too)
2 eggs
12 ounces mozzarella cheese
26 ounces tomato sauce
1 cup fresh basil
1 1/2 cups cherry or grape tomatoes, halved
1/2 tbs. oregano
1/2 tbs. thyme
Olive oil

1. Heat oven to 400 degrees. Slice eggplant into approximately 1/2 inch slices. Beat egg in small bowl. In a separate bowl, mix bread crumbs with salt, pepper, oregano and thyme.
2. Oil cookie sheet with a thin layer of olive oil. Dip each eggplant slice into the beaten eggs, then fully cover both sides with bread crumb mixture. Place on cookie sheet and cook for about 7-10 minutes on each side. Remove from oven.
3. Cover the bottom of a round casserole dish (dutch oven) with a small amount of tomato sauce. Place eggplant slices on top, cover lightly with mozzarella, tomatoes, basil and more sauce. Repeat to make about three or four layers. Top with a heavy layer of mozzarella. 4. 4. 4. Cover and cook for about 30 minutes at 400 degrees. Uncover and cook another 20-30 minutes, or until sauce is bubbling and cheese is golden.
5. Serve on top of noodles, garnish with chopped basil.

I ate mine on top of Trader Joe’s garlic basil noodles with a glass of wine. Yuuum!

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