Baked Eggplant Parmigiana

If you’re looking for a tasty fancy vegetable recipe to make then this is the one for you! The crunchy crust proves to be the perfect combination to the roasted eggplant and the broiled parmesan packs a flavor punch that hits all the high notes when combined with the tomato sauce. Make this a staple in your rotation starting today!

Cut 2 eggplant into 1/2 inch slices and spread out on a baking sheet. Sprinkle salt on both sides of each round and let sit for 20 minutes to draw out the bitter moisture.

While eggplant are sitting combine 1 can of tomato sauce, 1 can of diced tomatoes, 1/4 c dried oregano, 1/4 c dried thyme, 1 T garlic powder, 1/2 T onion powder, salt and pepper in a large pot on medium high heat and stir to combine.

While that is simmering and your eggplant are still sweating, setup your dredging stations: one with flour, one with eggs, and one with a 1:1 mixture of panko and Italian breadcrumbs spiced up with a little garlic powder.

By now your eggplant should be done. Rinse off the salt/liquid from both sides and dry. Send each eggplant round through the dredging stations (flour first, eggs second, then breadcrumbs last), then lay out on a baking sheet. Bake a 425 F for 10 min on each side.

While eggplant rounds are baking top off your tomato sauce with a dash of heavy cream (substitute cashew cream if dairy free). Optional step: puree with an immersion blender.

Once eggplant are done baking spoon tomato sauce on top of each one, then top each round with a little mound of grated parmesan cheese (substitute nutritional yeast if dairy free and skip the broil). Broil til brown.

Served great with steamed broccoli, sautéed zucchini noodles, or sautéed asparagus.


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