Easy Weeknight Eggplant Parm

Vegetarian and gluten free, this hearty meal is so top-notch that we're amazed every time we make it.

Ingredients

1 medium eggplant

3 Tablespoons olive oil

3 eggs

3/4 cup shredded parmesan

2 Tablespoons dried parsley

1 cup gluten-free flour

1 Tablespoon oregano

1 teaspoon crushed red pepper

Salt to taste

1 bottle marinara sauce

Fresh basil, chopped

Preparation & Cooking

1. Peel the eggplant and cut off the ends/stem. Cut into 3/4 inch slices.

2. Salt the eggplant slices, both sides, and set aside.

3. In a shallow dish or pan, beat 3 eggs. Add salt, crushed red pepper, parsley. and 2 tablespoons of the parmesan. Mix.

4. In a second shallow dish or pan, blend one cup flour, salt, and oregano.

5. Heat olive oil in a skillet on medium. Preheat the oven to 375.

6. Dredge your eggplant slices in the flour mixture - all sides. Shake of the excess.

7. Dip your floured eggplant slices in the egg - all sides.

8. Saute the eggplant slices in the pan for a few minutes on each side until nice and brown.

9. Place wire racks in a shallow baking pan and spray with non-stick cooking spray. Lay your browned eggplant slices on the racks.

10. Cook in the oven for 8 minutes, then flip the slices and cook for another 8 minutes until soft to the touch. ** While the eggplant is cooking, heat up your marinara in a sauceplan on low.

11. Dab the excess oil from the eggplant with a paper towel.
    

    

    

    
    
    

Serve

Time to layer! Start with a slice of eggplant. Spread marinara on the eggplant. Sprinkle with parmesan and basil. Repeat two or three times.

A Little Backstory

This started with a TikTok recipe from a celebrity chef that we tried a few times and made our own. Before this recipe, I made eggplant once in my life and wasn't a fan. This is spectacular. Promise.