Guess what!!! You’re getting TWO eggplant recipes in a row. Yes, I’m still cooking my way through the eggplant that my father-in-law brought over, picked fresh from his garden. I guess I’m gaining confidence now that the last recipe was just so darn tasty.
For this Meatless Monday dinner, I decided to make another version of what I consider to be an eggplant parmesan, but an easier one, even easier than the last one. Now the last recipe, my Gluten-Free Eggplant Parmesan with Provolone, had its perks. Besides tasting like the real deal, it was gluten-free and low-carb. There was absolutely no breading in it. So it’s perfect for those of you who like to eat a low-carb diet or need to be gluten-free.
For this recipe, I wanted to be able to skip the step where the eggplant is cooked in oil before baking. My reason for this was laziness. I plumb wanted less clean up. There! I’m pleased to say that Frank liked this version just as much, maybe even more. I didn’t use Provolone this time either. I used a combo of three cheeses, Mozzarella, Parmesan and Pecorino. Yum!
Enough blabbing. I could go on and on at times. I’ll stop now so you can get a cookin’, but please let me know what you think. Tell me how easy this recipe is and how much less clean-up you had.
Here’s your printable.
- 2 large eggplant, cubed
- extra virgin olive oil
- salt and pepper to taste
- 1 to 2 Tbsp. Italian seasoning
- 1 to 2 Tbsp. breadcrumbs
- 1 24 oz. jar of your favorite tomato sauce (I used a marinara sauce.)
- 8 oz. ball of fresh mozzarella cheese, cut into small slices
- 1 cup of Parmesan cheese, grated
- ½ cup of Pecorino cheese, grated
- fresh parsley to garnish (optional)
- Put cubed eggplant on a baking sheet.
- Drizzle on the olive oil and season with salt, pepper and the Italian seasoning.
- Sprinkle on the breadcrumbs.
- Bake at 400 degrees for about 30 minutes.
- Spread 1 cup of the tomato sauce on the bottom of your baking dish.
- Layer on the baked eggplant.
- Spread a layer of the tomato sauce onto the eggplant. (You may not need the whole jar.)
- Layer on the small slices of mozzarella cheese, spaced out.
- Layer on the Parmesan and Pecorino cheeses.
- Reduce the heat to 350 degrees and bake until bubbly and melty, about 30 minutes.
- Let the casserole sit for about 10 minutes after cooking.
- Sprinkle on the parsley as a garnish. (optional)