Vegetarian Eggplant Parmesan
This crowd pleasing Vegetarian Eggplant Parmesan is a great meal to serve when you aren't in the mood for a heavy meat dish.
Ingredients
- 2 eggs, beaten
- 1 Tbsp water
- 2 cups coarse breadcrumbs, like Panko
- 1/4 cup finely grated Parmesan
- 2 eggplants, peeled and cut into 1/2-inch slices
For The Filling
- 1 cup basil, torn
- 1/4 cup finely grated Parmesan
- 1 16-oz container ricotta cheese
- 1 egg, beaten
For The Sauce and Topping
- 1 24-oz jar tomato sauce
- 12 oz shredded mozzarella
Instructions
- Preheat your oven to 375ºF. Spray a baking sheet with cooking spray.
- Combine the eggs and water in a shallow dish (like a pie plate). In a separate shallow dish combine the panko and parmesan. Dip eggplant in the egg then the panko mixture. Place the eggplant on the baking sheet. Bake until golden, turning halfway through, about 30 minutes total.
- While the eggplant bakes make the filling by mixing together the basil, parmesan, ricotta, and egg. Set aside.
- Start assembling the dish by spooning 1/2 cup of the pasta sauce in a 13x9-inch baking pan sprayed with cooking spray. Layer half of the eggplant slices over the tomato sauce. Top with 3/4 cup of the tomato sauce then 1/2 of the ricotta mixture, and a 1/3 of the mozzarella. Repeat the layers, ending with the pasta sauce. Cover with foil and bake for 35 minutes. Remove foil and add the remaining mozzarella. Bake 10 minutes more to melt cheese. Serve.
Notes
If you like a spicier sauce, add a bit of crushed red pepper flakes to the pasta sauce.
Let sit 10 minutes before serving.
