Oh, early week dinners. They can sometimes feel sad. Maybe we're trying to do better by our bodies after a weekend, maybe we're hurried with work and activities and life, maybe we're just out of inspiration and tired.
Easiest ever eggplant parm to the rescue! Marinara + cheese is a pretty universally loved combination, and I make versions of this all the time: throw random veggies in with marinara and cheese, top with something crunchy, bake until tender, done.
This version with eggplant ends up almost creamy when the eggplant softens because we slice it with a mandoline. If you don't have one just slice the eggplant as thinly as you can - or buy a new kitchen tool, you'll use it a ton once you have one!
Easiest Eggplant Parm
This is doubly easy if you keep marinara in jars or in your freezer - this is my favorite version, but use anything you like! Here we have parmesan, mozzarella, marinara, thinly sliced eggplant, and panko bread crumbs. FIVE INGREDIENTS TO YOUR BEST WEEKNIGHT LIFE.
Once the marinara is ready and the eggplant is sliced, grab a big baking dish (my favorite Staub is this one, it has a lid and can be used on the stovetop or in the oven. we use it at least twice per week!) and layer the dish without obsessing at all. Start with a third of the sauce, half the eggplant with a sprinkle of salt and pepper, and half the cheese.
Then repeat! A third of the sauce, the rest of the eggplant (more salt and pepper!), the rest of the mozzarella. Finish with the rest of the sauce and the parmesan cheese and panko bread crumbs over everything. Done!
Now, you can bake this right away or keep it in the fridge for a few days for even quicker weeknight eating action. When you do bake this, throw it in the oven at 375F for an hour or so. Start with it covered and then uncover for the last 15 minutes to brown and crisp the top just a little bit.
Done!
Obviously salad, bread, or pasta would be great with this, but honestly we eat it plain and it is just so good on it's own - a great vegetarian balance of produce, protein from the cheese, and a little crunch on top so that we don't feel dead inside.
Needs no more explanation. Add this to your Weeknight Rotation of Meals That Are Delicious, and enjoy!
Easiest Eggplant Parm
Ingredients
- 3 cups marinara any kind you like
- 1 large eggplant thinly sliced on a mandoline
- 8 ounces mozzarella cheese grated
- ¼ cup grated parmesan cheese
- ¼ cup panko bread crumbs
Instructions
- Preheat the oven to 375F. Spray a baking dish with cooking spray. I use this round Staub braiser, but anything that holds 3-5 quarts and is similar to a 9x13 baking dish in volume will work.
- Layer the dish in the following order: ⅓ of the marinara, half of the eggplant slices, scattered to form an even layer, sprinkle of salt and pepper, half the mozzarella. Then repeat: ⅓ marinara, other half of the eggplant, salt and pepper, rest of the mozzarella.
- Top the dish with the rest of the marinara, the panko, and parmesan cheese.
- Bake the eggplant parmesan at 375F for one hour, covered except for the last 15 minutes. The dish is done when bubbly throughout and very soft through the center. Let the dish rest for 5 minutes before scooping into shallow bowls for serving. Enjoy!
Notes
[wpurp-searchable-recipe]Easiest Eggplant Parm - Featuring just five ingredients, this pared down version of eggplant parm is vegetarian, low carb, and comes together in just 15 minutes of prep and an hour of baking. Easy, healthy, and delicious! - marinara, any kind you like, large eggplant, thinly sliced on a mandoline, mozzarella cheese, grated, grated parmesan cheese, panko bread crumbs, , Preheat the oven to 375F. Spray a baking dish with cooking spray. I use this round Staub braiser, but anything that holds 3-5 quarts and is similar to a 9x13 baking dish in volume will work. ; Layer the dish in the following order: ⅓ of the marinara, half of the eggplant slices, scattered to form an even layer, sprinkle of salt and pepper, half the mozzarella. Then repeat: ⅓ marinara, other half of the eggplant, salt and pepper, rest of the mozzarella. ; Top the dish with the rest of the marinara, the panko, and parmesan cheese. ; Bake the eggplant parmesan at 375F for one hour, covered except for the last 15 minutes. The dish is done when bubbly throughout and very soft through the center. Let the dish rest for 5 minutes before scooping into shallow bowls for serving. Enjoy!; ; - <p><a href="https://mytherapistcooks.com/2017/09/05/basic-marinara-sauce/" target="_blank" rel="noopener">Here is my favorite homemade marinara</a>, but use any kind you like! I often make a double batch and use some for the week ahead, freeze some, and use some in a baked dish like this. </p>
<p>Make ahead: This can be assembled in advance and kept in the fridge for a few days, then baked right before you want to eat it. </p> - Main Dish - Italian - Food - Healthy Eating - italian - main dish - Recipes - vegetarian - easy - eggplant - eggplant parm - low carb - weekinght[/wpurp-searchable-recipe]
This was a fantastic recipe! Using a mandoline allowed everything to cook evenly. Reserving the breadcrumbs for the top ensured they stayed crisp and saved a ton of work! I used a combination of eggplant and summer squash b/c that is what I had and it turned out great.
YUM, I love the idea of adding squash to this!