Easy Eggplant Parmesan

Looking for some good meatless recipes?  Italian recipes are the place to look. The first time I ate Eggplant Parmesan I didn’t even know there wasn’t meat in it; it was so darn good I didn’t even think about it. So below I’ve decided to take a closer look at Eggplant Parmesan. Check out this DELISH and very easy recipe, and some of my favorite ideas to pair with it.

Ingredients:

• 1 large eggplant
• 1/4 cup Parmesan
• 1 cup shredded mozzarella
• 1 large yellow onion thinly sliced
• 1 cup mushrooms sliced
• 2 cups your favorite spaghetti sauce
• 1/4 cup Italian bread crumbs

Instructions:

1. Preheat oven to 350 degrees F.
2. Peel eggplant and slice thinly (about ¼-inch thick).
3. Sauté slices individually in olive oil until the eggplant becomes translucent.
4. Drain and put eggplant aside. Sauté mushrooms and onions until the mushrooms stop giving off moisture. Drain.
5. In an ovenproof casserole (fairly deep), pour a little olive oil just to grease the bottom of the dish.
6. Add a layer of eggplant, onions & mushrooms, and mozzarella. Cover with sauce. Sprinkle bread crumbs and Parmesan on top.
7. Repeat these layers until the dish is full. Top with last of sauce and Parmesan. You usually have 2 or 3 layers depending on which dish I use.
8. Bake at 350 degree F for 45 minutes.

Cooking time (duration): 45

Pair this yummy dish with some cheesy garlic bread and a tossed salad with parmesan, feta, red onions, balsamic and olives. Finish it off with the perfect Italian dessert, irresistible Tiramisu.

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