


BAKED EGGPLANT PARM
4-6
1
hour30
minutesEggplant parm, but make it protein-rich. This big, cheesy eggplant parm is a 9X13 pan of goodness. We skip the usual deep fried step on the eggplant and opt for a high-heat, oven roast. And we up the protein by blitzing our Easy Homemade Tomato Sauce with cottage cheese – if you’re short on time, a store-bought jar of marinara works great. The eggplant is seasoned with our Spaghettata Blend and dredged in bread crumbs and bake up golden brown and crispy. This Italian American favorite is meatless, satisfying and so, so good.
Ingredients
3 cups Easy Homemade Tomato Sauce or a 24-oz jar of marinara
1 cup cottage cheese
1 Tbsp Creole Italian Blend
2 large eggplant
1 cup flour
2 Tbsp Spaghettata Blend
4 cups toasted bread crumbs
1 cup grated parmesan cheese
2 eggs, beaten
3 cups shredded mozzarella
1/2 cup grated Parm
Fresh basil for garnish
Instructions
- Cut the eggplant into ¼ inch thick rounds. Sprinkle both sides of slices with salt and set on a rack set over a baking sheet for 30 mins. Move the eggplant to a layer of paper towels. Use a second layer of paper towels to press onto the eggplant to remove moisture.
- Preheat oven to 400°F. Set two sheet pans in the oven.
- Place the marinara, cottage cheese and Creole Italian Blend in a blender carafe. Blend until smooth and creamy. Set aside.
- Set up a breading station, in three pie pans or baking dishes:
Combine the flour and Spaghettata Blend in one dish. Beat the eggs with 2 Tbl water in the second dish. Combine the bread crumbs and parmesan cheese in the third dish. - Dredge an eggplant slice through the flour then into the egg and finally into the bread crumbs. Move to a pan and continue with the remaining slices of eggplant.
- Carefully remove the sheet pans from the oven. Drizzle Pesto Extra Virgin Olive Oil into the hot pans. Place the slices of breaded eggplant into the hot pans. Roast for 15 minutes. Remove from oven. Turn eggplant and rotate pans when placing back into the oven. Roast for an additional 5-10 mins or until the exterior is golden brown. Remove from oven and set aside. Lower oven temp to 350°F.
- Assemble the casserole by spooning 1 cup tomato sauce in the bottom of a 9X13 dish. Shingle half of the pieces of eggplant onto the sauce. Spoon 1 cup sauce over the eggplant in the dish. Sprinkle with 1/2 of the mozzarella. Repeat layering with 1 cup sauce, shingled eggplant, the last of the sauce and the other half of the mozzarella. Return to the oven and bake until the sauce is bubbling – about 15 mins. Top with the parmesan and bake for an additional 5 mins. Garnish with fresh basil and serve.