I have stayed away from eggplant parmesan for years even though it is one of my favorite recipes specifically because it is so laborious and I never had the time.
Well, welcome to the Easy non breaded version of Eggplant Parmesan that is actually healthier for you and soooo much easier to make. The hardest part of this recipe is the sauce and if you’re like me you’ve tucked away a jar of sauce in the freezer just for this occasion.
Also there’s no hard and fast rule that says you can’t use Ragu or any other store bought sauce. Just do what works for you.
I bought my eggplant at the farmer’s market close to me because I prefer organic. Honestly the taste was so much better than the store bought eggplant so if you have the luxury of going to your farmer’s market head on down.
INGREDIENTS
- 1 eggplant
- 3 cloves of garlic
- red sauce (see recipe link below)
- 8 – 10 slices of Provolone cheese or nondairy cheese
- 1/4 c of olive oil
- 1 tsp sea salt
- 3 c fresh spinach
- 7 lasagna noodles (optional)
How to make easy eggplant parmesan
1. Chop eggplant in slices
2. Drizzle olive oil over eggplant slices and add chopped fresh garlic and salt and place in a glass container with top
3. Let eggplant sit for 20 minutes or overnight in the refrigerator
4. Place Eggplant slices on a baking Pan lined with aluminum foil
If you want to make it more substantial you can add Cooked lasagna pasta as the 1st layer. Then proceed with the eggplant and other layers
5. Cover generously with sauce
6. Cover with spinach
7. Cover with Provolone cheese
8. Add extra sauce on top of cheese.
9. Drizzle with olive oil and sprinkle garlic salt and pepper
10. Bake at 400 degrees for 20 minutes
11. Broil the last 2-3 minutes to make it brown on top (optional)
CHUNKY MARINARA SAUCE
I used the chunky marinara sauce from the Food Network recipe included below. This makes your eggplant parmesan pop with the carrots and celery in the sauce.
As I mentioned before if you’re short on time and or resources just pop open a jar of Ragu. It may not be as good but it will certainly be tasty.
