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eggplant parm

Healthy Baked Eggplant Parm

August 11, 2017 by mbmccarrick@gmail.com Leave a Comment

Healthy baked eggplant parm can be prepped in advance and stored in the fridge until ready to bake. 


I often forget about eggplants. I don’t usually buy them, but every time I do I think I need to do it more! This year I grew eggplants in my garden, and thankfully they weren’t affected by a bug or insect and the deer didn’t eat them (unlike my tomato plants). I used my first homegrown eggplant to make this eggplant parm. I learned something new the hard way while cooking this recipe: garden-grown eggplants have thorns on top, ouch!

Eggplant is great crowd pleaser; they are inexpensive and produce large quantities. This recipe makes enough for four servings. Even though it was just my husband and I, it was nice to have left overs for lunch. What I love about this recipe is you can prep the eggplant slices a day or two in advance. Coat them with the egg and breadcrumbs, bake, and set aside until your ready to layer with the sauce and cheese.  I choose to do one layer of eggplant, but you can add layers and do more than one!

Healthy Baked Eggplant Parm
 
Save Print
Prep time
15 mins
Cook time
40 mins
Total time
55 mins
 
Author: Meg's Meal Planning
Recipe type: Italian
Serves: 4
Ingredients
  • 1 large eggplant, sliced
  • 2 eggs, beaten
  • 1½ cups panko breadcrumbs
  • 2 tablespoons olive oil
  • Pasta sauce
  • 1 cup shredded mozzarella cheese
Instructions
  1. Preheat oven to 375 degrees F.
  2. Place beaten eggs in one container and breadcrumbs in a second container.
  3. Coat the sliced eggplant in the egg, then breadcrumbs.
  4. Spread oil over baking sheet and arrange eggplant slices.
  5. Bake for 15 minutes, flip and bake for another 10 minutes. Remove from oven.
  6. Increase oven temperature to 475 degrees F. In ovenproof dish, layer sauce, then eggplant, and then cheese.
  7. Bake until cheese is melted, about 15 minutes.
3.5.3226

 

Filed Under: dinner, Uncategorized Tagged With: eggplant, eggplant parm, healthy eggplant

Week of August 21st 

July 26, 2017 by mbmccarrick@gmail.com Leave a Comment


Monday – Eggplant parm


Tuesday – Shrimp and pineapple/avocado tacos

Wednesday– Pesto Pasta with cherry tomatoes, basil, and fresh mozzarella


Thursday – Shrimp quinoa


Friday– Chicken burgers with pineapple/avocado salsa 


 

Filed Under: Meal plans, Uncategorized Tagged With: chicken burgers, eggplant parm, pesto pasta, Shrimp and pineapple tacos, shrimp quinoa

Meal plan for week of April 2nd 

March 16, 2017 by mbmccarrick@gmail.com Leave a Comment

Monday – Salmon on top of a kale and quinoa salad


Tuesday – Eggplant parm


Wednesday – Pork tenderloin with roasted broccoli and mashed potatoes. Season pork tenderloin with salt and pepper and sear in cast iron skillet. Finish cooking in skillet in oven set at 350 degrees for 45 mins or until internal temperature reaches 145.

Thursday – Stuffed chicken with spinach, feta cheese, and sundried tomatoes 


Friday – Pasta with ground sausage 



Filed Under: chicken, dinner, Salmon Tagged With: eggplant parm, pork tenderloin, salmon salad, stuffed chicken

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Hi! I’m Megan.

MeganWelcome to Meg’s Meal Planning. I’m Megan, thank you for stopping by my blog! I am the meal planner behind Meg’s Meal Planning. My weekly dinner recipes are healthy, simple, and can be enjoyed by the whole family! More about me...

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