Eggplant Parm Recipe- What’s For Dinner Wednesday!
In this family, we love anything like Eggplant parm and this Eggplant parm recipe is not only easy, but super delicious.
Welcome back to What’s for Dinner Wednesday, where I tell you what we are having for dinner every Wednesday whether you like it or not. I at least share the recipes to my creations though, so I guess that’s something. Right?
This week I am making an Eggplant Parm Recipe. My husband is working super late tonight and I am super not feeling like cooking up a storm. This easy version of Eggplant parm is really a life saver and Little Man LOVES it.
I love it because it tastes great, but it’s also SO easy to make. Let’s be honest. I am exhausted lately being pregnant, all I want to do is eat ice cream and not move off the couch. Making meals is a chore and I am not even that far into the pregnancy yet.
Either way, this Eggplant Parm recipe will save my life tonight and allow me to cook a dinner I love in a lot less time than I normally spend preparing dinner. Thank Goodness!
Which gives this momma a lot more time to rest and put her feet up (Yeah right, but a girl can dream.)
The best thing is that Little Man can help me make this! He loves stacking the eggplant for me like a tower, which usually results in a giant mess. However, if he’s having fun helping, then who am I to stop him right?
I usually serve this with a really easy side salad or something of that nature. Tonight I am doing some cooked spagettini tossed with the sauce and served on the side, as well as a side salad. I am hungry.
Eggplant Parm Recipe
- 1 sliced eggplant
- 1/2 lb. sliced fresh mushrooms
- 1/2 cup Parmesan Grated Cheese
- 1-1/2 cups Mozzarella Cheese- Shredded
- 2 cups spaghetti sauce
- Heat oven to 400°F.
- Layer half each of the eggplant and mushrooms in 13x9-inch pan sprayed with cooking spray; top with layers of 1/3 each of the Parmesan and mozzarella. Repeat layers.
- Top with spaghetti sauce; cover.
- Bake for 40 min. Sprinkle with remaining cheeses; bake, uncovered, 5 min. or until mozzarella is melted.
That sounds so yummy, I’ll have to try it. Do you think it would be ok with Lasagne sheets in the layers please? The kids love pasta
Yes it would taste better. My husband is Italian and he loves eggplant parm. I usually slice it very thin dip it in a egg and milk mixture, then into bread crumbs and fry it. It’s a lot of work but I’m going to try this recipe a lot less work.
The lasange Sheets in the layers would be fantastic- would make it more like an eggplant lasange- If you were going to do that I would reccomend perhaps using a ricotta cheese as well to the layers. 😀
My husband suggested we try to add eggplant to our diet and I immediately thought of eggplant parmesan! So this is perfect timing! Thanks