When you end up with a freezer full of bread ends and eggplant is on sale 2 for $0.59, the recipe is obvious.
Eggplant Parmesan is a luscious treat that can be put together on the tightest budget. Only one problem… I am lazy and I need something a little simpler than frying up breaded eggplant.
Pulverize your bread ends (frozen or not) in a food processor or blender. Then, melt butter in a skillet. Add the breadcrumbs, salt, and Italian seasonings. Toss gently until they are browned evenly.
Place half the breadcrumbs in the bottom of a casserole dish.
Peel and dice eggplant. Place half in a layer over the breadcrumbs.
Mix tomato sauce and seasonings. Pour half over the eggplant and top with a mixture of Parmesan and Mozzarella cheeses.
Repeat the layers and bake until the cheese is melted.
If your family is a little apprehensive about eggplant, you can saute the eggplant in a little olive oil to soften it first.
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