This is one of my favorite recipes to whip together really quickly. I am a vegetarian so this is a nice meat free option that is inexpensive, filling and still pretty healthy.
This seriously comes together in just a few minutes so it is for sure a quick dinner option. I like this one because I spend many evenings either at the gym or doing activities with the children and it can be hard to come up with super fast meals to put together when we get home.
This one you can partially assemble in just minutes and then when you get home add the bread, sauce, cheese and cook. It is ready in 10 minutes.
Here is the recipe:
- Parmesan Cheese
- Mozzarella Cheese
- Sliced Fresh Bread
- Marinara Sauce
- Sliced Eggplant (1/2 inch thick)
- Bread Crumbs or Panko
- Start by slicing your eggplant into ½ inch slices.
- Next crack the egg into a bowl and whisk lightly.
- Spread a thick layer of panko or bread crumbs into a shallow dish.
- Immerse the sliced eggplant into the egg wash completely. Pull it out and dip into your panko mixture to coat it completely. Try to cover the eggplant but not too thick or it will all fall off.
- Place the coated eggplant onto a baking sheet and turn on the broiler for your oven.
- You want to put the eggplant under the broiler for about 3 minutes on each side. The color should be golden brown.
- While you are doing that, slice your french bread into about ½ inch slices.
- Slather with marinara sauce and top with the cooked eggplant.
- Top with a sprinkle of kosher salt and Parmesan cheese to taste.
- Add a slice of fresh mozzarella cheese on top and put back under the broiler for approximately 2 minutes until golden brown.
So you can see this is incredibly easy but just be very careful with the broiler because your dinner can be charcoal if you aren’t watching it carefully.
I like to serve with Orzo pasta or a salad. You can substitute provolone cheese if you prefer.
I will tell you my 5 year old and 3 year old hate it when I make eggplant (but then again they hate 90% of the things I make for dinner anyway). My husband eats this without complaint and it is one of my personal favorites.
If there are leftovers, I have found they heat up nicely the next day. I just leave the breaded eggplant without any sauce or cheese and heat it up in the oven and then assemble for a quick lunch.
**Note: This is a very quick cooking time for the eggplant so make sure you don’t cut the slices too thick or they won’t cook. If you have a little more time and want thicker slices, follow the directions above and then place the eggplant slices in a 475° oven for about 20 minutes.
And here are a few other recipes you might enjoy: