Anyone else a Parks and Rec. fan? If you are, then you probably already know they are doing a reunion special this Thursday to benefit Feeding America. If you didn’t, then that’s my good deed for the day. Moving on to my recipe that would definitely not be approved by Ron Swanson, but thankfully I don’t have to cook for him.
My friend, Rachel, and I taught together for 4 years, and every afternoon we stood outside in the carpool line with our class waiting for parents to come grab their little cherubs. And every afternoon we would ask each other the same question, “What are you cooking tonight?” Both of us enjoy being in the kitchen, and we loved giving each other ideas. So, today I’m giving you an idea.
Baked Eggplant Parmesean
Her recipe uses almond flour, but you could substitute it for bread crumbs if you desired.
-eggplant cut into slices
-cheese -2 cups mozzarella and 1 cup Parmesan (I really don’t measure this and probably use less because #waistline)
-1 cup almond flour
-Italian seasoning and S&P
*Preheat oven to 425.
*Whisk the almond flour, 1/2 cup Parmesan, 2 teaspoons of Italian seasoning, and S&P.
*In another bowl, whisk the eggs, 2 tablespoons of water, and S&P.
*Dip an eggplant slice in the egg wash and then coat it in the almond flour mixture. Place on a baking sheet. Repeat with all of the eggplant. Spray the tops lightly with cooking spray.
*Bake the eggplant slices for 30 minutes, and turn them over at 15 minutes.
*In a baking dish, add 1 cup of marinara sauce and then a layer of eggplant slices. Sprinkle with mozzarella, parmesean, and basil. Repeat until all eggplant slices are used.
*Bake for 15-20 minutes.
It’s easy, delicious, and filling without feeling like you ate a brick.
Now that dinner is covered, what’s for zert?