Baked Eggplant Parmesan-less Casserole

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eggplant parmesan

I got home from work, looking at the fridge thinking what can I make? I found the eggplant in the fridge and found the recipe I planned to make a week earlier. Whipping it together in less than 5 minutes (those are the best kind of meals to make after work) When I told Kenny what it was at first, he was a little frightened. A couple bites later and he was loving it! The only way he would eat it is if I reassured him there was no parmesan in the “eggplant parmesan casserole”.

Surprisingly, he has shared the recipe with his buddies at soccer and his mom! Success!

Makes a equally good side dish or main meal! Serve with chicken or beef as a side or with garlic bread and salad for a light meal.

Baked Eggplant Parmesan-less Casserole
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4
  • 1 large eggplant
  • 1 egg
  • 1 cup italian bread crumbs
  • ¾ cup pasta sauce
  • ½ cup shredded mozzarella cheese
  1. Preheat oven at 400F.
  2. Slice the eggplant in ½ inch slices. In one dish crack an egg and in another pour your Italian bread crumbs.
  3. Dip the eggplant in egg and then coat with italian bread crumbs.
  4. Place breaded eggplant slices in a bake dish and bake for 10-15 minutes. Cover with marinara sauce and sprinkle with shredded cheese, cooking for another 10 minutes.
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