Eggplant Parmesan Mama’s way

eggplant parmesan |
Tonight’s dinner was a take on my mother’s Eggplant Parmesan. I always loved the way she made it so nice and crispy {not burnt}.
I had an eggplant in the fridge and some left over shredded cheese so I decided to create my mama’s eggplant Parmesan with a slight twist.
Eggplant Parmesan is an awesome dish not only for vegetarians but for busy moms who need to get dinner on the table without much of a hassle. One eggplant sliced into 1 inch rounds gave me enough to serve a family of four at 2 pieces per person. How economical is that?
In just 45 minutes I was able to serve my family a great dish that not only was easy to make but also taste great.
I paired my eggplant Parmesan with tomato and spinach couscous and IT WAS GREAT! Hubby cleaned his plate and that is always a good sign!
eggplant parmesan recipe |
1 large eggplant
1 cup Cracker Barrel Cheddar Cheese {Shredded}
1 cup Swiss Cheese
1 cup Gouda Cheese
Tomato Sauce
Olive Oil
Black Pepper
Preheat oven to 350 degrees
Cut eggplant into 1 inch rounds
spray baking dish/pan with non-stick cooking spray
sprinkle 1 teaspoon of ground black pepper
brush eggplant pieces with olive oil {both sides}
brush 1 tablespoon of tomato sauce on each eggplant
mix cheeses in a bowl
add cheese topping to each eggplant {add as much cheese as you want…the cheesier the better in my house}
place dish in the oven
set timer to 45 minutes
remove from heat
let cool for 10 minutes
That’s it!



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