If you’ve ever made eggplant parmesan before, you know that it’s a time-consuming dish to prepare. It’s not a meal that you want to prepare, if you don’t have a lot of time on hand.
In making this dish, you definitely need a system in place for each step in the process — even before you get the food in the oven.
To speed up the preparation, I baked my eggplant slices instead of frying in a skillet. Despite having baked the eggplant, they still had a crunch thanks to the Panko breadcrumbs.
After I completed the first step of baking my eggplant slices, the second step of assembling all of my ingredients was pretty easy.
Although it takes time to prepare this dish, the end result is simply scrumptious!
Eggplant & Spinach Parmesan
- 2 medium eggplant (peeled and sliced)
- 1 large beaten egg
- 1 1/2 cups of Panko breadcrumbs
- Extra-virgin olive oil
- 1 bag of organic baby spinach
- 1 sweet onion (sliced)
- 1 green pepper (sliced)
- 1 medium jar spaghetti sauce
- 1 can of diced fire-roasted tomatoes
- 2 cups of shredded mozzarella cheese
- Preheat oven on 375 degrees.
- Coat a baking sheet with olive oil.
- Dip eggplant slices in beaten egg, then coat with breadcrumbs.
- Place slices in a single layer on baking sheet.
- Coat both sides of eggplant slices with olive oil. Bake until golden brown.
- In a baking pan, layer eggplant slices, spinach, onions, and green peppers.
- Pour diced tomatoes and spaghetti sauce over eggplant. Cover.
- Bake eggplant for 35 to 40 minutes. Uncover.
- Sprinkle mozzarella cheese over eggplant.
- Return eggplant to oven until cheese melts.
- Serve with salad and Italian bread.