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Easy Eggplant Parmesan - eggplant experience in every bite.

Do you like baked eggplant? Why is it called 'egg' plant anyway? Is it a vegetable or a fruit? Never mind. Let's just make this EASY eggplant parmesan. 

This easy eggplant parmesan don't need a whole lot of frying and tedious hours of preparation before you can eat your dinner. With this recipe, we will be making our favorite baked eggplant from plants that laid eggs in the garden. Oops. No. Just kidding! 

easy eggplant parmesanTips for cooking eggplant: Salt it. Bake it. Achieve the best baked eggplant experience. Here's a perfectly baked eggplant parmesan. Dig in!

I made this baked eggplant recipe right after I ordered eggplant parmesan from the deli for my Airman's homecoming party from Iraq.

Boy, was I disappointed with what I ordered. There was hardly any eggplant in that aluminum tray and if there was, they're sliced paperthin pressed and tortured to achieve that paperthin situation. It was just full or gooey gunky cheese and sauce - that's about it. 

So after that, I've developed this easy eggplant parmesan recipe and I was like, oh yeah... there's eggplant goodness in every forkful.

Now, I make this over and over again anytime I come across this vegetable. 

You may say it's a vegetable or you may say it's a fruit. Nope, it's not an egg. We won't discuss or argue about that. It's a perennial plant belonging to a night shade family. It is delicious anyway you cook it.

  • Plants from my backyard garden that laid eggs (No silly, just eggplants!)
  • Marinara Sauce made from (you guessed it) garden tomatoes
  • Grated Cheese (for cheese lovers - vegan or regular)
  • Little dots of fresh Mozzarella cheese for topping (just a few to reduce calorie count)
  • Oil for brushing or spraying
  • Himalayan sea salt or regular sea salt

Cut the eggplants crosswise about half an inch or thicker and as uniform as possible so they cook evenly.

Once cut, put the slices in a big container or bowl and sprinkle some sea salt on each side of each slice.

Wait for about 15 minutes or so and you'll see brown liquid at the bottom of the bowl. That should eliminate the bitterness. Rinse the eggplants slightly and drain on a clean dish cloth or towel.

Prepare a couple of cookie sheets by spraying or brushing them with oil. Arrange the eggplant slices on it and spray some oil on top. 

Bake at 400 degrees until soft keeping an eye on it until all pieces are soft flipping each slice if necessary. When baked through, take them out of the oven. 

We can stop here and call this the easy eggplant recipe that's  excellent for vegetarian vegan sandwiches (perfect for left-overs) or just an amazing vegetarian dish.

Roasted eggplant is just that... but let's take them out of the oven and make some amazing eggplant parmesan dish.

For the Baked Eggplant Parmesan:

Take a nice size baking pan and ladle some marinara sauce at the bottom. Arrange the baked eggplant slices.

Layer with vegan or regular parmesan cheese. Repeat. Then top with a few more sauce. Mozzarella cheese can be added too if you desire.

Bake until bubbly. Enjoy.

This recipe is so much lighter and healthier than the original fried baked eggplant.

Best eaten with or without pasta. The left-over was sandwiched in a roll with some olives with it and called it a vegetarian vegan lunch

Different ways of cooking eggplant:

  • You can broil it, bake it, saute it or make a nice caponata dish with it!
  • Or just make this baked eggplant recipe, you'll get eggplant experience in every delicious bite. 

If you're like me, I don't like to prepare foods with so many ingredients that take hours of tedious preparation before it gets to your plate on the table. This easy eggplant parmesan recipe is my go to dish. No need for frying. Just bake it.


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