Eggplant Parmigiana

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We’ve always loved eggplant parmigiana.  Who doesn’t?  Hearty eggplant with cheese and our Italian meatless sauce is a great comfort meal, whether you’re veg or not.

3 cups of our Italian meatless sauce

2 eggplants, sliced

2 ¼ cups shredded mozzarella cheese

1 cup Parmesan cheese

1 cup all-purpose flour

1 cup breadcrumbs

3 eggs

Salt & pepper to taste

Olive oil for frying

(Note: This makes a lot of eggplant, so you may need to add more olive oil, flour, breadcrumbs or eggs if you feel like you’re running out)

  • After sliced eggplant into ¼ inch rounds, season with salt and pepper.
  • Beat eggs in a bowl, and mix together the breadcrumbs and flour in a separate bowl.
  • Coat bottom of frying pan with about ½ inch of olive oil and turn to medium heat.
  • Dip eggplant slices through eggs, then dredge through flour mixture and cook in olive oil on both sides until golden brown.
  • Once eggplant slices are all cooked, layer the bottom of a 13 X 9 inch baking pan with 1 cup of sauce.  Then, add a layer of eggplant slices, and then a layer of ¾ cup of mozzarella and ¼ cup Parmesan.
  • Then make a second layer of eggplant, topped with another cup of sauce and another ¾ mozzarella and ¼ Parmesan.  Repeat layers once more, but for the final, top layer of cheese, add ½ cup Parmesan.
  • Bake, uncovered at 350 degrees for approximately 30 minutes.

                                            

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About Lisa

*Lisa is the founder and personal chef of The Vegan Pact and blogger at TheVeganPact.com. Her passion for vegan food is shown through her daily recipe blog, private meal deliveries and cooking classes in the Boston area.

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