This Styled Wife

This is somewhat of my own take on Eggplant Parmesan.  It is delicious and I love, love it!  If you have ever ordered Eggplant Parmesan in a restaurant it almost always will come fried.   I DEFINITELY try to avoid  fried foods.  Let’s be honest, they give you a horrible gut ache and they certainly don’t help the figure!  I am by no means a chef, cook, or even amateur cook.  I have a busy schedule, and I like anything that is easy, healthy, delicious, and mostly vegetarian.  This from beginning to being on your plate, only takes about 30-35 minutes.  Which isn’t too bad, in my book!

EGGPLANT PARMESAN CASSEROLE

-2 Large Eggplants, Peeled and Sliced

(Side note: I also use Eggplant on homemade Pizza’s too – delicious!)

-5 or 6 Medium tomatoes, Sliced

-Shredded Mozzarella Cheese (I used Organic Sharp Cheddar and shredded it myself this time)

-Parmesan Cheese

-Organic Pasta or Pizza Sauce  (I try to use organic items, wherever possible)

Preheat oven to 350 degrees. Once you have sliced your Eggplant lightly brush them with Olive Oil and place on a baking sheet.  Bake in the oven until golden brown and remove.  This should take 5-7 minutes or so. In a greased 9 x13 glass pan layer browned Eggplant Slices, Pasta Sauce (Not too much, just spread lightly), Tomato Slices, Pasta Sauce, and Lightly toss over some shredded cheese and some dashes of Parmesan Cheese.   Continue this pattern until you have used all of the Eggplant and Tomatoes.  Place 9 x 13 in the oven for 15-20 minutes or until tomatoes are soft and cheese is melted.  Now, enjoy the deliciousness!!

Have an amazing weekend all!