Eggplant Parmesan

Eggplant is often touted as a great meat substitute. We’re not so sure about that—we like eggplant because it’s yummy—but we are absolutely certain that telling a carnivore that they’re about to eat chicken parm when you’re serving eggplant parm is a very bad idea. When you bite into something expecting a meaty taste and texture and you get eggplant, it’s just gross. Just embrace the eggplant.

2 eggplants, peeled and sliced into rounds

3 large egg whites, lightly beaten

1 cup (or more) breadcrumbs of choice (we make our own spelt breadcrumbs)

6 tbsp (probably more) shredded parmesan cheese

2 tsp dried oregano

2 tsp garlic powder

tomato basil sauce (homemade or jarred)

shredded part-skim mozzarella cheese

EVOO

Note: The quantities of everything depend on the size of your eggplants. You need enough breadcrumbs, parm, garlic powder and oregano to cover the eggplant slices and enough tomato sauce and mozzarella to layer over the eggplant.

1. Preheat oven to 425°. Spray two rimmed baking sheets with cooking spray.

2. Place egg whites in a shallow bowl or pie plate. Combine the breadcrumbs, shredded parm, garlic powder and oregano in another shallow bowl or pie plate.

3. Dip eggplant slices in egg whites, then in the breadcrumb mixture, coating both sides before plopping the eggplant on the baking sheets. If you need to add more breadcrumbs, parm, garlic powder and oregano, just eyeball it.

4. Bake until eggplant is tender, 20-25 minutes.

5. Reduce oven temp to 350°.

6. Add a dollop of EVOO to the bottom of a casserole pan. Add a layer of tomato sauce, then a single layer of eggplant, a sprinkling of mozzarella, another layer of eggplant, another layer of mozzarella and then another layer of tomato sauce. Continue layering until you’ve used all of the eggplant, adding sauce every other time. Top your masterpiece with a layer of sauce and a sprinkling of mozzarella.

7. Bake for 30 minutes.