Baked Eggplant Parmesan 'Lasagne'

This dish was A.M.A.Z.I.N.G. It does require a bit of time in the oven, both to get the eggplant ready and the baking, but the actual prep time is negligible.

I found the recipe here at Yummy Mummy and adapted it slightly.

1 Large Eggplant
Egg Wash
Seasoned Dry Bread Crumbs
Olive Oil
Marinara Sauce
Mushrooms, sliced
Ricotta Cheese
Mozzarella Cheese
Grated Parma Reggiano
Salt, seasonings of choice

I drizzled olive oil over the eggplant and sprinkled with salt before I dredged it, letting it sit for just a bit so that it soaked in, and then drizzled more olive oil over the top after before placing them in the oven. It made the eggplant taste so rich and creamy. I baked them on a grill plate so they had beautiful lines and got nice and golden, baking at 400° for twenty minutes before flipping, drizzling with more olive oil, and baking another 10.

I also didn’t calculate measurements, but just plopped down sauce and mushrooms and cheese according to my taste and in whatever order I felt like. I put the marina and mushrooms on the very bottom-and used very little. The hubby isn’t such a fan of marinara. I also used a spicy marinara, which I think really added to the flavor. I placed only a single layer crispy eggplant next then topped with randomly placed dollops of ricotta, an even layer of sliced mozzarella, and freshly grated parma reggiano. I topped it off with bits of fresh oregano and plopped it in the oven at 350° F and baked it for only about 25 minutes.

I let it warm in the oven until we were ready for dinner, and it was still super super super tasty.

Seriously, I’m mildly obsessed with this dish. I like eggplant, but don’t love it, and don’t always know what to do with it…but not anymore!