After making the vegetarian meatball sub last week, I immediately looked up recipes for eggplant parmesan. This is my first time and I absolutely love it! I always say it’s interesting and fun when you’re a vegetarian because of the foods that I get to try and cook for myself.
I only used one eggplant, it was more than enough. I cut off the top and bottom, then continued to cut the sides.
Then, I dipped each slice in eggs that I beat prior to cutting the eggplant. Afterwards, I dipped each slice in flour.
After each slice were fully covered in flower, I then fried every single one.
I placed a paper towel in a bowl so that I can place each piece in there to cool off. Preheat your oven at 375 degrees.
Before I layered everything, I used a paper towel to wipe oil on the insides of the pan. Then, I started off with adding pasta sauce. After I covered the bottom with the pasta sauce, I overlapped the eggplant. It’s like making lasagna, I layered pasta sauce on top then added shredded cheese. For the bottom layers, I used Velveeta shredded cheese.
Once I got closer to the top layer, I mixed a little bit of the Velveeta cheese with Colby & Monterey Jack shredded cheese.
The top was covered with all of the cheese including parmesan mixed together. I decided to grab a bowl and beat 2 eggs. I mixed sour cream, milk, salt, and garlic seasoning. I poured it in between the layers since I forgot to do so as I layered the eggplant. Originally I did not want to add these ingredients, but I did it anyway.
I placed it into my oven for 25-30 minutes.
It was delicious! If any of you try this, tell me if you like it. Also, tell me ways that you like making eggplant parmigiana.
– Cryssie ❤