In an effort to keep dinner time simple, quick and healthy, I decided to tweak the regular eggplant parm recipes which require it to look like a lasagne, and make this one really easy. My children said that I was “the best cooker ever” after this one and it really only took 10 minutes of prep and 20 to cook in the oven. Even my little chef was able to assist me. I served it with cheese tortellini.
You will need:
1 Cup of Italian breadcrumbs
Extra Virgin Olive Oil
Fresh mozzarella, sliced
Preheat oven to 350 degrees. Thoroughly wash the eggplant. You will want to leave the skin on so it keeps its round shape. Slice the eggplant into rounds about 1/2 inch thick. Lay them on a baking sheet covered with parchment paper and sprinkle with salt. It helps bring the natural juices to the surface.
Let sit for a minute or two. Then dredge the rounds in the breadcrumbs.
Put them back on the baking sheet and sprinkle with olive oil. Spoon some marinara sauce onto the middle of each round. This is fun for the little chefs!
Then place a piece of sliced mozzarella on the sauced center of each round.
Pop into the oven and bake for 20 minutes. Voila!