We’ve all had those nights – everything is running behind, and it’s time to cook dinner. You want to make something reasonably healthy and hearty enough to satisfy the whole family. And you want to use some of those fresh, seasonal veggies from the farmers market.
Well you’re in luck! This recipe comes together in less than 30 minutes, with only about 5 – 10 minutes of prep. Lightly baked eggplant melts into the marinara with crispy mozzarella, perfect over your favorite spaghetti or spaghetti squash.
Quick & Easy Eggplant Parmesan
- 2 large or 4 medium eggplants, sliced in 1/4 in thick rounds
- 2-3 cups marinara, such as Charlene’s Abundant Life from the farmers market
- 4 oz mozzarella pearls
- 1/4 fresh parmesan, fine grated
- 1/4 cup fresh basil, ribbon-cut
- 1 Tbs fresh oregano, minced
- 2 tsp garlic powder
- 2 tsp sea salt
- 1 tsp fresh ground black pepper
Preheat over to 400 degrees.
Toss eggplant with salt in a colander. Let sit for a few minutes and rinse.
Spread a thin layer of marinara (about a cup) on the bottom of a 9 x 13 inch casserole dish. Sprinkle with a little basil & oregano.
Place one single layer of eggplant rounds down, squeezed in to fill the entire bottom layer.
Spread a little marinara on top of the eggplant, sprinkle with a little salt & pepper.
Add half of your mozzarella pearls, with some more basil, oregano, and some garlic powder.
Repeat eggplant layer. This should be the rest of your eggplant. It’s okay to not have a full layer, or to double up slightly here, depending on the size of your eggplants.
Add the rest of the marinara on top of the eggplant, getting an even coverage throughout. Sprinkle with garlic powder, salt and pepper.
Add the rest of the mozzarella pearls, top with basil, oregano, then the parmesan.
Bake uncovered for about 20 minutes, until mozzarella begins to brown.
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