This is an easy Eggplant Parmesan recipe that is a bit of a hybrid created from multiple other recipes. This started when I tweeted that I needed a simple, preferably, low-fat recipe. Within minutes I had multiple versions from @laosinger and @justthe10.
My concept of simple means that I am not spending more time prepping my ingredients than it’s going to take to eat it. It also helps if I already have the ingredients here and don’t have to make a special trip to the grocery store. I’m not opposed to more elaborate cooking, but during the week, there just isn’t time for it.
So, I took bits and pieces from a bunch of sources and came with with this version.
- 1 1lb box of Penne pasta
- 1 eggplant cut into slices about 1/4-1/2″ thick
- 1/2 cup seasoned bread crumbs (or plain bread crumbs if you prefer
- 1/2 cup egg beaters (If you don’t have egg beaters, you can use one whole egg or two egg whites)
- 1 tablespoon olive oil
- 1 small onion (or half of a large onion) chopped
- 3 cloves garlic crushed (with the flat side of the knife you used to cut the onions) and minced. If you don’t have any fresh garlic, substitute a tablespoon of minced garlic from your spice shelf.
- 1 28-30 ounce jar of your favorite pasta sauce
- 1 cup shredded no-fat (or low-fat) Mozzarella cheese
- 1/2 cup Parmesan cheese
What to do…
Preheat oven to 350 degrees F.
Cook the pasta according to the package directions and drain in a colander.
While the pasta is cooking, put the bread crumbs in a shallow bowl (a cereal bowl works well); put the egg in a second shallow bowl. Set up a broiler pan. (Put a 1/4″ of water in the bottom of the pan and it’s a lot easier to clean when you’re done.) One slice at a time, dip the eggplant in the egg coating both sides then in the bread crumbs coating both sides and set on the broiler pan. When all slices are prepared, place the broiler pan in the oven with the rack in the middle.
While the eggplant is baking, put the olive oil in a large sauce pan and heat over medium heat. Add the garlic and onion and heat for 2 minutes until softened. Add the pasta sauce and the pasta, stir, and simmer for 5 minutes.
Remove the eggplant from the oven. Arrange the eggplant in a single layer in a large rectangular casserole dish (if the casserole dish is greased, it will be a lot easier to clean when you’re done). Pour the pasta and sauce mixture over the eggplant. Sprinkle the mozzarella and parmesan over the top. Bake uncovered for 30 minutes. Remove from oven and let stand for a few minutes before serving.
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