Eggplant Parmesan is a great dish for company. It’s easy to prep in advance and pop in the oven so you can enjoy socializing with your guests. You can easily make some changes to this recipe to have variations, add olives or capers, use zucchini and eggplant or squash, use a white sauce instead of traditional tomato sauce, make it spicy with peppers. Don’t be afraid to mix it up and try new variations of the dishes you make frequently sometimes one little change can make all the difference when cooking.
1 medium eggplant, sliced
1 small can black olives, sliced
1 large mozzarella ball, sliced
1 jar pasta sauce – use your favorite
2 cups lasagnette pasta or your favorite
1 cup breadcrumbs
1 egg, beaten
1. Pre heat oven to 350 degrees
2. Prep Eggplant Parm: set up a bowl for the egg a large plate for the breadcrumbs and a casserole dish for the final product.
3. Pour a little sauce in the bottom of the casserole dish
4. Dip sliced eggplant in egg then in breadcrumbs to lightly cover eggplant and place in casserole dish. Continue until eggplant covers the casserole dish. Then top with more sauce and a slice of mozzarella cheese on each eggplant slice.
5. Continue layering eggplant, sauce and cheese until all eggplant is in the casserole dish. You can make stacks of the eggplant on top of each other or layer scattered and not directly one top of one another. I did stacks of eggplant on top of each other in this display.
6. Top eggplant with black olives and bake for 30 minutes until hot and cheese has melted.
7. While eggplant is baking boil water in a sauce pan and cook pasta according to the directions, drain water and pour remaining sauce over noodles.
8. Allow eggplant parm to cool about 5 minutes before serving, allowing it to settle.