No-Fry Eggplant Parmesan

Hi all,

Here are the ingredients I used along with a list of instructions, please let me know how this turned out for you!

1 Large Organic Eggplant
2 Organic Eggs
1 Jar Organic Roasted Garlic Tomato Sauce
1 Cup Shredded Parmesan Cheese (or more if you like it cheesier)
2 Cups Bread Crumbs
1 Tablespoon Sea Salt
1/2 Tablespoon Cayenne Pepper
3-4 Turns Using Everyday Seasoning Grinder (Trader Joe’s)


1. Preheat over to 350 degrees
2. Slice eggplant into thin rounds
3. Add some of your store bought sauce to the bottom of the baking dish
4. Beat your two eggs
5. Take your eggplant rounds and dip them into the egg mixture then drop them into the bread crumb mixture
6. Make a layer of the breaded eggplant rounds
7. Sprinkle the first layer with cheese and the tomato sauce
8. Repeat the layering process until you’ve topped off your baking dish
9. Bake your eggplant parmesan for 30-45 minutes until it’s golden and the sides are bubbling
10. Enjoy over some pasta or spiralized zucchini


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