Remember that tomato sauce you JUST made? Now use it on the eggplant parmesan!
- 3 baby eggplants (they taste better and have less seeds)
- 3/4 cup of skim milk (or unsweetened almond milk if you're me)
- 1 cup of fine bread crumbs
- 1 cup of wheat germ
- 1 TBSP of fresh basil
- 1/2 TBSP of fresh oregano
- 1/2 TBSP of fresh thyme
- 1 batch of that yummy tomato sauce you probably just made
- 1 lb of mozzarella cheese, thinly sliced
- 1/2 cup (ish) of grated parmesan cheese
- Preheat the oven to 275 degrees. Lightly oil a baking tray and a 9x13 inch pan
- Cut the eggplant into rounds about a half an inch thick. Place the milk in a shallow bowl; combine bread crumbs and wheat germ with herbs on a plate. Dip each eggplant slice in the milk, moistening both sides, then coat it thoroughly with the bread crumb/wheat germ mixture. Spread the prepared slices on a pan and bake until tender (25ish minutes).
- Ladle some tomato sauce into the bottom of the 9x13-inch pan. Add a layer of eggplant slices, and cover with more sauce. Arrange some mozzarella over the sauce, then repeat the layering until you run out an ingredient or room (I ran out of ingredients first). Sprinkle the top with parmesan.
- If you want, you can prepare this ahead of time and refrigerate the pan (covered) for a few hours.
- Bake uncovered at 375 degrees for about 40 minutes... or until the edges are yummy and bubbly. Remove from the oven and let sit for about 10 minutes before serving. Serve hot.