Eggplant Parmigiana

Prep Time 15

Cook Time 30

Servings servings

Calories 473kcal

Ingredients

3 oz Spaghetti
2 cups Marinara sauce see recipe or used store bought sauce (use more if needed)
1/2 cup Grapeseed oil more if needed
6 slices Eggplant peeled and sliced into 1/4 inch thick rounds
1/2 cup All-purpose flour
1 Egg beaten, or more if needed
1/2 cup Breadcrumbs more if needed
1 tbsp Extra-virgin olive oil
2 oz Ground turkey sausage
1/2 cup Mozzarella cheese shredded
2 tsp Parmesan cheese grated
2 slices Crusty bread toasted if desired

US Customary - Metric

Instructions

Cook the pasta according to the directions on the package. Drain well then set aside. Right before serving toss with marinara sauce in a saute pan over medium heat until warmed.
Preheat the oven to 375 degrees.
Heat the grapeseed oil in a non-stick pan or skillet over medium heat.
Dip the eggplant slices into the flour, then egg, then breadcrumbs to coat well.
Fry the eggplant in the oil on both sides until golden brown and soft. Set aside to drain on a paper towel-lined plate. Season with salt and pepper right away.
Heat the olive oil in a non-stick pan over medium heat. Cook the turkey sausage until no longer pink.
On a foil-lined baking sheet, layer a piece of eggplant, spread a tablespoon of sauce over the top, and then the cheese. Do another layer the same way, then top with a final piece of eggplant, sauce and cheese. Repeat for individual portions.
Bake in the oven until the cheese is melted and golden brown. Let sit for 5 minutes.
Serve with pasta and a spoonful of sauce over top if desired. Garnish with parmesan cheese. Serve with bread.

Notes

Pro Tip: for batch cooking increase the portion sizes and use the whole eggplant. Layer the ingredients into a baking dish like you would a lasagna. Use throughout the week or freeze for future use.

Nutrition