Simple Eggplant Parmesan Recipe

Hey!! It's almost Friday, which means it's almost time for Tampa RiverFest! 

All my giveaways for the 3 different events have ended and winners started being announced last night! 

I'm so excited that I can share the love and fun (Thanks to the Tampa Bay Bloggers) with you all! With so much going on and a way to spread the love even more, I FINALLY created a Facebook page this this little blog. That means go LIKE IT! :) 

Speaking of social media, if you follow me on Instagram, you know I have some wonderful plants growing in the backyard, and that I made this delicious eggplant last week using our very own eggplants! See how much you miss when you don't follow on Instagram?! :)

I have truly enjoyed growing all the vegetables and fruits that I want on my TowerGardens, and the best part is that my girls enjoy it just as much as me!

I honestly think they devoured this Eggplant Parmesan (2 servings!) due to them picking it themselves! Isn't that neat?!

This recipe received many compliments at the dinner table, and even though it takes awhile to make, it was worth every minute and every 5 second interruption. 

Eggplant Parmesan

What you’ll need:

5 small eggplants OR 2-3 large
1 cup whole wheat flour
4 eggs
⅔ cup almond milk
4 cups whole wheat seasoned breadcrumbs
⅓ cup grated Parmesan cheese
28 oz of your favorite simple marinara sauce (In a hurry, I use La FamigliaDelGrosso brand)
8 oz. reduced fat sliced provolone
1½ cups shredded Italian cheese blend
Cooking Spray

What you do:

Preheat oven to 400.
Cut off top/stem of eggplant and slice lengthwise into ¼ in pieces.
Prepare 3 bowls for breading eggplant.
Place flour in 1st bowl, beat eggs and milk in 2nd bowl, and the crumbs in the 3rd bowl.
Dip each eggplant slice in flour, egg, and then crumbs. Make sure each piece of fully coated in each bowl.(This is a great step for kids to help!)
Place eggplant on greased baking sheets. (I used 3 baking sheets)
Lightly spray eggplant pieces with a coat of cooking oil spray.
Bake for 12 minutes, flip and bake another 8 minutes.

Reduce oven temperature to 375 degrees.

In a lasagna/cake pan, cover bottom with 1 cup sauce.
Place eggplant in a single layer, making sure there is little overlap.
Spoon more sauce on top and then layer with provolone slices.
Top with eggplant, then sauce, and provolone again.
Top with rest of the eggplant, sauce, and the shredded Italian cheese blend.
Cover pan with foil and bake for 30 minutes.
Remove foil and bake for 10 more minutes.
Take out of oven and ENJOY after slightly cooled!

XOXO


**Giveaway winners**
Congrats to Jenny @ MetamorFIT on winning 2 FREE registrations to the Cigar City Fun Run!
Congrats to Chelsea Lund & Kristi Griffith on winning 2 FREE General Admission tickets to the Tampa Bay Bloody Mary Festival!
An email is headed your way!