Freezer Friendly Eggplant Parmesan

Here's an easy, affordable, Italian delicacy that you can whip up! Eggplant Parmesan!

I will not lie to you - - this is an EASY recipe. However, it IS time consuming and it IS messy!! But...you can make a ton of it at once and it freezes really, really well (making it perfect for quick weeknight dinners or even fast lunches).

Eggplant Parmesan

2 cups bread crumbs

Egg Replacer (equivalent to one egg)

2 Tbsp soymilk

1 cup of flour

1 large eggplant

salt

1. Peel and slice eggplant horizontally (so that you end up with mostly round slices of eggplant about 1/2" thick). Lay eggplant in a colander and (lightly) sprinkle salt between layers. Let eggplant "rest" in the colander for approximately 30 - 40 minutes.

2. Meanwhile, set up work station with three shallow bowls or pie pans. In the first pan, mix the egg replacer and soymilk; in the second pan, put the breadcrumbs; in the third pan, pour in the flour. Organize the pans one after another - first the flour, second the "egg wash", third the bread crumbs.

3. Rinse off each slice and pat dry (in a kitchen towel).

4. Dip each eggplant slice into first the flour, then the wash, followed by the breadcrumbs. Lay each slice on a prepared baking pan / cookie sheet.

5. Bake at 375F for approximately 25 - 30 minutes or until lightly browned on both sides, turning 1/2 way through. (These won't brown like you expect, but they will be crispy.)

These are good on their own in a sandwich, layered over pasta with red sauce, or sliced on top of a salad. When eggplants are in season, I will sometimes grab two or three, bake this up, let it cool and then put into freezer bags to store for whenever I want something "prepared" that can be pretty much just warmed up and eaten.

If you make this, please let me know what you think - and how they came out!

Enjoy!! (: