Eggplant parmesan is one of my all time favorite meals.

Name: Eggplant Parmesan Deconstructed
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 can italian tomatoes; 1 c lentils, cooked; 1 c mushrooms; 1 small eggplant; 1 yellow onion; 2 garlic cloves; 1/2 small can tomato paste; 1/4 c parmesan cheese; 1 c shredded mozzarella; fresh basil for topping; olive oil; salt

But it is somewhat of a time commitment, so this eggplant parm deconstructed is the perfect alternative! Get all the same flavas in 1/4 of the time!

Eggplant Parmesan Deconstructed

Author: Hey Emily Ann
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings 1x

Print Recipe

Description

All of the delicious flavors of eggplant parmesan in half of the time!

Scale

Ingredients

1 can italian tomatoes
1 c lentils, cooked
1 c mushrooms
1 small eggplant
1 yellow onion
2 garlic cloves
1/2 small can tomato paste
1/4 c parmesan cheese
1 c shredded mozzarella
fresh basil for topping
olive oil
salt

Instructions

Slice eggplant into rounds, 1/2 inch thick. Place on top of a paper towel and salt. Let sit for about 10-15 minutes, there should be water droplets on top after that time. Dab dry with a paper towel and dice into small cubes.

In a skillet, sautee mushrooms, eggplant, onion and garlic cloves. Cook until eggplant and mushrooms are soft.

In a mixing bowl, combine diced tomatoes, tomato paste, lentils, parmesan, mozzarella and cooked vegetables.

Mix together well (cheese should melt). Top with some fresh basil and serve on top of pasta or let it stand on its own!

Notes

Best when served over a big bowl of pasta!

Category: Dinner
Method: Pan fry
Cuisine: Italian

Keywords: eggplant parmesan, italian

[wpurp-searchable-recipe]Eggplant Parm Deconstructed – – italian diced tomatoes, lentils (rinsed and drained), mushrooms (uncooked), small eggplant, brown onion (diced), garlic cloves (diced), tomato paste, Parmesan cheese, shredded mozzarella, fresh basil (for topping), EVOO, salt, , Slice eggplant into rounds, 1/2 inch thick. Place on top of a paper towel and salt. Let sit for about 10-15 minutes, there should be water droplets on top after that time. Dab dry with a paper towel and dice into small cubes. ; In a skillet, sautee mushrooms, eggplant, onion and garlic cloves. Cook until eggplant and mushrooms are soft. ; In a mixing bowl, combine diced tomatos, tomato paste, lentils, parmesan, mozzarella and cooked vegetables. ; Mix together well (cheese should melt). Top with some fresh basil and serve on top of pasta or let it stand on its own! ; ; – – Dinner – Lunch – main – Blog Post – Dinner – Recipe – Dinner – eggplant parmesan – plant based – recipe – vegetarian[/wpurp-searchable-recipe]

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