Eggplant Casserole Cheeses

Sorry I didn’t have Parmesan cheese so I skipped it and used just the regular shredded cheese.

Eggplant Parmesan / cheese


START BY SOAKING THE EGGPLANT: Slice the eggplant into 1/2 inch thick pieces and placing in a large bowl covered in water, ADD 2 tbsp of Himalayan pink salt to the water and then place another large bowl to overtop to make sure the eggplant is submerged for up to an hour.

2. Once your eggplant has finished soaking, drain the eggplant and set aside.

Then take two bowls, and in bowl number one whisk your 2 eggs together with the 1/2 cup almond milk.

In bowl number #2 place add the breadcrumbs. I used Italian Seasonings brand.

3. Start by dipping, each pieces of eggplant into the egg/milk mixture.

Then shaking off slightly and then into the breadcrumbs.

Make sure the whole eggplant pieces is coated, before placing onto a non stick baking pan.

Repeat until every pieces of eggplant have been coated.

Preheat oven to 400 degrees and place the eggplant in the oven for 15-20 minutes to tenderize it.

4. Meanwhile, in a large saucepan over medium heat add 1 tbsp of olive oil, 2 jars of tomato sauce of choice.

5. Add in the italian seasoning, garlic powder, onion powder, and pepper.

Cover and simmer on low heat for 10 minutes, stirring occasionally.


Once the sauce has cooked, spoon about a 1/2 -1 cup into the bottom of a large casserole dish, then layer on top the baked eggplant, and drizzle one tbsp of olive oil over the eggplant, then mozzarella cheese, parmesan cheese, tomato sauce and repeat till the eggplant is done. add spinach as last layer and top with sauce and cheese.


Top the casserole with the last of the mozzarella and parmesan cheese and fresh parsley and bake covered for 25-30 mins. The last 4 mins set it to broil and high til cheese melts. Remove – cut into your desired slices and enjoy.

Enjoy with salad, veggies on the side. Real delicious.