Dutch Oven Eggplant Parmesan

It's OK to be cheesy when you prepare this classic Italian dish. When you are looking for a meatless Italian staple, this is eggs-actly the recipe you want. 

Dutch Oven Eggplant Parmesan

Ingredients

For 0002 Person(s)

Recipe

  • 1 cup(s) elbow macaroni, dry
  • 5 garlic cloves, minced
  • 1/4 teaspoon(s) oregano
  • 1 tablespoon(s) fresh basil, chopped
  • 1 teaspoon(s) salt, to taste
  • 1 teaspoon(s) fresh ground pepper, to taste
  • 1 1/2 cup(s) marinara
  • 2 cup(s) eggplant, peeled and cut into 1-in. cubes
  • 1 cup(s) mozzarella, shredded
  • 2 tablespoon(s) Parmesan cheese, grated
  • 3 ounce(s) bread crumbs

Directions

    1. In a Dutch oven pot, place pasta with 1/3 cup of water. Make sure to spread the pasta out into a single even layer with water coating the pasta.
    2. In a medium sized bowl, mix the marinara sauce with oregano, basil, garlic salt and pepper. Place the eggplant cubed in the pot on top of the noodles. Spread a layer of marinara sauce on top of eggplant.
    3. Sprinkle half the mozzarella cheese on top of the marinara in an even layer.
    4. Repeat, starting with eggplant layer until pot is full. 
    5. Top with grated parmesan and bread crumbs. 
    6. Cover and bake for 40 minutes.
    7. Serve and enjoy!