Finding vegetarian meals the whole family will eat on weeknights does not have to be hard. These recipes use ingredients you can find at any grocery store and keep prep simple. They focus on meals that feel filling and familiar without meat. You will see clear steps for each one so dinner comes together without extra stress.
Helpful Tips Before You Start
These tips will help you move through the recipes with less stress on busy nights.
Stock Pantry Staples
Keep canned beans, lentils, and quick-cooking grains on hand. They form the base of most of these dinners and cut down on shopping.
Prep Produce Once
Wash and chop vegetables right after you buy them. Store them in containers so assembly goes faster at dinnertime.
Make It Customizable
Set out toppings like cheese, herbs, or sauces on the side. Each family member can adjust their plate without extra cooking.
Cook Extra Portions
Double the recipe when the ingredients allow. Leftovers reheat well and remove the need to cook the next night.
Pasta Primavera with Fresh Spring Vegetables
This pasta primavera brings tender noodles together with crisp spring vegetables in a light olive oil and lemon sauce. It comes together fast on weeknights and gives families a colorful, meatless meal that feels fresh without much effort.
The vegetables stay bright and slightly crisp while the Parmesan adds a savory finish. Lemon and basil keep the flavors lively, making the dish appealing to both kids and adults.
Equipment
- Large Pot
- Large Skillet
- Colander
Ingredients
- 12 ounces penne or fettuccine
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 8 ounces asparagus, cut into 1-inch pieces
- 1 medium zucchini, thinly sliced
- 1 cup fresh or frozen peas
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh lemon juice
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- Salt and black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, then drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
- Add the asparagus and zucchini to the skillet. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the peas and cherry tomatoes. Cook for 2 more minutes until the tomatoes start to soften and the peas are heated through.
- Add the drained pasta to the skillet along with the lemon juice, Parmesan cheese, and basil. Toss well to combine and season with salt and black pepper to taste.
Notes
Cuisine: Italian
Equipment: Large Pot, Large Skillet, Colander
Sweet Potato Black Bean Enchiladas
Sweet potato black bean enchiladas offer a hearty vegetarian option that feels comforting without being heavy. The natural sweetness of the potatoes balances the earthy beans and bold enchilada sauce, while melted cheese pulls everything together in soft corn tortillas.
This recipe works well for weeknight dinners because the filling comes together in one skillet and the whole dish bakes in a single pan. Families appreciate the familiar enchilada format with a meatless twist that still satisfies.
Equipment
- Large skillet
- Baking dish
- Oven
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 (15 oz) can black beans, drained and rinsed
- 8 corn tortillas
- 2 cups red enchilada sauce
- 1 1/2 cups shredded cheddar cheese
- Fresh cilantro and lime wedges, for serving
Instructions
- Preheat the oven to 375 degrees F and lightly grease a 9×13 baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook for 3 minutes until softened.
- Add the cubed sweet potatoes along with the cumin, chili powder, salt, and pepper. Cook for 8 to 10 minutes, stirring occasionally, until the potatoes begin to soften.
- Stir in the black beans and cook for another 2 minutes until everything is warmed through and well combined.
- Warm the tortillas briefly to make them pliable. Spoon the sweet potato mixture evenly into each tortilla, roll them up, and place seam-side down in the prepared baking dish.
- Pour the enchilada sauce evenly over the rolled tortillas and sprinkle the shredded cheese on top.
- Bake for 20 minutes until the cheese is melted and the sauce is bubbling.
- Remove from the oven and serve with fresh cilantro and lime wedges.
Notes
Cuisine: Mexican
Equipment: Large skillet, Baking dish, Oven
Thai Coconut Vegetable Curry with Brown Rice
This Thai Coconut Vegetable Curry with Brown Rice delivers a creamy coconut base loaded with tender vegetables. It works well for weeknights because the sauce comes together quickly while the brown rice simmers on its own.
The flavor leans bright from lime and curry paste, with a light nutty note from the rice. Families often enjoy it because the vegetables stay colorful and the sauce stays mild enough for most tastes.
Equipment
- Medium saucepan
- Large skillet
- Cutting board
- Knife
Ingredients
- 1 cup uncooked brown rice
- 2 cups water
- 1 tablespoon vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 3 tablespoons Thai red curry paste
- 1 (14-ounce) can coconut milk
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 2 carrots, sliced
- 2 tablespoons soy sauce
- 1 lime, juiced
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Combine the brown rice and water in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 40 minutes until the rice is tender. Remove from heat and let it sit covered.
- Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until it softens.
- Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Add the Thai red curry paste and stir for 30 seconds to coat the vegetables.
- Pour in the coconut milk and bring the mixture to a gentle simmer.
- Add the sliced red bell pepper, zucchini, broccoli florets, and carrots. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables are tender but still hold their shape.
- Stir in the soy sauce and lime juice. Taste and add salt and pepper as needed.
- Fluff the cooked brown rice with a fork and divide it among four bowls. Spoon the curry over the rice and top each serving with chopped cilantro.
Notes
Cuisine: Thai
Equipment: Medium saucepan, Large skillet, Cutting board, Knife
Sesame Tofu and Broccoli Stir-Fry Bowls
This stir-fry turns simple ingredients into a reliable weeknight dinner. Crispy tofu and broccoli soak up a savory sesame sauce, and the whole thing comes together in one pan over rice. Families like it because the flavors are familiar without being plain, and it holds up well if dinner runs late.
The texture mix of golden tofu edges and tender broccoli keeps plates interesting. It works best on nights when you want something quick but still feel like you made a real meal.
Equipment
- Large skillet
- Mixing bowls
- Knife
- Cutting board
Ingredients
- 1 block (14 oz) extra-firm tofu
- 4 cups broccoli florets
- 2 tablespoons cornstarch
- 3 tablespoons sesame oil, divided
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 2 tablespoons sesame seeds
- 4 cups cooked rice, for serving
- 2 green onions, sliced
Instructions
- Press the tofu between paper towels or a clean kitchen towel with a heavy pan on top for 15 minutes to remove excess moisture. Cut into 1-inch cubes and toss with cornstarch until lightly coated.
- Heat 2 tablespoons sesame oil in a large skillet over medium-high heat. Add the tofu cubes in a single layer and cook, turning occasionally, until golden and crisp on all sides, about 8 minutes. Remove tofu to a plate.
- Add the remaining tablespoon of sesame oil to the same skillet. Stir in the garlic and ginger and cook for 30 seconds until fragrant.
- Add the broccoli florets and cook, stirring often, for 4 minutes until bright green and starting to soften.
- Whisk together the soy sauce, maple syrup, and rice vinegar. Pour the sauce into the skillet with the broccoli and stir to coat. Return the tofu to the pan and toss everything together for 2 minutes until heated through.
- Remove from heat and sprinkle with sesame seeds. Serve the stir-fry over cooked rice and top with sliced green onions.
Notes
Cuisine: Asian
Equipment: Large skillet, Mixing bowls, Knife, Cutting board
Mediterranean Chickpea Quinoa Bowls with Tzatziki
These bowls bring together fluffy quinoa, seasoned chickpeas, and crisp vegetables under a cool layer of homemade tzatziki. They come together quickly on busy evenings and give everyone a filling vegetarian meal without much hands-on time.
The flavors stay bright with lemon and herbs while the textures contrast nicely between the warm grains, creamy yogurt sauce, and fresh produce. Families like them because each person can build their own bowl and adjust the toppings to taste.
Equipment
- Saucepan
- Mixing Bowl
- Baking Sheet
Ingredients
- 1 cup quinoa
- 2 (15-oz) cans chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup plain Greek yogurt
- 1 large cucumber
- 2 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh dill
- 2 cups cherry tomatoes, halved
- 1/4 red onion, thinly sliced
Instructions
- Rinse the quinoa under cold water, then cook it in a saucepan with 2 cups of water according to package directions until tender and the water is absorbed. Fluff with a fork and set aside.
- While the quinoa cooks, pat the chickpeas dry with a towel. Toss them in a bowl with the olive oil, oregano, cumin, salt, and pepper. Spread them on a baking sheet and roast at 400°F for 15 to 20 minutes until slightly crisp.
- Grate half the cucumber and squeeze out excess moisture. Stir the grated cucumber into the Greek yogurt along with the minced garlic, lemon juice, dill, and a pinch of salt to make the tzatziki. Dice the remaining cucumber half.
- Divide the cooked quinoa among four bowls. Top each with roasted chickpeas, diced cucumber, cherry tomatoes, and red onion slices. Spoon tzatziki over the top just before serving.
Notes
Cuisine: Mediterranean
Equipment: Saucepan, Mixing Bowl, Baking Sheet
Cheesy Spinach Mushroom Lasagna
This lasagna layers tender noodles with creamy ricotta, sautéed mushrooms, and fresh spinach in a simple marinara sauce. It comes together in one pan for the filling and bakes into a hearty vegetarian dinner the whole family can enjoy on busy weeknights.
The finished dish has soft, cheesy layers with earthy mushroom bites and wilted spinach throughout. It works well for meal prep or when you need a meatless option that still feels filling and satisfying.
Equipment
- Large Skillet
- Large Pot
- 9×13 Baking Dish
- Oven
Ingredients
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 8 ounces mushrooms, sliced
- 10 ounces fresh spinach
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 3 cups marinara sauce
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F and bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until al dente, then drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until softened.
- Stir in the minced garlic and sliced mushrooms. Cook for 5 minutes until the mushrooms release their liquid and begin to brown.
- Add the fresh spinach in batches, stirring until it wilts completely. Season with salt, pepper, and dried oregano, then remove the skillet from the heat.
- In a bowl, mix the ricotta cheese with half of the grated Parmesan and a pinch of black pepper.
- Spread 1 cup of marinara sauce across the bottom of a 9×13 baking dish. Layer 3 noodles on top, followed by half the ricotta mixture, half the spinach-mushroom filling, and ½ cup mozzarella.
- Repeat the layers once more with another 3 noodles, the remaining ricotta, the rest of the filling, and another ½ cup mozzarella.
- Top with the final 3 noodles, the remaining marinara sauce, the rest of the mozzarella, and the remaining Parmesan.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for 10 more minutes until the cheese is bubbly and lightly browned. Let it rest for 5 minutes before slicing.
Notes
Cuisine: Italian
Equipment: Large Skillet, Large Pot, 9×13 Baking Dish, Oven
Sheet Pan Ratatouille with Creamy Polenta
This sheet pan dinner brings together roasted summer vegetables in the style of ratatouille and pairs them with a bowl of smooth, cheesy polenta. It comes together with little hands-on time, making it practical for busy weeknights when you want a meatless meal the whole family will eat.
The vegetables turn tender and slightly caramelized in the oven while the polenta cooks into a creamy base that soaks up the herby juices. The result is a balanced plate with bright vegetable flavor and comforting texture.
Equipment
- Sheet pan
- Medium saucepan
- Whisk
Ingredients
- 1 large eggplant, cut into 1-inch cubes
- 2 medium zucchinis, sliced into half-moons
- 2 bell peppers, cut into 1-inch pieces
- 1 pint cherry tomatoes
- 1 red onion, cut into wedges
- 4 garlic cloves, minced
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup coarse polenta
- 4 cups vegetable broth
- ½ cup milk
- ¼ cup grated Parmesan cheese
- 2 tablespoons butter
- Fresh basil leaves, for serving
Instructions
- Preheat the oven to 425°F. Place the eggplant, zucchini, bell peppers, cherry tomatoes, and red onion on a large rimmed sheet pan. Add the minced garlic, olive oil, thyme, salt, and pepper. Toss everything until the vegetables are evenly coated, then spread them into a single layer.
- Roast the vegetables for 25 to 30 minutes, stirring once halfway through, until they are tender and lightly browned at the edges.
- While the vegetables roast, bring the vegetable broth to a boil in a medium saucepan. Slowly whisk in the polenta. Reduce the heat to low and cook, stirring often, for 15 to 20 minutes until the polenta thickens.
- Remove the polenta from the heat. Stir in the milk, Parmesan cheese, and butter until the mixture is smooth and creamy.
- Spoon the creamy polenta into bowls and top with the roasted vegetables. Finish with a few fresh basil leaves.
Notes
Cuisine: Mediterranean
Equipment: Sheet pan, Medium saucepan, Whisk
Lentil Sloppy Joes on Whole Wheat Buns
Lentil Sloppy Joes bring a hearty, saucy sandwich to the table without any meat. The lentils soak up a tangy tomato sauce that clings to each bite, while the whole wheat buns add a sturdy, nutty base that holds up well for family meals.
This version works especially well on busy weeknights when you want something filling that still feels like a classic comfort food. Kids and adults both tend to enjoy the familiar sloppy joe flavors, and the recipe comes together in one pan after the lentils cook.
Equipment
- Large Skillet
- Saucepan
Ingredients
- 1 cup dry brown lentils
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 1 teaspoon chili powder
- 1 teaspoon yellow mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 whole wheat buns
Instructions
- Rinse the lentils and place them in a saucepan with 2 cups of water. Bring to a boil, then reduce heat and simmer for 20 minutes until tender. Drain any excess water and set the lentils aside.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and green bell pepper. Cook for 5 minutes, stirring occasionally, until the vegetables soften.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the cooked lentils, tomato sauce, tomato paste, brown sugar, chili powder, mustard, salt, and black pepper to the skillet. Stir everything together until well combined.
- Simmer the mixture for 10 minutes, stirring now and then, until the sauce thickens and coats the lentils evenly.
- Split the whole wheat buns and spoon the lentil mixture onto each bottom half. Place the top halves on and serve right away.
Notes
Cuisine: American
Equipment: Large Skillet, Saucepan
Green Curry Tofu and Vegetable Skillet
This one-pan meal combines creamy coconut green curry with golden tofu and a mix of fresh vegetables. It comes together quickly on the stove, which makes it practical for weeknight dinners when you want a vegetarian option that feels complete.
The sauce stays mild enough for most family members while the lime and curry paste give it bright flavor. Tofu holds its shape during cooking, and the vegetables stay tender without turning mushy.
Equipment
- Large Skillet
- Knife
- Cutting Board
Ingredients
- 14 oz firm tofu, drained and cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 2 tablespoons green curry paste
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 medium zucchini, sliced into half-moons
- 1 cup broccoli florets
- 1 can (14 oz) coconut milk
- 1 tablespoon soy sauce
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro
- Cooked rice, for serving
Instructions
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the tofu cubes and cook for 6 to 8 minutes, turning occasionally, until golden on several sides. Remove the tofu to a plate.
- Add the remaining tablespoon of oil to the same skillet. Add the onion, red bell pepper, zucchini, and broccoli. Cook for 4 to 5 minutes, stirring often, until the vegetables begin to soften.
- Stir in the green curry paste and cook for 30 seconds until fragrant. Pour in the coconut milk and soy sauce, then return the tofu to the skillet.
- Bring the mixture to a gentle simmer and cook for 5 minutes, stirring occasionally, so the sauce thickens slightly and coats the tofu and vegetables.
- Remove the skillet from the heat. Stir in the lime juice and sprinkle with cilantro. Serve over cooked rice.
Notes
Cuisine: Asian
Equipment: Large Skillet, Knife, Cutting Board
Crispy Falafel Pita Wraps with Tahini and Salad
These crispy falafel pita wraps combine golden chickpea patties with creamy tahini sauce and a simple fresh salad. They make an easy meatless dinner that feels filling without much fuss on weeknights.
The falafel turn out crunchy on the outside and tender inside. Warm pita holds everything together while the cool salad and lemony tahini add brightness and balance.
Equipment
- Food Processor
- Large Skillet
- Mixing Bowl
Ingredients
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1 small onion, roughly chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon baking powder
- 3 tablespoons all-purpose flour
- Vegetable oil, for frying
- 4 pita breads
- 1/2 cup tahini
- 2 tablespoons lemon juice
- 1/4 cup water
- 2 cups chopped lettuce
- 2 tomatoes, diced
- 1 cucumber, diced
Instructions
- Add the chickpeas, parsley, cilantro, onion, 2 minced garlic cloves, cumin, coriander, salt, pepper, baking powder, and flour to a food processor. Pulse until the mixture is finely chopped and holds together when pressed.
- Shape the mixture into 12 small patties, each about 2 inches wide. Place them on a plate.
- Heat 1/4 inch of vegetable oil in a large skillet over medium heat. Fry the patties in batches for 3 to 4 minutes per side until deep golden and crisp. Drain on paper towels.
- Warm the pita breads briefly in a dry skillet or microwave.
- Stir together the tahini, lemon juice, remaining minced garlic clove, and water in a small bowl until smooth and pourable.
- Fill each pita with 3 falafel patties, lettuce, tomato, and cucumber. Drizzle generously with tahini sauce before serving.
Notes
Cuisine: Mediterranean
Equipment: Food Processor, Large Skillet, Mixing Bowl
Hearty Minestrone Soup with Garlic Bread
This one-pot minestrone brings together beans, pasta, and plenty of vegetables in a tomato broth that feels filling without being heavy. It makes a reliable weeknight dinner because most of the work happens while the soup simmers, and the garlic bread bakes alongside it.
The soup tastes savory and slightly herbal, with tender vegetables and soft pasta in every spoonful. The garlic bread adds a crisp, buttery contrast that turns the meal into something the whole family will enjoy.
Equipment
- Large pot
- Baking sheet
- Knife
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 5 garlic cloves, minced
- 1 can (14 ounces) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 medium zucchini, diced
- ½ cup small pasta such as ditalini
- 2 cups fresh spinach
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 small baguette, sliced
- 3 tablespoons butter, softened
- 1 tablespoon chopped fresh parsley
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 minutes until they begin to soften.
- Stir in 3 cloves of the minced garlic and cook for 1 minute. Add the diced tomatoes, vegetable broth, cannellini beans, zucchini, pasta, oregano, salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes until the pasta is tender.
- While the soup simmers, mix the remaining 2 cloves of minced garlic with the softened butter and parsley. Spread the mixture on the baguette slices and place them on a baking sheet.
- Bake the garlic bread at 400°F for 8 to 10 minutes until the edges turn golden. Stir the spinach into the soup during the last 2 minutes of cooking. Serve the soup in bowls with the warm garlic bread on the side.
Notes
Cuisine: Italian
Equipment: Large pot, Baking sheet, Knife
Vegetable Fried Rice with Edamame and Scallions
This dish turns leftover rice into a fast family dinner loaded with colorful vegetables and plant-based protein. It comes together in one pan, making it ideal for busy weeknights when you want something satisfying without much cleanup. The savory soy flavor pairs with the freshness of scallions and the slight chew of edamame for a balanced bite.
Equipment
- Large skillet
- Spatula
Ingredients
- 4 cups cooked rice, preferably day-old
- 1 1/2 cups shelled edamame, thawed if frozen
- 6 scallions, thinly sliced
- 2 carrots, diced
- 1 cup frozen peas
- 3 garlic cloves, minced
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat. Add the diced carrots and cook for 3 minutes until they begin to soften.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the peas and edamame. Cook for 2 minutes, stirring often, until the vegetables are warmed through.
- Push the vegetables to one side of the skillet. Add the cooked rice and break up any clumps with a spatula.
- Pour the soy sauce and sesame oil over the rice. Stir everything together and cook for 3 to 4 minutes until the rice is heated and lightly crisped in spots.
- Remove the skillet from the heat and stir in most of the sliced scallions. Reserve a few slices for garnish if desired.
Notes
Cuisine: Asian
Equipment: Large skillet, Spatula
Baked Eggplant Parmesan with Spaghetti
This baked version of eggplant Parmesan keeps things simple for busy weeknights while still delivering the classic comfort of a family dinner. The eggplant turns tender inside with a crisp coating, and the whole dish comes together with pantry staples and minimal hands-on time.
It works well when you want a meatless meal that still feels filling and satisfying. The combination of tangy tomato sauce, melted cheese, and spaghetti makes it a reliable choice for both kids and adults.
Equipment
- Baking sheet
- 9×13 baking dish
- Large pot
Ingredients
- 2 medium eggplants, sliced into 1/2-inch rounds
- 2 large eggs
- 1 cup Italian-style breadcrumbs
- 1/4 cup olive oil
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 8 ounces spaghetti
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh basil leaves for serving
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Whisk the eggs in a shallow bowl and place the breadcrumbs in a second shallow bowl.
- Dip each eggplant slice into the egg, then coat it in breadcrumbs and arrange the slices on the prepared baking sheet.
- Brush both sides of the coated slices lightly with olive oil and sprinkle with salt and pepper.
- Bake the eggplant for 20 minutes, flipping the slices halfway through, until golden and crisp.
- Spread 1 cup of marinara sauce in the bottom of a 9×13 baking dish and arrange the baked eggplant slices in a single layer over the sauce.
- Spoon the remaining marinara over the eggplant, then top evenly with mozzarella and Parmesan.
- Return the dish to the oven and bake for 15 minutes until the cheese is melted and bubbly.
- While the eggplant finishes baking, cook the spaghetti in a large pot of salted boiling water according to package directions and drain.
- Serve the eggplant Parmesan over the cooked spaghetti and scatter fresh basil leaves on top.
Notes
Cuisine: Italian
Equipment: Baking sheet, 9×13 baking dish, Large pot
