SIMPLE NO BOIL EGGPLANT PARMESAN BAKE

Honest Grub Honest Foodie

I am telling you this is the easiest eggplant parmesan you will ever make, and the fact that it is one dish wonder is even better!

INGREDIENTS:

– eggplants – olive oil – italian seasoning – garlic powder – cayenne pepper – spaghetti noodles – chicken broth – pasta sauce – cheese

In a small bowl, whisk together 1 tsp salt, 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1/4 tsp pepper, and a dash of cayenne pepper. Whisk until combined.

Instructions:

Chop your eggplant into 1-inch-sized pieces and place them in a large mixing bowl. Pour 2 tbsp olive oil over the egg plant.

Grease a 9 x 11 baking dish. I will usually spray it with avocado oil or olive oil. Layer half of the chopped eggplant at the bottom of the baking dish.

Next, take the uncooked spaghetti noodles and layer them on top of the egg plant. Spread them so they cover the eggplant evenly in one layer.

Next, sprinkle the remaining seasoning on top of the dry noodles. 1 tsp of salt, 1/2 tsp of Italian seasoning, 1/2 tsp garlic powder, 1/4 tsp pepper, and a dash of cayenne pepper.

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