Meatless Mondays is a weekly feature which will showcase some of my hits and probably misses with living a meatless life. Many of you know I stopped eating meat about a year ago for personal reasons. While, I haven’t had any desire to go back to eating meat, it has been a struggle to find healthy foods to eat.

Everywhere you go, meat is the main dish. Since I was new to this lifestyle, it led me to eating unhealthy options. I’m on a path now to cook healthier options at home without meat. While going meatless is a personal choice for me, you can still save money by having one meatless meal a week.

Will you join me on this journey by preparing one meatless dish every week?

Eggplant Parmesan

Ingredients

• 1 Eggplant
• 1 cup Freshly grated Parmesan or Romano Cheese (Of course, I like using my Ninja Chopper to grate mine easily and quickly! We’ve said GOODbye to the fake parmesan forever!)
• 2 cups Mozzarella Cheese, shredded
• 1 1/2 cups Spaghetti or Marina Sauce

Slice eggplant 1/4″. I leave my eggplant unpeeled. Layer eggplant  in 8.5″ x 11″ dish. Then layer half of the parmesan cheese, half the mozzarella, and half the sauce. Repeat. Sprinkle with additional parmesan cheese.

Cover and bake for 45 minutes at 375 degrees.

Serves 4 .

Post Dinner Analysis

Great recipe for eggplant during the summer season.

Freezer Friendly

Freeze before or after cooking.

Meat it Up

Add sausage.

Vegan Option

Use vegan cheese.

If you have any questions about the vegetarian lifestyle, you can read more about it at GoVeg.com.