Oh, early week dinners. They can sometimes feel sad. Maybe we’re trying to do better by our bodies after a weekend, maybe we’re hurried with work and activities and life, maybe we’re just out of inspiration and tired.

Easiest ever eggplant parm to the rescue! Marinara + cheese is a pretty universally loved combination, and I make versions of this all the time: throw random veggies in with marinara and cheese, top with something crunchy, bake until tender, done.
This version with eggplant ends up almost creamy when the eggplant softens because we slice it with a mandoline. If you don’t have one just slice the eggplant as thinly as you can – or buy a new kitchen tool, you’ll use it a ton once you have one!
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