Easy Eggplant Parmesan

This week’s recipe submitted by Food to Share volunteer Misu. Thank you Misu!

 

 

It’s the $1 sale at No Frills this week. Some items that you will find for a dollar include: Reya naan bread, avocados, plain yogurt, sour cream, onions, apples, pears, limes, zucchini, broccoli and eggplant as well as lots more…Ah, eggplant.

 

Eggplant is a vegetable that is not necessarily a favourite for many people. It can be tricky to get the cooking right, it is sometimes bitter and then there is its texture, which, even if cooked correctly,  is not for everyone. All that being said, it is a fantastic underdog of a vegetable that absorbs flavour beautifully and can mimic some of the qualities of meat. If you are not a fan, I challenge you to try again! You never know, you just might change your mind.

 

My “gateway” eggplant dish was eggplant parmesan, and hopefully it can be yours too. In addition to being covered in cheese and tomato sauce, eggplant can be roasted, blended into babaganoush, sautéed in ratatouille and found in many garlicy and saucy Asian dishes. It is surprisingly versatile and worth trying if you have never made it before. I have chosen a simple recipe for eggplant parmesan which includes a number of items in the $1 sale (pasta sauce, parmesan and the eggplant). The recipe and photo are from Genius Kitchen.

 

EASY EGGPLANT PARMESAN

 

READY IN:

55mins

SERVES:

4

INGREDIENTS

  •         1 large eggplant, peeled and cut into 1/3 inch slices
  •         2 eggs, beaten
  •         1 12cups seasoned dry bread crumbs
  •         14cup olive oil
  •         3 cups spaghetti sauce
  •         12lb shredded mozzarella cheese
  •         13cup grated parmesan cheese

 

DIRECTIONS

  1.    Arrange a layer of eggplant slices in a colander. Sprinkle generously with salt. Continue layering and salting all eggplant slices. Let stand 30 minutes. Rinse and pat dry. Dip each eggplant slice in beaten egg, and dredge with breadcrumbs.
  2.    Heat oil in a heavy skillet. Over medium high heat fry eggplant in hot oil about 2 minutes per side until golden. Drain on absorbent paper.
  3.    Preheat oven to temperature 350°F. Arrange half the eggplant slices in the bottom of baking dish sprayed lightly with nonstick spray. Spread half the sauce over top. Sprinkle with half the mozzarella and half the Parmesan. Repeat layers.
  4.    Bake 20-25 minutes or until mixture is bubbly.

 

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