Eggplant is a very underused vegetable in my house, which is unfortunate because I love it. But I’m the only one who likes it in my family who likes it (insert world’s tiniest violin). The husband and my kids can eat pizza everyday all day if I let them So I usually have to get my eggplant kick in the form of eggplant parmesan while at an Italian restaurant that also serves pizza. Traditionally Eggplant parm made by slicing eggplant salting it so the excess water is released then dredged pan fried then layered with Marinara sauce and cheese and baked until golden crispy and goosy. Really is just an oil sponge, covered in bread, covered with cheese, and served with noodles so I don’t order it too often. I do make it at home but it’s time-consuming especially since I’m the only one who eats it.
I came up with an easy way to get the flavor of eggplant parmesan with out the time consuming process. I start by skinning, cubing then boiling the eggplant, I mix in a bit of my basic marinara, and a bit of Parmesan with the blanched eggplant. I place the eggplant mixture at the bottom of a baking dish covering it with a bit more marinara, then layer on parmesan, buttered bread crumbs, and mozzarella. Then I bake to perfection. You may say this way is highly suspect but you’ll be glad you tried it!!
- 1 Giant Eggplant
- 2 cups Classic Marinara
- 1 cup Parmesan Cheese
- 1 cup Mozzarella Cheese
- 1 cup Italian Bread Crumbs
- 2 tablespoons Butter, divided
- Peel, cube, and boil the eggplant in salted water until fork tender about 5 minutes. Drain and let cool on a paper towel or dish cloth to allow as much of the water to leach out of the eggplant as possible.
- In a medium bowl mix together eggplant, 1/2 of the marinara and 1/2 of the parmesan until everything is coated evenly
- In a buttered baking dish, make an even layer of eggplant mixture, then cover with remaining marinara and parmesan.
- In a pan (or I use the same pot I boiled the eggplant in so I don't have to dirty another pan), melt the butter, add the bread crumbs and sauté until all the crumbs are slightly browned.
- Cover the eggplant with mozzarella, top with bread crumbs, and bake in a 350° until the sides are bubbly and the cheese is starting to brown, about 35-45 minutes.
Serve with spaghetti and more marinara!