I have come to the conclusion that anything slathered in pasta sauce, breaded and covered in cheese is amazing. There is literally no way it can be bad!
Anyways, I had a bunch of frozen homemade pasta sauce so I decided to put it to good use and make some eggplant parm! Now usually eggplant parm is a nice veg. option for people that won’t or don’t eat chicken or veal parm but today I made a completely non veg. version of eggplant parm. (Mostly because I used pasta sauce packed with meat… brisket and ground beef galore).
____ (fill in your preference: Eggplant, chicken, veal, etc) is a great and relatively quick/cheap dinner option and it always makes amazing leftovers!!
What you need:
Pasta sauce of your preference (homemade, premade, meat, no meat.. anything works)
1. If your sauces needs defrosting, start that now! Preheat your oven to 350 degrees.
2. Peel and slice your eggplant into “steaks,” throw some oil in a pan and sautee your eggplant slices until soft (but not TOO soft.. they will finish cooking in the oven).
3. While your eggplant pieces are cooking prep your battering station. Beat one egg in a bowl and mix your bread crumbs and garlic salt in another bowl.
4. When your eggplant slices are done, refill your pan with about 1/2 an inch of oil (for a light fry) and begin to dip your eggplant in the egg and then the bread crumbs. Fry until golden brown and then place in your glass cooking tray (which you shouldn’t forget to spray with oil or butter).
5. In a pot, heat up your sauce. Mine was a super thick meat sauce so I added a bit of water, olive oil and some tomatoes that were wilting into it. After it’s nice and heated up, pour it over your fried layer of eggplant.
6. Cover that s**t in your shredded cheese!!
7. Bake for about 15-20 min or until nice and golden brown.
ENJOY. I must say (not to toot my own horn or anything) that this was absolutely delicious. The eggplant melted in my mouth and loved the heartiness of the sauce. Amazing!