Tuesday, May 12, 2009

Eggplant Parm (Shortcut Method)

On Menu Plan Monday a few weeks ago, one of the dinners I listed was eggplant parm, made by a shortcut method. It seems like a lot of steps, but it's much quicker than the traditional recipe!

Eggplant Parm - the quick way

Eggplant (I used about 2-1/2 pounds, trimmed and peeled)
Spaghetti sauce (one 26-ounce jar, or try this recipe)
Mozzarella cheese, shredded (8 ounces)
Lasagna noodles (optional - I used five noodles, uncooked - see note below)
Seasoned bread crumbs (optional - see note below)

Prepare the sauce, if you're making your own. (I didn't cook mine for long, since it'll continue to cook in the oven. If you'd like to reserve some sauce for pizza, this is a good time to measure it out.)

Slice the eggplant about 3/8-inch thick. Place in a single or double layer in a glass baking dish (I did this in two batches), add a little water, and cover with wax paper; microwave for a few minutes (mine took three or four minutes) until the eggplant is partially cooked.

Ladle about 1/2 cup of sauce into a 13x9 glass baking dish. Top with a single layer of eggplant slices. Ladle another 1/2 cup of sauce over the eggplant, then sprinkle with about a third of the cheese. If you're using eggplant noodles, make a layer of those. Just keep layering eggplant, sauce, and cheese--ending with sauce--until you're finished.

This is what it looks like before it's baked:



Cover tightly with foil and bake until eggplant is tender and sauce is bubbly. It takes about 90 minutes at 325 degrees. Check the pan occasionally to see if it's getting too dry, and add a bit of water if necessary.

Notes: (1) Sometimes I sprinkle seasoned bread crumbs on top of the eggplant layers. It gives some of that breaded/fried flavor. To make it even more flavorful, mix the bread crumbs with a little bit of olive oil before adding to the baking dish. (2) I include the lasagna noodles instead of preparing pasta on the side. (Unless you increase the sauce recipe, there won't be enough for this dish plus a side of pasta.) I usually make bread with this meal and, as much as I love carbs, we don't really need that much!

For more great recipes, check out Recipe Swap Monday, Mouthwatering Monday, I Am Blissfully Domestic, Tasty Tuesday, Tempt My Tummy Tuesday, and Ultimate Recipe Swap.

6 comments :

  1. I love egg plant parm! Your recipe looks good! Thank you for the kind comment on my cupcakes :), I'll be trying your recipe this week for sure!

    ReplyDelete
  2. Oh thanks for sharing this, it looks super yummy, and we just picked more eggplant from the garden. Can't wait to cook it.

    ReplyDelete
  3. Looks yummy! I have never eaten eggplant.TFS

    ReplyDelete
  4. I really do need to try eggplant. I've never had it in all my life!! :) Isn't that pitiful? :)

    ReplyDelete
  5. The recipe reads good and easy to try.
    One will be wordless with a mouthful of that.:)

    ReplyDelete
  6. Oh, my! I absolutely LOVE eggplant parmesan!! Thanks for the recipe!

    ReplyDelete

I love to hear what you're thinking, so thank you for leaving a comment!

Spammers are unwelcome here, and spam comments will be deleted.

ShareThis