Not long ago, I overheard someone saying how good eggplant parmigiana is but how much trouble it is to make. I love eggplant parmigiana and not too many years ago decided to simplify the recipe. I call my recipe easy eggplant parmigiana because the eggplant slices aren’t fried first, only baked twice.
This dish makes a wonderful substitute when you have a craving for pizza. It has added advantages that it’s quick and easy to make and contains a vegetable instead of a bread. It is also a bit lighter than traditionally made eggplant parmigiana.
Eggplant is from the nightshade family (which also includes tomatoes, potatoes, and peppers), and it’s readily available in Florida whenever warm season veggies are here. It is also a good choice for the frugal and fancy-free lifestyle, often available at the farmer’s markets or at Aldi for a dollar or so.
- Olive oil
- Eggplant, about six 1/8 inch slices to cover the bottom of the pan
- Mozzarella slices, five or six
- About 1/2 jar of spaghetti sauce
- Dried mixed Italian herbs (or oregano)
- Oil the bottom of a 7 x 10 pan with olive oil.
- Place eggplant slices overlapping to cover bottom of pan.
- Bake for ten minutes in 400 degree oven.
- Layer mozzarella slices over eggplant.
- Spoon enough sauce over mozzarella layer to cover.
- Splash with a little olive oil.
- Sprinkle with Italian herbs.
- Return to oven and bake until cheese is melted and starting to brown.
Dinner tonight was easy eggplant parmigiana with linguine and sauce and a tossed green salad (99 cent salad bag from ALDI).
Till next time, stay frugal and fancy-free.