Eggplant Parm-ish

The Savings Plan for this week shows Eggplant Parmesan as one of my meals.  I kind of made it, but I wanted to use up some odds and ends from the pantry and the freezer so I can’t point you to a real recipe.  I had some spaghetti sauce in the freezer so I used that instead of making marinara.  I make my spaghetti sauce with a mix of ground beef, pork and veal so this is not a vegetarian dish.  Obviously it could be if you used the traditional marinara.  I had a few breadcrumbs and a little panko leftover in the pantry so I mixed those instead of using flour.  All in all it was a really good dish, though maybe not as saucy as I would like.  So, here’s the recipe as close as I can remember. Serve it with a side of pasta and/or a green salad for dinner and make sandwiches later in the week. This is a terrific dish if you’re trying to sneak in an extra vegetable.
Good? A favorite of mine
Easy? It can be. If you make your sauce ahead of time or use a jar sauce it cuts the time considerably.
Good for company? Sure. Warm and comforting.
Special shopping? You’ll need an eggplant, but otherwise nope.

Eggplant Parm-ish


2-3 T olive oil
1 medium sized eggplant
1 egg
1/4 C water
1 C plain bread crumbs and panko, mixed
1 4oz can of tomato sauce
2 C spaghetti sauce (meat or marinara, your choice)
1-2 C shredded mozzarella
1/2 C grated parmesan


Preheat oven to 350 degrees.
Cut the ends off of the eggplant. Stand the eggplant on its end and cut it longways into thin slices. Discard the 2 pieces that have all peel on one side.
Lay the slices on a layer of paper towels or a dishtowel. Salt the slices. Cover with a second layer of towels Let them rest about 30 minutes. This will remove some of the water and the bitterness from the eggplant.
Pour 1/2 the tomato sauce in the bottom of a 9×13 baking dish (Pyrex works well) and distribute evenly. (Save the rest for another day or pour it in your sauce).
In a shallow dish whisk the egg and water together.
In a second shallow dish mix the breadcrumbs, panko and a little salt.
Dip each slice in the egg wash and then dredge in crumbs.
Heat a little olive oil and a small pat of butter in a large skillet. (Portion out the olive oil if you’re cooking the eggplant in batches).
Cook the eggplant 2 minutes on each side or until golden brown.
Lay the slices side by side in the dish. You should have enough to make 2 layers.
Cover with 1/2 the spaghetti or marinara sauce.
Cover with 1/2 the mozzarella.
Repeat layers of eggplant, sauce, cheese.
Top with parmesan.
Bake at 350 20-30 minutes until cheese is melted, bubbly and a little brown on top.


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