Quick & Dirty Eggplant Parmesan

With a new career in which I often feel like I am drowning, I am more pressed than ever to find quick recipes. It’s been very tempting to eat out often and I’m really trying to get back to more wholesome, home-cooked meals. I absolutely love a traditional eggplant parmesan with crisp, perfectly fried eggplant slices. I don’t love the time it takes to flour, egg, and dredge the eggplant in breadcrumbs. So I tried coming up with a quicker version and was really happy with the result. Plus, it tasted great leftover and provided several days of lunch at work! I like to make my own tomato sauce but if you don’t have the extra 30 minutes just use 2 jars of your favorite pasta sauce.  This eggplant parmesan will still take at least an hour but it cuts down at least 30 minutes and more if you use pasta sauce. Enjoy!

For sauce:

  • 2 cans (28 ounce) crushed tomatoes in puree
  • 2 Italian sausage links
  • 4 cloves garlic, crushed and minced
  • Italian seasoning
  • S/P

For meal:

  • Olive oil
  • S/P
  • 2 large globe eggplants cut into 1/4 inch thick slices
  • Dried Italian breadcrumbs
  • 1/2 cup grated Parmesan
  • 1/2 pound whole fresh mozzarella, sliced
  1. Place sliced eggplant on paper towels and sprinkle with salt to draw out excess moisture. Let stand at least 15-30 minutes.
  2. For sauce: Saute sausage links, removing meat from casing and crumbing with a wooden spoon. Add tomatoes, garlic, and a generous amount of dried Italian seasoning. Simmer on low for 25-30 minutes. Occasionally taste and season as needed.
  3. Take sauce off heat and set aside. If you are using pre-made sauce, no need to heat just use directly from jar.
  4. Preheat oven to 375. Spray a 9 x 13 baking dish and set aside.
  5. Heat olive oil in a large skillet and fry the eggplant in batches. Instead of dredging, you simply sprinkle breadcrumbs on the eggplant as you fry and press down with a spatula. Fry until golden, 2-3 minutes per side. Set on paper towels to cool and drain oil.
  6. Spread a layer of the tomato sauce on the bottom of the dish, layer eggplant and sprinkle with 1/4 cup Parmesan. Continue layering sauce, eggplant, and Parmesan until you’ve used all the eggplant. Top with the fresh sliced mozzarella.
  7. Bake until lightly browned and bubbling, about 40 minutes.

Serves: 6

Recipe source: Original

Time: 1 hr 30 minutes

Advertisements