Quick n Easy Eggplant Parmigiana

By now, you know I’m an eggplant fan. It’s versatile and delish and I have over the years developed a number of recipes that are yummy but this quick recipe is a lovely dairy meal waiting to happen especially as we approach the nine days.

The very first time I tasted this dish, it was fairly traditionally done, i.e. the eggplant was egged and breaded and fried and only then topped with the tomato sauce and cheese and served on a bed of brown rice. This was at the (long defunct) but beloved vegetarian restaurant in Manhattan known as Greener Pastures. This set in motion a different attitude in me towards vegetarian cuisine and an interest in how to creatively cook with vegetables.

This is an untraditional cheater’s version which is lighter and much much quicker. Even though I miss the crunch of the bread crumbs, I don’t miss the heaviness of fried eggplant, and it’s equally delish. So, take a nice eggplant and wash.

Cut off the head and tail and pat dry. .

Cut into long slices lengthwise like so:

Fit them into an oiled or oil sprayed pan and either brush with oil (olive is good or canola is fine too) or oil spray them on both sides. Put in a hot 425 degree oven for approximately 10 minutes, check to make sure it’s light brown (not darker, you don’t want it bitter) and flip to other side and cook about another 10 minutes till other side is light brown as well. The second side may cook more quickly so keep an eye on it. You want the eggplant to be soft but not totally mushy. You can check it with a toothpick, it should go through easily.

Then, take either tomato sauce, the simple canned sort or (my preference) the better jarred variety that has good flavor and richness so you don’t have to add more spices if you don’t want to, but you can add oregano or basil if you like the freshness.

Next, take a nice melting cheese, whether you have Emek available or prefer Mozzarella or honest to goodness Parmesan which doesn’t go over well in my house, what can I say. Sprinkle generously over the tomato sauce.

Now you’ve left your oven on the high heat, lower to 400 degrees and without waiting, put the prepared eggplant in the oven. Bake for about 15 minutes or until cheese is bubbling. Remember, you eggplant is basically fully cooked as is the sauce, so you are just melding these ingredients together and baking. It may go quickly so keep an eye on them so they don’t burn.

Et voila, you have your yumola eggplant not necessary parmigiana but totally toothsome. Serve hot and as a nod to my old stomping grounds, why not over brown rice to have a wonderful and filling meal?

Quick n Easy Eggplant Parmigiana

One nice eggplant, try to choose one that feels lighter weight since they tend to have fewer seeds (and I feel they are not bitter)

olive oil, canola oil or oil spray both for spraying the pan and coating the eggplant

1 jar good tomato sauce

2 cups shredded cheese of your choice, Parmesan, Muenster, Emek you get the drift. The main point is it should be a cheese that tastes good to you and easily melts

Directions:

Preheat the oven to 425 degrees.

Wash your eggplant and pat dry. Chop off it’s head and tail and slice lengthwise into long slices (see above). Take either the oil or oil spray and coat both a pan which you will bake them in and the eggplant slices with the oil on both sides. Place into hot oven, bake 10 minutes on one side (or till light brown) and flip with a spatula and bake on other side about 8-10 minutes on other side or till light brown. Keep an eye on them so they don’t get too dark or they get bitter.

Remove eggplant in baking pan from oven, and lower the heat to 400 degrees. Take the tomato sauce and spread each slice with sauce on top. Add the shredded cheese on each individual slice (you are serving them as long slices) and pop back in 400 degree oven for about 15 minutes or until cheese is bubbly and a bit brown. Serve generously, over brown rice for a nice filling meal.