Friday Recipe: Eggplant Parmesan

eggplant-parmesanVegetarian dishes don’t have to be flavorless or full of mysterious veggies with weird textures (I still can’t make myself eat tofu). This eggplant parmesan is simple (only 4 main ingredients) and delicious. If you’ve never tried eggplant or don’t think you like it, think again. With the tomatoes, garlic, and cheese you can’t even really taste it!

When buying an eggplant, look for one that is firm to the touch and heavy for its size. Look for one that is shiny and dark. Store in a cool, dry place, and use within a day or two of purchasing.

Eggplant Parmesan

1 medium eggplant
2 T olive oil
16 oz can crushed tomatoes
1 clove of garlic crushed
½ tsp salt (optional)
½  cup shredded parmesan cheese

Cut the eggplant into ½ inch slices and brown each side in a nonstick pan in the olive oil.

While the eggplant is browning add the tomatoes, garlic, salt and enough water to make a pourable sauce to a small pan and bring to the boil.

Arrange the slices of eggplant in a 1 ½-quart casserole, pour over the tomatoes, top with cheese and bake in a 375 degree oven for 45 minutes.

Serve with your favorite pasta and extra red sauce.

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