Wednesday, August 24, 2016

Tonight? Easy Eggplant Parmigiana

"No Preservatives" and "Made from Scratch"
(Whatever that means..) It isn't going to kill you! 
Now those of you who don't want to use a frozen product, you can leave now. Our friend, Sally Tomatoes, discovered a product at BJ's Wholesale called Michael Angelo's Breaded Eggplant Cutlets in a 3 pound bag. I couldn't believe that they'd be any good, and I'll be honest here, I do make a better cutlet myself, but Oy! What a mess it makes in your kitchen. Eggplant Parmigiana gets relegated to special occasions and never gets made. These cutlets are really very tasty! With this product in your freezer, all you need to do is stop at Market Basket and pick up 3/4 of a pound of Bel Gioioso Fresh Mozzarella Slicing Loaf and pull some red gravy from your freezer. (You do have some in there don't you??) You can make eggplant parmigiana anytime you'd like!

I was able to make this tonight in about an hour and 15 minutes. Layering the gravy, eggplant and cheese goes really quickly and the baking takes the longest. There's really no recipe here folks so just go for it. 

Cut the eggplant pieces to fit into a layer in this 8-inch glass pan.
Top with slices of cheese and dot with your gravy.
Repeat until you get to the top of the pan.
Top with a piece of parchment and then foil. 
Bake at 400 degrees for 1 hour. Remove the foil and parchment,
 sprinkle with a little grated cheese and pop back in the oven
for another 15 minutes. Let sit for 20 minutes before serving.

It slices beautifully and makes a nice dinner with a green salad.
(Plus there's some left over for a sandwich for work tomorrow.)

That mozzarella slicing loaf is really terrific.
Melts almost exactly like freshly made. 

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