Wednesday, June 16, 2010
I found the coolest product at Safeway. Well, my version of cool. Frozen breaded eggplant without a bunch of garbage in it! I know, you’ve probably already heard of this amazing prepared food, but I’m in small town Idaho and don’t get out much.
I was even more amazed when I opened the box. Inside were big fat sliced and breaded eggplant, nothing more. No preformed weirdness and the pieces were all different sizes just like they should be.
This has to be the best convenience food ever. I should send the company a love letter. I wonder if they'd put a restraining order on me for being such a nut.
The sauce was just a doctored up jar of good quality marinara, but wow! This Eggplant Parmesan gives my homemade version a run for its money in about an eighth the time.
What a great healthy meal to have on a weeknight. Oh, I didn’t tell you this meal is healthy? It is! Especially if you bake the cutlets like I do and use just a thin slice of mozzarella on top.
Eggplant, I love you.
Weeknight Eggplant Parmesan
To make this dish vegan, use vegan cheese or leave it off entirely.
1 jar marinara sauce
1/3 cup red wine
1 tablespoon olive oil
1/4 teaspoon dried oregano
1/2 teaspoon sweet paprika
1 pound box Dominex Frozen Eggplant Cutlets, Breaded Italian Style
1 ball mozzarella, thinly sliced
Shredded Parmesan cheese for garnish, optional
Slow cooker method: In a small slow cooker add the marinara sauce, wine, olive oil, oregano, and sweet paprika. Cook on low for 6 hours or high for 3 hours.
Stove method: In a large sauce pan reduce the red wine by half over medium high heat. Add the marinara, olive oil, oregano and paprika and bring to a simmer. Cover and simmer for 10 minutes.
Prepare eggplant cutlets according to package directions. If baking, flip cutlets over the last 5 minutes of cooking time. Add an extra 5 or 10 minutes if cutlets aren’t crispy and golden brown.
Place on plates, spoon hot marinara over the eggplant and top with thin slices of mozzarella. Garnish with Parmesan cheese if desired.
Notes: If you have it on your oven, the convection setting works well for crisping up these eggplant cutlets.
Recipe & photograph by Laura Flowers.