Cheaters Eggplant Parmesan

Perhaps I should have called it "Quick Eggplant Parmesan"

I LOVE this. I have a little "apartment" in my house. I live with my daughter and her family - actually, they live with me - but I leave the kitchen mainly to them and I have fashioned a kitchen in my rooms upstairs. I have everything but an oven and this is my favorite microwave dish so far.

Eggplant Parmesan - super simple

Ingredients

1 eggplant, sliced
1 jar Classico sausage spaghetti sauce (or your favorite)
Olive oil
Parmesan cheese

Slice and salt the eggplants and put it in a colander in the sink or a bowl to drain. After about 30 minutes, rinse and pat dry.

In batches, fry eggplant slices in hot oil until soft. Eggplant tends to soak up oil so you may have to add more as you go along.

Layer a souffle dish with sauce, eggplant, and parmesan cheese. The final topping (you should get 3 layers of eggplant) should be sauce topped with cheese.

Cook in microwave on 70% for about 5 minutes or bake about 15-20 minutes on 350 F.

It tastes like you put A LOT more effort into it than you did.

That sounds wonderful! I just love eggplant parmesan but I don't make it too often because of all that oil. Sometimes you just have to cave and enjoy it though!

BetsyC wrote:That sounds wonderful! I just love eggplant parmesan but I don't make it too often because of all that oil. Sometimes you just have to cave and enjoy it though!

Look into Rocco Dispirito's technique from Eat This, Not That. He uses beaten egg whites and then dredge the eggplant slices in a mixture of panko bread crumbs and parm cheese. Baked that in the oven at 425F, then use in your dish. Cuts the calories WAY down!

Bill

The both sound like something I should try. Thanks.

mrwes40 wrote:

BetsyC wrote:That sounds wonderful! I just love eggplant parmesan but I don't make it too often because of all that oil. Sometimes you just have to cave and enjoy it though!

Look into Rocco Dispirito's technique from Eat This, Not That. He uses beaten egg whites and then dredge the eggplant slices in a mixture of panko bread crumbs and parm cheese. Baked that in the oven at 425F, then use in your dish. Cuts the calories WAY down!

Bill

Oh my goodness- that sounds terrific! I would love that I bet. Now I am disappointed I didn't start some eggplant.

Alternately, just brush the eggplant slices individually with a little oil and fry that way. Cuts down the amount considerably. Remember I did not have an oven to use. LOL.

That sure would work! Thank you for your great recipe as well.

sounds yummy.

also slice your eggplant and put between coffee filters or strong paper towels in the fridge and let it absorb the access moisture and that will help it not take in so much oil.

BetsyC wrote:

Oh my goodness- that sounds terrific! I would love that I bet. Now I am disappointed I didn't start some eggplant.

Betsy, Eggplants LOVE heat and would probably do very well in your area. If you can find any transplants go for it!

OMG! I can hardly wait for aubergine! I love it!

Thank you for the recipe Chopper! It's been printed and put in the kitchen.