This eggplant parmesan, my quick version, will be a hit for your family’s dinner! When you make bolognese, it’s usually a big pot. There’s plenty leftover for freezing. And, why not transform it into this quick version of eggplant parmesan.
During the Summer when Farmers’ Markets are buzzing, you can find some interesting veggies. And, I stumbled upon these petite eggplants! Thought they’d be really tender and perfect for this quick version of eggplant parmesan. And, yes, I know they kind of look like sardines, but they’re not! Of course, you can use regular sized eggplant in this recipe. Just adjust the cooking time depending upon the thickness of your slices.
I have several bolognese recipes, but there are two of my favorites. Making a bolognese takes a little time, but, trust me, it’s worth it in the end! I promise!!
Hey, if you love eggplant then check out all these recipes that Sumptuous Spoonfuls has put together! Killer good!