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!
6-7 eggplant, very small size, sliced lengthwise in halves
1/3 cup extra virgin olive oil
2 tsp. Kirkland's No-Salt Organic Seasoning Mixture, or Italian seasoning mixture
1/2 tsp. sea salt
1/2 tsp. coarse ground pepper
6 oz. mozzarella cheese
1/2 cup fresh basil leaves + more for garnish
Put the eggplant (cut side up) in a casserole dish (about 8 x 10 size). Use a pastry brush to coat the the eggplant then drizzle the rest of the olive oil all around.
Sprinkle on the seasoning mixture, salt and pepper. Place in the preheated 350 oven for about 12-15 minutes.Turn oven to broil for 2-3 minutes to brown the eggplant.
Remove the casserole and the eggplant from the dish. Set aside. Put the bolognese in the casserole dish and spread out. Return the eggplant to the top and place the mozzarella on the eggplant and all around.
Return to the oven (about 10-12" from the broiler) and melt the cheese (about 3 minutes). Remove and garnish with fresh basil. Ready to serve.
You can certainly use a good brand of jarred marinara sauce in this recipe.
If you want meat in your sauce, put some oil in the skillet, crumble the meat, brown then add the marinara sauce and simmer about 20-30 minutes.
You can use a larger size eggplant, but I recommend cutting into rounds (about 1/2" thick) rather than lengthwise in halves.