Oh, it has been too long! I am such a slacker!!! Not really…but I have been neglecting my dear sweet page.
My first meatless meal post! Yay! Everyone loves a good vegetarian dinner from time to time. Recently my friend Brandi and I declared it girls night. What is a better thing to have with no men around than a meatless dinner?! It’s a rare occasion people. So in pondering what we should make…Eggplant Parmesan was the winner! It is way too easy. Granted you can take the time to make your own tomato sauce, but “ain’t nobody got time for that”.. most the time, anyways! So, this is my quick and easy version!
- 2 Large Eggplants
- 1 Jar of GOOD Marinara Sauce, don’t go super cheap we already skipped on making it homemade.
- 1 Package Linguine
- 2 Cups Panko Bread Crumbs
- 2 Eggs
- 2 Cups Flour
- 1 Bunch Basil, lightly chopped
- 16 oz. Fresh Mozzarella, cut into about 1/4 inch slices.
- Fresh Parmesan, grated. As much or little as your heart desires. (More for me!)
- 1 Shallot, diced
- 4 Cloves Garlic, minced
- Olive Oil, enough to go 1/4 the way up a large saute pan.
- salt/pepper to taste
Slice eggplant into about 1/2 inch pieces, lay into colander. Salt pretty heavily and let the slices sit in the sink for a good 2 hours. This will release a lot of the moisture in the eggplant, and keep the pieces from becoming soggy. After 2 hours or so wipe away the salt from the eggplant and pat dry with paper towels. Set Aside.
Preheat Oven to 375°.
Now get ready three bowls; one with flour and salt/pepper, one with the Panko bread crumbs, and another with eggs and a little water. Take eggplant pieces one at a time. Dip into Flour, then eggs, the breadcrumbs..until you’ve coated all the pieces.
In a large saute pan, add enough olive oil to go about 1/4 the way up the sides. Turn to medium-high heat. Once oil is hot, add pieces of eggplant and cook until golden brown on each side. Place on paper towels to drain, and continue until they are all cooked.
Time to build this thing! Once all the eggplant is done. Get out a casserole dish. Coat the bottom of the pan with an even layer of Marinara sauce. Now, add a single layer of eggplant slices, it’s usually about 6 of them. On top of each eggplant piece lay a slice of the Mozzarella, and a portion of the garlic, shallots, and basil…then a dollop of Marinara Sauce on top of each piece. Continue building layers like this until you are out of eggplant.
Once you have used all the eggplant… add all the remaining Mozzarella right on top, and a generous amount of Parmesan and whatever basil, garlic, shallots, and sauce you have left. This whole thing can really be eyeballed.. its wonderful.
Once you have added all your ingredients.. place into the over and cook until the cheese is bubbly and browned. It takes about 30 minutes.
Remove from oven and serve over Linguine and a side of Garlic Bread!