The easiest eggplant “parm” ever

eggplant
This is almost too embarrassing to post as a recipe because it starts with these eggplant cutlets from Trader Joe’s. So, it literally requires almost no work. But this “recipe” is perfect for those nights where you just don’t feel like cooking at all and I guarantee you, most of you will have these ingredients in your pantry.

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Eggplant parmesan is delicious, but making a good eggplant parm, although simple enough, can be time consuming and does require some work. Last night I felt like eating eggplant parm, but not making it. Lucky for me, I had those frozen eggplant cutlets, some diced tomatoes, and some cheese. I always have cheese. This is one of the easiest things I’ve ever made, and it really was delicious.

Feel free to change up the ingredients in this recipe. The eggplant cutlets are delicious as is, so anything you add would be good. If you don’t like eggplant parmesan, try topping the eggplant cutlets with some prosciutto, pesto, and fresh mozzarella. Delish! I almost wish I made that version instead…

Ingredients:

6-8 Frozen eggplant cutlets (I got mine from Trader Joe’s)
14.5 oz can of diced tomatoes
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese

How to make it:

Preheat the oven to 425 degrees. Lay the eggplant cutlets in a flat layer in a baking dish that’s been buttered or sprayed with cooking spray. Bake the eggplant according to package directions (Trader Joe’s eggplant cutlets bake at 425 for 12-14 minutes). Take the eggplant cutlets out of the oven, but leave the oven on.

Drain the diced tomatoes and spoon the tomatoes over the eggplant cutlets, making sure that each cutlet has a good portion of tomato on top. Next, sprinkle the mozzarella cheese liberally over the tomatoes and eggplant. Put the baking dish back into the oven for 5 minutes until the cheese melts and the tomatoes are warmed through.

Take the baking dish out of the oven and turn your oven to broil (I used the low setting). Top each eggplant cutlet with a generous portion of grated parmesan cheese. Put the entire dish back into the oven, on the top rack close to the broiler, and DO NOT WALK AWAY. You want the mozzarella and parmesan cheese to brown slightly, but brown can turn to burnt really quick! This should only take 1-2 minutes, so keep your eye on it.

Once the cheese is browned and bubbling, remove the baking dish and eat those eggplants up!

Bonus: This is a one dish meal.

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