I just love Eggplant Parmesan, but it can be pricey! Once in a while I can find it on sale for only $.99, as was the case this week. I bought one, and then remembered-they don’t last long. So yesterday I sliced it up & prepared six meal-portions, which are now waiting for me in the freezer. ( a great work-day meal!) I thought I’d share my easy method of preparing this tasty dish!
Eggplant Parmesan (Jilly B’s Version)
-2 to 3 TB oil for frying
-grated Italian cheese (Italian blend/ pizza blend/ Parmesan/ YOUR choice)
-one small red onion, diced
-one can diced tomatoes with roasted garlic adn onions
-garlic & salt
-Slice the eggplant into 1/3-1/2” slices
-heat oil in large frying pan
-place eggplant in hot oil & season with garlic and salt
-let brown on each side, until tender and nicely golden brown
-While still in pan, generously top with cheese
-Remove eggplant from pan & place in oven on 350degrees
-Place tomatoes and diced onion in frying pan and saute until tender. Season with salt and more garlic
-Remove eggplant from oven (5min. in oven is plenty-you simply want cheese to fully melt)
-Plate the eggplant & top with tomatoe & onion mixture.
-Top it off with a small additional sprinkling of cheese-sooo yummy!