Eggplant Parmesan

Eggplant Parmesan — a mostly vegetarian meal (and easy to make vegetarian) that seems to receive pretty good views around here. This version is kind of cheaty — instead of breading and frying my own eggplant, I buy frozen breaded eggplant cutlets. It cuts down on the time and effort involved a whole lot, still creates a reasonably tasty product, and makes this a decent throw-together meal. It does still take some time to make the sauce, but most of that is spent simmering, not actively doing anything.

This serves several, and goes well with garlic bread and salad.

Eggplant Parmesan

1 box (1 lb.) breaded eggplant cutlets
1 recipe Quick and Easy Tomato Sauce
1 c. shredded mozzarella
1/2 c. shredded cheddar
1/4 c. shredded Parmesan

Preheat the oven to 350F and grease a 9″ pie dish. Start layering with a ladle of sauce, spreading that on the bottom; them a layer of eggplant slices; then about a quarter of the cheese. Do this twice more, tipping with the rest of the cheese. Be liberal with the sauce!

Bake for 35-40 minutes, until the cheese is browning at the edges. Let sit for 5 minutes after it’s removed from the oven, then cut into wedges and serve!

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~ by iliadawry on 5 September 2012.

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