I have a love-hate relationship with vegetables. I love that they are good for you but sometimes I hate how they taste. I understand that a balanced meal is important and I usually include them but only ever as a side item in addition to a hearty portion of meat. However, I figured that we should at least try going vegetarian for one meal just to see what it’s like.
I like chicken parm so why not try eggplant parm right? So while shopping for my usual selection of fine meats, I picked up this bad boy.
The recipe I used was a little different than conventional methods for preparing eggplant parm. Instead of breading the eggplant like I do my chicken parm, I decided to try something different.
I started off by slicing the eggplant into thick slices and seasoning with olive oil, salt, and pepper. Bake them in the oven at 450 for 15 min. until they are soft and golden brown.
In the meantime while the eggplant is baking, toast up some bread crumbs in a pan with a splash of olive oil, pepper and salt.
The key to this recipe is not to over do the sauce and let the flavor of the eggplant stand out.
I used Vermont sharp cheddar cheese but fresh mozzarella also works well.
Repeat with another layer of eggplant, sauce and cheese.
Finish off with the toasted bread crumbs and grated parmesan cheese.
Bake at 350 for 20 min.
While that’s baking, start the pasta and simmer some sauce on the side.
Serve over pasta and top off with a little more sauce and grated parmesan cheese.
This actually came out really well to my surprise. Who would have thought? And it tasted amazing so I will definitely be making more of this in the future for my non-carnivorous friends.