Tuesday, September 6, 2011

Eggplant Parmesan

Last week in my produce delivery (Tim and I get a bi-weekly organic produce delivery from a local farm), I received some eggplant- which I've never ever used before!  Rather than run away screaming because the one time I've had eggplant it was disguising, I decided to man up and try to make some Eggplant Parmesan.
So, first thing to do it to gather the ingredients- eggplant, pasta, marinara sauce, garlic, onion, and green pepper.  Oh yeah, and an eggplant.  Slice the eggplant into thick slices, brush with olive oil and sprinkle with salt and pepper.



Roast in the oven at 400 degrees for about 20 minutes
Meanwhile, turn some pasta on to cook.  While that boils, saute the onions and garlic until fragrant (is that not the most delicious smell in the entire world?)
Add the green pepper and cook for a few minutes
Throw in a pile of chopped greens if you desire- I pretty much put some spinach or chard in everything I make.  They wilt within a few minutes.

Pour in a jar of marinara sauce, stir to combine, and let the sauce warm through.

By now, the eggplant should be done.  Stir the cooked pasta into the sauce, and throw it on a plate


But that doesn't look very good, does it?  So I coated the eggplant with some nutritional yeast to replace the Parmesan that typically goes on this dish, and poured some more pasta mixture on top.  If I had thought far enough ahead to save some sauce, I would have, but that's OK!
Yum yum!

1 comment:

  1. Looks amazing! I'm not vegan, so I would've loaded that ish up with a ton of cheese. I make an amazing vegetable lasagna with summer squash and eggplant, and it is my favorite!

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