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Week Thirty-Seven: Eggplant Parmesan Bake

The kids and I have been sick for most of this past week (thank you, new school year), and our suddenly cold, damp fall weather has continued, so this week was a week of comfort food. I had already planned to try out this recipe this week, anyway; it just happened to fit our needs perfectly. Extra bonus of not needing to go to the store for any ingredients (those trips were reserved for kleenex and Tylenol runs!).

Anyway, this dish would be great when you're not sick, too, trust me. Next time I'll probably serve it over pasta in lieu of a traditional sauce.

Eggplant Parmesan Bake
-1 tablespoon olive oil
-1/2 medium sweet onion, diced
-2 cloves garlic, minced
-2 teaspoons Italian seasoning
-1 medium eggplant, peeled and diced
-28 oz. can diced or crushed tomatoes (I used crushed tomatoes with basil), drained
-salt and pepper to taste
-2 tablespoons grated Parmesan cheese
-1 cup shredded mozzarella cheese

Preheat the oven to 350 F.

In a large skillet, heat olive oil over medium heat. Add onion, garlic and Italian seasoning and sauté until tender. Stir in the eggplant and sauté for another 5-7 minutes, until eggplant is tender.

Stir in the tomatoes and season with salt and pepper. Continue cooking until heated through. Pour into a baking dish and stir in the Parmesan cheese.

Top with the mozzarella cheese and bake uncovered for 15 minutes. (And like I said, next time I'll serve over pasta. Yum!)

recipe modified slightly from here