I decided I would pick up things to make eggplant Parmesan. Mentally checking off ingredients, I left with what I was sure would make a great batch. Once I got home and started cleaning the eggplant, I realized I didn't have breadcrumbs, and somehow didn't have enough bread to make as much as I needed.
Not one to give up, I improvised. Instead of heavily coated slices of eggplant and lots of extra fat, I steamed the eggplant and then layered it with breadcrumbs, sauce and cheese. Once it was done, I realized I never added the Parmesan -- hence the new name.
Hands-On Time: 15 minutes
Ready In: 1 hour, including cooling time
Yield: 6-8 servings
3 small eggplants, cleaned and washed, sliced 1/4" thick, lengthwise (into long, wide strips)
2 cups shredded mozzarella*
1 jar (28 oz.) spaghetti sauce*
1 cup fine fresh breadcrumbs
- Once the eggplants are sliced, layer them in a steamer and steam just until translucent.
- Brush the bottom of a 9x13 baking pan (a lasagna pan is perfect) with olive oil.
- Add one layer of eggplant slices to cover the bottom.
- Top with 1/3 of the breadcrumbs, 1/3 of the sauce and 1/3 of the cheese.
- Add another layer of eggplant, breadcrumbs, sauce and cheese and repeat once more (for a total of three layers) ending with cheese.
- Bake at 350 degrees F until the top is browned and bubbly, about 30 minutes. Let it sit for 10 to 15 minutes before cutting.
I found a mozzarella and smoked provolone mix -- yum! -- and used a marinara sauce heavily spiked with veggies.