Eggplant parmesan is a great budget dinner dish, and it's pretty easy to make once you get a system going! It's easier and just as filling as lasagna, too. This is my preferred way of making it, but there are lots of other ways! Check out randofo's version of eggplant parmesan if mine isn't to your liking. :D
Step 1: Ingredients:
- 1 large eggplant
- 1 cup bread crumbs
- 1/2 cup flour
- 2 eggs
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- oil for frying
- cheese for topping - we used parmesan and fresh mozzarella
- 1 carrot, chopped finely
- 1/2 onion, chopped finely
- a few cloves of garlic, minced
- 1 28 oz tin of crushed tomatoes
- oregano, basil, italian seasoning, red pepper, salt & pepper, pinch of dill
- red wine vinegar
I followed that but added many more herbs and the carrots to make it a little more chunky and marinara-y. :D You can also use the ready made stuff if you'd like to speed up the process!
Step 2: Start the sauce
I cut up a carrot and half an onion along with some garlic, and sauteed those in olive oil until nice and soft. Then I threw in some red pepper, Italian seasoning, and a teeny tiny pinch of dried dill and let that cook until really fragrant. Then I added the can of crushed tomatoes, turned down the heat, and let it simmer while I did everything else. :)
Right before you're ready to assemble the eggplant parmesan for baking, turn off the heat and add a little red vine vinegar and stir.
If you're using the stuff out of a jar, disregard everything I just told you.