Day 37 – still no visit to the grocery store. I fear I will not be able to take this much longer. We’ve run out of Olive Oil (the horror) and squandered the remaining Parmesan cheese (bye-bye default cheesy egg noodles). We are down to one egg, a stick of butter, and some Crystal Light lemonade. Things are starting to get desperate ’round here…
Okay, so it’s not really day 37 (maybe more like 20) but because J and are lazy and have more important things to do than go to the grocery store, I am beginning to have to get creative with my meals (when I am actually home). And that’s exactly what I did last night.
I came home, I was starved, and I had an eggplant on its last leg staring up at me from our fruit bowl (botany lesson for the day folks, eggplant is a fruit) . I always have a basket of onions and garlic sitting around, as well as cans of crushed tomatoes, and I was inspired.
Now, I love me some eggplant Parmesan but it’s time-consuming, requires lots of dishes, and I just wasn’t into investing my time with such an endeavor. So I figured I would stuff it with almost everything that goes into a good eggplant parm and bake it. Surprise! It was really good! No frying involved and made with pretty healthy stuff – not only good but good for you! My culinary creativity knows no bounds…
Stuffed Eggplant Parmesan
yields: 2 servings
- Preheat oven to 400 degrees
- 1 large eggplant halved length-wise
- 2 tablespoons olive oil, separated
- 1 small onion, minced
- 1 garlic clove, minced
- 2 teaspoons dried basil
- 2 teaspoons Italian seasonings
- Salt/pepper to taste
- 1 cup crushed tomatoes
- 1 tablespoon breadcrumbs
- 1 tablespoon grated Parmesan cheese
- In a non-stick skillet, heat 1 tablespoon oil over medium heat and saute onions.
- While the onions are sauteing, use a large spoon to remove the inner flesh of the eggplant halves, leaving a quarter-inch rim around the eggplant.
- Once the onions are light brown, add the eggplant, garlic, basil, Italian seasoning, salt & pepper and continue to saute, stirring occasionally for about 5-8 minutes, or until the eggplant is soft.
- Turn off the heat and add the tomato sauce, stirring until all heated through.
- In a baking dish, place the hollowed out eggplant halves and divide the tomato mixture between the two
- In a small bowl, mix the breadcrumbs and Parmesan cheese together
- Sprinkle the breadcrumb mixture on top of the eggplant and drizzle with the other tablespoon of olive oil
- Bake for 25 minutes or until the top of the eggplant is golden brown
Serve with a side of pasta and enjoy!