EASY EGGPLANT PARM
Using pre-made frozen eggplant cutlets by DOMINEX, home made marinara and Daiya Farmhouse Block SMOKED GOUDA cheese. Tastes and textures like handmade!
Serves 4, 2 layer stacks
Preheat oven to 400 degrees
MARINARA SAUCE: Serves 4
1/4 c. extra virgin olive oil
8 fresh peeled garlic cloves, finely chopped
28 oz. can petite diced tomatoes – I used Dei Fratelli brand
1/4 c. tomato paste
1/4 c. fine chop fresh parsley
2 t. garlic powder
1 t. dried oregano
1 t. dried basil
1/4 t. ground allspice
1/4 t. red cayenne pepper (optional)
1/2 t. granulated sugar
salt and pepper to taste
In large saucepan, over medium-low heat, melt oil. Add garlic and cook till tender not burning it.
Add remaining sauce ingredients, stirring after each addition. Cook for about 15 minutes, stirring as needed. Remove from heat.
1lb. pkg. EGGPLANT CUTLETS by DOMINEX,
- Cooked according to package instructions in skillet over medium heat. Pan-fry frozen and long enough to crisp up the breading on both sides. Test thick edges by inserting tip of metal spatula, if not soft, continue to cook till it is. Thicker slices take longer to cook around the rim closest to the peel. Tough edges are not enjoyable in the final product, and baking won’t soften them up. Transfer to platter.
7 oz. block Daiya Smoked Gouda Cheese, shredded
Assembly:
Pour 3/4 cup sauce in bottom of 9×9 inch baking dish.
Place 4 cutlets equidistant on top of sauce.
Shred cheese over tops then spoon a little sauce over cheese.
Add 2nd layer eggplant on top of 1st layer.
Top with cheese, sauce and more cheese.
Bake in preheated 400 degree oven, uncovered, for 30 minutes.
Remove from oven and serve.
Notes: This is a rich dish. Perfect for a special occasion. Use whatever diary-free cheese you like in the amounts you like.
By not covering the eggplant when baking, the cheese shreds crisp up on top adding another texture dimension to the dish, which I found intriguing!
AFC BULL MARKET KITCHEN™ FREEDOM ON A PLATE 