MAKE-AHEAD EGGPLANT PARMESAN
I'm a single woman who shops for 1 at the grocery store. Unfortunately, more often than not, I over-buy fresh produce and end up throwing away salad greens, rotten avocados, and moldy cheeses in the middle of the week. I've been trying to incorporate more frozen fruits and vegetables into my shopping list, but of course nothing beats working with fresh whole foods, especially when you love to cook. This week I challenged myself to stretch my budget and my food's shelf-life by doing a Make-Ahead Eggplant Parmesan. And now 10 days after my trip to the grocery store, I've still got a warm home-cooked entree to eat for days to come! Whether you're looking to stretch your budget, feed a family of 5, or simply save time with prep and planning, this is a dish for you!
Eggplant is part of the "Clean 15" so you don't have to splurge on organic.
Ingredients:
2 medium eggplants
salt
1 box of bread crumbs (Panko for extra crunch) mixed with Italian herbs
1-2 eggs for egg wash
1 package of provolone cheese pre-sliced
1/2 cup shredded Parmesan cheese
1-2 jars of your favorite marinara sauce
olive oil
tips:
Most grocery stores have bread crumbs with Italian seasoning which are delicious, easy, and usually under $2 per box. If you're using plain, or making your own breadcrumbs, I suggest adding Italian herbs like oregano and basil with garlic powder and onion powder. I already had Panko breadcrumbs in my pantry so I just added this "spaghetti & pasta" spice blend.
step one.
Prep your eggplant. slice into no bigger than1/4 inch slices, sprinkle generously with salt and submerge in warm water for at least 30 minutes. This insures your eggplant isn't dry and doesn't soak up all your sauce.
step two.
Dip each slice in egg wash (egg whisked with a little water) and then pat firmly with breadcrumbs on both sides. A cookie sheet may come in handy.
step three.
Heat a thin layer of olive oil in a large skillet over medium heat. Carefully place breaded slices into the hot oil and cook until golden (about 2 minutes) on each side and then stack into your baking dish.
step four.
Cover layered eggplant with your favorite sauce. Some of this sauce will be absorbed by the breadcrumbs so be liberal here.
step five.
Top with provolone and Parmesan cheese, wrap with foil ad freeze for up to 3 months. When you're ready to eat, thaw completely and bake at 375 for 45 minutes or until the cheese bubbles up nice and golden.
