Thursday, July 14, 2011

Eggplant Parmesan Sorta

This super easy weeknight meal rocked! It was way better than I had imagined and much lighter than a traditional eggplant parmesan. I wanted eggplant parmesan, but I didn’t want the breaded fried goodness that comes with it, so I had a dilemma. Not really, but it makes this recipe sound way cooler. I am in love with Mezetta pasta sauce because it’s gluten free and free of some other junk that our bodies do not need on a regular basis. I love making my own pasta sauce, but some nights you need something bottled and quick. This dish reheated well for the next couple nights of dinner too!

Roasted Eggplant

1 Eggplant
Garlic Power
Fresh Ground Black Pepper
Olive Oil

Start by preheating your oven to 350 degrees. Trim the ends of your eggplant off and stand it on one flat end to make it easy to cut the skin off. Slice the eggplant lengthwise and lay flat on a baking sheet. Sprinkle with olive oil on both sides and sprinkle with garlic powder and black pepper. Pop in the oven for about 10-15 minutes and flip. The edges will start to turn a little brown and the eggplant will be tender.

Sausage Marinara Topper
1 lb. ground pork sausage (beef, chicken, or turkey could be subbed) 
1 Jar Mezetta Pasta Sauce (or your favorite, or a nice homemade sauce)
(Click HERE for a great semi-homemade sauce)

Brown the sausage until cooked through, then add the marinara. Cook until heated through.  Serve over roasted eggplant and let it melt in your mouth.

Here's a picture of the pasta sauce I used from the companies website


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