COZY WINTER'S NIGHT SUPPER ~ EGGPLANT PARMESAN

A Quick and Easy Recipe
Eggplant Parmesan 

If you are a fan of Eggplant Parmesan and taking shortcuts you will like this recipe. It is the short-cut version of my made from scratch recipe. Of course it can never be as tasty as scratch but pretty darn close. So, if you need to prepare for a group or just want to make this for two with leftovers to freeze, this is your recipe.

Ingredients

2 - boxes (Trader Joe's) eggplant cutlets

1 - 16 oz package provolone cheese, non-smoked

2 - jars (Trader Joe's) tomato basil marinara

1 package 7oz shredded mozzarella

1 small chopped onion and/or garlic

1/2 cup grated parmesan

2 Tablespoons EVOO

Dash of salt and pepper

The Sauce

Empty 2 jars marinara sauce into a large mixing bowl. Add the onion (garlic if you like), sautéed in the 2 tablespoons of oil. Add the package of mozzarella and a sprinkle of grated parmesan cheese. Stir to blend.

Spray baking pan 

Cover the bottom of pan with small about of sauce

Layer the eggplant, provolone cheese and half of  sauce

Repeat layers

Ending with sauce

 Bake at 375 degrees until hot and bubbly, about 1 hour. Remove from oven and top with remaining grated parmesan cheese. Return to oven for about ten minutes

Let stand for about 15 minutes before cutting and serving. Serve with additional shaved parmesan and salad. Enjoy.

*Note
This recipe can be changed up to suit your taste. Use your favorite jar sauce, more spices, or substitute provolone cheese for your favorite. Your store brands will work too. A very easy recipe to work with. 


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