Eggplant Parm — Status: ROGUE

I love heavy food when it’s cold out. I just like knowing my stomach is full and my body feels warm all over while sitting under a blanket waiting for the rays of the sun to melt the whiteness away. It helps me to feel like my Cali self will make it to the next spring and beyond. Don’t get me wrong, I do enjoy winter but it lasts a little too long in the Northeast.

So this is a time where I make a lot of soups and casseroles-- all hearty and able to make in one pot or pan. It doesn’t take too much time, so I can get back to my deep couch sitting! Below is my recipe for Eggplant Parm. It is literally lasagna, where I use crispy coated eggplant instead of pasta. A typical eggplant parm wouldn’t take as much time, but I’m extra at times-- so this recipe is on the longer side. Let me know what you think!

Money Matters
I paid about $11 for the ingredients because I already had the sauce on deck (will add link here once posted)! But if you choose to buy your sauce, it would be an extra $2-4-- so in total $15. This recipe yields 6-8 servings so about $2.50/servings.

#ROGUElyfe

Make your sauce-- it such an ego booster; but if you must, try a basic tomato sauce and add your own seasonings.
You don’t particularly need ricotta, parmesan, and buffalo mozzarella. This was the flavor I wanted. You can also used shredded mozzarella, if you want it to be a bit cheaper..
You can use bread crumbs to coat the eggplant slices.
Cry the eggplant is the best move.

My Recipe
Crispy Baked Eggplant
1 large eggplant
4 cups of rice based cereal, well-crushed
2 large eggs
2 tsp water
Salt, pepper, and Italian seasoning for taste

Ricotta Mixture
1 cup Ricotta
1 large egg
½ cup parmesan cheese
Italian seasoning for taste

2 cups tomato sauce
16oz Buffalo mozzarella, pearls cut in half
½ cup parmesan cheese

Directions

Preheat the oven to 350 degrees. Rub oil on a clean cookie sheet (or two), and set aside. Once your eggplant slices have cried, whisk the eggs and water together until well blended in a bowl. Now place the crushed cereal and seasonings mixed together on a plate. One piece at a time, dip each slice of eggplant in egg allowing excess to run off the pieces. Then coat the eggplant with the cereal.

Lie each coated eggplant flat on the oiled cookie sheet(s). Once the cookie sheets are full (the pieces can touch), place in the oven for 30 minutes-- or until the underside is golden brown or a bit darker. Once done, allow the eggplant to cool for 5 minutes. Leave the oven on. In the meantime mix together ricotta, egg parmesan, and seasoning. Set to the side.

Using a deep dish pan, spoon a bit of tomato sauce on the bottom. Place a single layer of sliced eggplant on the bottom of pan (the number of slices depends on how big you want the casserole to be). Spread some ricotta mixture over the eggplant layer-- just enough to cover the eggplant. Place the sliced mozzarella on top of the ricotta layer (use as much as you want, but remember there are more layers). Spoon more sauce on top of the mozzarella layer, to cover. Repeat this, but make sure you have enough sauce (at least ½ cup) to pour on top (I had three layers of eggplant, you may want more or less).

Once you have your desired layer, pour remaining sauce on top. Place sliced mozzarella on top , and finish with the remaining parmesan cheese. Place pan in the oven and allow to cook for 20-30 minutes, depends on how melted you would like the cheese to be.

Take out of the oven, and allow to cool for 5-7 minutes. Slice and and enjoy warm!

Happy Cooking Y’all :)