Prep 10 mins
Cook 45 mins
In a pathetic attempt to make eggplant parmigiana, I created this instead. It's very easy and uses basic ingredients that are probably already in your kitchen. I've made it about a dozen times in the past few months and my husband loves it. It's a very flexible recipe and I've tried it a few different ways already and it always tastes great and surprisingly like pizza. Goes well with any pasta dish or risotto.
- 1 -2 eggplant
- 1 -3 tablespoon olive oil
- 3 garlic cloves, chopped (or 1 tsp. minced garlic)
- 1⁄2 teaspoon basil
- 1⁄2 teaspoon oregano
- 1 (16 ounce) jar tomato sauce
- 1 cup cheese (the kind and amount is up to you!)
- Preheat oven at 375 degrees. Lightly oil a oven-safe dish. Wash and cut the eggplant into 1/2 inch slices. Place the eggplant slices evenly in the dish.
- Mix the oil, garlic, basil, and oregano and drizzle over the eggplant evenly. Bake for 25-35 minutes, until the eggplants begin to brown. Remove from oven.
- Flip over each slice of eggplant. Place cheese on top of each slice, then cover all the slices evenly with tomato sauce. Return to oven.
- Cook for another 15-20 minutes until the cheese is melting and bubbling. Remove from oven. Serve alone or with pasta or risotto.
I grew up with this! My dad (independently) invented this. The eggplant slices serve as the pizza "dough". Sometimes we peeled the eggplant, and sometimes we didn't. We did usually add chopped mushrooms to the mix, and sometimes just a little spicy pepper flakes or Tabasco. Before cooking the eggplant we usually squeezed lemon juice over the eggplant to minimize darkening.
I was about to post our recipe for this, but I see you got here first. It's great! And it is indeed flexible.