Remember that fried eggplant I made up and froze a while back? I used some of it to make a small batch eggplant Parmesan last night. I had not frozen it before so I was curious as to how it would turn out. I could not taste the difference between freshly cooking the eggplant and pulling it out of the freezer like I did last night! What a great discovery!
First I made some easy marina sauce. Sauteed some onion and garlic in a bit of olive oil, then added a 28 oz. can of pureed tomatoes, a 6 oz. can of tomato paste, a few tablespoons of Italian herbs, a splash of red wine, and some salt and pepper and simmered it for about 30 minutes. You can find some other marinara sauce recipes here:
I put a bit of the marinara sauce on the bottom of a shallow baking pan, laid the fried eggplant slices on top, put some grated mozzarella on top of that, poured enough sauce on to cover the eggplant, and topped with some grated Parmesan cheese. I just did a single layer since I was only cooking for one and didn’t want to be inundated with leftovers. Baked at 350 while I took the dog for a walk.
As it turned out, I had some unexpected company join me for dinner and there was plenty to share, eliminating my fear of too many leftovers.