There are days when you are so busy and all you want to do is have a quick, easy, stress-less, delicious dinner recipe ready for you to make when you arrive home. I have developed several recipes for this exact situation.
Because.it.happens.often.
This is one of those recipes and it was developed out of necessity. It is not a totally homemade from scratch recipe. There are times when I need something I can whip together that is “semi-homemade”. This recipe will keep you away from the fast food and take out places and hopefully very happy in the meantime. My hope is that this recipe becomes a “go-to” for you as it has for me.
Ingredients:
1 jar of your favorite tomato sauce (I used 3/4 of the jar for this recipe)
1/2 package of frozen, breaded eggplant cutlets (I used Trader Joes)
2 tablespoons parmesan cheese (optional)
1/3 cup mozzarella cheese
Chopped parsley or basil as garnish
Instructions:
Preheat oven to 350 degrees F.
Assemble your ingredients:
I recently purchased a cast iron skillet. It is a 10 and 1/4 inch size. I am finding that I am using it all the time! I can make pancakes, latkes, french toast and now my favorite eggplant parmesan recipe.
Using your cast iron skillet (or you may use a casserole dish), place about 1 tablespoon of olive oil in the bottom and swirl it all around the pan. Then put about 1 cup of sauce in the bottom of the pan. Next, add the breaded eggplant cutlets to the bottom of the pan in a single layer. I used the smaller breaded pieces to fit in between the larger pieces (or even cut pieces) so it is one layer of eggplant on the bottom. Cover eggplant cutlets with sauce until completely covered.
Place the skillet with the eggplant and sauce in the oven for approximately 30-35 minutes until eggplant is tender and soft. Then take the skillet out of the oven.
Sprinkle with the parmesan cheese.
Then, sprinkle with mozzarella cheese. Use more or less depending on your taste.
Place the skillet back in the oven for approximately 20 minutes or until the cheese has slightly browned.
Take out of the oven and let sit for 5-10 minutes until the dish sets. Sprinkle with parsley or basil garnish if desired. I also sprinkled mine shown with a little bit more grated parmesan cheese. Perhaps serve with your favorite garlic bread. Then slice and enjoy.
- 1 jar of your favorite tomato sauce (I used ¾ of a jar)
- ½ bag of frozen breaded eggplant cutlets (I used Trader Joes brand)
- 2 Tablespoons of grated parmesan cheese
- ⅓ cup mozzarella cheese
- Chopped parsley or basil for garnish (optional)
- Preheat oven to 350 degrees F.
- Place about 1 tablespoon olive oil in cast iron skillet. Swirl around skillet to coat evenly.
- Add enough tomato sauce to coat the bottom of the pan.
- Spread the eggplant cutlets in the bottom of the pan in one layer. Use smaller eggplant pieces to fit in between larger ones.
- Pour tomato sauce over eggplant layer covering all pieces.
- Bake in oven for approximately 35 minutes until eggplant is tender and soft.
- Take skillet out of oven and add parmesan and mozzarella cheeses.
- Put skillet back in oven for about 20 minutes until cheese is slightly browned.
- Take skillet out of the oven and let sit for 5-10 minutes. Slice and serve.
- Note: it is even good at room temperature and makes great leftovers.
I would love to know how you like it if you try it. 
Looks so easy and super delicious!
Hi Natalie,
I hope you try this recipe. It’s a keeper!
Christine
This is a perfect idea, and I love eggplant so much! I wish I could get breaded rounds here, but I can´t. Anyway, I think this would be equally good with roasted or sauteed eggplant rounds. Great recipe!
luv your recipe thankxxxxx