So I don’t really know what the official recipe is for Eggplant Parmesan. I know that it involves a lot of slicing, salting, breading, frying and a lot of time. If you want a dish that is similarly satisfying and a lot easier, try this! At the farm we are always looking for ways to make quick, tasty, nutritious and economical meals for the farm crew. If you make your own pesto using sunflower seeds, pumpkin seeds or walnuts, it can cost a lot less than with pine nuts.
Eggplant, cubed into 1-2″ chunks
Prepared pesto (homemade or store bought) – I make mine with LOTS of garlic and no cheese, but use whatever you like
Jar of Tomato Sauce
Oil a baking dish or casserole dish. Place eggplant in pan. Add salt and pepper, mix with pesto and arrange to form an even layer. Pour over tomato sauce. You can thin with a few tablespoons of water if it seems too dry. Sprinkle on Parmesan cheese. Cover and bake at 375 until eggplant is tender, at least 30-45 minutes. Once it’s tender, uncover and let the cheese brown slightly. Serve with crusty bread or pasta. Yum!