When I see large, beautiful eggplants in season now, I think of one of my husband’s favorite dishes, eggplant parmesan. It usually takes time to prepare. I created this quick version so we could have it more often.
Cutting the eggplant into small pieces helps it to cook and absorb the sauce flavor in only 20 minutes. Add microwaved brown rice to complete this quick dinner.
Nutrition: This meal contains 656 calories per serving with 34 percent of calories from fat.
Brown rice side dish: Heat a package of microwaveable brown rice according to directions. Measure out 11/2 cups (save the rest for another use), and mix it with 2 teaspoons olive oil, and salt and freshly ground pepper to taste. Makes 2 servings.
Fred Tasker’s wine tip: With all those cheeses, this would go well with a nice, big California chardonnay.
Cooking: Use a skillet or casserole that can be placed under the broiler for a few minutes.
Find it: Minced garlic can be found in jars in the produce department.
To buy: 3/4 pound eggplant, 1 package chopped frozen onion, 1 container minced garlic, 1 can low-sodium crushed tomatoes, 1 bottle hot pepper sauce, 1 container part-skim milk ricotta cheese, 1 container grated Parmesan cheese, 1 bunch fresh basil, 1 package microwaveable brown rice.
Staples: Vegetable oil spray, olive oil, skim milk, salt and black peppercorns.