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Eggplant Parmigiana in a Pasta Sauce
This sauce started out as stuffed eggplant. This sauce was an accident. This sauce is genius, if I do say so myself, and I did. All the comforts of a thick tomato sauce covered in cheese with a distinct eggplant texture. The kids immediately gobbled it up, and my husband brought it to work the next day for lunch, my daughter to camp.
My husband often complains when we have past meals because they don’t fill him up for long and he ends up hungry and cranky two hours later. The addition of meat helps here, but really, it’s that the sauce is hearty, in a good way. It’s hearty in that it sticks to your pasta, coating it, as all good sauces should, hugging the noodles in its goodness.
Eggplant Parmigiana in a Pasta Sauce
2 Chinese eggplants or 1 larger eggplant
2 tablespoons olive oil
1/4 cup (green) onions or shallots, diced
2 cloves garlic, minced
1 pound ground beef
2 large tomatoes, finely diced
1 egg, beaten
1/4 cup parmigiano-reggiano, shredded
1/4 cup bread crumbs
3 cups tomato sauce
Dice eggplant into 1/2″ pieces and sauté with the onions or shallots over medium-high heat for 5 minutes. Add ground beef and cook through, stirring frequently. When beef is finished, add in tomato, egg, cheese and bread crumbs. Mix in thoroughly.
Add in tomato sauce and continue to simmer over medium-low heat for 20 minutes. Sauce should be thick and creamy. Serve over pasta of choice with extra shredded parmigiano-reggiano on top.
Makes 8 servings and reheats wonderfully.
Not interested in meat? Substitute the pound of ground beef by adding in 2-3 additional eggplants, diced and sauteed with the first.
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[...] time to make this during the day it can easily be made the day before. Or, try making this amazing Eggplant Parmigiana Pasta sauce, it’s kind of like eggplant parmigiana, deconstructed into a yummy bowl of [...]
Eggplant Parmigiana | The Family Kitchen commented on Sep 22 10 at 8:35 pm[...] defeat.Enter the sneaky chef. Surprisingly my first attempt went well when I was inspired by an eggplant parmigiana recipe I found on Babble.com.Both sassy kids and husband thought it was YUMMY so this one is a keeper. [...]
Against My Better Judgement I’ve Become A Sneaky Chef | Sassy Moms In The City commented on Mar 28 11 at 5:48 pmbridget {bake at 350} commented on Aug 19 10 at 9:02 amYum! Gorgeous pictures, too!
Kristen commented on Aug 19 10 at 3:31 pmLooks delicious!
rufus commented on Aug 29 10 at 12:03 pmlove this … will try it this week.
Katie commented on Oct 04 10 at 8:16 pmI made this tonight and it was a tasty way to use up the last of our summer garden produce. I did add some herbs – oregano and basil as well as salt and pepper. I was surprised that seasonings weren’t in the original recipe.
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