My Husband Proof Eggplant Parmesan

Well, the title is pretty straight forward. I love eggplant parmesan! I didn't like eggplants before but starting liking them last year and now, I always have some in the fridge. The only problem: David doesn't. So, in order to pass through the batch I had and didn't want to waste, I decided to put a twist on the recipe: small pieces, meat and mixed with pasta :)

The eggplant parmesan (Melanzane alla parmigiana) is a traditional italian dished made with tomato sauce, eggplant (usually fried with batter but I roast it to make it less greasy), mozzarella and, obviously, parmesan cheese. Basically, it's a veggie lasagna noodle-free.

So, here is my version:

Meat & Eggplant Pasta Parmesan

Ingredients:

2 eggplants
500grs pasta (I used penne)
500grs ground beef
1 or 2 green onions
1 can of tomato sauce
mozzarella cheese
parmesan cheese
salt and pepper
garlic powder
parsley
oregano
oil


In a large pot, add some water and salt and bring to a boil.

Dice the eggplant and onion.

In a large pan, heat some oil. When ready, add the eggplant and onion.

Sweat for a few minutes until tender.

Add the meat.

Cook until the meat is browned. Add the tomato sauce.

At this point, add the pasta to the water and cook. Drain it and keep it aside. If it is finished before the sauce, add a bit of oil to prevent it from sticking together.

Add the seasonings (garlic powder, parsley, oregano and any others). Cook for about 15 minutes.

Add the sauce to the pasta.

Mix well.

Pour the pasta into an oven dish.

Add the mozzarella and parmesan cheese.

Broil at hight until crispy.

Yum Yum Yummy! David did sort of complain about the tiny pieces of eggplant but he ate the whole thing :) Mission accomplished!

Enjoy :)