Last weekend, we made a spontaneous trip to Trader Joe’s to buy stuff for dinner that night. I wanted to share with you a side dish we had that used to be one of my favorite meals to make last year…I actually completely forgot about it until last weekend! What is that meal you ask? Why, it’s mini eggplant parmesan!
The reason we decided to make mini eggplant parmesan is because the only eggplant we could find at Trader Joe’s was a baby one. Seeing the miniature eggplant reminded me about how I used to make this side dish all the time. First, after slicing the eggplant into slices a little less than 1/2-inch thick, you saute (I tried really hard to get an accent on the ‘e’ but my PC failed miserably) them with a tad of olive oil. You want them to get soft enough that you can poke a fork into them, but still a little firm as you will still be baking them and you don’t want them to turn out so soft that they fall apart.
After sauteing, put the eggplant slices onto a tray, foil recommended, and add a spoonful of spaghetti sauce and a dash of cheese. Bake at 350 degrees until the cheese has melted and starts to brown a bit. And, wa-la! You have your end result–a perfect side dish to any meal you please. We made whole wheat pasta, squash, and zucchini, with a lemon-wine sauce.