Fake It When You Make It

Not to get all Sandra Lee on you today, but sometimes you need to cut a few corners to get dinner on the table at a reasonable hour (and by “reasonable,” I mean 8, 9 o’clock). We’ve all used shortcuts: bagged salad, minute rice, rotisserie chicken, instant pudding. And, while I’m not espousing using these convenience items as your go-to, everyday standards, I also don’t think there’s anything wrong with turning to them once in a while. Hey, they still beat fast food.

One of my favorite cheat items is frozen, breaded eggplant slices. Perfect for making a quick, fake-out version of the time intensive classic eggplant parmesan, these crispy little veggies taste almost as good as the real deal. I like Trader Joe’s brand, but I’ve seen a few other varieties at grocery stores around town, so you should be able to find one that suits your needs. The slices I buy measure about a quarter inch thick and 2-3 inches in diameter, so I allow 3 per person, but you can certainly adjust the quantity depending on the size of the slices you buy.

Eggplant Par-mock-sean
Serves 2

6 slices breaded, frozen eggplant
8 oz. spaghetti
2 c. Red Pepper Tomato Sauce (recipe follows)
3 tbsp. freshly chopped basil leaves
3 oz. water-packed buffalo mozzarella, cut into small pieces
sea salt and black pepper

Using the oven method described on the box, cook the frozen eggplant according to package directions, or until crispy and brown. (Mine cook for 12 minutes in a 425 degree oven.)

Bring a large pot of salted water to a boil. Add the spaghetti and boil 7-8 minutes, or until al dente. Drain and divide evenly between two plates. Top each portion of spaghetti with a ½ cup of the tomato sauce. Arrange three eggplant slices over the spaghetti and sauce on each plate and top each plate with a ½ cup of the sauce. Divide the basil and mozzarella and scatter half over each plate of eggplant and spaghetti. Season with salt and pepper to taste and serve immediately.

Red Pepper Tomato Sauce
Makes about 4 cups

2 tbsp. extra-virgin olive oil
½ medium yellow onion, thinly sliced
½ red bell pepper, finely diced
2 cloves garlic, minced
½ tsp. red pepper flakes
1 (28 oz.) can crushed tomatoes
½ c. chicken stock
2 tsp. lemon zest
3 tbsp. freshly chopped basil leaves
¼ c. freshly grated Parmesan cheese
sea salt and black pepper

In a medium saucepan, heat oil over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the bell pepper and sauté 4 minutes more. Add the garlic and red pepper flakes and sauté 1 minute more.

Add the tomatoes and chicken stock and bring to a boil. Reduce heat to medium-low and simmer, uncovered, about 10 minutes. Add the lemon zest and basil and cook 1 minute more. Remove from heat and stir in Parmesan. Season with salt and pepper to taste.