Meatless Monday blogger Lydia creates a "Very Veggie Eggplant Parmesan" using our Dominex Eggplant Cutlets and a sauce featuring peppers, onions and tomatoes served on a bed of spaghetti squash.
INGREDIENTS 4 Dominex Eggplant Cutlets 3 cups cooked spaghetti squash 2 cups basic tomato sauce ½ onion, chopped ½ cup chopped peppers, any color ½ teaspoon Italian seasoning salt and pepper to taste ¼ cup parmesan cheese ½ cup shredded mozzarella cheese olive oil
Cook the spaghetti squash, or reheat it if already prepared. Toss the cooked spaghetti squash with a small amount of olive oil and parmesan cheese. Set aside and keep warm. In a medium saucepan, saute the onion and peppers in a tablespoon of olive oil until they are cooked through. Add the tomato sauce and Italian seasoning. Turn the heat down to low while the eggplant cutlets are cooking. Fry the eggplant cutlet in a small skillet until heated through and golden brown. Drain on paper towels. Top the cutlets with some shredded mozzarella cheese and cover to help the cheese to melt. To assemble, make a nest of the spaghetti squash and top with the sauce, then the eggplant cutlets. Ladle more sauce over top as desired and garnish with chopped basil and parmesan cheese.
If you don’t want to mess with the spaghetti squash, no worries. Use any pasta you have on hand. Or, skip the pasta all together and make an awesome eggplant panini dripping with melted mozzarella and sauteed onions and peppers.
Recipe by Lydia's Flexitarian Kitchen
Learn more about Dominex Eggplant Products on DominexNaturalFoods.com