Eggplant Parmesan

I went to Savannah for the day to run a few errands. One of which took me into the Fresh Market, A kinda upscale specialty grocery store. On a side note, they have a fairly decent bakery section too, thought their cakes are as bad as every other grocery store with the lard frosting to match. They do make a nice strawberry rhubarb pie, John and I's favorite. Anyway, I saw a box of eggplant cutlets in the freezer section that just seemed to be begging me to take them home and make them my dinner. So I did. I was not disappointed in the slightest.

They. Where. GOOD!

I made myself a very tasty plate of Eggplant Parmesan. The sauce went perfectly with them, great tomato taste and not too many herb to overpower the taste of the eggplant (a whole lot of garlic though!)

I found I needed to bake them longer than the box called for but other than that just make according to package directions and serve over pasta with tomato sauce and a dusting of freshly grated Pecorino Romano.

My box contained 7 large pieces

My Sauce recipe:
1 can diced tomatoes
Freshly Cracked Black Pepper
1 1/2 tsp. granulated garlic
1/2 tsp dried oregano
1 beef bouillon cube

Drain tomatoes and squeeze out the excess liquid. Puree and combine with remaining ingredients. Simmer while the eggplant is cooking, about 20 minutes.

This is so fast to put together, two pots, on to simmer the sauce (which requires very little prep work) and another to cook the pasta in. Then just bake the eggplant (it doesn't leave a mess on the pan that is hard to get off either) and then PRESTO (PASTA NIGHT) you have dinner!

Thanks Helen of Fuss Free Flavors for hosting!