Eggplant Parmigiana in a Pasta SauceOle & Shaina Olmanson
This sauce started out as stuffed eggplant. This sauce was an accident. This sauce is genius, if I do say so myself, and I did. All the comforts of a thick tomato sauce covered in cheese with a distinct eggplant texture. The kids immediately gobbled it up, and my husband brought it to work the next day for lunch, my daughter to camp.
My husband often complains when we have past meals because they don’t fill him up for long and he ends up hungry and cranky two hours later. The addition of meat helps here, but really, it’s that the sauce is hearty, in a good way. It’s hearty in that it sticks to your pasta, coating it, as all good sauces should, hugging the noodles in its goodness.
Eggplant Parmigiana in a Pasta Sauce
2 Chinese eggplants or 1 larger eggplant
2 tablespoons olive oil
1/4 cup (green) onions or shallots, diced
2 cloves garlic, minced
1 pound ground beef
2 large tomatoes, finely diced
1 egg, beaten
1/4 cup parmigiano-reggiano, shredded
1/4 cup bread crumbs
3 cups tomato sauce
Dice eggplant into 1/2″ pieces and sauté with the onions or shallots over medium-high heat for 5 minutes. Add ground beef and cook through, stirring frequently. When beef is finished, add in tomato, egg, cheese and bread crumbs. Mix in thoroughly.
Add in tomato sauce and continue to simmer over medium-low heat for 20 minutes. Sauce should be thick and creamy. Serve over pasta of choice with extra shredded parmigiano-reggiano on top.
Makes 8 servings and reheats wonderfully.
Not interested in meat? Substitute the pound of ground beef by adding in 2-3 additional eggplants, diced and sauteed with the first.