To be completely honest, this is my second time EVER making (or attempting to make) eggplant parmigiana. When I was thinking of how I wanted to make it, I initially had ideas of adding some masalas here and there but as I started to make it, I realized I wanted to keep it a bit more traditional with just a TEENY bit of the chutneylife flare.
If you’re ordering eggplant parmigiana at a restaurant it is usually breaded and fried but I really wanted to avoid all of that extra work (yes I wanted to avoid the messy dredging in eggs/flour etc- NOT avoiding the calories, I promise) and so I decided I would make a BAKED version that would taste JUST as good as the fried version ( I succeeded, FYI).
I use my FAVE jarred arrabbiata (spicy marinara basically) sauce made by Rao’s and it can be found in most grocery stores or on amazon. It is the only sauce I have ever used that requires NO extra tweaking and it has no preservatives- all fresh ingredients! Legit, it is good right out of the bottle! Also, don’t hate me for not shredding my own block of cheese for this recipe. I had this 6 cheese Italian blend by Sargento sitting in the fridge and it was too tempting to not take a short cut, so I did it. If I wasn’t being lazy, I would shred some parmesan, asiago, fontina, and mozzarella and it would be SO DREAMY!! So as I always say, don’t be lazy like me…shred your cheeses folks…or be lazy..whatever makes you happy ?
I also am NOT a fan of ricotta so on the off chance it sneaks into one of my recipes ( like it did in this one), I make it as flavorful as possible. I love scallions and serrano peppers in my homemade red sauce pastas so I decided it would be a safe bet to add these two ingredients into the ricotta. I also would highly suggest adding some cilantro to give it a little desi flavor! Have fun with it and try whatever you like!
As always, if you share on social media please tag @thechutneylife because I seriously enjoy drooling over all of your pics!! Lots of Love & Happy Eating ?