Eggplant Parmigiana Pierogies

Traditional pierogies meet classic Italian in this fusion-food mashup. 

Ingredients:

1 medium eggplant, peeled and cut in 1/2" cubes (5 cups)

3 tsps minced garlic

2 1/2 - 3 cups shredded mozzarella 

1/3 cup parmesan 

1/2 cup Panko

6 tbsps olive oil, divided

1 tsp salt, divided

32 oz (907g) frozen perogies (do not thaw)

1/4 tsp red pepper flakes

1 - 24 oz jar (700 ml) tomato sauce

2 dozen cherry tomatoes (optional)

fresh basil to garnish

Toss the cubed eggplant with 1/2 tsp salt and set aside

In a bowl combine the parmesan, Panko and 1 tbsp olive oil and set aside.

Heat 1 tbsp olive oil in a pan on medium heat. Add 1/2 the perogies to the skillet and cover, cooking without stirring for 3-5 minutes. Then turn them oven and cook another 4-5 minutes until golden. Remove from the skillet to another pan or bowl.

Add another 1 tbsp oil to the skillet and repeat with the remaining pierogies. I used bacon and romano flavour here.

Place the oven rack 6-8" below broiler.

Heat 3 tbsps olive oil in a skillet and add the eggplant and 1/2 tsp salt. Cook until browned and tender, about 5-7 minutes. Add the garlic and red pepper flakes. Stir together then add the tomato sauce. Bring to simmering then remove from heat.

Add the pierogies and 1/2 the mozzarella and spread in an even layer on a baking sheet. Sprinkle the rest of the mozzarella and top with the breadcrumb mixture.

Place under broiler to melt the cheese, about 2-4 minutes.

If adding cherry tomatoes pop them in on top after the pan has been under the broiler a minute or 2. Then when ready garnish with basil.

Serves 6-8

And they didn't leave a mess in the pan!

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Skillet Eggplant Parm

Classic Italian comfort food with baked eggplant instead of fried to keep it on the healthy side.

Ingredients:

1 medium eggplant, cut in 1/4" rounds

salt

20-24 oz tomato sauce

1 1/2 cups bread crumbs

3/4 cup parmesan, divided

2 cups shredded mozzarella

2 eggs

1/2 cup flour

1 tsp water

1 cup roughly chopped arugula (optional)

2 tsps dry basil

10" cast iron skillet

Lay slices of eggplant on paper towel, sprinkle with salt and cover with more paper towels for 45 minutes, then press with the paper towels to soak up any liquid before removing. This will ensure that you don't have soggy eggplant once breaded. You may want to cut a few smaller slices in half so that they can be placed between larger slices when fitting into the skillet.

Set up a breading station... 

- A shallow bowl with flour, 1/2 cup parmesan and basil.

- Whisk eggs and water together in another.

- And have the bread crumbs ready in a third.

Coat each eggplant slice in the flour mixture, then dip in egg to coat, then cover in crumbs gently pressing them on. Place on a lined baking sheet and bake at 400°F for 12 minutes. Carefully turn them over and return to the oven for 8 minutes.

Put 1/2 cup tomato sauce in the bottom of the cast iron pan. Now layer the baked eggplant, chopped arugula if using and sauce.

Then about half the mozzarella, more eggplant, 

the rest of the sauce to cover and the remaining mozzarella.

Bake in a 375°F oven for 30 minutes. Sprinkle the remaining 1/4 cup parmesan over the top and bake into the oven for another 7 or 8 minutes.

Rest 10 minutes before slicing.

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