Faithful readers, Tuesday's Tasting is back!
If you've been reading my blog for a while, you probably know that J can not have cheese or milk made from cow's milk. Sheep and goat's milk cheese are perfectly fine though. So when I picked up a box of Trader Joe's Eggplant Cutlets, I knew exactly what I was going to make, Eggplant Manchego! Well, that's what J and I are calling it. It is our version of Eggplant Parmigiana in which we substitute the parmigiana reggiano and mozzarella cheeses with manchego cheese, made from sheep's milk.
J helped out with this dinner by baking off the eggplant cutlets at 425 for about 15 minutes. I then layered the baked eggplant in a 9x9 Pyrex baking dish with Rao's Homemade Arrabbiata (Fra Diavlo) sauce and a mix of shredded manchego and midnight moon goat's milk cheese. I also sprinkled on some additional seasonings like oregano, crushed red pepper and garlic powder even though the sauce and eggplant cutlets were already nicely seasoned.
While I assembled the dish, I put on a pot of salted water for the pasta, Whole Food's 365 Organic Whole Wheat Linguine. Once the eggplant manchego was assembled, I baked it in the oven at 375 for about the time it took to cook the pasta, 12 minutes, just enough to melt the cheese and marry all the flavors together. I plated a nice helping of the eggplant manchego right on top of a nice sized portion of linguine and topped everything with some extra sauce. I also baked some homemade garlic bread in the oven along with the eggplant.
If you are looking for a quick and easy meal on a week night, I highly suggest you try out Trader Joe's Eggplant Cutlets. Whether you make eggplant manchego like me or want to make an eggplant parm sandwich, these eggplant cutlets are great. They cook up fast in the oven and come with 4-5 servings in the box. On your next trip to Trader Joe's you should pick up a box of these eggplant cutlets.