Spaghetti Western Eggplant Parmesan

Last night I made eggplant parmesan with a twist – a Tex-Mex sort of twist, since I didn’t have all the right ingredients on-hand. It turned out really well, and with some more Tex-Mex-modifications, I bet it would be even MORE fabulous!

Cut a large eggplant into 1/2″ slices. In a shallow dish, beat a slosh (2T) of half and half, an egg, and a larger slosh (1/4 C) of water. In another shallow dish, mixed up 1/2 C of wheat germ, 1/2 C of bread crumbs (just whir up a slice in the blender), and 1/4 C parm cheese. Coat slices with egg stuff, then dip in bready stuff, then put on baking sheets. Bake 15 minutes at 350 F, flip, and bake 15 more minutes.

While that’s baking, dump a can of stewed tomotoes with onions and selery (or whatever kind of canned tomato product you have around), a can of tomato paste, and some salsa (that’s what I had on hand). Put in spices – I threw in a bunch of fresh basil, a bunch of oregano, and a bay leaf. Let that bad boy simmer until the eggplant is done baking.

Send someone to the store to get some cheese since the (unopened) shredded cheese in the fridge had an expiration date of July 2003 and seems sketchy. You can use mozzerella, but I used jack. Shred it till you have about 2 cups.

In a baking dish (9 by 13 or so) make layers like this: eggplant, sauce, cheese, eggplant, sauce, cheese. Bake 25 minutes covered at 350 F. Bake 15 minutes uncovered at 350 F. Eat! Enjoy!

Had I really thought about this, I’d have played up the Tex-Mex part of this more, and used cumin and chili powder rather than basil, bay, and oregano. Regardless, it was highly tasty.