Well, tonight that happened to me. Left work and sprinted for home in order to have the most time to be able to fix a meal, eat it without rushing and get to our cub scout meeting on time. Solution? Easy Eggplant Parmesan!
2 eggplants (or how ever many you think you need to feed your family)
Italian Seasoning (dry herbs)
1 box of mini spaghetti noodles(or any other kind of pasta)
1 can of Hunt’s Pasta Sauce - Garlic & Herb Flavor
Mozzarella cheese (shredded)
French bread or salad (or both) to serve as sides
Turn on the oven to 350 degrees for the eggplant. Cut the eggplant in half and rub some olive oil onto the cut sides. Place eggplant in a deep pan sprayed with some nonstick cooking spray. Place in oven for about 10 minutes to start cooking.
While eggplant is in the oven, begin boiling the water for the noodles and open the pasta sauce and put in a pan to start cooking. Reserve some sauce to put on top of the eggplant. Sprinkle some Italian seasoning into the sauce.
Pull out the eggplant and spread the extra sauce onto the tops of the pieces. Place back in the oven while the pasta cooks (about 10 minutes). With about 4 minutes left sprinkle with the shredded mozzarella and put under a LOW broiler. Watch the oven until the cheese is lightly browned (see below). Remove from oven. Total cook time = 30 minutes.
Serve with the pasta and sauce (optional - my boys only like noodles).
Made a delicious dinner and still had time to ENJOY the meal!