I’m an eggplant fiend, and I used to make eggplant parmesan for special occasions, layering eggplant with mozzarella and marinara like a lasagna. But the process of slicing the EP, dredging, battering, and frying in oil can be a daunting task, especially if you’re not in the mood.
I found this purple box of Dominex EP cutlets in the frozen foods section at Fresh Market, and snatched it up. I decided to try them on hoagie rolls with marinara and sauteed spinach, garlic and onions. Delicious! They might be even better with some Daiya mozzarella on top, but I don’t think it’s necessary. This makes a very hearty, filling, and quick meal. Perfect for a weeknight when you’re starving and want a fast hot “diner” dinner. Here’s a pic of my sandwich: