Pelmen Foods USA

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Skillet Eggplant Parmesan

Skillet Eggplant Parmesan

  • 1 pkg. (454g) Pelmen Foods Perogies*
  • 3 tbsp. Olive oil
  • 2 Large garlic cloves (minced)
  • 2 Medium eggplants (diced)
  • 5 to Matoes (diced)
  • Salt and ground pepper
  • 1 tbsp. Italian bread crumbs
  • ½ cup Parmesan cheese (grated)
  • Fresh basil for garnish

Possible Toppings: Chives, Chilli Peppers.

  1. Preheat oven to 475F.
  2. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins.
  3. Heat oil in a large oven proof skillet over medium heat. Add garlic, eggplant and sauté for 3-4 minutes.
  4. Add tomatoes and season with salt and pepper. Cook, stirring occasionally until tomatoes have released their juices and mixture has become saucy, 8-10 mins.
  5. Add perogies and stir gently to mix. Drizzle with bread crumbs and top with parmesan cheese.
  6. Bake for 5-6 minutes until cheese has melted. Garnish with basil and serve warm.

*Use any of the savoury Pelmen Foods perogies for this recipe.