Traditional pierogies meet classic Italian in this fusion-food mashup.
1 medium eggplant, peeled and cut in 1/2" cubes (5 cups)
3 tsps minced garlic
2 1/2 - 3 cups shredded mozzarella
1/3 cup parmesan
1/2 cup Panko
6 tbsps olive oil, divided
1 tsp salt, divided
32 oz (907g) frozen perogies (do not thaw)
1/4 tsp red pepper flakes
1 - 24 oz jar (700 ml) tomato sauce
2 dozen cherry tomatoes (optional)
fresh basil to garnish
Toss the cubed eggplant with 1/2 tsp salt and set aside
In a bowl combine the parmesan, Panko and 1 tbsp olive oil and set aside.
Heat 1 tbsp olive oil in a pan on medium heat. Add 1/2 the perogies to the skillet and cover, cooking without stirring for 3-5 minutes. Then turn them oven and cook another 4-5 minutes until golden. Remove from the skillet to another pan or bowl.
Add another 1 tbsp oil to the skillet and repeat with the remaining pierogies. I used bacon and romano flavour here.
Place the oven rack 6-8" below broiler.
Heat 3 tbsps olive oil in a skillet and add the eggplant and 1/2 tsp salt. Cook until browned and tender, about 5-7 minutes. Add the garlic and red pepper flakes. Stir together then add the tomato sauce. Bring to simmering then remove from heat.
Add the pierogies and 1/2 the mozzarella and spread in an even layer on a baking sheet. Sprinkle the rest of the mozzarella and top with the breadcrumb mixture.
Place under broiler to melt the cheese, about 2-4 minutes.
If adding cherry tomatoes pop them in on top after the pan has been under the broiler a minute or 2. Then when ready garnish with basil.
Serves 6-8
And they didn't leave a mess in the pan!
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