But there is something different about BJs, at least in my town. First ALL BJs accept manufacturer coupons! They also send a coupon book each month and each week have coupon sheets. Additionally they carry more high-end foodstuffs than our local Sam’s club does. This allows me to stretch my grocery dollars to include a few special things each payday! Oh and they take all major credit cards. So you can guess that I shop there often!
There are a few things they don’t have at my neighborhood BJs such as rotisserie chicken, but the BJs about 20 miles away does. And I was NOT happy when they quit carrying really good sourdough bread, instead putting on the shelves a “take and bake” sourdough at twice the price! This was in the middle of summer! When I asked why the switch I was told “oh our customers have really been asking for this!” Yeah, right, like I’ll ask for something that will cost me twice as much and require I finish the baking in the middle of summer! Thanks for doing that BJs…I now make my own sourdough, so take that! LOL. Don’t mess with the Ezzie!
But when I saw this recipe I had to give it a try! It was easy to do but I should have used a baking spray on my stainless steel skillet, because even with the oil it the frittata stuck! But that was ok. I served it to my hubby (who loves pasta with red sauce) and he really liked this. He only wanted one serving but I found him scraping off the toasty bits from the pan. See why I said it was ok that it stuck?! LOL.
I’ve changed the ingredients just a bit. For instance the original calls for fresh mozzarella, I didn’t have any. So I used a shredded mozzarella. Instead of the BelGioioso Parmigiano-Reggiano, I used BelGioioso Salad Blend which is a blend of shaved cheeses that I love! The black pepper I replaced with fresh cracked black pepper, always my choice.
I also used only 4 eggplant cutlets and baked them instead of frying or sautéing them. I hate the mess frying or sautéing makes. The only reason I used just 4 instead of 8 is because we didn't want more than two of us could eat. Even with only 4 cutlets, I used the same amount of pasta and eggs, and we still had enough left over for lunch the next day.
Note: I forgot to take a picture before serving, so am using the picture from the coupon flyer.
8 Michael Angelo’s Eggplant Cutlets
4 oz. Barilla Angel hair Pasta, cooked, well-drained
4 large eggs, beaten
Fresh cracked black pepper
½ c diced fresh mozzarella, or shredded mozzarella or cheese of your choice
3 tbsp. grated BelGioioso Parmigiano-Reggiano or BelGioioso Salad Blend
- Preheat broiler. Combine eggs and pasta in large bowl and mix well. Season with salt and pepper.
- Heat 1 Tbsp. oil in large oven-proof skillet over medium-high heat. Sauté cutlets per package directions until tender-crisp. Set aside.
- Add remaining oil, coating pan thoroughly. Reduce heat to medium and pour in half of pasta-egg mixture. Spread evenly and top with mozzarella, eggplant and remaining pasta-egg mixture.
- Let cook, occasionally running rubber spatula around edges to prevent sticking, until center is almost set and bottom is golden-brown.
- Transfer pan to broiler for 1 to 2 minutes to brown top.
- Sprinkle with Parmigiano-Reggiano. Slice into wedges and serve with soup and salad.