A yummy meal you should make this week with these Meijer deals

Grilled Eggplant Marinara over Pasta

Feed four-plus this simply delicious meatless meal for less than $10; or take advantage of coupons and store incentives, and save – about $7.66!

Ingredients from Meijer:

Eggplant (need about 2 pounds): 99 cents per pound.

Sargento natural cheese (need mozzarella): $2.50. ($1 on 1 coupon SavingsAngel.com/Sargento.)

Classico pasta sauce (family’s choice, recommend onion and garlic): $1.99. ($1.50 on 4 coupon Classico.com.)

Meijer pasta (family’s choice of style): $1.

Pantry ingredients: minced garlic, lemon juice, Parmesan cheese, pepper, olive oil, onion, salt. Optional for olive oil bread dip: oregano, parsley, crushed red pepper, thyme.

To complete meal – from Meijer:

Baked fresh Italian bread: $1.69.

Let’s Cook!

Finely mince one clove garlic and one medium onion. Slice eggplant into discs, about 3/4 inch thick. Mix 1/4 cup olive oil, 1/2 teaspoon lemon juice, and 1/4 teaspoon each pepper and salt. Place eggplant in a dish that can be covered, and marinate in olive oil mixture for a minimum of 45 minutes.

While eggplant marinates… Prepare pasta and heat pasta sauce. Keep warm.

AND make bread dipping oil, if desired.

For dipping oil: Combine 1/4 cup olive oil, 2 finely minced (or pressed) cloves of garlic, 1 teaspoon each dried oregano, thyme, and parsley, and 1/2 teaspoon each salt and (optional) crushed red pepper. Sprinkle 2 tablespoons Parmesan cheese over oil mixture before serving.

Heat grill to medium-high (about 350 degrees). Grill eggplant slices (with grill cover shut if gas; open if charcoal) for about 5 minutes on one side, then turn and top with mozzarella cheese slices, and grill about 5 minutes more until eggplant is tender and cheese is beautifully melted.

Serve grilled eggplant immediately over ready pasta and sauce, sprinkled with Parmesan cheese. Offer slices of Italian bread and dipping oil (or spread of choice, like butter) on the side.

Editor’s note: Final cost based on percentage of product used.

Our thanks go to SavingsAngel Rachel for this week's recipe!