Introducing the eggplant. Wikipedia describes it as "The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. Many recipes advise salting, rinsing and draining of the sliced fruit (known as "degorging"), to soften it and to reduce the amount of fat absorbed during cooking, but mainly to remove the bitterness of the earlier cultivars. Some modern varieties - including large, purple varieties commonly imported into western Europe - do not need this treatment."
Since I have eliminated meats from my diet I find myself craving spices, herbs, and flavor! Italian cuisine has always been a favorite and I am continuing to enjoy it after going gluten free with a few adjustments. Eggplant Parmesan is one of the dishes I have been able to pick up and enjoy so this was next on the list to attempt!
Typically the eggplant is breaded and fried, however this version is baked making it a much healthier version.
The Divas did look a bit skeptical but after a few minutes in the oven, and some amazing aromas, I had two very willing guinea pigs!
It made a huge pan so some is going in the freezer for one of our harried nights. The rest, Dad and I are looking forward to trying shortly with a nice glass of Merlot!
Ingredients:
- Olive Oil for baking sheets
- 2 large eggs
- 3/4 cup plain dry breadcrumbs
- 3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Coarse salt and ground pepper
- 2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
- 6 cups (48 ounces) store-bought or tomato sauce
- 1 1/2 cups shredded mozzarella
Directions:
Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside.
In a wide, shallow bowl, whisk together eggs and 2 tablespoons water.
In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil, season with salt and pepper.
These are a favorite brand of bread crumbs that we use. You can find these in the bread section at your local grocery store. I still cook with them if having a minimal amount, after choosing to go gluten free. For those that MUST go gluten free you can you use your favorite GF product and substitute for the regular bread crumbs. I would suggest enhancing the flavour with some extra Italian seasoning.
Dip eggplant slices in egg mixture, letting excess drip off.
Dredge in breadcrumb mixture, coating well.
Place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes.
Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
Spread 1 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella.
Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan.
I suggest using a good mozzarella, not just your average block cheese. If you want to lighten up the calories then adjust the amount of cheese according.
This recipe calls for 6 cups of tomato sauce. I found this a bit too much so you may wish to adjust the amount according to your preferences. An absolute staple in our home is this sauce that I purchase at Costco.
Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes.
Let stand 5 minutes before serving. Just enough time to pour yourself a glass of wine and toss a salad.
This is a great dish to prepare until the baking stage and freeze. Either thaw it before baking or add some extra cooking time if cooking from frozen. Great foil containers and lids are now available at the dollar and grocery stores. Just remember to label your items and the cooking instructions.
Bon Appetit!!
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