Foreseeing a free weekend at home and a busy week ahead, I wanted to make something for Sunday dinner that would carry F and me at least through Monday with leftovers. I didn’t feel like cooking meat so browsed through my bookmarked vegetarian recipes and came across this one from Simply Recipes. I’d never actually made eggplant parmesan but was eager to try my hand at it — plus, eggplants are abundant at the moment, so those two factors decided me.
Eggplant parm does take some time — hence the Sunday evening project — but it’s worth it in the end. The procedure seems complicated, but bear with me, take it step by step, and you will be rewarded with cheesy deliciousness. F gave the it a rave review and it was just as good reheated the next day. I think traditionally the eggplant is fried, but this recipe “healthifys” a little bit by baking the eggplant rounds, saving quite a bit of oil.
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Eggplant Parmesan (adapted from Simply Recipes; serves 4-6)
- 3 large eggplants, sliced into 1/4-1/2 inch slices
- to taste: salt
- Simple tomato sauce:
- 1 tbsp olive oil
- 2 cans (~800g ) whole peeled tomatoes
- 1 large bunch fresh basil, chopped roughly
- to taste: salt & pepper
- Eggplant coating:
- 1.5 cups breadcrumbs
- 1.25 cups parmesan cheese, divided into 1/4 cup + 1 cup
- 3/4 cup whole wheat (or plain) flour
- 4 eggs, beaten
- to taste: olive oil
- 600-700g fresh mozzarella, sliced into 1/4 inch slices
- 1.5 hours before prep/assembly time, slice the eggplants and salt both sides of each slice, then lay them on top of paper towels to drain.
- After 1.5 hours, preheat the oven to 215C (425F) and rub some olive oil over two baking sheets.
- Bread & bake the eggplant: Pat the eggplant rounds dry. Grate the parmesan and place it in a shallow bowl; add the breadcrumbs and mix together. Put the flour in a second shallow bowl, and in a third bowl whisk the eggs together. One at a time, dredge the eggplant rounds in the flour, then egg, then breadcrumbs. Place the breaded rounds on the baking sheets, drizzle a little olive oil over them, then bake for 18-20 minutes, flipping the rounds at the halfway point.
- While the eggplant is baking, make the tomato sauce (if you’re using your own sauce, feel free to ignore this step): combine olive oil, tomatoes, basil, salt, and pepper in a small saucepan and bring to a boil, then let simmer for 10-15 minutes until it begins to thicken and become fragrant. Set aside.
- Slice the mozzarella.
- Once the eggplant has finished baking, take it out and lower the oven temperature to 175C (350F).
- Assemble eggplant parmesan: Spread 1/2 cup of tomato sauce in the bottom of a medium-sized glass baking dish. Place about 1/3 of the eggplant rounds over the sauce in a single layer. Place half the mozzarella on top of the eggplant and sprinkle 1/3 of the parmesan over the mozzarella. Place another 1/3 of the eggplant over the cheese, then spread 1 cup of tomato sauce over those. Add the rest of the mozzarella and 1/3 of the parmesan. Layer the rest of the eggplant rounds over the top, smother with the rest of the tomato sauce, and sprinkle the rest of the parmesan over everything.
- Bake uncovered for 35 minutes, then let cool for 10 minutes before serving.