Eggplant parma is a labour of love. Everyone knows that a GREAT eggplant parmesan has breaded, seasoned eggplant. All other variations that try to avoid the breading just don't cut it for me. So, in an effort to still get that great taste without all the oil and frying, I bake the eggplant. Here's my lightened up version of this dish that still imparts that "old world" deliciousness that makes eggplant parma one of our true and ever-lasting faves.
Pre heat your oven to 375 degrees, convection if you have it.
Eggplant: Using 2 medium fat purple eggplants, I like to remove most of the skin because for me, it tastes quite bitter. Slice fairly thin circles and forget that salt sweating procedure! The KEY for great baked eggplant is the seasoning, so here it is:
In a large bowl, combine:
3/4 cup of panko bread crumbs, whole wheat if you have it. I love panko, seems to make anything breaded much crispier.
1/2 cup of almond meal
1/2 cup of corn meal
1/2 cup of grated parmesan cheese
Then add to taste ( I add lots of each) : dried oregano, dried rosemary, garlic salt, paprika, salt and pepper
Mix 2 eggs in a smaller bowl for the first dredge of each piece of eggplant. Then dredge each circle into the breading and place on a cookie sheet, lightly oiled or Pam'd. You'll probably need 2 cookie sheets. This bakes for about 30-40 minutes, tuning them halfway through so each side gets nice and golden. What a great aroma while baking!
Meanwhile...make the Marinara sauce. NO ONIONS! And, 1 can of tomatoes is enough for this recipe.
In oil, sauté several chopped cloves of garlic, I use 4-5 cloves per can of tomatoes
Add chili peppers to this
Once golden, add 1 can of tomatoes, either whole or diced and mush.
Add salt, pepper and oregano
Let it cook for a few minutes and then turn it off.
Next, I love to add "light ricotta" to this dish that gets dolloped on in 1 layer. Season the ricotta with 1 egg, fresh roughly chopped basil, some parma cheese, salt and pepper. So fabulous!
This parma is loosely put together as opposed to a dense assembly. First, put some sauce on the bottom of your baking pan. Then place a layer of eggplant. Now dollop a few spoonful's of the ricotta over the eggplant. Loosely add more sauce over this and then another eggplant layer. Over this, spoon more sauce and add some shredded mozzarella. Then the last layer of eggplant. Spoon the last of the sauce over this layer, add some shredded mozz, whole leaves of basil and lastly, some fresh mozz (bocconcini).
At 350 degrees, this can bake for about 30 minutes and then check. You may need up to 50 minutes depending on your oven. You will know when its bubbling and done and everything is melted and fabulous.
I often bake this dish well before serving, or even the day before. Then I re-heat to serve. The longer it sits, the better it tastes!
It takes time to make a great parma...but so worth it! Indulge!
Eggplant: Using 2 medium fat purple eggplants, I like to remove most of the skin because for me, it tastes quite bitter. Slice fairly thin circles and forget that salt sweating procedure! The KEY for great baked eggplant is the seasoning, so here it is:
In a large bowl, combine:
3/4 cup of panko bread crumbs, whole wheat if you have it. I love panko, seems to make anything breaded much crispier.
1/2 cup of almond meal
1/2 cup of corn meal
1/2 cup of grated parmesan cheese
Then add to taste ( I add lots of each) : dried oregano, dried rosemary, garlic salt, paprika, salt and pepper
Mix 2 eggs in a smaller bowl for the first dredge of each piece of eggplant. Then dredge each circle into the breading and place on a cookie sheet, lightly oiled or Pam'd. You'll probably need 2 cookie sheets. This bakes for about 30-40 minutes, tuning them halfway through so each side gets nice and golden. What a great aroma while baking!
Meanwhile...make the Marinara sauce. NO ONIONS! And, 1 can of tomatoes is enough for this recipe.
In oil, sauté several chopped cloves of garlic, I use 4-5 cloves per can of tomatoes
Add chili peppers to this
Once golden, add 1 can of tomatoes, either whole or diced and mush.
Add salt, pepper and oregano
Let it cook for a few minutes and then turn it off.
Next, I love to add "light ricotta" to this dish that gets dolloped on in 1 layer. Season the ricotta with 1 egg, fresh roughly chopped basil, some parma cheese, salt and pepper. So fabulous!
This parma is loosely put together as opposed to a dense assembly. First, put some sauce on the bottom of your baking pan. Then place a layer of eggplant. Now dollop a few spoonful's of the ricotta over the eggplant. Loosely add more sauce over this and then another eggplant layer. Over this, spoon more sauce and add some shredded mozzarella. Then the last layer of eggplant. Spoon the last of the sauce over this layer, add some shredded mozz, whole leaves of basil and lastly, some fresh mozz (bocconcini).
At 350 degrees, this can bake for about 30 minutes and then check. You may need up to 50 minutes depending on your oven. You will know when its bubbling and done and everything is melted and fabulous.
I often bake this dish well before serving, or even the day before. Then I re-heat to serve. The longer it sits, the better it tastes!
It takes time to make a great parma...but so worth it! Indulge!
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