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Eggplant Parmigiana

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Eggplant Parmigiana is a festive dish loved by everyone. In this version, by Love and Lemons, the eggplant is baked not fried, making is simpler and healthier than traditional Eggplant Parmigiana.

 

 

Ingredients

Scale

For marinara sauce:

  • Splash olive oil
  • 1/3 cup shallots, finely minced
  • 5 cloves garlic, peeled and slivered
  • 1 28-ounce can crushed tomatoes
  • 2 t balsamic vinegar
  • 1/2 t dried oregano or basil
  • 1/4 – 1/2 t dried chili flakes
  • Kosher salt and ground pepper to taste

For eggplant parmigiana:

  • 2 eggs, beaten
  • 1/4 cup. whole milk
  • 1 1/2 cups panko
  • 1 1/2 cups grated parmigiano cheese, divided
  • 2 t oregano
  • 2 T fresh thyme, stems stripped and leaves chopped
  • 1/4 – 1/2 t dried red pepper flakes
  • Kosher salt & fresh ground pepper
  • Good extra-virgin olive oil
  • 2 large globe eggplants, sliced into 1/3” rounds
  • 1 pound fresh mozzarella, sliced
  • 4 cups marinara sauce
  • Handful of fresh basil leaves for garnish

Instructions

For marinara sauce:

  1. Heat olive oil in a medium sized pot over medium low heat. Add shallots and garlic and cook until soft, about 3 minutes.
  2. Add remaining ingredients, season with kosher salt and fresh ground pepper to taste. Stir and cook over medium low for about 20 minutes. You may add additional water to thin if desired.

Marinara sauce may be made in advance and refrigerated or frozen.

For the eggplant parmigiana:

  1. Preheat oven to 400 degrees. Set your oven to convection if you have that capability. Line two baking pans with a sheet of parchment paper.
  2. Whisk eggs and milk together in a shallow bowl. Combine Parmigiano cheese, panko, oregano, thyme, red pepper flakes, salt and pepper in a second shallow bowl.
  3. Dip each round of eggplant, first in the egg mixture and then in the panko and parmigiano mixture and lay out on the baking sheet. Repeat until all rounds are coated. Bake for about 15 minutes, remove from the oven and flip each eggplant round. Continue baking another 10 – 15 minutes until all the rounds are golden brown and crisp.
  4. In a 13 x 9 x 2″ pan, spread 1/2 to 3/4 cup marinara over the bottom of the pan. Now layer the eggplant rounds over the bottom of the pan. Top with a cup of marinara. Layer half the mozzarella slices over the eggplant rounds. I like to use half a slice on each round. Sprinkle with 1/4 cup of parmigiano, drizzle with olive oil and season with a pinch more salt and pepper. Repeat with a second layer of eggplant, marinara and cheese.
  5. Thirty minutes before you are ready to serve, put the casserole pan in the oven and bake for 20 minutes until the cheese is melted and beginning to brown and the eggplant is heated through. Remove from the oven and allow to rest for 5 minutes. Top with whole basil leaves for garnish.

Notes

I don’t change much in this recipe by Love and Lemons. I do add a little more parmigiano cheese than in the original recipe and I bake the eggplant longer to ensure each slice of eggplant is golden and crispy.

Find it online: https://somethingnewfordinner.com/recipe/eggplant-parmigiana/

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