Eggplant Parmesan

by Michael on February 28, 2012 · 5 comments

in Main Dishes,Recipes,Vegetarian

Post image for Eggplant Parmesan

Jan and Matt were off shopping early Sunday morning for breakfast goods. Somehow Matt was out of bed early agreed to go to the store at his Mom’s request. This in itself is a miracle.But he was apparently hungry. He came back with eggplant and  he wanted eggplant parmesan right then. But being the evil dad that I am, I made him eat an egg instead.

We love eggplant. The kids will eat it cooked just about anyway I can imagine. And, eggplant Parmesan was what sealed the deal with my bride. It’s the first dish that I made for her. The way to a girl’s heart is also through her stomach.

I used to make a fried eggplant for the dish but decided over time that was just too much effort and too many calories. I gave up the fry for the roast and never looked back – it’s actually better. I always thought that the breading added the weight to the dish, By reducing the moisture in the eggplant, it becomes the major component rather than the flour or breadcrumbs.

Make my basic tomato sauce and add at least two extra cloves of garlic. This is as simple as it gets. This is a perfect amount of food for 4 adults when served with a salad and bread. As my kids become teenagers, I’ll probably have to double the recipe.

 Ingredients:

2 large eggplants
1 batch of basic tomato sauce with extra garlic
¾ pound fresh mozzarella (or whatever you have)
¼ cup Parmesan cheese
Salt and pepper
Olive oil.

Directions:

Heat the oven to 400 and put the mozzarella in the freezer.

Make the sauce or reheat if already made.

Peel the eggplant.
Slice in ¼ inch disks. Remember to keep them the same thickness so that they cook at the same rate.
Place the eggplant on a baking sheet(s).
With a basting brush, lightly brush each disk with olive oil.
Lightly salt and pepper the eggplant.
Place in the hot oven for about 20 minutes until they just start to brown.

Remove the cheese from the freezer and slice into 1/8 inch slices.

Brush the bottom of a 9 x 12 glass baking dish with olive oil.
Spread a layer of the eggplant in the dish and cover with a light layer of tomato sauce.
Break up the cheese slices into shreds and cover about 50% of the layer.
Repeat this procedure twice. There should be enough eggplant to get three layers.
On the last layer, cover with about 75% mozzarella and then sprinkle the Parmesan over the top.

Place in oven and bake for 30 minutes or until it stars to brown.
Remove and let cool for 5 minutes.

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{ 5 comments… read them below or add one }

1 Christine Little February 29, 2012 at 2:29 PM

hey. I pinned this on my Pinterest. (new addiction). we’ve been loving eggplant this week.

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2 Delver April 15, 2012 at 12:55 AM

Here’s a couple of my ifvorate eggplant recipes Harvest Ratataouille1 medium onion, chopped2 Tbsp. oil1 medium unpeeled eggplant, cubed1 medium zucchini, cubed1/2 of a medium red pepper, chopped1/2 of a medium yellow or green pepper, chopped1 clove garlic, minced1 can (28 oz.) whole tomatoes, drained, cut up1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing1/4 tsp. dried thyme leaves1/4 tsp. salt2 Tbsp. KRAFT 100% Grated Parmesan CheeseCOOK onion in hot oil in large skillet on medium heat 10 minutes or until lightly browned, stirring occasionally. Add eggplant; cook and stir 5 minutes. Add zucchini, peppers and garlic; cook and stir 5 minutes.ADD tomatoes, dressing, thyme and salt; bring to boil. Reduce heat to low; cover. Simmer 30 minutes or until vegetables are tender, stirring occasionally.SERVE topped with Parmesan cheese.Eggplant Spread1 medium, firm eggplant1 clove garlic, cracked away from the skin2 pinches ground allspiceCoarse salt and black pepper1 handful flat-leaf parsley topsA drizzle extra-virgin olive oil1 whole grain baguette or other long crusty bread, sliced at bread counterPreheat oven to highest setting, at least 500 degrees F.Cut 2 or 3 slits into whole eggplant. Place eggplant directly on the oven rack in the middle of the oven and roast the eggplant until it is tender, about 20 minutes. Keep the slits facing up so that the eggplant does not loose liquids as it roasts.The roasted eggplant will look like a flat tire when you remove it from the oven. Using a sharp utility knife, carefully peel skin away from eggplant flesh. Add cooked eggplant flesh and juice to food processor and combine with garlic, allspice, salt, and pepper and parsley. Pulse grind the eggplant into a paste, add a drizzle of olive oil. Transfer to a serving dish. The seeds of the eggplant will make the spread resemble caviar eggs, and so the name: poor man’s caviar.To serve, surround a bowlful of spread with crusty bread rounds.Tidbit: Mixed olives and selections of Italian sheep’s milk cheeses are suggested accompaniments to this menu to round out your buffet. They require no recipe or preparation and add something to the offering overall. Place them on the buffet near the eggplant caviar and bread.Ravioli with Eggplant and Goat Cheese1 to 1 1/4 pounds eggplant: 4 (5 to 6-inch) Japanese eggplant or 1 small, firm eggplant2 tablespoons extra-virgin olive oil, 2 turns of the pan3 cloves garlic, choppedSalt and pepper1 (12-ounce) package fresh wild mushroom ravioli2 medium vine ripe tomatoes, about 8 ounces8 ounces goat cheese, to crumble1 cup, 20 leaves, fresh basil leaves, torn or shreddedPlace a pot of water on the stove to boil for pasta.Trim half of the skin from the eggplant. Leaving a little skin on will add color and texture to the dish. The small, firm eggplants are not too bitter and when they are firm, they will not soak up as much oil, so they do not need to be salted and pressed. However, if you leave all the skin, especially when you use baby eggplant, the skin overpowers the flavor of the flesh and the texture is too tough overall.Heat a medium nonstick skillet over medium-high heat. Cut the eggplant into 1-inch-by-1/2 inch bite size pieces. Add 2 turns of extra-virgin olive oil to the pan, the garlic and the eggplant. Turn and toss the eggplant and season it with salt and pepper. Let it brown lightly at edges, about 5 minutes, then reduce heat to medium low and continue to cook.Add salt and ravioli to the pasta water and simmer to package directions, about 5 or 6 minutes, until just tender.While the pasta cooks, dice tomatoes and add them to the cooking eggplant. Adjust seasoning with salt and pepper.Drain cooked pasta and plate individually or on a platter. Top with eggplant and tomatoes and all of the basil and cheese. If you plate individually, use 1/4 of the basil and 2 ounces of cheese, crumbled, per portion.Eggplant Rollantini CasseroleEggplant:3 eggs2 tablespoons grated Parmesan1 tablespoon water1 teaspoon kosher salt1/2 teaspoon dried oregano1/8 teaspoon garlic powder2 medium eggplantsTomato Sauce:1 tablespoon olive oil2 tablespoons diced red onion2 cloves garlic, chopped1 (14-ounce) can no-sugar-added diced tomatoes1 (8-ounce) can no-sugar-added tomato sauce1/2 teaspoon dried basil1/4 teaspoon garlic powder1/2 teaspoon dried oregano1/8 teaspoon kosher salt1/8 teaspoon freshly ground black pepperCheese Filling:15 ounces whole-milk ricotta cheese8 ounces shredded mozzarella cheese1/2 cup grated Parmesan1/4 cup diced roasted red peppers1 tablespoon chopped flat-leaf parsley1 tablespoon chopped fresh oregano leaves1 clove garlic, minced1/4 teaspoon black pepper1 large eggTopping:4 ounces shredded mozzarella cheese1 tablespoon olive oil1/2 teaspoon dry oreganoGarnish:Leaves from 1 bunch of basil, torn into piecesEquipment: 9 by 13-inch baking dishPreheat oven to 400 degrees F.Make the Eggplant: Whisk together the eggs, Parmesan, water, salt, oregano, and garlic powder in a bowl.Trim the ends off each eggplant and, using a peeler, peel off 2 large swaths of skin on 2 sides. Cut each eggplant lengthwise into 6 slices about 1/2-inch thick. (If you end up with more than 12 slices, just pick out the best ones.) Dip each slice into the egg mixture and transfer to a vegetable spray-coated baking sheet with sides. (If the baking sheet seems crowded, divide the slices among 2 baking sheets.) Pour any remaining egg mixture over the eggplant and bake until lightly browned, about 12 minutes. Let cool slightly before carefully loosening each slice from the pan with a flat spatula.Turn oven down to 350 degrees F.Meanwhile make the Tomato Sauce: Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook, stirring, until soft and translucent. Add the remaining ingredients and cook, stirring, for 2 minutes more.Make the Cheese Filling: Mix all of the ingredients together in a bowl.To assemble the Rolatini: Place two tablespoons of cheese filling in the center of each eggplant slice and roll them up. Place the rolls in a single layer, seam side-down, in the baking dish, and pour the tomato sauce over the top. Cover the rolatini with the topping ingredients. Bake for 25 minutes until cheese starts to brown on top and filling starts to ooze out of the rolls. Remove and serve garnished with the basil.Eggplant Subs1 cup extra-virgin olive oil, eyeball it2 large cloves cracked garlic, 2 cloves chopped garlic2 medium eggplant, firmCoarse salt and black pepper1/2 red onion, chopped1 (28-ounce) can chopped fire roasted tomatoes (recommended: Muir Glen)1 small (8-ounce) can tomato sauce4 sub rolls, split1 cup fresh basil leaves, thinly sliced or torn1/2 cup grated Parmigiano-Reggiano1 pound smoked mozzarella, thinly slicedPreheat oven to 450 degrees F.Heat a small pan with extra-virgin olive oil and cracked garlic in it over medium low flame. Trim ends of eggplants and remove a sliver of the skin off of 1 side, so the eggplant sits flat for you to slice it. Cut the eggplant into 1/2-inch thick slices. Arrange the eggplant on cookie sheets. When garlic sizzles in oil, using a pastry brush, brush both sides of sliced eggplant. Season eggplant with salt and pepper and roast in hot oven 15 minutes or until tender. Turn eggplant once.Take a couple of tablespoons of remaining extra-virgin olive oil and place in a second pan, a medium skillet, over medium high heat. To hot garlic oil, add remaining chopped garlic and red onions. Saute the red onions and garlic 2 to 3 minutes then add chopped fire roasted tomatoes and tomato sauce then season with salt and pepper. Lower heat and allow sauce to thicken.Remove eggplant from the oven. Get split sub rolls ready to fill, arranging the split rolls on a broiler pan. Preheat broiler to melt cheese on subs. Pile layers of cooked eggplant, roasted tomato sauce and torn basil into sub rolls, equally dividing ingredients. Top subs with grated cheese and smoked mozzarella cheese. Melt cheeses under the broiler. Serve subs hot.

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3 Alioune April 15, 2012 at 9:41 PM

BENGALI EGGPLANT AND YOGURT WITH MUSTARD SEED=============================================Ingredients: 1 large eggplant 1 to 1 1/2 lb, tip cut off and cut into 1″ cubes1 1/2 tblsp black ramtusd seeds, powdered in a coffee grinder1 cup+ water1/4 tsp cayenne pepper4-5 tblsp ramtusd oil1 tblsp panch pharon mix (equal parts of whole cumin, fennel, fenugreek, ramtusd, kalunji seeds)1 cup yogurt1 1/2 tsp saltsprinkle black pepper, cardamon powder (optional)Instructions: -Soak ground ramtusd seed and cayenne in one cup of water. Cut upeggplant into cubes. Heat ramtusd oil, put in panch pharon mix andafter a few seconds add the black ramtusd/cayenne water. This willsplatter so have a cover ready. Add eggplant and cook. You willprobably need to add additional water as the eggplant cooks to keep itslevel about the same, perhaps another cup. Cover it for the last tenminutes. When the eggplant is cooked add a cup of yogurt and the salt, mix andheat up yogurt, but do not boil. Sprinkle a tiny bit of black pepper and cardamon over the top if youwant. This dish also tastes good cold the next day. MOUSSAKA========(Servings: 10)Ingredients: 4 eggplants medium4 tblsp butter2 lb ground beef3 onions chopped2 tblsp tomato paste1/4 cup parsley chopped1/2 cup red wine2 eggs1/2 cup grated cheese1/2 cup bread crumbs6 tblsp butter6 tblsp flour3 cups milk hot4 egg yolks lightly beatendash nutmegdash cinnamonsaltpeppercooking oilgrated cheese Instructions: -Remove 1/2-inch-wide strips of peel lengthwise from eggplants, leaving1/2-inch peel between the strips. Cut into thick slices, sprinkle withsalt, and let stand between two heavy plates while browning meat andmaking sauce. In frying pan melt the 4 tablespoons butter and in it saute meat andonions until meat is browned. Add tomato paste, parsley, wine, salt andpepper, and water. Simmer until liquid is absorbed. Cool. Stir incinnamon, eggs, cheese and half the bread crumbs. Make sauce: In saucepan melt the 6 tablespoons butter over low heat.Add flour and stir until well blended. Remove from heat. Graduallystir in milk. Return to heat and cook, stirring, until sauce is thickand smooth. Add salt and pepper to taste and the nutmeg. Combine eggyolks with a little of the hot sauce, then stir egg mixture into sauceand cook over very low heat for 2 minutes, stirring constantly. Brown eggplant slices on both sides in hot oil. Grease an ovenproofcasserole and sprinkle bottom with remaining bread crumbs. Cover withlayer of eggplant slices, then a layer of meat, and continue until alleggplant and meat is used, finishing with a layer of eggplant. Coverwith sauce, sprinkle with grated cheese, and bake in a 350-degree ovenfor 1 hour. Serve hot. ROASTED EGGPLANT AND RED BELL PEPPER SOUP=========================================Ingredients: 3 large Japanese eggplants (or 1 very large regular)2 sweet red peppers1 large onion, sliced4 cloves garlic, crushed1 quart chicken stock1 bunch fresh basilSalt and pepperExtra virgin olive oilInstructions: -Wash eggplants and split lengthwise in halves (in quarters if using 1large regular eggplant). Lightly season with salt and pepper andsprinkle with olive oil to taste. Roast at 400 degrees for 45 minutesor until tender and golden brown. Puree flesh with skin in blender orfood processor and set aside. Place peppers under broiler until skins are scorched on all sides.Place in plastic bag for 10 min to soften, then peel and remove seeds.Puree flesh in food processor until smooth. Set aside. Heat 1 tbsp olive oil in skillet. Saute onion and garlic until tender.Cover to sweat over very low heat for 5 min. Add roasted eggplant pureeand chicken stock to onion-garlic mixture. Cook over low heat 15 minuntil flavors blend and mixture is heated through. Puree mixture inblender or food processor until smooth, then strain into clean bowl.Season to taste with salt and pepper. To serve, place serving of soup in deep bowl and spoon red pepper pureein center, swirling it into soup. Drizzle lightly with olive oil ifdesired, and sprinkle with chopped basil. Makes 6 servings, 150 calories each. It has a wonderful smoky taste andis good either hot or cold.

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4 Ally Muscarella July 1, 2012 at 1:01 PM

When I ate it ,it became one of my fav. foods and it’s got a very delicate taste.

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5 Kelly Jones July 17, 2012 at 11:14 PM

Michael!
so glad you posted this. I so remember that ski trip when you made this (although perhaps then it was the fried version?). I was very much an eggplant skeptic and this dish converted me. have been having a taste for this lately and one of these days will actually try to make it.

thanks!
Kelly

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