Eggplant Parmesan

EGGPLANT PARMESAN

I sent my girls a treat to have lunch out for Valentine’s Day and Kassandra mentioned she had an Eggplant Parmesan Sandwich and since then I have craved Eggplant Parm!  So of course, off I was to the market and here is a nice version, which is a bit lighter but still has a crunchy exterior. In this version the eggplant is baked not fried.

Using fresh ingredients is most important in this dish. Firm and ripe eggplants, fresh cheese (not the one that looks and tastes like plastic) and a GOOD tomato sauce. Make sure the sauce has good flavors either homemade or store bought that maybe you doctor up?  This made enough for two for dinner and 2 portions for the next day's eggplant sandwiches for two.  (or 4 for dinner) It can easily be doubled.

I was caught doing a few things at once and then realized I forgot to take some pictures on the way of making this.. Gosh... Sorry!

1 large eggplant

1 ½ - 2 cups Panko bread crumbs (coat lightly – depends on size of eggplant)

½ cup (or so) of egg whites (I use the Better than Eggs brand, there are many pre-boxed brands to choose from)

¼ cup finely chopped parsley

2 cups Marinara Sauce (I made a quick easy one but use a GOOD premade if in a rush)

½ pound low fat mozzarella cheese (fresh if possible)

1/4 cup of grated parmesan cheese

Salt and Pepper

Make sauce and simmer (fresh or pre-bought).

Slice the eggplant into ¼ inch rounds.  Mix the parsley, some ground pepper and a bit of salt into the crumbs and mix well.  Dip each slice first in egg whites and then coat in crumb mixture (both sides) and place on a cookie sheet which is lightly rubbed with olive oil.  Bake for 8-10 minutes at 350 degrees and turn over and continue to cook another 8-10 minutes to brown both sides. (Some advice: They will be even better placed on a rack put on a baking sheet)

Place a little sauce in the bottom of baking dish/pan.  Make a layer of eggplant and top with more sauce and then ½ of the mozzarella cheese. Repeat and end with the sprinkling of the parmesan cheese on top  of the last mozzarella layer. 

 

Bake 425 degrees for 20-25 minutes to heat through and melt all cheeses.  (I placed on broil for the few last minutes... as I like the cheese to be a bit brown- your choice)

 

 

 

 

 

TIPS:

·        Sauce: one whole tomato chopped in small pieces. 2 tablespoon olive oil,  1 tablespoon minced garlic, ½ medium onion diced, 1 small can tomato paste, 2 cups  water, 1 teaspoon each parsley, oregano, ½ teaspoon each Italian spices and red pepper flakes and salt and pepper to taste.  Saute onion, garlic in oil and add the rest and simmer 15 minutes or more if possible.

·        If pre-bought sauce – add more garlic and oregano and red pepper to taste. (Basil is great – I did not have any)  The Sauce must be tasty.

·        Make it lighter: Don’t coat in crumbs, just brush some olive oil on the eggplant and bake.

·        Add cooked shredded chicken to the dish before baking (in between layers).

·        Leftovers: OH YES what Kassandra had... Eggplant Parmesan sandwiches. Just put it on a great piece of Italian or any crusty bread with a bit of added sauce if very dry. You could add sautéed onions or peppers as well.

Amazing as a sandwich

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!