Eggplant Parmesan
Melanzane alla Parmigiana, also known as eggplant Parmesan, is traditionally not breaded. Personally, I prefer this recipe not because it's more authentic, but because it's lighter and healthier than most American eggplant parmesans. Give it a try and let me know what you think!
SERVES 6
INGREDIENTS
2 large Italian eggplants
olive oil
salt + pepper
1 onion diced fine
5 garlic cloves minced
¼ cup tomato paste
28 oz can of diced tomatoes
¼ cup chopped fresh basil
1 tsp balsamic vinegar
red chili flakes to taste
6 oz mozzarella cheese, shredded
parmesan cheese
DIRECTIONS
Preheat oven to 425° F.
To cut the eggplants:
Cut off the green stem of the eggplant, preserving as much of the eggplant as possible.
Stand it up, and slice vertically into ¼ inch slabs
Brush both sides of the eggplant with olive oil.
Place onto a baking sheet, and sprinkle with both salt and pepper
Bake the eggplants for 15-20 minutes until they are golden. Halfway to time, you should rotate the tray by 180°
Meanwhile, in a saucepan, heat the olive oil. Add onion, and cook till it is translucent- about 5 minutes
Stir in the minced garlic and the tomato paste, and cook till the garlic is aromatic- about 1 minute.
Add in the canned tomatoes- juices and all. Add in some water if it looks too dry.
Bring to a gentle simmer. Lower the heat and gently mash the tomatoes. Simmer the mixture for 15 minutes.
Remove the sauce from heat, add in the balsamic vinegar, basil, and taste for salt. Set aside
For the Assembly:
Spread ¾ cup of the sauce.
Take ⅓ of the eggplant slices and layer them- they can overlap partially.
Spread ¾ cup of the sauce over it
Layer ¼ cup mozzarella cheese over it
Spread ½ of the remaining eggplant over and another ¾ cup of the sauce over it.
Top with the remaining mozzarella and parmesan cheese to taste.
Bake for 20-25 minutes, till the cheese is golden.
Remove from the oven and let it set for 15 minutes before baking. Enjoy!
