Eggplant Parmesan


Easiness: ****
Greenness: Lacto-ovo vegetarian (can be made vegan by leaving out cheese or using vegan cheese / using olive oil instead of egg)

Ingredients:
1 large eggplant
1 can crushed tomatoes*
2 pinches oregano*
1 clove garlic diced into very small pieces*
Salt to taste
Pepper to taste
(* you can substitute items 2-4 with your favorite marinara pasta sauce)
10 leaves fresh or dried basil (can be omitted)
Shredded mozzarella
Shredded parmesan
1 egg beaten
Bread crumbs

Materials:
Paper towels, colander, small mixing bowl or large salad bowl, oven or toaster oven, baking sheet / cookie sheet / tin foil, casserole-style deep baking pan / pie pan / bread pan

Directions:
Step 0: Preheat the oven to 350 degrees F.
Step 1: Slice the eggplant into rounds approx 1/4″ thick. Drizzle them with salt and lay them in a colander over a bowl (or paper towel) to drain them of their water. It will take them about 10 – 15 minutes for them to “sweat” out their moisture.
Step 2: If you are making your own sauce, combine the crushed tomatoes, salt, pepper, diced garlic and oregano in a bowl until thoroughly mixed. (You can add other spices like powdered thyme if you feel the need). Mash the crushed tomatoes with a fork to make the mix thicker.
Step 3: Scrape the eggplant slices of the salt and press them between paper towels to remove the rest of the water.
Step 4: Dip each of the eggplant slices in egg and then in bread crumbs (on both sides). Put them on a cookie sheet and bake them for 5-10 minutes until slightly browned. (*This will also work in a toaster oven if you don’t have a conventional oven, though not as well!)
Step 5: Remove the slices from the oven. Layer some of the slices on the bottom of the baking pan. Cover them in sauce, then sprinkle them in cheese. Repeat to make a second layer of eggplant, sauce, and cheese. Cover the remaining layer in dried basil. If you are using fresh basil, do not place it on the dish at this time. See step 6!
Step 6: If you are using fresh basil, place the fresh basil leaves over the eggplant parmesan (on top of the cheese) after approx. half an hour- just before the eggplant parmesan is ready. Cook it for another couple minutes to get the basil to soften into the cheese.
Step 7: After 30-35 minutes, remove the eggplant parmesan from the oven. Serve in wedges (like brownies) with greens (spinach, asparagus or broccoli) or eat it alone!

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1 Response so far »

  1. 1

    […] is used in many middle eastern and eastern dishes. Below are some great recipes using eggplant: Eggplant Parmesan Recipe from Easy Greens BBQ Eggplant Recipe from Easy Greens Eggplant Curry Recipe Roasted Eggplant […]


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