Wednesday, September 21, 2011

No Fry Eggplant Parm

I'm not sure about you, but I hate, no despise, oily, greasy, eggplant parm. Drives me batty after all the work it takes to make. Cutting, breading, frying, layering and baking..ugghh I'm exhausted just thinking about it. It's such a delicious dish and eggplant is always so plentiful in my garden, I had to find a better way. So I decided to try to make this dish a little healthier, a lot less greasy, and far less of a messy process. I call this my "No Fry Eggplant Parm".
Start by peeling and slicing your eggplant lengthwise. I used a mandolin to make my life easier. Gives you nice even slices and goes very quickly. I don't salt and soak my eggplant, never found it worth the time, but if you like to this would be the point at which you should. 

I then beat a few eggs in a bowl and pour some breadcrumbs on a plate. I then dip each piece of eggplant in the egg wash and then place in the breadcrumbs and flip until both sides are nicely coated. Lay flat on a non stick baking sheet and drizzle with olive oil. 

Bake in a 450 degree oven for 10 minutes.

Once all eggplant slices have crisped up nicely, layer tomato sauce (fresh is best but I used jarred this time cause of time restraints), eggplant and mozzarella (fresh is also best in this case). Repeat till you run out of eggplant. I like to dust with Parmesan cheese on top.

 
I highly suggest wrapping it at this point and leaving it in the fridge over night, letting the tomato sauce soak into the eggplant and softening it a bit. If you don't have time for that, don't worry it will still be delicious.

Once ready to bake, put in a 350 degree oven for 30-45 minutes, checking the center for heat.

Get a fork, dig in and enjoy with a glass of vino! Bon Appetit!



"No Fry Eggplant Parm"

Ingredients:
2 Medium Eggplants or 1 Large Eggplant
16 oz Fresh Mozzarella
4 Eggs
Tomato Sauce
Italian Bread Crumbs
Parmesan Cheese
 
*Prepare day before enjoying.

Preheat oven to 450 degrees. Peel and 1/4" slice eggplants lengthwise. Beat 4 eggs in large bowl and pour breadcrumbs on flat dish. Dip each piece of eggplant in egg wash and then in breadcrumbs coating both sides thoroughly.  Layer each piece of eggplant, single layer, on a non stick baking pan. Spray with non stick spray if worried about eggplant sticking. Bake in oven for 10 minutes or until crispy. 

In a glass baking dish, layer tomato sauce, eggplant and sliced or shredded mozzarella cheese. Continue till you run out of eggplant. Sprinkle with Parmesan cheese. Wrap with saran wrap and place in refrigerator overnight.

Once ready to cook, place in 350 degree oven for 30-45 minutes, checking center for heat. 

Serves 8 or in my case 2 for 3 days.