Post by Loupy on Oct 9, 2015 18:54:28 GMT -7
EASY EGGPLANT PARMESAN
Author: Dan Mikesell @ www.101cookingfortwo.com/
Eggplant parmesan is a classic Italian comfort food. A layered casserole much like lasagna but with slices of eggplant taking the place of lasagna noodles. I love good Italian but sometimes I get in a rut always eating the same old same old. It’s great but a little boring. So when Jamie Oliver’s Eggplant Parmesan recipe appeared in my inbox (thank you NY Times), it was “interesting”. No salt, no pan frying. He went with oven baking slices of eggplant at high temperature that should dried them some in addition to both cooking and browning. Very nice… it got rid of most of my issues.
PREP TIME: 45 mins
COOK TIME: 40 mins
TOTAL TIME: 1 hour 25 mins
Serves: 4
INGREDIENTS
2 medium eggplants (about 1½ pounds)
Olive oil
1 medium onion
3 cloves minced or crushed
14 oz can diced tomatoes
6 oz can tomato paste
1 teaspoon salt
½ teaspoon pepper
½ teaspoon oregano
½ teaspoon basil
1⅓ cup grated parmesan
1⅓ cup shredded mozzarella
½ cup Italian seasoned Panko bread crumbs
INSTRUCTIONS
Preheat oven to 450 not convention.
Cut two medium size eggplants into ½ inch slices.
Brush both sides of the slices with olive oil place on baking sheets.
Bake for about 15 minutes until bottom is lightly brown.
Flip slices and do another 10-15 minute until both sides browned some.
Remove from tray and decrease oven temperature to 375 degrees.
While eggplant is browning, make the marinara sauce.
Add one tablespoon of oil over medium high heat.
Chop one medium onion and add to oil when hot.
Cook until starting to clear then add 3 cloves of minced or crushed garlic and cook one more minute.
Add 14 oz can diced tomatoes, 6 oz can tomato paste plus 6 oz water.
Add 1 teaspoon salt, ½ teaspoon each of oregano, basil and pepper.
Bring to boil then decrease to simmer until needed.
Time to assemble the casserole.
I used a small 6 by 10 casserole.
Spray well with PAM.
Add ¾ cup sauce on bottom.
Cover with ⅓ of the eggplant, sprinkle with ⅓ cup of each Parmesan and shredded mozzarella.
Cover this with ¾ cup sauce.
Repeat eggplant, cheese, sauce twice more.
Cover with all the remaining sauce, add one more layer of ⅓ cup of each Parmesan and shredded mozzarella.
Finally top with ½ cup of Italian seasoned Panko bread crumbs.
Bake until golden brown.
About 40-45 minutes.
Author: Dan Mikesell @ www.101cookingfortwo.com/
Eggplant parmesan is a classic Italian comfort food. A layered casserole much like lasagna but with slices of eggplant taking the place of lasagna noodles. I love good Italian but sometimes I get in a rut always eating the same old same old. It’s great but a little boring. So when Jamie Oliver’s Eggplant Parmesan recipe appeared in my inbox (thank you NY Times), it was “interesting”. No salt, no pan frying. He went with oven baking slices of eggplant at high temperature that should dried them some in addition to both cooking and browning. Very nice… it got rid of most of my issues.
PREP TIME: 45 mins
COOK TIME: 40 mins
TOTAL TIME: 1 hour 25 mins
Serves: 4
INGREDIENTS
2 medium eggplants (about 1½ pounds)
Olive oil
1 medium onion
3 cloves minced or crushed
14 oz can diced tomatoes
6 oz can tomato paste
1 teaspoon salt
½ teaspoon pepper
½ teaspoon oregano
½ teaspoon basil
1⅓ cup grated parmesan
1⅓ cup shredded mozzarella
½ cup Italian seasoned Panko bread crumbs
INSTRUCTIONS
Preheat oven to 450 not convention.
Cut two medium size eggplants into ½ inch slices.
Brush both sides of the slices with olive oil place on baking sheets.
Bake for about 15 minutes until bottom is lightly brown.
Flip slices and do another 10-15 minute until both sides browned some.
Remove from tray and decrease oven temperature to 375 degrees.
While eggplant is browning, make the marinara sauce.
Add one tablespoon of oil over medium high heat.
Chop one medium onion and add to oil when hot.
Cook until starting to clear then add 3 cloves of minced or crushed garlic and cook one more minute.
Add 14 oz can diced tomatoes, 6 oz can tomato paste plus 6 oz water.
Add 1 teaspoon salt, ½ teaspoon each of oregano, basil and pepper.
Bring to boil then decrease to simmer until needed.
Time to assemble the casserole.
I used a small 6 by 10 casserole.
Spray well with PAM.
Add ¾ cup sauce on bottom.
Cover with ⅓ of the eggplant, sprinkle with ⅓ cup of each Parmesan and shredded mozzarella.
Cover this with ¾ cup sauce.
Repeat eggplant, cheese, sauce twice more.
Cover with all the remaining sauce, add one more layer of ⅓ cup of each Parmesan and shredded mozzarella.
Finally top with ½ cup of Italian seasoned Panko bread crumbs.
Bake until golden brown.
About 40-45 minutes.
