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home > recipes > vegetables > no-fry eggplant parmesan
from PA, US Recently featured on the Today Show. Makes 2 servings. We love eggplant parmesan, but we're the first to admit it can sometimes be a greasy mess. So we set about to make a lighter, healthier dish. Here, the eggplant slices aren't fried; they're salted, drained, lightly coated with olive oil, and then baked before they're layered in the dish with cheese and an herbed tomato sauce. Ingredients 2 small eggplants (sometimes called baby eggplants, about 7 ounces each), peeled and cut into 1/2-inch-thick slices 1 teaspoon salt 3 tablespoons olive oil 1 small onion 1 large garlic clove, minced 1 teaspoon chopped fresh oregano, or 1/2 teaspoon dried oregano 1 teaspoon chopped fresh basil, or 1/2 teaspoon dried basil 1/4 teaspoon freshly ground black pepper One 14-1/2 oz can diced tomatoes 2 ounces Parmigiano-Reggiano, shaved 1/4 teaspoon grated nutmeg Sprinkle the eggplant slices with 1/2 teaspoon of the salt. Stack them vertically in a colander, or lay them out on paper towels to drain. If they're laid on paper towels, they should be turned once in a while while draining. Let stand for 30 minutes, then blot dry with clean paper towels. Meanwhile, position the rack in the center of the oven and preheat the oven to 400 degrees Fahrenheit. Rub 2 tablespoons of the olive oil into the eggplant slices, place them on a lipped baking sheet to catch any drips, and bake for 15 minutes. Turn and bake for about 15 additional minutes, or until lightly browned. Remove from the oven and set aside; reduce the oven temperature to 350 degrees. Heat a medium skillet or saute pan over medium heat. Swirl in the remaining 1 tablespoon of olive oil, then add the onion and soften for 2 minutes, stirring frequently. Stir in the garlic, oregano, basil, pepper, and the remaining 1/2 teaspoon salt. Cook for 30 seconds, stirring constantly; then raise the heat to medium-high, pour in the tomatoes with their juice, and bring the sauce to a simmer. Cover, reduce the heat to low, and simmer for 20 minutes, until thickened. The dish can be made in advance up to this point. Cover the eggplant slices and the sauce and refrigerate separately for up to 24 hours; allow both to come back to room temperature before proceeding with the dish. Layer the following in this order in a 6-cup casserole dish or an 8-inch square baking pan; one-third of the tomato sauce, half the eggplant slices, half the cheese slices, 1/8 teaspoon grated nutmeg, half of the remaining tomato sauce, the remaining eggplant slices, the remaining cheese shavings, and the remaining tomato sauce. You may have to cut the eggplant slices to make them fit in one layer, or you may have to overlap them a bit. Bake for 30 minutes, or until thickened and bubbly. Let stand at room temperature for 5 minutes before serving.

No-fry Eggplant Parmesan


average rating = 4 stars(4.00002 comments available)
SUBMITTED BY
list all recipes for VEGETABLES (485)
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list all recipes by DAVE (405)


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keyword: eggplant
keyword: parmesan
ethnicity: italian
recipes for vegetables
recipes by dave
Email Address:
(posted March 21, 2004)

from PA, US

Recently featured on the Today Show.

Makes 2 servings.

We love
eggplant parmesan, but we're the first to admit it can sometimes be a greasy mess. So we set about to make a lighter, healthier dish. Here, the eggplant slices aren't fried; they're salted, drained, lightly coated with olive oil, and then baked before they're layered in the dish with cheese and an herbed tomato sauce.

Ingredients
2 small eggplants (sometimes called baby eggplants, about 7 ounces each), peeled and cut into 1/2-inch-
thick slices
1 teaspoon
salt
3 tablespoons
olive oil
1 small
onion
1 large
garlic clove, minced
1 teaspoon chopped fresh
oregano, or 1/2 teaspoon dried oregano
1 teaspoon chopped fresh
basil, or 1/2 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
One 14-1/2 oz can diced tomatoes
2 ounces
Parmigiano-Reggiano, shaved
1/4 teaspoon grated
nutmeg

Sprinkle the
eggplant slices with 1/2 teaspoon of the salt. Stack them vertically in a colander, or lay them out on paper towels to drain. If they're laid on paper towels, they should be turned once in a while while draining. Let stand for 30 minutes, then blot
dry with clean paper towels. Meanwhile, position the rack in the center of the oven and preheat the oven to 400 degrees Fahrenheit.

Rub 2 tablespoons of the
olive oil into the eggplant slices, place them on a lipped baking sheet to catch any drips, and bake for 15 minutes. Turn and bake for about 15 additional minutes, or until lightly browned. Remove from the oven and set aside; reduce the oven temperature to 350 degrees.

Heat a medium
skillet or saute pan over medium heat. Swirl in the remaining 1 tablespoon of
olive oil, then add the onion and soften for 2 minutes, stirring frequently. Stir in the garlic, oregano, basil, pepper, and the remaining 1/2 teaspoon salt. Cook for 30 seconds, stirring constantly; then raise the heat to medium-high, pour in the tomatoes with their juice, and bring the sauce to a simmer. Cover, reduce the heat to low, and simmer for 20 minutes, until thickened. The dish can be made in advance up to this point. Cover the eggplant slices and the sauce and refrigerate separately for up to 24 hours; allow both to come back to room temperature before proceeding with the dish.

Layer the following in this order in a 6-cup
casserole dish or an 8-inch square baking pan; one-third of the
tomato sauce, half the eggplant slices, half the cheese slices, 1/8 teaspoon grated nutmeg, half of the remaining tomato sauce, the remaining eggplant slices, the remaining cheese shavings, and the remaining tomato sauce. You may have to cut the eggplant slices to make them fit in one layer, or you may have to overlap them a bit.

Bake for 30 minutes, or until thickened and bubbly. Let stand at room
temperature for 5 minutes before serving.



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+2 comments


from red creek ny, United States wrote:0  0

it was very good. i want more recipes off of this site.
4 starsMarch 24, 2004


from Pennsylvania, United States wrote:0  1

Although time-consuming, this came out very well and is appropriate for two HUNGRY people! We were also able to make substitutions and it came out very nicely.
4 starsMarch 21, 2004


 
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