Eggplant is a very controversial veggie around our house. I absolutely LOVE it and Gavin thinks it is terrible! If I ever get to eat eggplant, its because I slice it up, season it, and throw it under the broiler as a side dish to my dinner…it is never the star of the meal around here. BUT, I absolutely love the smokey, earthy flavors of delicious eggplant and I just had to try to sneak it in to a meal and win Gavin’s heart for this beautiful purple plant.
The best way to sneak something past a guy that grew up in the South in an Italian household? Bread it, fry it and cover it in marinara and cheese! (Or in my case, create a healthy version of an old favorite!) Baked and stacked eggplant parmesan.
When I set the plate in front of him, he was a little hesitant…but once he cut into the golden, yummy crust and took a bite, I knew he could no longer deny that eggplant CAN taste good! He ate it all…and so did I- I really wish the pictures turned out better…it is a beautiful dish and it would be such a fun and easy entree for a dinner party. Its healthy and yummy and tastes like the old classic!
Baked and Stacked Eggplant Parmesan
For the Eggplant:
1 C bread crumbs
1 t dried oregano
1 t sea salt
12 3/4″ thick slices of eggplant
For the Sauce:
15 oz can of petite diced tomatoes
1 T basil
1/8 t ground thyme
1/2 t dried oregano
1 clove garlic, minced
1/2 t sea salt
1/2 C grated parmesan cheese
Now, coat both sides of each piece of eggplant with the egg mixture and then coat each side in the bread crumb mixture. Place the eggplant on a bakers cooling rack and then place them in the oven. Bake for 30-35 minutes- until the eggplant is cooked through and the breadcrumbs and crispy and golden.
While the eggplant is baking, in a medium pot over medium heat, combine all of the sauce ingredients. Bring the sauce mixture to a boil and then reduce heat to low and allow to simmer until the eggplant is cooked.