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
4 servings
For the Eggplant:
1 C bread crumbs
1 t dried oregano
1 t sea salt
1 egg
1T water
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
Topping:
1/2 C grated parmesan cheese
Preheat the oven to 375 degrees. Set out two plates. On one plate, combine the bread crumbs, oregano and sea salt. On the other plate, crack the egg and add the water…whisk gently with a fork.
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.
To assemble the dish, place one slice of eggplant on each plate and top with 1 T sauce. Repeat until it is 3 layers high. Top with grated parmesan cheese. Serve with whole wheat pasta!
