Eggplant, also called aubergine, or melanzane (in Italian) is so versatile, and by far one of my favorite veggies. I love to make it different ways, and enjoy experimenting with them. This time, I decided to make an eggless and breadcrumb-free eggplant parm, an Italian dish believed to have originated in the Southern part of Italy. The result of this dish is surprisingly delightful. First and foremost, make sure you pick very fresh eggplants, preferably on the day you are cooking them. I realize that it’s not always possible in today’s busy lives. If that’s the case, get it a day or two before cooking it. You do not want an eggplant that’s been sitting in your veggie bin for 2 weeks. I assure you, that will make a world of difference. You want to look for an eggplant that is smooth, without any bruises, and firm to the touch. Parmigiana is a style/method of cooking, using tomato sauce and mozzarella cheese.
- 2 large eggplant cut lengthwise
- Sea salt & freshly ground pepper to taste
- Lots of olive oil ( make sure you have a full bottle on hand)
- 3-4 cloves of garlic, chopped
- 1-2 basil leaves
- 1 container chopped tomatoes 26.46 oz. Pomi brand
- 1/2 jar of Mid’s sauce or (about 16 oz of your favorite meatless tomato sauce)
- 12 oz. fresh mozzarella, sliced
- Parmigiano Reggiano, Parmesan cheese to taste
1) Season the eggplant with salt and pepper, let them sit for 10 minutes. Place on a metal tray, drizzle them with olive oil and broil for about 7-8 minutes on each side. Do this in 2 batches. Set aside.
2) Pre-heat oven to 375 degrees.
3) In the meanwhile, in a medium saucepan, on medium-heat, heat 1-2 tbsp. olive oil. Sautee the garlic for 1 minute. Add the tomatoes and tomato sauce, basil. Bring to a boil and simmer on low for 10 minutes. Season with salt and pepper if necessary. Turn the burner off and set aside. Cover to keep it warm.
4) Time to start mounting the eggplant as if you are making a lasagna. Smear some sauce on the bottom of a large glass casserole (Pyrex) pan, line up the eggplant (as shown on my photo) top with sauce, mozzarella cheese and parmesan. Repeat once more and finish with mozzarella. Cover with foil.
5) Bake in the oven for about 30 minutes. Uncover, and broil for about 5 minutes. Remove from the oven. Let it sit for 10 minutes before cutting. Use a spatula. Hope you will try this delicious version of Eggplant Parmigiana. It has no breadcrumbs and no eggs. However, it will soak up some olive oil (which is healthy, but beware of calories)
Please check out my traditional eggplant recipe: Chicken & Eggplant Parm recipe (chicken is optional) Notice, I use different sauce, that’s because I like to change things up. ———> https://foodiewinelover.com/2015/08/17/chicken-eggplant-parmigiana/
Cook’s note: Never place glass dish on the bottom of the oven rack. Use the second from the bottom.
Wine pairing suggestions: Chianti, Chianti Classico or any medium-bodied red wine will work.
Happy Cooking from My Kitchen to Yours,
My Food, Wine & Travel Lifestyles