Eggplant Parmigiana - Foodie and Wine Lover

Healthier version of Eggplant Parmigiana

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.

Eggplants

Broiled Eggplants

Ingredients:

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
Preparation:
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,

Gina Zarcadoolas/Foodiewinelover
My Food, Wine & Travel Lifestyles

Chicken & Eggplant Parmigiana

Chicken Cutlets

I know what you’re thinking! Is she out of her mind to do all that work. Ok, I got some “splainin” to do. When I don’t cook during the weeknight, I feel like I let my family down, because they enjoy my cooking for the most part. I had class one day, and by the time I got home, I looked at the chicken cutlets, and said to myself, what am I going to do with them? I decided, I wasn’t going to cook, and order in. That’s what we did. The next day, I still had to come up with an idea for the chicken. I wanted to dress it up, and make up for not cooking the night before. I found an eggplant in my veggie bin, had plenty of eggs, olive oil, and seasoned breadcrumbs. The lightbulb went on in my head, how about making a Chicken & Eggplant Parmigiana combo. It was crazy but I had my mind-set on it. I normally make eggplant parm or chicken parm separately, but this time, I decided to combine them. This dish was a big hit, and when I saw the smile on my family’s face, I knew I had redeemed myself. I must admit, I was happy with the result. Of course, my kitchen was a mess, but it was worth all the work. I suggest you make this on the weekend when you have some time to spare, and I promise you, your family will adore you for it.

This is a recipe that I created in My Kitchen, and I’m excited to share it with all of you.

Serves: 4-6
Level of difficulty: Medium-difficult
Total time from start to finish: 1 hour and 20 minutes

Ingredients: (1st set)

1.25 – 1.5 lb. chicken cutlets (thinly sliced)
1 eggplant, sliced
3 eggs, beaten
Lots of seasoned breadcrumbs
Lots of extra virgin olive oil, or regular olive oil
1/2 lb. fresh Mozzarella, sliced
Pecorino Romano or Parmigiano Reggiano cheese, grated
Salt and pepper to taste

Preparation:

1) Season eggplant with salt and pepper, let it sit for at least 10-minutes. Dip the eggplant in eggs, then hold it for a second to remove any excess, drench in seasoned breadcrumbs. (always shake of excess) . Do it one at a time, (eggs, +breadcrumbs) Place them on a dish. Time to pan-fry them.

2) On medium-high heat, cover the bottom of a large pan with olive oil, pan fry the eggplants in a single layer, 3 minutes on one side, and 3 minutes on the other side. Remove, and repeat the same method over. It’s ok, if oil is a little dirty, add more oil, if necessary. Set the eggplant aside. If you feel like the burner is too hot, just lower the heat a little.

Ingredients for the sauce:

1 large can of whole tomatoes, (San Marzano)
4 garlic cloves, chopped
1 large basil leaf, torn
Salt & Pepper to taste
1/4 cup or so of extra virgin olive oil
Preparation:

1) In a medium-sized saucepan, on medium-high heat, heat up the oil, sauté the garlic for a minute or so. Add the tomatoes, and crush them using a potato masher. You can also use your hands to crush them before putting them in the pot. Drop the basil, season with salt and pepper, and simmer for about 15 minutes. While the sauce is simmering on low, you will be preparing the chicken.

2) Season chicken with salt and pepper, dip in eggs, and seasoned breadcrumbs, set aside. In the meanwhile, clean up the pan you fried the eggplant in, (just drain old oil, and wipe clean with a paper towel. Start with some fresh olive oil. You will be using the same method as the eggplant. Pan fry for 2 minutes on one side, and 1 minute on other side. Do not taste the chicken at this point, as it may not be fully cooked. It will finish cooking in the oven. Work in batches, then repeat the same process over.

3) By this time, the eggplant, the sauce and the chicken are ready to be assembled in a large casserole baking dish. Spread some sauce on the bottom of dish, arrange the chicken, (as much as you can fit) add some sauce, grated cheese, Mozzarella, layer with eggplant, and repeat. You may end up with an extra piece or two of chicken, just fit them somewhere, it doesn’t have to be perfect. You are not building a house, LOL! Finish with Mozzarella on top.

4) Bake in a 375 degree F. oven for 15 minutes and broil for 5 minutes.

Tip: Always make sure oil is hot before frying, otherwise, the eggplant will come out soggy and drenched in oil.

I hope you will try this delicious dish. If you are on a budget, you do not have to use expensive brands. Any canned tomatoes will do the job, and some regular parmesan cheese. If fresh mozzarella is too expensive, just use the packaged ones.

Pairing suggestions: A lovely Chianti, Rosso di Montalcino, Vino Nobile, or a Montepulciano d’Abruzzo. You can find the last one reasonably priced. They are all Italian wines, as I like to pair the cuisine and the wines from the same country together. Sometimes, it can even be broken down by region, especially in Italian cooking, where many dishes are very regional. Ideally, you would pair the dish with a wine from the same region.

Buon Appetito!

Gina, from Foodiewinelover