Meat take a seat, Eggplant Parmesan is on Deck!
So we are on day 254 of Covid containment, but who’s counting (insert sarcastic laugh). I’m trying my best to vary recipes so we don’t get tired of eating the same thing every single week. I love, love, love cooking, but even I am at a point where it’s become a chore instead of a pleasure to make meals every day. The silver lining is that in San Diego we have access to wonderful fruits and vegetables year round, which makes it easier to keep it fresh even when you’ve been cooking way more than usual. I realize ample variety is a luxury others don’t have, so I’m counting my blessings every day.
One of my favorite veggies to cook with is eggplant. It’s such a versatile ingredient and really gives meals a substantial feel, even when they are meatless. Now I love my chicken, beef, and pork meals, but I’m trying to incorporate more meatless days into the rotation and eggplant makes that transition so much easier (the layers of breadcrumbs and cheese 🧀probably helps too!)
For this recipe I decided to head to Italy and make a hearty, yet meatless, eggplant parmesan casserole. It does take some effort to get and keep the eggplant crispy, but once it comes out of the oven and you take that first bite you’ll know it was all worth it. So roll up your sleeves and let’s dive into this fall inspired dish!
Ingredients
1 large eggplant slice horizontally into 1/4″ slices
1 cup of flour
2 eggs whisked
1-2 cups of panko breadcrumbs
1-2 teaspoons of salt
1 teaspoon of pepper
1/2 cup of grated parmesan cheese
One 28 ounce can of Cento San Marzano crushed tomatoes or a jar of prepared marinara sauce. If using can, add 1/2 teaspoon of dried oregano, 1 tablespoon of olive oil, and 4 to 5 fresh basil leaves torn.
2 cups of mozzerella cheese
1/2 cup of fresh basil
Olive or Avocado Oil for frying
Pasta of your choice
Lay sliced eggplant on a tray or drying rack and sprinkle with salt. Allow the eggplant to rest for about an hour to draw out all the moisture. While you’re waiting for the eggplant, set up three plates, one with flour, the second with whisked eggs, and the third will be the combined panko, grated parmesan, salt and pepper. Once the hour is up pat the moisture with a paper towel and get the eggplant dry as possible.
Preheat oven to 375 degrees.
Begin by dredging the eggplant in the flour, shake off excess, then into the egg, and finally the breadcrumb mixture. Make sure you thoroughly coat both sides so the eggplant comes out crispy. Place the breaded eggplant on the drying rack and continue the same method with the remaining slices.
Once all the slices have been prepared, heat 1 tablespoon of olive or avocado oil in a pan over medium high heat. Once the oil has come to temperature put eggplant in the pan and begin sauteing. Put in as many slices as the pan can hold without having them touch. Saute for about 1 minute on one side, flip and cook an additional minute. Continue the process until all the eggplant has been sauteed.
Grab a glass rectangular pan to build your casserole. Place a layer of sauce on the bottom of the pan, add eggplant, and cover with a layer of shredded mozzarella cheese. The amount of cheese is up to personal preference, I like lots of cheese! Then start over with the sauce and remaining layers. Top with marinara and sprinkle fresh basil and mozzarella on top. Cover with foil and cook for 25-30 minutes until hot and bubbling then remove foil to melt cheese. Remove from oven and give about 5-10 minutes for casserole to cool and set. Serve over pasta with a nice green salad and dinner is done!
Wine to Pair?
Well we’re eating Italian so let’s drink Italian too! My local wine shop recommended several wines to go with this dish. The one I paired was an Italian grape varietal, but made here in the USA, Paso Robles specifically. The 20107 Il Campo Rosso Red Blend Sangiovese with Aglianico, Barbera, and Merlot. It nicely complimented and cut through the dish and such a steal at under $25! So cheers and mangia, mangia!
