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Baked-Eggplant Parmesan – Parmigiana di Melanzane

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I’ve already tried a couple of baked-eggplant parmigiana without frying because I always look for a healthier and tasty alternative to fried. It’s obvious that when you do not fry the eggplant a bit of that so characteristic flavor of the eggplant parmesan is lost but the special seasoning makes up for that. photos coco zordan

TRIVIA (from Wikipedia): Parmigiana also parmigiana di melanzane or melanzane alla parmigiana is an Italian dish made with a shallow or deep-fried sliced aubergine filling, layered with cheese and tomato sauce, then baked. Parmigiana made with a filling of eggplant (also called aubergine) is the earliest and still unique Italian version. Other variations may include chicken, veal, or another type of meat cutlet or vegetable filling. The origin of the dish is claimed by both the Southern regions of Campania and Sicily.

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The Recipe

Servings

6-8

Prep time

20 min.

Cooking time

20+20

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Ingredients

  • 1 large or 2 small eggplants about 2 1/2 lb. cut into about 1/3-inch slices

  • 3-4 eggs beaten

  • 2-3 cups plain breadcrums

  • 1/2 cup olive oil

  • 4 cups (32 ounces) store-bought tomato sauce (like Cento) or homemade tomato sauce

  • oregano

  • fresh basil leaves

  • 1 1/2 lb Whole-Milk Mozzarella Cheese (Pollyo or Galbani) 1 and 1/2 pack

  • 2 cups Parmesan cheese grated (or Pecorino or a mix of both)

  • coarse salt and ground pepper

  • Egg-Free Breadcrumb-Free Variation

  • 1 cup all-purpose unbleached flour

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Directions

  • <Egg-free recipe (no-eggs and no-breadcrumbs) dredge eggplant slices in flour, place on cookie sheet, and brush them on both sides with olive oil. Bake for 20/30 minutes (10/15 minutes on each side) at 375°F.>
  •  <Super-Healthy Easy Recipe (just eggplants): Brush eggplant with olive oil on both sides and place on cookie sheets. Bake for 20-25 minutes, turning half way through until eggplant is golden brown.>

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  • Choose firm, smooth eggplants. Cut them into 1/3-inch slices. You can cut in rounds or lengthwise.

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  • Preheat oven to 375 degrees. Prepare 2 o 3 baking sheets with parchment  paper; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 1/2 cup Parmesan and oregano; season with salt and pepper.

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  • Spread breadcrumbs on wax paper or on your cutting board
  • Dip your eggplant slice into the egg, let go the excess of batter and then coat it in breadcrumbs
  • Continue this process with all of the eggplant slices
  • add the eggplant slices to the tray lined with parchment paper
  • Generously brush the parchment paper and the breaded eggplant slices with olive oil
  • Bake for 20/30 minutes (10/15 minutes on each side) at 375°F

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  • Remove the eggplants from the oven. If eggplants are too oily layer the slices on a dish in between paper towels.

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  • Coat the bottom of a deep casserole dish with the tomato sauce. ( If your sauce is too thick add some water.) Season with salt, pepper and fresh basil.
  • Place a layer of eggplant down and add 1 and 1/2 cup sauce on top of eggplant, be generous with the tomato sauce because the bread will absorb most of it. If the parmesan looks too dry you can still add more sauce after it’s baked.
  • Next, add the mozzarella cheese cubes and then sprinkle a bit of parmesan (or pecorino) – you can make this as cheesy as you want.

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  • Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake at 375 degrees until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand at least 5 minutes before serving.

 

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