Tuesday, February 16, 2016

Roasted Eggplant Parmesan

Eggplant Parmesan used to be an order out type of dish for me.  It's delicious, but not that healthy and I don't love them smell that lingers in my kitchen after frying.  Solution...roast it!  I came across this recipe in Bon Appetit a few years back.  It's pretty simple, but I made a few changes to make it even easier.  By eliminating the frying process of traditional Eggplant Parmesan you also eliminate a lot of the hands on time.  I don't miss the breading, and I am happy to avoid some of the calories.  You can serve this with pasta, or eat it on it's own.  Here's the run down.

The first step, grab a glass of wine.  It just feels like part of the recipe when you are cooking Italian-ish food.  Preheat your oven to 400°.  Then, cut your eggplants in half lengthwise.  Peel most of the skin off, but about a half inch to an inch around the edge.  (If you don't leave this rim of skin, the eggplant will collapse too much when it is roasted.) 

Rub the eggplant halves with olive oil, pepper, salt, and minced garlic.  Place them flat side down on a roasting pan.

Place a sprig of oregano on each eggplant half.  Cover tightly with foil and roast for 40-45 minutes. 

When the eggplant is tender, remove from the oven, and carefully remove the foil.

Flip the eggplants over, and cover in tomato sauce.

Top with fresh mozzarella.

Sprinkle with breadcrumbs.

Scatter around some shaved Parmesan.

Bake until cheese is melted and beginning to brown, about 25-30 minutes.

Serve it up.  Grab your wine and dine.

*I used jarred pasta sauce.  You could make your own if you want to show off. ;)
*The eggplants can be roasted the day before, and just bake with the toppings when you are ready to eat.

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