Are you craving a comforting, flavorful Italian-American classic but looking for a healthier twist? Then you've come to the right place! This Eggplant Parmesan recipe skips the traditional breadcrumbs, resulting in a lighter, delicious dish that's perfect for a weeknight dinner or a special occasion. This easy recipe is packed with flavor and surprisingly simple to make, even for beginner cooks. Get ready to enjoy a guilt-free indulgence!
Ingredients:
- For the Eggplant:
- 2 large eggplants, sliced 1/4 inch thick
- 2 teaspoons salt
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- For the Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- For Assembly:
- 15 ounces ricotta cheese
- 1/2 cup grated mozzarella cheese
- Fresh basil leaves, for garnish
Instructions:
Preparing the Eggplant:
- Salt the Eggplant: Generously salt both sides of the eggplant slices and place them on a wire rack set over a baking sheet. Let them sit for at least 30 minutes to draw out excess moisture. This crucial step prevents the eggplant from becoming soggy.
- Dry and Coat: Pat the eggplant slices dry with paper towels. This is vital for achieving a nice crispy texture. Dredge each slice in flour, then dip in the beaten eggs, and finally coat with Parmesan cheese.
- Pan-Fry: Heat the olive oil in a large skillet over medium heat. Carefully fry the eggplant slices for about 3-4 minutes per side, or until golden brown and tender. Set aside.
Making the Sauce:
- Sauté Garlic: In the same skillet, add 2 tablespoons of olive oil and sauté the minced garlic for about 1 minute, until fragrant. Be careful not to burn the garlic.
- Simmer the Sauce: Add the crushed tomatoes, oregano, basil, and red pepper flakes (if using). Season with salt and pepper. Bring to a simmer, then reduce heat and cook for about 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
Assembling and Baking the Eggplant Parmesan:
- Layer the Dish: Preheat oven to 375°F (190°C). In a 9x13 inch baking dish, spread a thin layer of the tomato sauce. Arrange a layer of eggplant slices over the sauce. Spread a layer of ricotta cheese evenly over the eggplant. Sprinkle with mozzarella cheese. Repeat layers until all ingredients are used, ending with a layer of sauce and mozzarella.
- Bake: Bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly browned.
- Garnish and Serve: Let the Eggplant Parmesan rest for a few minutes before garnishing with fresh basil leaves. Serve hot and enjoy!
Tips for the Best Eggplant Parmesan:
- Don't Skip Salting: Salting the eggplant is essential to remove excess moisture and achieve a crispy texture.
- Use Good Quality Ingredients: The flavor of your Eggplant Parmesan will be greatly enhanced by using high-quality ingredients.
- Don't Overcrowd the Pan: When frying the eggplant, don't overcrowd the pan. Work in batches to ensure even browning.
Variations:
- Add Vegetables: Feel free to add other vegetables to the sauce, such as mushrooms, bell peppers, or zucchini.
- Spice it Up: Add a pinch of cayenne pepper or some chopped chili flakes to the sauce for a spicier kick.
- Cheese Alternatives: Experiment with different cheeses, such as provolone or fontina.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients used, but a general estimate for one serving of this Eggplant Parmesan is:
- Calories: Approximately 350-400
- Protein: 20-25g
- Fat: 15-20g
- Carbohydrates: 30-35g
This healthy and delicious Eggplant Parmesan is a perfect example of how to enjoy classic comfort food while making healthier choices. It's a quick dinner idea that’s sure to become a family favorite. Enjoy the process of homemade cooking and the satisfaction of creating a delicious and nutritious meal!