Eggplant Parmesan
It’s no secret that cold weather makes us all crave hearty dishes That frequently translates to an Italian menu with big bowls of pasta brimming with a luscious sauce. But next time you want Italian food, don’t forget how delicious a beautiful Eggplant Parmesan can be. The rich cheesy tomato sauce, the tender eggplant, and the golden crust are certainly crave-worthy. Eggplant Parmesan goes well with a salad and bread making it super easy to serve. AND the recipe can be adapted for any number of guests, meaning it’s also a perfect meal to make for two. Although a house full of hungry people can be fun entertain, sometimes it’s nice to have a quite meal with your significant other or just a good friend. This versatile recipe handles both situations. It was a perfect scenario for an Eggplant Parmesan night last week – chilly and rainy and dark before the last school bus made it down the street. The tomato sauce could have been poured out of a jar, but it’s so easy to make and so comforting to smell while it bubbles away. It’s just onions, garlic, spices, canned tomatoes, and tomato paste although a splash of red wine won’t do any damage. Baking the eggplant slices is ten times easier than frying and a million times better for you. Then it’s all about the cheese. I mix part skim ricotta, parmesan and basil together and save the mozzarella for sprinkling between layers. A little panko and extra parmesan create that yummy crunch on top. Are you getting hungry yet, because this sounds like it just might be dinner again tonight? Yes, it is that good! When the cold weather sneaks up on you this week, just treat yourself and someone worthy to this delicious recipe. Enjoy!
Eggplant Parmesan for Two (or more)
Ingredients
2 medium sized eggplants, cut in ½ inch slices
2 tsp olive oil
½ onion, chopped
1 garlic clove, chopped
Pinch red pepper flakes
28 oz can diced tomatoes, undrained
2 Tbsp tomato paste
½ tsp oregano
1 tsp salt (or to taste)
¼ cup red wine (may use water and add a pinch of sugar)
½ cup part skim ricotta
½ cup grated parmesan (reserve some for topping)
¼ cup chopped basil
½ cup mozzarella cheese, grated
2 Tbsp panko crumbs
Directions
Preheat oven to 425 degrees.
Line a baking sheet with parchment paper.
Coat both sides of the eggplant slices with cooking spray and sprinkle with ¼ tsp each salt and pepper before placing on prepared baking sheet.
Bake eggplant until soft and beginning to brown, about 20 minutes.
While eggplant bakes make the sauce.
In a sauce pan sauté onion in olive oil until softened, about 2 minutes.
Add garlic and red pepper flakes and cook for another minute.
Add tomato sauce, tomato paste, oregano, salt, and wine and lower heat to simmer for about 20 minutes.
Mix together ricotta cheese with basil and all but 2 tablespoons of parmesan cheese.
Mix together panko and 2 tablespoons of parmesan cheese.
Spray an 8×8 baking dish with cooking spray and add 1/3 of the tomato sauce and top with 1/3 of the eggplant.
Dot with half of the ricotta mixture and 1/3 of the mozzarella.
Layer again with eggplant, sauce, ricotta and mozzarella ending with a layer of eggplant and sauce.
Top with remaining mozzarella and sprinkle with panko mixture.
Bake at 425 about 15 to 20 minutes until sauce is bubbly.
Serve with a salad and Italian bread for a perfect meal!
