Following a massive grocery shopping trip, I am back to my usual self this week who insists on cooking a decent meal every night. I am always looking for nutritious yet flavorful recipes that are also easy to throw together on a week night after work (aren't we all?)
Today I am going to post a recipe that is a favorite of ours (and is on the menu for tonight!) It's a different take on eggplant parmesean that defeats the stereotype of a mushy, goopy casserole. In fact, the recipe skips the "bake in a casserole dish" completely. When the eggplant is golden brown, you simply assemble it on a plate along with the sauce. Additionally, because the eggplant is actually crispy and substantial, the recipe is filling and satisfying without the extra carb load of pasta. The result is a dish so good I'd be remiss not to share the wealth. Enjoy!
Eggplant Parmesean for Two
Serves 2
1 medium eggplant (about 1 pound)
¼ cup all-purpose flour
1 large egg
½ cup panko bread crumbs
¾ cup grated Parmesan cheese
Salt and pepper
½ cup plus 3 tablespoons olive oil
4 garlic cloves, minced
¼ teaspoon red pepper flakes
1 (14.5-ounce) can diced tomatoes
¼ cup chopped fresh basil
½ cup shredded provolone cheese
1. BREAD EGGPLANT. Cut two ¾-inch planks lengthwise from center of eggplant, halve each plank crosswise, and cut remaining eggplant into ½-inch dice. Place flour in shallow dish. Beat egg in second shallow dish. Combine bread crumbs, ¼ cup Parmesan, ¼ teaspoon salt, and ¼ teaspoon pepper in third shallow dish. One at a time, coat eggplant slices lightly with flour, dip them in egg, and dredge in bread-crumb mixture, pressing to adhere. Transfer to wire rack set inside rimmed baking sheet and let sit 5 minutes (or refrigerate up to 1 hour).
2. COOK EGGPLANT. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Heat ½ cup oil in large nonstick skillet over medium-high heat until shimmering. Cook -eggplant slices until lightly browned, about 1 minute per side. Transfer to wire rack set inside baking sheet and bake until eggplant is tender and deep golden brown, 12 to 15 minutes.
3. MAKE SAUCE. Meanwhile, pour off oil and wipe out skillet with paper towels. Heat 2 tablespoons oil in empty skillet over medium-high heat until shimmering. Add chopped eggplant and ¼ -teaspoon salt and cook, stirring occasionally, until lightly browned, about 3 minutes. Stir in remaining oil, garlic, and pepper flakes and cook until fragrant, about 30 -seconds. Add tomatoes and reduce heat to medium. Simmer until eggplant is tender and sauce is thickened, about 5 minutes. Stir in basil and season with salt and pepper; cover and keep warm.
4. ASSEMBLE. Combine remaining Parmesan and provolone in medium bowl. Top browned eggplant slices with cheese mixture and bake until cheese is melted, about 3 minutes. Transfer half of sauce to platter and top with eggplant slices. Spoon remaining sauce over eggplant. Serve.
Cutting Eggplant Down to Size
One eggplant yields over a dozen rounds, which require serial batches of tedious breading and frying. We figured out a less laborious way for feeding two.
1. Using a serrated knife, slice off one side of eggplant (reserve) and cut two ¾-inch planks from the center.
2. Cut planks in half crosswise so they’ll neatly fit into the pan for frying in a single batch.
3. Chop reserved side pieces into strips, then into ½-inch cubes, and set aside for building the tomato pan sauce.
This comment has been removed by a blog administrator.
ReplyDelete