Eggplant Parmesan recipe

Amarante

Sun, Jun 09 2024, 4:22 pm

This is a no fry version which really simplifies preparation and is also healthier since the eggplant is not fried

It can also be prepared the day before and cook

Servings: 5-6
Nine Inch Square Baking Dish or Pan

No Fry Eggplant Parmesan

Source: Jamie Oliver

Ingredients

3 medium eggplants, trimmed and cut crosswise into 1/2-inch slices (about 3 pounds total)
1/4 cup extra-virgin olive oil, plus more for brushing (may use cooking oil spray instead of brushing on the oil)
Kosher salt
Freshly ground black pepper
1 large onion, finely chopped (1 1/2 to 2 cups)
1 large clove garlic, thinly sliced
1 1/2 teaspoons dried oregano
28 ounces canned, no-salt-added crushed tomatoes, plus their juices
1 tablespoon red wine vinegar
1/2 cup packed fresh basil leaves, torn
1/2 cup freshly grated Parmigiano-Reggiano cheese
8 ounces low-moisture mozzarella cheese, thinly sliced (not packed in water)
1 cup panko
1 tablespoon chopped fresh oregano leaves (from 1 stem; optional)

Directions

Position a rack 4 to 6 inches from the broiler element; preheat the broiler. Line two rimmed baking sheets with aluminum foil.

Brush both sides of the eggplant slices with some oil and season lightly with salt and pepper, arranging them in a single layer on the baking sheets. Broil one sheet at a time for 10 minutes, rotating the pan from front to back halfway through, until the eggplant is soft and somewhat browned. Turn over the slices and broil for 2 minutes, just until they begin to dry out with a hint of browning on the surface. Let cool slightly. Reduce the oven temperature to 375 degrees.

Meanwhile, heat half the oil in a large saucepan over medium heat. Stir in the onion and cook for about 10 minutes, until softened and translucent. Add the garlic and dried oregano; cook for 30 seconds, stirring constantly, until fragrant.

Add the crushed tomatoes and their juices; increase the heat to medium-high and cook just until the liquid starts to bubble, then partially cover, reduce the heat to low and cook for 20 minutes to form a slightly thickened sauce. Stir in the vinegar and basil, then season lightly with salt and pepper. Turn off the heat.

Spoon just enough of the sauce to thinly coat the bottom of your 9-inch square baking dish or pan. Add a single layer of the broiled eggplant slices, using about a third of them and overlapping slightly as needed. Spread a third of the remaining sauce over the eggplant, followed by a third of the Parmigiano-Reggiano and half the mozzarella. Repeat with another third of the eggplant, sauce and Parm and then the rest of the mozzarella. Finish with the remaining eggplant, sauce and Parm.

Stir together the panko, the remaining oil and the fresh oregano, if using, in a medium bowl, until evenly coated. Scatter the mixture evenly over the top of the eggplant Parm. Bake (at 375 degrees, middle rack) for 35 to 40 minutes, until the sauce is bubbling, the top is golden brown and the center is hot.

Let cool for 5 minutes before serving.

Make ahead: The dish can be assembled up to a day in advance and refrigerated. Let it come to room temperature on the counter while the oven preheats.

Storage: Refrigerate for up to 4 days. Leftovers reheat well in the microwave, though the panko won't be as crisp.