Do you guys ever have those days where you just feel like you’re super productive and on a roll and just know that you’re kickin’ butt and knocking things off that to-do list?
Well, today is not that day.
But I do have a recipe that I’m extra excited about!
This Eggplant Pamesan is a slightly modified version of Jamie Oliver’s (see recipe here). As someone who puts pasta in it’s own food group, I love eggplant parmesan. Instead of breading and frying eggplant slices, the eggplant is lightly brushed with olive oil and roasted, and then layered in between homemade marinara sauce and parmigiano-reggiano and parmesan cheeses. Served over a bed of fresh pasta, this dish is so flavorful and so satisfying.
Here’s the recipe below:
Roasted Eggplant Parmesan
1 hr 15 min
1 hr 15 min
- 3 large eggplants, cut crosswise into 1/2-inch slices
- Olive oil
- 1 large onion, finely chopped
- 3 large cloves garlic, thinly sliced
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 28-ounce can no-salt plum tomatoes or crushed tomatoes
- 1 can organic tomato sauce
- 1 tablespoon red wine vinegar
- ½ cup (packed) fresh basil leaves
- kosher salt and freshly ground black pepper
- 3/4 cup freshly grated Parmigiano-Reggiano
- 3/4 cup freshly grated Parmesan Romano
- 1/2 cup Italian seasoned Panko breadcrumbs
- 1 tablespoon chopped fresh oregano leaves, optional
- Preheat oven to 450 degrees. Brush both sides of eggplant slices with oil, and place in a single layer on two or more baking sheets. Bake until undersides are golden brown, 10 to 15 minutes, then turn and bake until other sides are lightly browned. Set aside. Reduce oven temperature to 375 degrees.
- Meanwhile, in a large saucepan over medium heat, heat 2 tablespoons olive oil and add onion. Sauté until soft, about 10 minutes. Add garlic and dried oregano and thyme and sauté another 30 seconds. Add tomatoes and their juices, as well as the sauce, breaking up whole tomatoes with your hands. Cover, reduce heat to low, and simmer 15 to 20 minutes.
- Add vinegar, basil and salt and pepper to taste. Into a 9-by-9-inch, 10-by-5-inch or 10-by-6-inch baking pan, spoon a small amount of tomato sauce, then add a thin scattering of both cheeses, then a single layer of eggplant. Repeat until all ingredients are used, ending with a little sauce and a sprinkling of cheese. In a small bowl, combine bread crumbs and oregano, if using, with just enough olive oil to moisten. Sprinkle on top.
- Bake until eggplant mixture is bubbly and center is hot, 30 to 45 minutes depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving. Serve over a bed of spaghetti noodles.
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