Yes! It’s as delicious as it sounds. And you won’t believe how easy this eggplant parmesan recipe is. You can put it in the oven on a baking sheet and cook it in no time. It’s simple, quick and absolutely delicious.
This week, Merritt Bates-Thomas from the Green River District Health Department joined us for our What’s cooking? segment. The objective of this segment? To give you simple yet delicious recipes you can try at home. And, when Merritt joins us, she always brings a relatively healthy and good recipe for you. This eggplant parmesan recipe is no exception.
Of course, the star of the show is the eggplant!
Here’s how to do it.
AUBERGINE PARMESAN PLATE
1 medium to large eggplant
1/2 teaspoon of salt
1/2 cup Italian breadcrumbs
1 – 2 tablespoons of olive oil
1 cup marinara sauce
4 – 5 slices of fresh mozzarella
1/4 – 1/2 teaspoon ground Italian seasoning
1 medium fresh tomato, diced
1/3 cup grated parmesan
5 fresh basil leaves, chopped or sliced
Preheat your oven to 400 degrees F.
Slice the eggplant into 4-6 1-inch eggplant “steaks”. The number depends on the size of your eggplant.
On one side of the eggplant steaks, cut the slice vertically halfway as if you were going to cut it. Repeat the cuts horizontally halfway, as if dicing the eggplant, without cutting the slice.
Lightly salt both sides of the eggplant and place on a paper towel to drain the water from the slices before cooking – about 30 minutes total. After 15 minutes, flip the eggplant slices onto the paper towel on the other side.
Line a baking sheet with parchment paper and drizzle lightly with olive oil. Lightly coat the eggplant slices with breadcrumbs and place them cut side down on the baking sheet.
Reduce oven temperature to 350 degrees F and place eggplant in oven for 10 minutes. Flip the eggplant to the other side and cook for another 10 minutes. Remove from oven.
Using a fork, lightly press down on each slice of eggplant to slightly reduce the thickness. Pour the marinara sauce over each slice of eggplant. Tear the fresh mozzarella slices into pieces and sprinkle the eggplant slices evenly. Add a small amount of Italian seasoning to each slice. Add fresh diced tomatoes to each slice and return to the oven for an additional 15-20 minutes or until the marinara sauce is bubbly and the mozzarella begins to brown slightly or caramelize.
Remove from the oven and garnish with grated parmesan and fresh basil.
This recipe is so easy to modify depending on how many servings you want to make. It is delicious served with angel hair, spaghetti or linguine noodles with extra marinara. A salad ends the meal.
And, for more deliciousness, here are some other eggplant and parmesan recipes for you. The first is from one of my favorite Food Network stars – Alex Guarnaschelli.
And here’s one more for you!
What’s cooking? is sponsored weekly by Kentucky Legend, home to the award-winning Kentucky Legend Ham. For delicious Kentucky Legend recipes, CLICK HERE!