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Health(ier) Eggplant Parmesan

4.00 Mitt(s) 2 Rating(s)2 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 5

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Level: Intermediate

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Description

I’m sure everyone and their mom has a recipe for eggplant parmesan, but I wrote down this recipe for my health-conscious dad who loved this meal!

Ingredients

  • 2 Tablespoons Olive Oil
  • 3 cloves Garlic, Finely Chopped
  • ¼ cups Red Wine
  • 28 ounces, weight Crushed Tomatoes
  • 1 whole Eggplant
  • 2 whole Eggs
  • 3 cups Breadcrumbs
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1 pinch Italian Seasoning
  • 1 package Mozzarella, 1-pound package
  • 1 package Parmesan (just Enough For Sprinkling On Top)

Preparation

Put a saucepan onto the stovetop on the lowest possible heat. Wait until the oil heats up to put in the garlic. You want the oil to be heated, but not really hot, because the garlic needs to cook without being fried. Let the garlic cook and become fragrant in the oil. After about 5 minutes, or when you notice the garlic starting to burn/fry, remove your pan from the heat, dump in the wine (you can always use more wine – it might be more like half a cup – just not so much that it overpowers the sauce.) Then return the pan to the stovetop and turn the heat up to Medium–Low so that it simmers for a little while (simmer until it doesn’t smell boozy). Then, add the tomatoes and simmer until it thickens. Or until you need it. Just give it 15 minutes at the minimum.

Set oven onto 375 degrees.

Cut eggplant into rounds. If you turn the eggplant after each cut, the cuts tend to stay the same size. Lay the rounds on a baking sheet and sprinkle liberally with salt. It is best to do this before you start making the tomato sauce because the eggplant needs to sit with the salt for at least 45 minutes.

After 45 minutes, whisk two eggs with about a tablespoon of water in a small bowl. You want the mixture not to be too eggy, but not too watery either.

In another bowl, combine breadcrumbs with salt, pepper and Italian seasonings, to taste.

Wash the salt off of the eggplant. (You can either rinse the eggplant and lay on some paper towels to dry or you can dunk it in a bowl of water, washing off the salt, and then lay on paper towels. Either way, make sure to pat eggplant dry. )

Grease some baking pans with olive oil. Dip a slice of eggplant into egg, then in the breadcrumbs. Then place onto the greased cookie sheet. Repeat until all eggplant slices are covered. Put eggplant into oven, bake for about 15 minutes. Then take the pans out, one at a time, flipping the pieces of eggplant. Then bake for another 15 minutes, or until golden brown.

Once the eggplant is done, take it out and turn oven up to 400 degrees. Layer a small square pan (the glass/Pyrex kind works) with 1/3 of the tomato sauce. Put a layer of the eggplant on top, then layer with mozzarella. Continue sauce, eggplant, mozzarella layers until everything is used up. The last layer should be mozzarella. If you feel like it, sprinkle parmesan on top.

Bake in the 400 degree oven for about 20 minutes, or until the mozzarella is browned on top.

Tada! Then eat!

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2 Reviews

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cakelove on 6.25.2010

I thought this was quite divine. It was as tasty as our favorite italian restaurant’s version. I would definitely suggest adding more seasoning for an extra boost of flavor. Great recipe! I will be adding this to my collection of favorites.

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ramsm02g on 6.23.2010

Very tasty – I loved not frying the eggplant. Cooking it this way in the oven kept it just as crispy and much less oil. I’ll definitely make this again. Thanks!

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