Eggplant Parma. Make with eggplant, or update with fried green tomatoes! Yum.
Bingo – break out the red wine, we’re making eggplant parm.
The recipe is actually kind of easy. Plus, you can be as creative as you’d like with the assembly. I’ve done it two ways, in a fancy stack of goodness, but also as a lasagna. Either way, yum.
1.) Buy 2 large eggplants or 3-4 smaller ones. If you want to use green tomatoes, make sure they are firm.
2.) Peel with a large knife and remove skin. (Some people like to keep the skin, that’s fine too!) Slice eggplant into 1/4 slices.
3.) Grab a colander. stack one row of eggplant. Liberally salt. Layer again with more eggplant, salt again, until you have rows. Leave for at least 30 minutes until the eggplant starts to “sweat”. The salt pulls the water out of the eggplant and prevents the dish from being soggy.
4.) Make your sauce in the mean time. Chop garlic and spanish onion, sauté in olive oil. Add 1 can of San Marzano crushed tomatoes, salt, pepper, basil leaves chopped. I also like to cheat a little and add Rao’s marinara sauce, plus some dry red wine. If you’re feeling like a baller, my marinara recipe is Here: Marinara Sauce. Simmer on low.
5.) Take your eggplant and “blot” it to remove the excess water. This way, it will absorb the oil.
6.) Coat your eggplant in egg, then panko bread crumbs with added herbs. (There is also a gluten free bread crumb that can be found at WholeFoods. OR you can make your own by crushing Glutino brand crackers, adding garlic powder, salt, dried herbs). Fry 1 minute on each side until golden brown. Set aside on paper towel.
7.) Stack with fresh, organic mozzarella. Top with basil. Serve.
For baked lasagna option: Layer sauce, eggplant, mozzarella cheese, thinly sliced basil, in layers in casserole dish. Top with Parmigiano-Reggiano. You can also do this without breading the eggplant for a lighter option. Bake at 450 for 20-25 min.