Healthy Eggplant Parmesan
Photo Credit NYT Cooking
Healthy Eggplant Parmesan
This Healthy Eggpant Parmesan recipe is an adaptation of one found in Jamie Oliver’s book, Jamie’s Italy.
It is the perfect recipe for plant-based living, and one of our favorite ways to eat eggplant. No breading, no frying, just eggplant, Parmesan cheese and marinara. It is absolutely wonderful served over pasta.
The homemade marinara sauce is so simple but makes the dish! It can be assembled up to a day in advance and refrigerated. Let it come to room temperature on the counter while the oven preheats.
Healthy Eggplant Parmesan
INGREDIENTS:
3 medium-large eggplants, cut crosswise into 1/4-inch slices. (peeling is optional)
Olive oil
1 large onion, finely chopped
2 clove garlic, thinly sliced
1 1/2 teaspoons dried oregano
1 - 28 ounce can crushed tomatoes (we like Muir, fire-roasted)
1 tablespoon red wine vinegar
1/2 cup (packed) fresh basil leaves
Salt and freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano. (We like Violife for vegan
1/3 cup bread crumbs (omit for gluten-free)
1 tablespoon chopped fresh oregano leaves.
1/2 teaspoon crushed red pepper
Instructions
1.Preheat oven to 450 degrees. Brush both sides of eggplant slices with oil, and place in a single layer on two baking sheets, lined with parchment paper for easy clean up. Bake until golden brown, 10-15 minutes, then turn and bake until other sides are lightly browned. Set aside.
2. Reduce oven temperature to 375 degrees.
3. 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 sauté another 30 seconds. Add tomatoes. Cover, reduce heat to low, and simmer 15 to 20 minutes.
4. Add vinegar, basil and salt and pepper to taste. Into a baking dish, add a small amount of tomato sauce, then add a thin scattering of parmigiano, then a single layer of eggplant. Repeat until all ingredients are used, ending with a little sauce and a sprinkling of parmigiano.
5. In a small bowl, combine bread crumbs and oregano with just enough olive oil to moisten. Sprinkle on top. (everything can be done ahead of time)
6. Bake until eggplant mixture is bubbly and center is hot 30-40 minutes, depending on size of pan. Remove from heat and allow to rest for 5 minutes before serving. Serve with red pepper flakes.