Eggplant Parmigiana is a favorite dish of mine! I always considered it a comfort food and it’s great to have a healthy comfort food. There are many variations to this dish and in most American recipes the eggplant is coated in bread crumbs. However, I prefer the Italian-style, which is breading free.
What I love about this Italian-style dish is the sweetness of the eggplant, tomato sauce, mozzarella melt together when baked. The American version that uses breadcrumbs soaks up the sauce and masks the true sweetness of the eggplant.
Sometimes the most simplest dishes are the ones that taste the best! I make a lot of this dish, because it’s even better when there are leftovers! It also saves on time, since there is not much to the preparation. Give it a try and see what your think!
Ingredients:
-Eggplant
-2 Eggs
-Flour (optional)
-Crushed tomatoes/Pasta sauce/Homemade sauce (your choice)
-Fresh mozzarella or shredded mozzarella
-Salt/Seasoning
Cooking Instructions:
-Preheat oven 400°F. In a skillet, add olive oil and set the stove to medium heat.Wash the eggplant, I peel the skin or you can leave it on. Slice the eggplant depending on the size of slices you prefer, I like them semi- thin. Put the eggs and flour in “separate” bowls and coat each slice in egg first, then the flour. (This helps to keep the egg from sliding off the eggplant).Put the coated slices in the skillet and salt or season. Fry and brown on both sides, approximately 5 minutes (depends on thickness of slices)You will most likely have to do it in batches, since the slices take up space in the skillet.
-In a baking dish, coat the bottom of the baking dish with your sauce. Once the first batch of eggplant has lightly browned and cooked on both sides, take each slice and layer it across the bottom of the baking dish. Add another layer of sauce and your mozzarella cheese. Put the next batch of eggplant in the skillet, cook and continue layering eggplant, sauce, and cheese, until there is not more eggplant left.
-Bake eggplant parmigiana until lightly browned and bubbling, about 25 minutes. Let stand for 10 minutes to allow the juices to be absorbed. Season and serve.
Mangia!
Mangia!
Benefits of Eggplant:
Consuming fruits and vegetables has been shown to reduce the risk of many lifestyle-related health conditions. Eggplant is rich in antioxidants, fiber, potassium, and magnesium, which boost overall health and well-being.
