I am thirty years old.
I officially start my Master’s in Nutrition program this month at the University of Bridgeport.
Also this month, my brother turns twenty-six, which makes me feel like I am ancient since he is still a baby in my head.
Summer is my favorite time of year and it’s not even close.
There are more days than I would like to admit when I don’t make my bed in the morning.
I love living in New York City, but it leaves me having a love/hate relationship with owning a car. I often spend at least 3+ hours dealing with it on a weekly basis.
Life is still good. I pinch myself every day over how fortunate I am to live in our apartment.
My husband is the best.
I wish I can be in my gardens every day. I also wish I can see my parents every day.
The recipe I am posting today is the bees knees. It is a total game-changer. Why, you ask? I make this dish on the reg because this version saves so much time and cuts a lot of calories from the typical recipe. I have a strong feeling that you will love this dish.
Every time I make a tray of classic Eggplant Parmesan, it is so labor intensive that when all is said and done, I usually wind up calling my mother or one of my aunts and I say, “As delicious as this meal is, I am not making this again for a LONG time!” They are the ones who originally taught me how to make this recipe, so they can completely relate.
It makes me sad though because I really love eggplant parmesan. That is why I created this recipe: It is not intimating. It reduces a hefty amount of oil. There is no egg, bread, and frying the eggplant. Best of all… It is still so. freaking. delicious. NO FRYING. Music to my ears.
This recipe is vegetarian, but can easily be adapted to becoming vegan by omitting the cheeses and using vegan parmesan or nutritional yeast instead.
There are less than 10 ingredients in this recipe. Sometimes when I am having company, I make a pound of linguine and extra tomato sauce to serve with this entree. Linguine is my favorite with eggplant parm, but any kind of pasta works. When it’s just me and the hubster though, we usually skip the pasta and opt for something like a shaved brussels sprout salad or sautéed mushrooms and kale on the side.
- Extra-virgin olive oil
- 2 large eggplant, about 2 pounds
- Salt and pepper
- 2 cups basic tomato sauce, recipe follows
- 2 handfuls fresh basil leaves, chiffonade
- ¾ pound fresh mozzarella, sliced ⅛-inch thick
- ½ cup freshly grated Parmigiano-Reggiano
- ½ cup fresh bread crumbs, lightly toasted under broiler
- Preheat the oven to 450 degrees F.
- Using some extra-virgin olive oil, oil a baking sheet. Slice each eggplant about 1 to 1½ inches thick.Place on the oiled sheet. Bake the eggplant until the slices begin turning deep brown on top, about 15 minutes. Remove the eggplants from the oven. Remove the slices from the baking sheet and place them on a plate to cool.
- Lower oven temperature to 350 degrees F. In an 8 by 12-inch brownie pan, spread ¼ cup sauce on the bottom of the pan.
- Then, place the largest eggplant slice evenly spaced apart. Over each slice, spread 3 TBS of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, and the 2 cheeses. Repeat the layering again until all the ingredients are used.
- Sprinkle the toasted bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese is melts and the tops turn light brown, about 20 minutes. Serve immediately.
- ¼ cup extra-virgin olive oil
- 6 garlic cloves, peeled and thinly sliced
- 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
- Salt to taste
- In a 3-quart saucepan, heat the olive oil over medium heat. Add the garlic and cook until soft and light golden brown, about 8 to 10 minutes.
- Add the tomatoes and juice and bring to a boil, stirring often.
- Lower the heat and simmer for 30 minutes until as thick.
- Season with salt and serve.
- This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.