Eggplant is a great vegetable. It can be tricky to use since it soaks up oil and big ones can be a bit bitter, but when it’s done right, I love the flavor of it. I am also a big fan of eggplant parmesan, but it can be hard to find one that’s not swimming in grease. Also, to make traditional eggplant parm involves a bit of a process; salting the eggplant, rinsing it, coating it, frying it. I figured this technique out a few years ago after taking the idea of roasting the eggplant instead of frying. The roasting brings out the sweetness of the eggplant and tones down the bitterness. Plus, the end result isn’t greasy and, more importantly, it’s delicious! If you’re looking for something that is traditional, this is not it, but this is a great dish, and it’s super quick if you have the right things on hand. This one is easily a weekday meal.
One rule here is you must use real parmigiano reggiano, not the stuff from the green can. Now, I know that parmigiano is like $12-16/lb, but you can buy a $6 chunk of it, and it will cover this dish plus some salads, pastas, and maybe some veggies. A little goes a very long way.
A suggestion is to use homemade bread crumbs. I wouldn’t call this one a hard and fast rule, but you get better flavor when they are bread crumbs you make, and it’s so easy! As you get to the end of a loaf or when those last couple pieces start to become stale, start a bread collection in a Ziploc in the freezer. To get crumbs, just take a few chunks and run them through the food processor.
Here is the basic recipe. You can adjust it to your taste with more or less sauce. We just made one with very little sauce and some spinach that was starting to wilt. It was great!
This recipe will serve 6 people generously. You can easily halve it (9x9 pan) or increase quantities to make a deeper casserole.
2 large eggplants
4-5 cups stewed tomatoes or tomato sauce
1 ½ cups bread crumbs (preferably homemade)
1 cup finely grated parmigiano reggiano
Salt and pepper to taste
A few tablespoons olive oil
Dried oregano (optional)
Sliced fresh mozzarella (optional)
Preheat the oven to 375⁰. Slice the eggplants into ¼ inch-thick rounds. Heat a large non-stick skillet, cast iron skillet, or griddle (or a combination to move things along faster) over high heat. When hot, and working in batches, place the eggplant slices down in the pan. Let them cook for about 1-2 minutes per side or until nicely browned but not burnt. You don’t need any oil, you’re just dry roasting. A grill or the broiler can work as well. As the slices finish cooking, set them aside.
Season the breadcrumbs generously with salt, pepper, and oregano if using. Take out a 9x13 glass or corningware baking dish. Build the casserole!
Start with a layer of sauce, then place overlapping eggplant slices down. Top with bread crumbs, then parmigiano, then a quick drizzle of olive oil. Continue with another layer of sauce, then eggplant, bread crumbs, cheese, etc. until all of the eggplant is used up. Save some bread crumbs for the very top layer. If you are using fresh mozzarella, place the slices on the very top. You can also top with slices of fresh tomato. Drizzle a little more olive oil over everything, and then place in the oven. Bake for 30-40 minutes or until the top is golden brown and the whole thing is bubbling. Serve immediately. Enjoy!
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