Skip to main content

The 30 Day Vegetarian Experiment: Eggplant Parmesan

 


Although I just made my first post today,  this is actually my fourth day as vegetarian.  I started on a Friday,  which is particularly problematic because that is our take-out night.  I opted for a nice quinoa, beet and goat cheese chopped salad with olive oil and balsamic instead of my typical chicken, pineapple curry.   Not a bad trade really.    

So far the biggest difference I have noticed is a lack of cravings.  In only a few days,  I do not seem to have the swings between craving sweet and salty foods.  I also stay seem to stay full a little longer.  

Sunday is family meal night so I made Eggplant Parmesan.   This recipe will feed four or two with leftovers.  I do not fry my eggplant.  I dredge it in a little olive oil and breadcrumbs and then bake the eggplant pieces until they are lightly browned on each side.  I find that eggplant is like a sponge and will soak up way to much olive oil for my taste if I fry it.   I make my own sauce to control the salt and sugar but you could just as easily use a nice jar sauce.  This is such a luxurious meal you will not miss the meat.


Eggplant Parmesan 


Ingredients

  • 1 medium eggplant
  • 1 half red pepper diced
  •  1 1/2 cup dried bread crumbs (can also use Panko crumbs)
  •  3/4 cup parmesan
  • 1 cup mozzarella (optional)
  • 28 oz. can of crushed tomatoes
  • 1 large  sweet onion (diced)
  • 3 cloves garlic (chopped)
  • 1 1/2 teaspoons dried oregano (can use fresh if on hand)
  • 1/2 cup fresh basil (chopped)
  • 1 tablespoon red wine vinegar
  • 1/2 cup red wine
  • Salt to taste
  • Sugar if needed to balance tomato sauce
  • enough olive oil to coat the eggplant slices

Preheat oven to 375 degrees.  Line two cookie sheets with foil. Wash and slice eggplant into 1/2" pieces.  Use one plate for olive oil.  Use another plate to mix bread crumbs and 1/4 cup parmesan.   Dredge the slices of eggplant in olive oil and then dredge in breadcrumb mixture.  Place on cookie sheet and cook until underside is golden brown (about 15 - 20 minutes).  Once brown turn eggplant slices to cook on the other side until brown.  Remove from oven.

In a two quart saucepan put 2 tablespoons olive oil.  Sauté chopped onions, garlic and red peppers until soft.  Add canned tomatoes, red wine, wine vinegar, basil, and oregano.  Cook over medium heat for 15 - 20 minutes. 

Ladle enough sauce to cover the bottom of an 8 x 8 baking pan.  Add a layer of eggplant and a layer of sauce. Sprinkle with half parmesan and mozzarella cheese.  Add another layer of eggplant, sauce and cheeses.  Bake until 30 -45 minutes until bubbly hot.  Rest for 5 minutes before serving.  Garnish with fresh basil if desired.   

Eggplant parmesan can also be made ahead and refrigerated overnight. Bring to room temperature before baking.   
 

 

     





Comments

Popular posts from this blog

Emulsion Blender

Making creamy soups is so much easier with an emulsion blender.  One pot and done!  Also known as a stick blender or hand blender.  Because it is compact and cleans easily it is perfect for small mixing projects like French toast custard or whipping cream.  This particular model is inexpensive and comes with a couple of useful attachment.  It costs about $60. Cuisinart Smart Stick CSB77  

Gazpacho

This one is for you Sara.  The great thing about soups is once you have the basic recipe,  you can get creative.  Want a more Tex-Mex soup,  add lime zest, cilantro,  a jalapeno and a shot of good quality tequila.  Top with a little chopped avocado and it's a new soup.  You could also puree this finely,  add a little more tequila and serve in small shot glasses with a twist of lime and you have a great alternative to Bloody Mary's. INGREDIENTS: 2 Cucumbers (Peeled or not to your preference) 3 Red Bell Peppers 8 Plumb Tomatoes (16 oz can if you cannot find good fresh tomatoes) 2 Red Onions 6 Cloves Garlic (Minced) 46 Oz. Tomato juice 1/2 Cup White Wine Vinegar 1/4 Cup Worcestershire Sauce 1/2 Cup Good Olive Oil (Plus a little extra to drizzle on top) 1 Tbs. Kosher Salt 1 1/2 Tsp. Freshly Ground Pepper Roughly chop all the vegetables.  Put each vegetable into the food processor separately and pulse u...

Strawberry Salad

A few words about a salad recipe .  I view salad recipes more like guidelines and not hard and fast rules. This isn't  baking.  My strawberry salad changes somewhat with the seasons, what I find in the grocery and what I have on hand.   This goes for the vinaigrette as well.  Keep that in mind when you try to decipher my quantities. 6 cups loosely packed mixed greens or baby spinach 1 pint strawberries (cleaned and sliced thin) 3/4 cup (give or take)  walnuts (or pecans or pine nuts or almonds) 1/2 -3/4 cup blue cheese  or goat cheese Heat a small fry pan using med-high heat.  Add nuts and toast to release the oils.  Set aside to cool slightly. Place green in a large bowl and add strawberries, nuts and cheese.  Dress with vinaigrette (recipe below) and mix gently, but thoroughly.     In the winter,  I like to add caramelized red onions.  I have also sugar coated the walnuts. If you love cil...