by guest blogger Paul Kita, food and nutrition editor at Men's Health
I'm not going to pretend I'm Italian. I'm Polish.
But I've eaten my weight in eggplant parmigiana over the years, and cooked a fair amount of the stuff--especially this time of year, when fresh eggplant piles gleam atop farmers' market tables.
- Slice the eggplant thin.
- Don't use bagged cheese.
- Supercharge your breadcrumbs.
Implement these tips into the following recipe and you'll see what I'm talking about. Heck, after a bite or two, you might even forget the recipe came from a Polish guy.
Easy Eggplant Parmigiana
Makes 4 servings
- 1 large eggplant, cut into ¼-inch rounds
- Extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- ½ cup breadcrumbs
- 1 Tablespoon Herbs de Provence
- 1 cup marinara sauce
- 1 8 oz. ball fresh mozzarella cheese, torn into small pieces
- ½ cup freshly grated Parmesan cheese
- 6 to 8 basil leaves, thinly sliced
- Preheat your oven to 450°F. Line a large baking sheet with aluminum foil. Arrange the eggplant slices on the foil. Brush both sides with olive oil and season with salt and pepper. Slide the baking sheet in the oven and roast the eggplant until tender, 10 to 15 minutes.
- Meanwhile, in a small dry skillet over medium-low, add the breadcrumbs, Herbs de Provence, and salt and pepper. Toast, shaking the pan occasionally, until browned, 5 to 10 minutes. Remove from heat and set aside.
- Carefully remove the baking sheet from the oven. Top each eggplant slice with a spoonful of sauce and a few pieces of mozzarella. Return the eggplant to the oven and cook until the cheese melts, about 5 minutes.
- Carefully remove the baking sheet from the oven. Transfer the eggplant to a plate and top with the breadcrumbs, Parmesan, and basil.
For more from Maria Rodale, visit www.mariasfarmcountrykitchen.com