2 1/2 pounds eggplant, unpeeled, halved lengthwise, and sliced 1/4 to 1/3 inch thick, Kosher salt and freshly ground black pepper, 1 (24-ounce) jar marinara sauce, such as Rao's, 1 pound fresh buffalo mozzarella, thinly sliced, 8 ounces garlic and herb goat cheese, such as Montrachet, 1½ cups freshly grated Italian Parmesan cheese, 1 1/3 cups fresh bread crumbs from a country loaf, 1/4 cup chopped fresh basil or parsley leaves. Just be sure to use fresh eggplant, because there’s no saving mushy, bruised eggplant. See our, Please let me know how it turned out for you! don’t pour any cream into their fettuccine Alfredo. Sign up for the Recipe of the Day Newsletter Privacy Policy, Mustard-Parmesan Whole Roasted Cauliflower, One-Pan Parmesan-Crusted Vegetable Quesadillas. I made this dish before but using a different recipe and didn’t like it that much. Wonderful to hear, Thomas! Hello. Slice through the eggplant vertically to make long, even slabs ¼- to ½-inch-thick. Evenly sprinkle the Parmesan on top. Add the 1/4 cup olive oil and 1 teaspoon salt and pulse to moisten the crumbs. It should not be considered a substitute for a professional nutritionist’s advice. Leave a comment below and share a picture on. … thank you for your awesome recipes. {"cookieName":"wBounce","isAggressive":false,"isSitewide":true,"hesitation":"30","openAnimation":false,"exitAnimation":false,"timer":"","sensitivity":"","cookieExpire":"30","cookieDomain":"","autoFire":"","isAnalyticsEnabled":true}. I’d suggest simple side dishes, such as roasted vegetables (you can roast them on the upper rack while the eggplant Parm bakes on the lower rack), sautéed sides or green salads. Eureka! Thank you for your review. So good! Sprinkle with the oregano, crushing it lightly in your hands, then sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. About ⋄ Contact ⋄ Cookbook ⋄ Recipes ⋄ Shop ⋄ Subscribe, Cookie and Kate receives commissions on purchases made through our links to retailers. Arrange a third of the eggplant on top in one layer. Turn the slices and rotate the pans in the oven and bake for another 10 minutes, until tender. Spread oil on the hot baking sheet and arrange eggplant slices on it in a single layer. Layer the remaining eggplant slices on top and top with ¾ cup sauce (you might have a little left over) and the remaining mozzarella cheese. Parmesan note: Most Parmesans are not technically vegetarian (they contain animal rennet), but Whole Foods 365 and BelGioioso brands offer vegetarian Parmesans. Repeat with the other eggplant(s). Remove the pot from the heat and stir in the chopped basil, vinegar, salt and red pepper flakes. If you made the recipe, please choose a star rating, too. Let it cool for at least 15 minutes to give it time to set, then chop and sprinkle additional basil on top. Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil, using all the oil. Roast until golden and tender, about 22 to. Sprinkle the top sides with, a few dashes of salt and pepper. Allow to sit at room temperature for 10 minutes before serving. Accessibility Policy ⋄ Comment Policy ⋄ Nutrition Disclaimer ⋄ Photo/Recipe Policy ⋄ Privacy Policy, Subscribe to our newsletter! Oh my gosh, so yummy, easy and cheap. All rights reserved. I usually walk out with a stomachache and a side of regret. Sprinkle the mixture evenly over the dish. Will send pic if you tell me how. Leftovers keep well, covered and refrigerated, for about 4 days. The pan on the lower rack might need a few extra minutes in the oven to turn golden. It’s not quite a perfect plug-in, but it’s the best one I have found yet. Thank you! Add the garlic and tomato paste. Their eggplant Parmesan inspired the eggplant lasagna in my cookbook, which includes long strips of roasted eggplant layered between the noodles and marinara. Since it’s eggplant season, I set out to create a homemade eggplant Parmesan recipe that I could get really excited about. If possible, choose eggplants that are on the smaller side. Slice off both rounded ends on one eggplant, then stand it up on its widest flat side. Roasted eggplant with tahini. I knew I wanted to roast the eggplant rather than fry it—pans full of simmering oil scare me, and fried eggplant tastes more like oil than eggplant. Provided courtesy of Ina Garten. https://www.archanaskitchen.com/video-recipe-roasted-eggplant-parmigiana Happy to hear you enjoy it. (It's all free.). Email me when Kate or another C+K reader replies directly to my comment. My dog, Cookie, catches the crumbs. “Kate, all eggplant Parmesans are Italian!” Let me clarify. This dish might look super cheesy (ok, it is cheesy) but most of the cheese is on top of the dish so it can develop that irresistible golden crust. You’ll need about 3 cups (24 ounces). Add the crushed tomatoes, stir to combine, and bring the mixture to a simmer. For the topping, place the bread crumbs, garlic, and basil in a food processor and pulse to combine. Will be making again! Their eggplant Parmesan comes in a cute little cast iron skillet, with layers of eggplant cut lengthwise and sliced like lasagna. © 2020 Discovery or its subsidiaries and affiliates. Arrange them in a single layer on the prepared baking sheets. Leave the oven at 400 degrees F. In a 10 by 14 by 2-inch ceramic baking dish, spread a third of the marinara sauce. Leave the oven at 400 degrees F. More about Cookie and Kate », Follow us! We’ll roast the eggplant slices instead of frying them. Slice with a sharp knife and serve. Taste, and add more salt if necessary (I usually add another ¼ teaspoon). You can also use diced tomatoes or whole tomatoes, processed in a food processor or blender until mostly smooth. Once simmering, reduce the heat to medium-low and simmer until the sauce has thickened nicely, about 15 minutes. Bake for 15 minutes. Before you head to the grocery store, here are some tips: Wondering what to serve with your eggplant Parm? What is the point of breading if it’s all soggy? The eggplant Parmesans I’ve ordered over the years at restaurants have varied considerably, but I’ve grown to expect heavy, greasy, breaded eggplant served with marinara and standard-issue spaghetti. Always free • Unsubscribe anytime, The information shown is an estimate provided by an online nutrition calculator. All rights reserved. Decided to try it again using this recipe and both me and my boyfriend loved it. All rights reserved. I removed the breading component and landed on an eggplant Parmesan that I truly love. Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil, using all the oil. This recipe is healthier than most American eggplant Parmesans, but tastes like my nonexistent Italian grandmother made it. ), Made for first time tonight with Raos Marinara sauce..phenomenal and the best use of my convection oven yet as it roasted the eggplant well and then the entire dish to perfection . It includes lightly breaded eggplant, but it isn’t overtly greasy, and the marinara sauce tastes like it’s been simmering on the stove for hours. Hello! Plus, the breading in eggplant Parmesan inevitably gets coated in marinara and ends up soggy. Recipe yields one 9-inch square eggplant Parm, or about 8 servings. Apparently, we Americans decided to coat our eggplant in egg wash and breading. © Cookie and Kate 2010 - 2020. I never thought of putting balsamic in a tomato sauce…what a great idea! Preheat the oven to 400 degrees F and arrange three racks evenly spaced. Shortcut option: Replace the homemade marinara with store-bought marinara. Scatter a third of the basil, a third of the mozzarella, a third of the goat cheese, and a third of the Parmesan on top. Here are some ideas: Please let me know how this turns out for you in the comments. I cook fresh, vegetarian recipes. Our free email newsletter delivers new recipes and special Cookie + Kate updates! *Tomato notes: You can also use diced tomatoes or whole tomatoes, processed in a food processor or blender until mostly smooth. Affiliate details ». I have tried and loved a few of your recipes, and this is no exception. I’m sorry if it provided confusion for you! Thank you! Bake on the lower rack at 425 degrees Fahrenheit, uncovered, until the sauce bubbles and the top is golden, about 20 to 25 minutes. minutes—halfway through baking, rotate the pans 180 degrees and swap their positions (move pan on lower rack to upper rack, and vice versa). "Cook Like a Pro: Recipes and Tips for Home Cooks" by Ina Garten © Clarkson Potter 2018. Your comments make my day. Arrange about half of the remaining eggplant slices evenly on top.

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