One of my favorite dishes is eggplant Parmesan but I rarely make it. Seeing that breading becoming saturated in oil is a turn-off. When I came across this recipe, if had the healthy appeal plus the easy-to-make appeal. This seems to be much simpler than the normal recipe although, few steps are skipped. I guess the breading is the challenge for me.
Healthy Eggplant Parmesan —- Emeril Lagasse
Two of us finished this and we are not big eaters.
1 medium eggplant, peeled and sliced into 1/3-inch slices
olive oil, as needed
6 ounces fresh mozzarella, thinly sliced
2 cups Basic Marinara Sauce
In a 12-inch nonstick skillet over medium heat, heat 1 1/2 tablespoons of olive oil. When hot, add the eggplant slices, in batches if necessary, and cook until lightly golden, about 5 minutes per side, adding a bit of additional olive oil for the second side
(Top each slice of eggplant with a small slice of mozzarella and continue cooking until cheese starts to melt.
Transfer browned eggplant slices to a large baking sheet and repeat until all of the eggplant slices are cooked. Hold in a warm oven until ready to serve.
To serve family style, ladle basic marinara sauce on the bottom of a platter. Transfer warm eggplant-mozzarella slices to platter on top of marinara sauce, garnish with the basil chiffonade and Parmesan cheese.)
I changed the directions and I am leaving Emeril’s above this.
I transferred the golden eggplant slices to a pizza pan (any baking sheet will do).
I place about a tablespoon of the sauce on each piece and spread gently.
I used shredded cheese and put some on each. I like cheese so I probably put more than needed.
Place in a 350 previously heated oven and bake until it browns.
I could not tell the difference between this recipe and the breaded one. For us, this was delicious and a winning recipe. I have generally liked all of Emeril’s recipes. I have been looking for a group of recipes that are tasty and easy to make, since the school year is starting and my time is cut drastically.
Basic Marinara Sauce
1 tablespoon olive oil
2 garlic cloves, peeled and minced
1 medium onion, peeled and thinly sliced
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
2 (28-ounce) cans crushed tomatoes
Salt and pepper to taste
Heat olive oil in large Dutch oven over medium heat. Add garlic and onion and saute until tender, 5 to 6 minutes. Add the Italian seasoning, crushed red pepper flakes and cook for an additional 30 seconds. Add the crushed tomatoes and stir to blend. Reduce the heat to low and simmer for 30 minutes to and hour