My wife loves her some eggplant parm. But I hate frying up all those eggplant slices and frankly she knows she shouldn't eat that much FRIED stuff. So harking back to an old trick I learned from a guy I worked for I made this dish for her today. I think I'm gonna be in my wife's good graces tonight. LOL
BAKED Eggplant Slices:
Mis en Place:
2 large eggplants cut into 1/2 inch thick slices - salted liberally on both sides
1 1/2 cups seasoned bread crumbs
1 1/2 cups all purpose flour
1 cup buttermilk
5 large eggs
1/4 cup EVO
1/4 cup Corn Oil
1 1/2 cups grated parmesan cheese
1 1/2 cups pizza blend cheese
Place all the salted eggplant slices on a large baking sheet (or sheets) lined with parchment paper. Combine the EVO and Corn Oil and brush on liberally on all slices, flip them over and repeat. Really brush 'em up good.
Next combine the seasoned bread crumbs and all purpose flour in a large bowl.
In a 13x9 pan beat the eggs and buttermilk together well. Now take each slice of eggplant and dredge in the breadcrumb mixture, then dredge in the egg mixture and then back in the breadcrumb mixture, flip each in the bowl to be sure you have them well breaded. Lay each back on the lined sheet pan once breaded. Bake in a 400 degree oven about 30 minutes. Flip and bake another 30 minutes until they are a golden crispy brown.
While your eggplants are baking we're gonna make a nice fresh sauce fast.
Sauce:
Mis en Place:
4 Tbls EVO
1 medium onion, chopped
2 tablespoons chopped garlic
1 cup dry white wine (steal my wife's chardonnay, I won't tell)
2/3 cup chopped assorted olives
1 Tbls Herbs de Provence
1 Tsp red pepper flakes
1 large can diced tomatoes
1 large can crushed tomatoes
2 large bay leaves
Preparation:
Heat dutch oven on high, add EVO and when it smokes add onion and saute about 5 minutes until they are clear, next add garlic, Herbs de Provence and chili flakes. Saute about another 2 minutes. Now add white wine and stir and reduce until almost dry. Add diced and crushed tomatoes, olives and bay leaves and simmer about 45 minutes. Remove from heat.
Assembly:
Lay a generous amount of your sauce on the bottom of a 13 x 9 pan. Lay out your first layer of baked eggplant slices. Now lay down half the grated pizza and parmesan. Ladle some sauce over each. Lay down 2nd layer of eggplant slices, cheese and sauce. Set aside until service time - when ready to serve bake for 1/2 hour at 375 degrees. Remove from oven and let rest for about 15 minutes before cutting. Serve with a hearty green salad and garlic bread.
BAKED Eggplant Slices:
Mis en Place:
2 large eggplants cut into 1/2 inch thick slices - salted liberally on both sides
1 1/2 cups seasoned bread crumbs
1 1/2 cups all purpose flour
1 cup buttermilk
5 large eggs
1/4 cup EVO
1/4 cup Corn Oil
1 1/2 cups grated parmesan cheese
1 1/2 cups pizza blend cheese
Place all the salted eggplant slices on a large baking sheet (or sheets) lined with parchment paper. Combine the EVO and Corn Oil and brush on liberally on all slices, flip them over and repeat. Really brush 'em up good.
Next combine the seasoned bread crumbs and all purpose flour in a large bowl.
In a 13x9 pan beat the eggs and buttermilk together well. Now take each slice of eggplant and dredge in the breadcrumb mixture, then dredge in the egg mixture and then back in the breadcrumb mixture, flip each in the bowl to be sure you have them well breaded. Lay each back on the lined sheet pan once breaded. Bake in a 400 degree oven about 30 minutes. Flip and bake another 30 minutes until they are a golden crispy brown.
While your eggplants are baking we're gonna make a nice fresh sauce fast.
Sauce:
Mis en Place:
4 Tbls EVO
1 medium onion, chopped
2 tablespoons chopped garlic
1 cup dry white wine (steal my wife's chardonnay, I won't tell)
2/3 cup chopped assorted olives
1 Tbls Herbs de Provence
1 Tsp red pepper flakes
1 large can diced tomatoes
1 large can crushed tomatoes
2 large bay leaves
Preparation:
Heat dutch oven on high, add EVO and when it smokes add onion and saute about 5 minutes until they are clear, next add garlic, Herbs de Provence and chili flakes. Saute about another 2 minutes. Now add white wine and stir and reduce until almost dry. Add diced and crushed tomatoes, olives and bay leaves and simmer about 45 minutes. Remove from heat.
Assembly:
Lay a generous amount of your sauce on the bottom of a 13 x 9 pan. Lay out your first layer of baked eggplant slices. Now lay down half the grated pizza and parmesan. Ladle some sauce over each. Lay down 2nd layer of eggplant slices, cheese and sauce. Set aside until service time - when ready to serve bake for 1/2 hour at 375 degrees. Remove from oven and let rest for about 15 minutes before cutting. Serve with a hearty green salad and garlic bread.
