I am a terrible food blogger. I can't believe my last post was 9 days ago!!
Oh well. Nothing I can do about it now...
Last night I made eggplant parmesan. Or, Eggplant Parmigiana, if you want to be correct and technical. It came from one of my mom's recipe files, and I have no idea who to credit the recipe to. But oh, it is yummy. Mark RAVED about it last night. He said it belonged at Leonardo's, "our" Italian restaurant. (Where we went on our first date, where we went the night we got engaged, etc. etc.) He literally begged for seconds.
So, you want it now? Here it is.
You start with eggplants. I soaked mine in heavily salted water for maybe 30 minutes? I've heard that helps get the bitter taste out, and also helps them retain their shape.
After they soak, you broil them in the oven
Till they're pretty and browned, like so
Then you take a 9x13 baking dish, and smear 1/2 cup of marinara sauce all over the bottom
Then you layer half the eggplant on top of that
Then more marinara
Then some cheese
Then you pop it in the oven
You're supposed to cover it with foil. I forgot, but that was okay, because Mark says he likes his cheese crispy anyway :)
It's super easy, super yummy, and pretty darn healthy. There's a fair amount of cheese in it, but it's gotta have at least 2 servings of veggies per serving, maybe even 3. And what's better than that??
Here's the real recipe:
Make-Ahead Eggplant Parmingiana
2 eggplants, about 2 1/2 lb., cut into 1/2-in-thick rounds
nonstick cooking spray
1/2 tsp. pepper
1 jar (26 oz) marinara sauce, or you can make your own
(I was lazy, and used the jarred kind.)
1 1/2 c. shredded mozzarella (I kind of rounded up and used more like 2 c.)
1/2 c. grated Parmesan
Salt or soak your eggplant if desired. Heat your broiler, and place half the eggplant on a broiler rack. (Or my ghetto version - a cooling rack placed on top of a baking sheet. Hey, it works.) Evenly coat the eggplant with cooking spray, and sprinkle it with 1/4 tsp. pepper. (I estimated.) Broil 4 in. from broiler, 4-8 minutes per side, till lightly browned. Repeat with the rest of your eggplant.
Heat oven to 350 degrees.
Spread 1/2 c. marinara in a shallow 3-qt. baking dish. Line with half the eggplant. Spoon on 1 1/4 c. marinara, top with 1 c. mozzarella. Then repeat with remaining eggplant, sauce, and mozzarella. Sprinkle with Parmesan, and cover with foil. (I forgot that one... oops.)
**NOTE: you can indeed make this recipe early, and stop at this step, keeping the covered dish in the fridge for a day. Just add 10 minutes to your baking time if it's coming straight from the fridge.**
Bake for 45 minutes, or until bubbly. Let rest for 15 minutes. (We're never good at the "let rest" part of recipes....)
Enjoy!! It's a good one :)