Let me discuss a few key components to this recipe. One is Panko bread crumbs.
I began using these in Japanese cooking, as they are Japanese bread crumbs. In
the old days, I had to buy them at Asian specialty stores. Now there are
several brands in every market around here. I love the crunchy whole wheat ones
but the delicate original style is wonderful too! This recipe relies on the
texture of panko baked on the eggplant slices to give it a crispy crunch. If
you can get Panko, do so.
Second,
while this recipe's main player is eggplant, its secondary focus is the parmesan
cheese. So please, if you can, get some real parmgiano-reggiano. I
am going to quote my own blog on this one: “Parmigiano-reggiano
is the best, official parmesan cheese from Italy. You could substitute other
parmesan cheeses in these recipes but if you have the option, get
parmigiano-reggiano! It is crazy good cheese in my opinion. Flavorful, complex,
nutty, salty and tangy with a wonderful texture. Pick up a little square of it.
This is real parmesan cheese as it was created to be, not some waxy, flavorless
wanna-be.”
I read about
adding ricotta cheese on the Cooking Light web-site. Their recipe was similar
to mine. One big difference was they added ricotta. I add about half of what
they did but I like the creaminess it adds.
Okay, I know this
recipe has been around a while and people may not get too excited about it. But
if you are breading your eggplant in plain breadcrumbs and frying it, I think
this is a nice update on an old favorite. Plus, everyone should have this one
in their repertoire for a great make ahead meal. You can prep this early in the
day to bake later and left overs perhaps even better the second day!
Please, let me
know what you think! I really do love it when you all comment!
Eggplant
Parmigiano
2 small
eggplants (or 1 large) - about 1 3/4 lbs.
1 egg,
beaten (may need 2)
1/3 cup
buttermilk OR 2 TBSP water or milk
3 cups panko bread crumbs, regular or whole wheat
1/3 cup
fresh grated Parmigiano-Reggiano cheese
2 tsp. blend of Italian Herbs such as oregano, thyme, marjoram, basil…
1 tsp. garlic powder
½ -1 tsp. salt
¼ tsp. crushed red pepper
Oil, I use both
canola and olive
1/3 cup fresh
Italian parsley, chopped
1/3 cup fresh
basil, chopped
1 clove garlic,
pressed
8 oz. part skim ricotta cheese, optional
2 TBSP Parmigiano-Reggian0
¼ cup shredded low
fat mozzarella
1 egg, beaten,
optional
3 ½ -4 cups of
your favorite Marinara or other tomato pasta sauce, Store-bought is fine but a home-made roasted tomato sauce brings this to new heights of goodness!
1/2 cup shredded
low fat mozzarella
2 TBSP Parmigiano-Reggiano
First prep
eggplant. I like to use two smaller ones for the size of the slices but one big
one is fine. You will need enough for two layers of eggplant. Wash, cut off
leaves and mostly peel. You could leave peel if you prefer. (BTW I don’t do the
salting, pressing thing anymore to the eggplant. They seem less bitter than
they used to be. )
With a nice sharp
knife, slice eggplant a ¼ inch thick.
Beat 1 egg in a
shallow bowl. If you have buttermilk, add a 1/3 cup. If you don’t use a couple
TBSP water or milk. You may run low so have an extra egg handy.
In another bowl
mix Panko breadcrumbs, Parmigiano-Reggiano and next 4 seasonings. Panko is Japanese
bread crumbs and is extra crunchy and light. Don’t substitute regular bread
crumbs alone. If you can’t find panko, crush some croutons or use ½ cracker
crumbs ½ bread crumbs although neither of these will be as good as panko. Ask
your market to carry them if they don’t cause they are that g0od!
The other main
ingredient is the Parmigiano-Reggiano. While you can substitute a good quality
Parmesan cheese here, it will be inferior in taste and texture. Parmigiano-Reggiano
is worth it! You can use less cheese to achieve the same tangy, salty, rich
flavor. But it does cost a bit more so remember that you can use other
Parmesan.
Heat oil in a
large shallow pan. Dip in egg bowl and then place in panko. Pile panko on top
and press. Shake off excess and place on a cookie sheet (lined with foil, if
desired) that has been sprayed or brushed with olive oil. Place in 400 degree
oven for 20 minutes or until browned a bit and crispy.
Whilst these are
browning, mix together the ricotta and fresh parsley and basil and 1 beaten
egg, garlic, 2 TBSP Parmigiano-Reggian0 ¼ cup shredded low fat mozzarella. While
this does add a layer of creamy, tasty goodness, you can skip this entire step
if you want, especially if you need to reduce the dairy. I would use the fresh
herbs if you have them, though and just sprinkle on top when you pull it out of
the oven. However, even these may be omitted.
In a large
rectangular baking dish, pour enough tomato sauce to cover bottom of pan. Make
a layer of eggplant slices. Dot with ricotta cheese mix. Next comes the sauce, jarred store bought
pasta sauce is fine for this, although homemade roasted tomato sauce would be
wonderful J Sauce should be on the thin side so if it is thick, add
a bit of water. Drizzle a bit of sauce and add another layer of eggplant. Pour
the rest of the sauce over it and cover with foil. Bake in 375 oven for 25
minutes until hot. Top with the rest of the mozzarella and Parmigiano-Reggiano
and return to oven, uncovered for 5-10 minutes till cheese is melted and
beginning to brown. Let it sit about 5 minutes before serving.
I love serving
this with a sautéed chard and onions or a green salad and perhaps a bed of
pasta with some of the same sauce mixed in.
Enjoy!
Enjoy!
Looks and sound great. I often crumb and fry it but this looks better. I like the not salting pressing thing too. Will have to give it a try!
ReplyDeletethese casserole sound YUM,,,i love eggplant thanks for sharing :)
ReplyDeleteRidwan
Sounds delicious! I only recently discovered eggplant myself and I've been OD-ing on it ever since :) Great new recipe for me to try out! Buzzed
ReplyDeleteEggplant is something I rarely cook with and parm is usually the recipe I make. Yours does look very tempting and there are some differences in your recipe, I will need to try it.Thanks for sharing this tasty recipe.
ReplyDeleteDenise - this looks amazing! Eggplant Parm is one of my favorites! I completely agree with you regarding Parmesan....I used to order mine from New York before they started carrying decent cheeses here. It's absolutely worth the expense (plus you use less)
ReplyDeleteThis sounds delicious and looks so comforting. I love eggplant parmesan!
ReplyDeleteI absolutely love eggplant parm! Yours looks so tasty! I like that you used quality ingredients like panko and good cheese!
ReplyDeleteThanks everyone for all the nice comments!! You make my day.
ReplyDeleteYes,FF, not having to salt and press makes eggplant prep so much easier and honestly--not a trace of bitterness. I do think it has been bred out of our modern eggplants.
Parsley, have you tried eggplant and onion sauteed up till browned with a nice drizzle of soy sauce,and a pinch of sugar--it is pretty tasty over rice.
Yes, this is a good comfort food. We are cooler and rainy here in Northern Colorado-cassaroles are a nice change :-)
This looks delish, need to try it soon. added Eggplants to my next week grocery list.
ReplyDeleteBuzzed ya for this one :)
I've got an eggplant waiting to make eggplant parm with. Thanks for the tips!
ReplyDeleteThis looks absolutely delicious! Must try soon :)
ReplyDeleteOMG, I'm drooling here. I love eggplant too, and the cheese melting on eggplant and nicely burnt texture...I can eat a lot of this. You cook with homemade roasted tomato sauce? Please invite me when you make this next time! I truly wish we are neighbors!
ReplyDelete