Lighter, Quicker Eggplant Parmesan

eggplant parmesan in a casserole dish with fresh basil on top

Lighter, Quicker Eggplant Parmesan uses an oven fry method rather than deep frying the eggplant. The casserole dish consists of layers of breaded eggplant, a homemade tomato sauce, and cheese. A restaurant quality meal!

Course Main Course

Cuisine Italian

Prep Time 1 30

Cook Time 1

Total Time 2 30

Servings or more

Calories 544kcal

Author Meghan

Ingredients

For the Eggplant:

2 pounds globe eggplant 2 medium eggplants, cut crosswise into ¼-inch thick rounds
1 tablespoon kosher salt
8 slices high-quality white sandwich bread about 8 ounces, torn into quarters, or gluten free bread
2 ounces Parmesan cheese, grated about 1 cup
table salt and ground black pepper
1 cup unbleached all purpose flour or gluten free
5 large eggs
6 tablespoons vegetable/Canola oil

For the Tomato Sauce:

3 14.5- ounce cans diced tomatoes
2 tablespoons extra-virgin olive oil
4 medium garlic cloves minced or pressed through garlic press, about 1 generous tablespoon
¼ teaspoon red pepper flakes
½ cup coarsely chopped fresh basil leaves
table salt and ground black pepper
8 ounces whole-milk or part-skim mozzarella, shredded 2 cups
1 ounce Parmesan cheese, grated about ½ cup
10 fresh basil leaves torn, for garnish

Instructions

Prepare the Eggplant:

Toss half of the eggplant slices and 1 ½ teaspoon kosher salt in a large bowl until combined; transfer salted eggplant to a large colander set over a bowl. Repeat with remaining eggplant and kosher salt, placing second batch in colander on top of first. Let stand until eggplant releases about 2 tablespoons liquid, 30 to 45 minutes.
Arrange eggplant slices on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible, then wipe off excess salt.
While eggplant is draining, adjust oven racks to upper- and lower-middle positions, place an aluminum foil lined rimmed backing sheet on each rack, and heat oven to 425°F.

Bread the Eggplant:

Pulse bread in food processor to fine, even crumbs, about 15 1-second pulses, yielding about 4 cups. Transfer crumbs to a pie plate and stir in 1 cup Parmesan, ¼ teaspoon salt, and ½ teaspoon pepper; set aside. Wipe out food processor bowl (do not wash) and set aside for making the sauce.
Combine flour and 1 teaspoon pepper in large zipper-lock bag; shake to combine.
Beat eggs in second pie plate.
Place 8 to 10 eggplant slices in bag with flour; seal bag and shake to coat eggplant. Remove eggplant slices, shaking off excess flour, dip in eggs, let excess egg run off, then coat evenly with breadcrumb mixture; set breaded slices on a wire rack set over baking sheet. Repeat with remaining eggplant.
Remove preheated baking sheets from oven; add 3 tablespoons oil to each sheet, tilting to coat evenly with oil. Place half of breaded eggplant on each sheet in a single layer; bake until eggplant is well browned and crisp, about 30 minutes, switching and rotating baking sheets after 10 minutes, and flipping eggplant slices with wide spatula after 20 minutes. Do not turn off oven. While the eggplant bakes, make the sauce.

Make the Sauce:

Process the diced tomatoes in food processor until almost smooth, about 5 seconds. Heat olive oil, garlic, and red pepper flakes in large heavy-bottomed saucepan over medium-high heat, stirring occasionally, until fragrant and garlic is light golden, about 3 minutes; stir in processed tomatoes and remaining can of diced tomatoes.
Bring sauce to boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and reduced, about 15 minutes. You should have about 4 cups. Stir in basil and season to taste with salt and pepper.

Assemble the Dish:

Spread 1 cup tomato sauce in bottom of a 9x13-inch baking dish. Layer in half of the eggplant slices, overlapping slices to fit; distribute 1 cup sauce over eggplant; sprinkle with half of mozzarella. Layer in the remaining eggplant and dot with 1 cup sauce, leaving majority of eggplant exposed so it will remain crisp ; sprinkle with ½ cup Parmesan and remaining mozzarella.
Bake until bubbling and cheese is browned, 13 to 15 minutes. Cool 10 minutes, scatter basil over top, and serve, passing remaining tomato sauce separately.

Notes

Source: Cook's Illustrated All-Time Best Recipes

You're Gonna Bake It After All

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