Eggplant Parmesean

Skip the breadcrumbs and frying!

If you’ve ever felt weighed down by the heavy, fried eggplant Parm you find in many Italian-American restaurants, you’re not alone. I love comfort food as much as the next person, but sometimes you just want a dish that satisfies without making you feel like you need a nap afterward. Enter: this light eggplant Parmesan. It’s much closer to the traditional Italian version – no breading, no deep frying, just tender eggplant, bright marinara, and melty cheese. Bonus? It’s faster and easier to make.

And while homemade marinara is always wonderful, don’t feel guilty about using a high-quality store-bought one. Rao’s marinara (or arribiata for the spicy folks) is my go-to when I’m short on time, and trust me, no one will complain.

I like fresh mozzarella for the top. For the inner layers, sometimes I layer in just Parmesan or just grated mozzarella - or a combo of both – there's no hard rule. Use what you like (or what you have on hand).

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Eggplant Parm

Serves about 6

Ingredients:

• 3 large eggplants

• 1 tablespoon salt

• Olive oil for sautéing

• 1 cup grated Parmesan or mozzarella

• 24-28 oz homemade or store-bought marinara sauce

• 1 8 oz ball of fresh mozzarella

• Basil leaves and Parmesan to garnish

For homemade marinara:

• 1/4 cup olive oil

• 4 cloves garlic, minced

• 1 28 oz can crushed tomatoes

• 1 sprig basil

• 1/2 teaspoon crushed red pepper flakes

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Instructions:

1. Prepare the Eggplant: Trim the tops off the eggplants and slice them lengthwise into 1/4-inch thick slices. If you have a mandoline slicer, this step will be even quicker.

Lay the eggplant slices on sheet pans and sprinkle with salt. Let them sit for 30 minutes to draw out excess water and any bitterness. (Perfect time to make the marinara!)

2. Make the Marinara: Heat olive oil in a medium pot over medium heat. Add the minced garlic and cook until it turns a pale golden color. Add the crushed tomatoes, red pepper flakes, salt to taste, and the basil sprig. Stir well and let simmer uncovered for 15-20 minutes. Remove the basil before using.

3. Cook the Eggplant: Pat the eggplant slices dry with paper towels or a clean dish towel to remove the moisture and excess salt.

Heat olive oil in a large sauté pan. Working in batches, cook the eggplant slices for a few minutes on each side until golden in patches. Use just enough olive oil to prevent sticking. (Alternatively, you can grill the eggplant using a grill or grill pan.)

4. Assemble the Dish: Preheat your oven to 400°F.

In a 9x13-inch casserole dish, spread about 1/3 cup of marinara sauce on the bottom. Add a layer of eggplant slices, another layer of marinara, and a handful of grated Parmesan. Repeat the layers until you’ve used all the eggplant (3-4 layers total).

Top the final layer with marinara sauce and then thinly sliced fresh mozzarella. Cover the dish with foil, and bake for 30 minutes.

5. Finish: Remove the foil and return to the oven or place under the broiler until the cheese is melted and bubbling. Watch it carefully so it doesn’t burn.

6. Serve: Garnish with fresh basil leaves and extra grated Parmesan. Let the dish sit for at least 15 minutes before serving for easier cutting.

Before and after baking