Lightened Up Eggplant Parmesan

Lightened Up Eggplant Parmesan

from justinesnacks.com
Main Course
30 min
8 servings

I usually hate using the term "lightened up" but here it really does speak volumes. This baked eggplant parmesan eats a little lighter, AND it is lighter on work. You still get all the delicious flavor and texture of a breaded and fried eggplant, but we're skipping the frying for a fast baking method, then adding everything to the oven to get all bubbly and melty. Half traditional, half easy, and fully delicious.

Ingredients

  • 2 ½ poundfairy tale eggplant or chinese eggplant (stems removed)
  • diamond crystal kosher salt
  • 1 cupall-purpose flour (4.2 ounces / 120 grams)
  • ½ teaspoondiamond crystal kosher salt
  • 5 largeeggs (beaten)
  • 4 cupsdried sourdough breadcrumbs (12 ounces / 330 grams)
  • 1 teaspoondried oregano
  • 1 teaspoonred pepper flakes
  • extra-virgin olive oil
  • ½ cupgrated parmesan cheese (2 ounces / 56 grams)
  • 324-ounce jars of rao’s homemade classic marinara sauce (or whatever sauce you love!)
  • 16 ouncespearl mozzarella (or regular mozzarella)
  • fresh basil (for garnishing)

Directions

  1. 1

    If using fairy tale eggplant, halve them length wise. If using Chinese eggplant, cut them in alternating diagonals into bite-sized chunks.

  2. 2

    Add the eggplant pieces to a large bowl. Season them with a few big pinches of salt and toss.

  3. 3

    Preheat the oven to 400°F.

  4. 4

    Prepare a dredging station with 1 cup of flour and 1/2 teaspoon of kosher salt in one bowl, 5 beaten eggs in another, and 4 cups of dried bread crumbs in the last. Season the bread crumbs with 1 teaspoon of dried oregano and 1 teaspoon red pepper flakes.

  5. 5

    The eggplant should have released some moisture from sitting in the salt. This will help the breading stick.

  6. 6

    Toss the eggplant in the flour, then the eggs, then toss in the breadcrumbs to coat.

  7. 7

    Add the eggplant to two half sheet pans and drizzle with 2 tablespoons of olive oil. Roast until the eggplant is soft and the bread crumb coatings are golden, about 15-20 minutes.

  8. 8

    Grate 2 ounces of parmesan cheese into the bottom of a 9 by 13-inch baking dish. Reserve only a bit for the top.

  9. 9

    When the eggplant is ready, layer it down, then add mozzarella, then pour in one jar of Rao's, and repeat until the dish is full.

  10. 10

    Bake again for 28-32 minutes or until bubbling. Grate the remaining parmesan over top in a flurry, and top with basil. Scoop and enjoy the cheese pull!