Eggplant Parmesan
Photo by Iain Bagwell; styling by Dan Becker; written by Amy Machnak
Suggested by Sunset Facebook fan Eve Lynch.
This (non-casserole) version of eggplant parmesan is lighter and fresher tasting than the classic—we ditched the breading and added spicy sauce and fresh herbs.
This recipe, and others like it, can be found in the article “16 Festive Dishes for a Vegetarian Christmas Dinner.”
How to Make It
Step 1
1
Set an oven rack in highest position and preheat oven to 350°. Heat 2 tbsp. oil in a 4-qt. saucepan over medium heat. Add onion and garlic; cook until translucent, about 4 minutes. Add wine and let reduce by half, 5 minutes. Stir in tomatoes, salt, sugar, pepper, and chile flakes and simmer, stirring often, until very thick, 20 minutes.
Step 2
2
Lay eggplant slices meanwhile on a greased broiler pan (they can overlap). Cover with foil. Bake until steamy and softened, 20 minutes. Uncover; brush with 1 tbsp. oil. Broil until starting to brown, then turn over and brush with remaining oil. Broil until lightly browned, 8 minutes total.
Step 3
3
Put an eggplant slice on an oven-safe plate (leave broiler on). Top with 1/4 cup tomato sauce. Lay another slice of eggplant across first and spoon more sauce on top. Top with 2 slices cheese. Repeat layering on 3 more plates.
Step 4
4
Broil 2 plates at a time just to melt cheese, about 2 minutes. Sprinkle each plate with about 2 tbsp. each mixed herbs and croutons. Serve with remaining sauce.
Step 5
5
Note: Nutritional analysis is per serving.
Ingredients
1/4 cup olive oil, divided
1/2 onion, chopped
2 large garlic cloves, minced
1/2 cup dry red wine, such as Cabernet Sauvignon
1 can (28 oz.) crushed tomatoes
1 teaspoon kosher salt
1 teaspoon sugar
1/2 teaspoon black pepper
1/2 teaspoon red chile flakes
1 large eggplant (about 1 1/2 lbs.), cut lengthwise into 8 slices (1/2 in. thick)
8 ounces water-packed fresh mozzarella cheese, cut into 8 slices
1/2 cup fresh oregano
1/2 cup torn basil leaves
1/2 cup crushed croutons
