June 19, 2013Italian, Main Dishes, Sauce, Vegetables .
Matt and I might be a bit weird-when it comes down to it, we both prefer eggplant Parmesan to chicken. Don’t get me wrong, I’m a sucker for a good chicken parm, but if I had to choose between the two, eggplant parm would win every time. As I’ve mentioned before, Matt likes his meat (he is a guy after all!) but I can basically take it or leave it. So when Matt requested eggplant Parmesan for his birthday dinner last month, I was surprised but happily obliged and made his this phenomenal dish.
The problem with eggplant Parmesan is that the eggplant often becomes soggy from being baked in the sauce and cheese. That’s definitely where this recipe has an advantage-everything is made right in the skillet, so the eggplant stays nice and crispy. Since this entire meal is made on the stove, there is no need to turn your oven on (unless of course you were heating up some garlic bread in there!) This recipe also makes plenty of extra sauce-perfect for serving the eggplant over pasta.
I don’t make this often enough-but I should-it’s one of our favorites. It is quick, easy and delicious. I’ve also made this recipe using chicken instead of eggplant and it comes out just as perfect so go ahead and use what you like!
2 pounds eggplant (1-2 large eggplants, depending on size)
2 teaspoons table salt
3 tablespoons olive oil, divided
1 cup chopped onions
2 garlic cloves, chopped
1 (28 ounce) can crushed tomatoes
2 teaspoons sugar
½ teaspoon Kosher salt
¼ teaspoons black pepper
1 egg, beaten
1/3 cup Italian seasoned breadcrumbs
1/3 cup grated Parmesan cheese
¼ cup shredded mozzarella cheese
Grated Parmesan cheese, for serving
Spaghetti or other pasta, for serving, if desired
Slice eggplant crosswise into approximately 1/4 inch rounds. Toss eggplant with 2 teaspoons salt in a colander set over a bowl, then let drain 15-20 minutes. Using a clean towel or paper towels, soak up as much excess moisture as possible. Set eggplant aside.
Meanwhile, in a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add onions and cook, stirring occasionally for 3 minutes, until onions become translucent. Add in the garlic, cook for 30 seconds. Stir in tomatoes, sugar, salt and pepper. Heat to boiling, stirring occasionally. Reduce heat, cover and allow to simmer over low heat.
While sauce is simmering, place beaten egg into a shallow bowl. Mix bread crumbs and Parmesan cheese in a separate shallow bowl. Dip eggplant slices into egg, then coat with bread crumb mixture.
In a non-stick 12 inch skillet, heat remaining oil over medium heat. Cook eggplant in oil 10-15 minutes, turning once, until golden brown and cooked through.
Pour tomato sauce around eggplant in skillet. Sprinkle mozzarella cheese over eggplant, cover and heat until melted, about 2-3 minutes. Sprinkle with additional Parmesan cheese just before serving. Serve over or with pasta, if desired.
Source: Adapted from Progresso