Eggplant Parmigiana

_DSC0174 2My mom made this dish when I was growing up, and it is still a crowd-pleaser with my family. The tricky thing about eggplant is whether or not you let the water drain. It is usually worth the effort, as the rather bitter juices releasing from the eggplant can ruin this dish. The flavors of the eggplant, the tomatoes and good quality cheese go well together and the zucchini slices add a little crunch and complexity. Yes, it’s not the classic Italian dish, but it’s a great adaptation!

Ingredients
1 medium-sized firm eggplant
1 lb zucchini
3 cups tomato sauce
1 cup shredded mozzarella, gruyere, fontina, monterey jack or a combination thereof
1/2 cup shredded parmiggiano reggiano
2 crushed garlic cloves
2 tsp dried oregano
1 Tbsp olive oil
Salt and pepper to taste

Instructions
Slice eggplant into 1/4 inch rounds, salt on both sides, lay slices on a rack over a rimmed sheet and let drain for about 2 hours.
Pre-heat oven to 350 degrees F.
Dry off eggplant slices with paper towels.
Arrange slices on a rimmed baking sheet, drizzle with olive oil and put into the hot oven.
Let eggplant roast in the oven for about 20-30 minutes, making sure that they don’t brown excessively.
Slice zucchini in 1/4 slices lengthwise.
Heat 1 tablespoon olive oil in heavy non-stick sauce pan over medium heat and arrange zucchini slices in one layer. Let cook for about 2-3 minutes, turn over and let cook for another 2-3 minutes. Set zucchini slices aside and continue with the rest of the zucchini slices until they are all sautéed this way.
Take eggplant slices from the oven.
Using a 9×14 inch casserole, layer eggplant, zucchini, tomatoes, garlic, cheese mixture and herbs, repeat layers finishing with cheese and herbs.
Bake in the oven without a cover for about 30 minutes. Remove from the oven and serve.

4 thoughts on “Eggplant Parmigiana

    • Hi Jan.
      Did you give it a try? I have another wonderful eggplant recipe that I will share soon, too. Eggplant is even good just roasted like it’s done here in the oven, then sprinkled with crushed garlic, some parsley and olive oil. Delicious!
      Hope all is well.
      Kathrin

  1. Hi Kathrin,
    I just tried it tonight. : ) Dave loved it & the kids were so so on it (which I think is typical when trying something new). I think they will learn to like it. I’m really looking for more healthy options for our family so I’d love to find some new recipes.

    When you roast the eggplant like you said above, do you have some type of meat with it or is the eggplant the main dish?

    Hope the kiddos’ had fun today with it being Halloween! Our kids got way too much candy which will probably disappear in a day or two. : )

    Thanks for your tips!

    Jan

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