Delicious Fake Eggplant Parmigiana

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    eggplant parmigiana

    Why a fake eggplant parmigiana? Because it tastes like the best eggplant parmigiana, but you don’t have to fry the eggplant! I try the more I can to avoid frying. Not only for the mess in the kitchen (I do a mess the same), but because it is much heavier and, sometimes, we can have the taste without the heaviness of fried food.

    I have another eggplant parmesan recipe wihout frying, and it is pretty tasty too. But this recipe here is…just fantastic! I found it in the great blog from Alexandra (Alexandra’s kitchen) and tried it today. This recipe isn’t less than any other “traditional” eggplant parmigiana. It is sooo tasty. I did a small portion as I had only 2 small eggplants in the fridge. I intended to eat a half and leave the rest for my husband and son to taste. So sorry. I’ll prepare it again for them as I ate it all for lunch ;-).

    eggplant parmigiana

    eggplant parmigiana
    eggplant parmigiana eggplant parmigiana eggplant parmigiana eggplant parmigiana

     

     

    Delicious Fake Eggplant Parmigiana
     
    Prep time
    Cook time
    Total time
     
    Delicious fake eggplant parmigiana
    Author:
    Recipe type: Main dishes
    Serves: 4
    Ingredients
    • 2 big or 4 small eggplants
    • extra virgin olive oil (I used my spray)
    • salt
    • tomato sauce (about 2 cups)
    • grated Parmesan cheese (about 6 Tbsp or to taste)
    • topping:
    • 2 slices of bread (I used whole wheat one)
    • ⅓ cup grated Parmesan cheese
    • 2 Tbsp of extra virgin olive oil
    • salt
    • pepper
    Instructions
    1. Preheat oven to 230°C/450°C.
    2. Wash the eggplants and cut the extremities.
    3. Cut each in slices of about 1 cm/ 0.5in.
    4. Cover 2 oven trays with parchment paper. Spray some olive oil on it.
    5. Put the eggplant slices without overlaying them. Salt and pepper to taste.
    6. Flip the slices and salt them and spray more olive oil.
    7. Bake for about 20 minutes. Turn the slices upside down and bake for 20 minutes more.
    8. Put them aside.
    9. Lower the oven to 400°F/200°C.
    10. Put the bread, oil, salt and pepper into your food processor and reduce them to crumbs.
    11. Take an oven pan about 9 x 9 in /20x20cm and spread some tomato sauce at the bottom. Add some grated parmesan.
    12. Add a layer of eggplant slices and repeat the layers until finished.
    13. Cover with the bread crumbs and bake until the crumbs become colored.
    14. Let it rest 5 minutes before serving.
    15. Buon appetito!

     

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