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 ;-).
- 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
- Preheat oven to 230°C/450°C.
- Wash the eggplants and cut the extremities.
- Cut each in slices of about 1 cm/ 0.5in.
- Cover 2 oven trays with parchment paper. Spray some olive oil on it.
- Put the eggplant slices without overlaying them. Salt and pepper to taste.
- Flip the slices and salt them and spray more olive oil.
- Bake for about 20 minutes. Turn the slices upside down and bake for 20 minutes more.
- Put them aside.
- Lower the oven to 400°F/200°C.
- Put the bread, oil, salt and pepper into your food processor and reduce them to crumbs.
- Take an oven pan about 9 x 9 in /20x20cm and spread some tomato sauce at the bottom. Add some grated parmesan.
- Add a layer of eggplant slices and repeat the layers until finished.
- Cover with the bread crumbs and bake until the crumbs become colored.
- Let it rest 5 minutes before serving.
- Buon appetito!
