8/19/2023 0 Comments Eggplant stacks no breadcrumbs![]() ![]() It's easier to make because there are fewer ingredients, and easier to clean up because there is no flour/breadcrumb and egg station to clean up. Paired only with a light marinara, mozzarella, and fresh basil, the complexity and depth of the eggplant really comes through as the predominant flavor.īesides being the most flavorful of the eggplant parm dishes, I have also found that the no breadcrumb eggplant parm is simply the easiest way to make eggplant parm. Since there are no eggs, breadcrumbs, or flour to mask the flavor, the eggplant is free to shine on its own, and that it does. It's every bit as delicious as the other versions, and if you happen to be a lover of eggplant, this version may turn out to be your favorite. This version does not contain any flour or breadcrumbs so it is also the version I recommend for those who are gluten-free. Other times I opt for the Italian-American version with a thicker breadcrumb batter.īut when I'm in the mood for something simple with fewer ingredients, this no breadcrumb eggplant parmigiana is my go-to. Sometimes I'll make the Neapolitan style with a dusting of flour, egg, and Pecorino Romano cheese. I love eggplant parm no matter which way it is made. This Sicilian-style version omits the breadcrumbs, egg, and flour for a lighter, rustic dish that is big on eggplant flavor. In the US, the eggplant disks are usually coated in breadcrumbs or flour, but this lighter version more closely resembles the original "alla parmigiana" which hails from Sicily. To make slicing the mozzarella easier, stick it in the freezer for 30 minutes before cutting it.Jump to Recipe Jump to Video Print RecipeĮggplant parmigiana (parmigiana di melanzane) is the ultimate comfort food.On a similar note, slice 24 slices of fresh mozzarella ahead of time as well.Slice 24 slices of eggplant, so you can easily layer 12 in a 3×4 grid in two layers in a 9×12 baking dish.Tips and Tricks for Easy Eggplant Parmesan Please scroll to the bottom of the post for the full recipe including ingredient amounts and detailed instructions. Assemble the eggplant parmesan by layering a little sauce, the eggplant slices, more sauce, fresh mozzarella, and parmesan, repeating one more time with eggplant, sauce, and cheese.Roast the eggplant on olive oil covered baking sheets.First, bread the sliced eggplant by dipping in egg, then seasoned panko breadcrumbs.Marinara sauce – homemade marinara or store bought is fine (I recommend Rao’s for store bought).Fresh grated parmesan – or other hard aged Italian cheese like asagio or pecorino Romano.Fresh mozzarella – you can use shredded mozzarella to make it easier and cheaper if you like.Gluten free breadcrumbs may also be used, or a low-carb substitute like crumbled pork rinds. Panko breadcrumbs – or regular breadcrumbs, or seasoned breadcrumbs (if using seasoned, omit any added salt and Italian seasoning).Milk – whole, low fat, skim, or plant-based will work here.Eggplant – grab two large, or three medium eggplants for this recipe.Ingredients in Eggplant Parmesan (and substitutions) ![]() But this eggplant parmesan recipe is a step up – easier than a fried version, and a little heartier than the stacks. Often when I’m craving eggplant I don’t even bother breading it and just make these easy roasted eggplant parmesan stacks which are super light and healthy. If you’re heating up the oven to bake the eggplant parmesan anyway, why not also use the oven to roast the eggplant? I also skipped salting the eggplant before cooking with it (which I don’t really think of as a necessary step). If I can avoid frying things I do – not only because it’s often healthier but because it’s much less messy. This recipe features eggplant slices breaded in panko breadcrumbs, which are roasted instead of fried (which is more traditional). You can assemble it ahead of time and stick it in the oven when you’re ready, and after it’s cooked the leftovers make great lunches throughout the week! Serve with cooked pasta and more sauce for a complete meal!Įggplant parmesan is cheap to make, feeds a crowd, and is a great make-ahead meal. Then, they’re stacked with marinara sauce, slices of fresh mozzarella cheese, and plenty of grated parmesan, and baked to bubbly, golden brown perfection. Eggplant Parmesan is such an easy, quintessential vegetarian Italian recipe! This version features sliced eggplant coated in seasoned panko breadcrumbs, which are baked, not fried. ![]()
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