Deconstructed Eggplant Parmesan
Friends, this recipe has so many memories of my old house and garden. I used to grow eggplant, peppers, okra, tomatoes, green beans, zucchini and squash, cucumbers… and that was just the summer garden! The eggplants would thrive some summers, and this recipe was created during those times when I just couldn’t use them fast enough.
It’s a little time consuming (dipping, dreading, layering, etc.) but I like it because its like a lightened up, traditional eggplant parmesan. This is fantastic on its own, or over angle hair pasta or orzo.
I have not fed this to my kids, and I’m not expecting rave reviews from them. But, sometimes we just need to have a meal that’s just for us (as adults), and that’s what this is. I’m not trying to win “mom awards” over here, so I’ll serve it with some mac and cheese and everyone will be happy.
Quick Tip: These get rather soggy in the microwave to reheat. I suggest toasting them in a toaster oven, or placing them on a baking sheet and popping them in the oven and putting the oven on 350 to preheat. Once the oven is preheated, they should be crispy and warm again (it may take a few more minutes depending on your oven.)
Deconstructed Eggplant Parm
Ingredients
- 1 large eggplant sliced into 1/2 inch slices (should be about 12 slices)
- 1 egg and 1 egg white
- 1 Tablespoon water
- 1/2 cup grated parmesan cheese
- 1 cup panko
- 1/2 teaspoon garlic salt
- 1, 16-ounce container ricotta cheese
- 2 small garlic cloves minced
- 1/2 cup chopped basil
- pinch of red pepper flakes
- 2 teaspoon olive oil
- 1 cup (or more) marinara sauce
- balsamic glaze (optional)
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Spray a large sheet pan with cooking spray.
- Combine eggs and water in a medium sized shallow dish and mix to combine.
- Combine panko, parmesan cheese and garlic salt in another medium sized shallow dish and mix to combine.
- Doing 1-2 eggplant slices at a time, dip each slice into the egg mixture, turning to coat and then into the panko mixture, again turning to coat. Place each slice on the prepared sheet pan.
- Once all slices are prepared, bake for 10 minutes. Remove from the oven, flip them, and then bake for 10 more minutes.
- Meanwhile, mix the ricotta, garlic, red pepper flakes, basil, and olive oil in a small bowl. Set aside.
- To assemble, place an eggplant slice on a plate, spread a heaping tablespoon of ricotta mixture on the slice. Spread a tablespoon of marinara over the ricotta mixture. Add another eggplant slice and repeat the layers until you have 3 layers of each ingredient.
- Garnish with balsamic glaze.