Eggplant Parmesan Modernized
Still the comfort food that you so love, but a modern, healthier version that is so delicious you’ll crave it all the time without the guilt . For the wine pairing: pair with full bodied Priorat from Spain. Serves 6. Enjoy!
INGREDIENTS FOR ROASTED RED PEPPER SAUCE
2 tablespoons Extra Virgin Olive Oil (EVOO)
1 large yellow onion, coarsely chopped
4 garlic cloves, coarsely chopped
¼ teaspoon red pepper flakes
4 jarred roasted red bell peppers, drained & coarsely chopped
2 cans (28-oz) crushed tomatoes such as San Marzano
¼ cup fresh parsley, chopped
3 tablespoons fresh basil, chopped
1 tablespoon fresh oregano, chopped
kosher salt and freshly ground black pepper
INGREDIENTS FOR EGGPLANT AND TOPPING
¼ cup plus 2 tablespoons Extra Virgin Olive Oil (EVOO), divided
1 ½ cups panko bread crumbs
¼ cup plus 2 tablespoons freshly grated Parmigiano Reggiano, divided
Zest of 1 lemon
kosher salt and freshly ground black pepper
2 meduim eggplants, sliced lengthwise into ¼-inch thick slices
fresh basil for garnish
PREPARATION FOR ROASTED RED PEPPER SAUCE
In a large Dutch oven, heat EVOO over medium-high heat until it shimmers.
Add onion and cook until soft, about 5 minutes.
Add garlic and red pepper flakes and cook for 1 minute.
Add roasted red pepper and cook for additional minute.
Add tomatoes, bring to a boil, cover slightly, cook, stirring occasionally, until sauce has thickened and reduced by about half. About 30 minutes.
Carefully transfer mixture to a food processor and process until smooth.
Return mixture to pot, add herbs and season with salt and pepper.
Simmer on low for 10 minutes.
Use immediately, or let cool , cover and refrigerate or freeze for future use.
PREPARATION FOR EGGPLANT
Make the bread crumb mixture. In a large nonstick pan, heat 2 tablespoons EVOO over medium heat until it shimmers. Add the bread crumbs and cook, stirring constantly, until pale golden brown, abut 4 minutes. Remove to a bowl and stir in 2 tablespoons cheese, lemon zest, and season with salt and pepper to taste. Set aside.
Preheat oven to 425°.
Line 2 rimmed baking sheets with parchment paper and divid the eggplant between the 2 pans in a single layer.
Brush both sides with the oil and season with salt and pepper. Bake, turning once, until golden brown on both sides, about 30 minutes. Remove from oven..
Reduce heat to 400°.
Spread ¼ cup of sauce into a 9-in square baking dish.
Add a layer of eggplant, another ¼ cup of sauce, more eggplant, a little bit of cheese. Continue layering until ingredients are used up.
Place baking dish on rimmed baking sheet and bake for about 30 minutes, or until the sauce begins to bubble.
Sprinkle bread crumbs evenly on top, return to oven and bake until crumbs are golden brown, about 5-10 minutes.
Remove from oven, and let rest for 10 minutes before serving. Garnish with fresh basil if desired.
