FoodieReads, OurKitchen

Inside-Out Eggplant Parmigiana

We made this for a #MeatlessWednesday meal. It was lifted from Epicurious.com. Definitely adding this to the collection. Easy, healthy, and delicious. Hopefully you’ll find it as delightful and filling as we did. Enjoy!

Ingredients:

For Tomato Sauce:

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1 (14-ounce) can whole tomatoes in juice
  • 1/2 cup water
  • 1/2 teaspoon sugar
  • 3 tablespoons finely chopped basil

For Eggplant Stacks:

  • 2 (1-pound) eggplants
  • 6 tablespoons olive oil, divided, plus additional for drizzling
  • 3/4 cup plain dry bread crumbs
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/2 cup finely chopped flat-leaf parsley
  • 2 garlic cloves, minced, divided
  • 6 large eggs, lightly beaten
  • 1/2 cup water
  • 1/4 teaspoon hot red-pepper flakes
  • 1/2 pound arugula, coarse stems discarded, coarsely chopped
  • 1 cup packed basil leaves, coarsely chopped
  • 1/2 pound cold fresh mozzarella, ends trimmed and remainder

Preparation:

Make tomato sauce:
Heat oil in a heavy medium saucepan over medium heat until it shimmers, then cook onion and garlic, stirring occasionally, until softened, about 6 minutes.

Meanwhile, blend tomatoes with juice in a blender until almost smooth. Add to onion mixture in saucepan with water, sugar, and 1/4 teaspoon salt and simmer, partially covered, stirring occasionally, until slightly thickened, about 10 minutes. Stir in basil and keep warm, covered.

Bake eggplant:
Preheat oven to 450°F with rack in lowest position.

Cut 12 (1/3-inch-thick) rounds from widest portion of eggplants. Brush both sides with 2 tablespoons oil and season with 1/2 teaspoon salt (total). Bake on an oiled baking sheet, turning once, until golden and tender, 20 to 30 minutes. Transfer to a plate and keep warm, covered. Leave oven on.

Make egg patties and sauté arugula:
Stir together bread crumbs, parmesan, parsley, half of garlic, and 1/4 teaspoon each of salt and pepper, then stir in eggs and water.

Heat 3 tablespoons oil in a 12-inch heavy skillet over medium heat until it shimmers. Drop 4 rounded 1/3 cups of egg mixture into skillet and cook, turning once, until patties are golden brown and puffed, about 5 minutes. Transfer to paper towels to drain.

Add remaining tablespoon oil to skillet and cook remaining garlic with red-pepper flakes, stirring, until garlic is golden, about 30 seconds. Add arugula and basil and stir until just wilted, then stir in 1/8 teaspoon salt.

Assemble stacks:
Arrange 4 egg patties about 3 inches apart on a baking sheet. Top each with 2 Tbsp tomato sauce, 1 slice mozzarella, 1 eggplant slice, 2 more tablespoons tomato sauce, another eggplant slice, arugula mixture, and remaining eggplant. Bake until cheese melts, 5 to 10 minutes. Drizzle with additional oil and serve remaining sauce on the side.

Read More http://www.epicurious.com/recipes/food/views/Inside-Out-Eggplant-Parmigiana-351182#ixzz1HAb7Nzgh

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About hungryDUO

Saving the world as they share their affinity for food, craft beer, and wine one tasty morsel and sip at a time, hungryDUO is a beer connoisseur and wine enthusiast team whose passion is all things edible and mouth-orgasmic. They eat, drink, blog, and love. Repeat & Shuffle. You can also follow them on Twitter, Facebook, and Google for more up to the minute updates and randomosity.

Discussion

2 thoughts on “Inside-Out Eggplant Parmigiana

  1. Beautiful! Love the presentation.

    Posted by Jen | April 4, 2011, 12:52 pm
  2. Thanks, Jen!

    Posted by hungryduo | June 1, 2011, 1:34 pm

We appreciate your comments.

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