Eggplant Parmesan can be heavy and fattening. We prefer it unbreaded and broiled, so it’s a lot lighter and less caloric, yet filling enough for dinner. We make this with plum tomatoes because they aren’t as watery as regular tomatoes. This also means that the sauce will be thicker.
- 1 large eggplant, about 1 1⁄2 pounds
- 6–7 tablespoons extra virgin olive oil
- 1 onion, chopped
- 2 large garlic cloves, minced
- 10 large plum tomatoes, coarsely chopped
- 2 tablespoons minced fresh basil
- Freshly ground black pepper, to taste
- 8 ounces shredded mozzarella cheese (about 2 cups)
- 3 tablespoons freshly grated Parmesan cheese
Preheat the oven broiler. Cut the eggplant lengthwise into thin slices (about 1⁄4 inch). Using 4–5 tablespoons olive oil, lightly brush both sides of each eggplant slice.
Place the slices on cookie sheets and broil for 6–8 minutes or until softened and lightly browned. Remove from the broiler and turn the oven to bake at 350˚F. While the eggplant is broiling, heat the remaining 2 tablespoons olive oil in a sauté pan over medium heat.
Add the onion and cook for 3 minutes, stirring occasionally, or until softened. Add the garlic and cook brieﬂy. Add the tomatoes, basil, and pepper to taste and cook, stirring occasionally, for 12–15 minutes or until the tomatoes are very soft and most of the liquid has evaporated from the pan.
Place one layer of eggplant in a lightly oiled baking dish and top with half the tomatoes. Repeat the eggplant-tomato layer. Sprinkle the mozzarella cheese on top. Sprinkle with Parmesan cheese.
Bake for 10–15 minutes or until the cheese has melted and is bubbly. Makes 4 servings.
Do yourself a favour and buy a garlic press. Although some cooks say pressed garlic doesn’t have the finesse of the chopped kind, for casseroles like this one and for sauces and marinades, it will be just fine.