Eggplant Parmigiana
Eggplants are part of the nightshade family. In the 16th century many Europeans called eggplants ‘raging apples’ because they were either an aphrodisiac or they would poison you. What a choice to have to make!
According to my research, plants in the nightshade family can be medicinal or ornamental; some are spices, some are weeds. The edible nightshades (peppers, tomatoes, eggplants, and potatoes) all have alkaloids in them and can have positive effects on your health. Though there is some controversy about them causing inflammation, it is generally thought that the benefits far outweigh any possible side effects. Eggplant is low in fat, has antioxidants, like vitamin C, and polyphenols which help reduce sugar absorption. So why isn’t eggplant more popular?
From a survey of my friends, most like the flavor of eggplant but either don’t really know how to cook it or only cook it once a year in a ratatouille. I like ratatouille but there is so much more you can make with eggplant. You can stuff it; stir fry it with peppers, black beans and tofu; broil it, then spoon out the flesh and mash it with a bit olive oil, garlic and lemon as a dip (a lighter version of baba ganoush); roast it along with other veggies and make a pasta salad; or grill it for an eggplant parmesan.
As you can see from the ingredient picture, there are a lot of different sizes and shapes of eggplant. Though we are more familiar with purple ones, there are green ones from Thailand, orange ones from Turkey, smaller purple ones from India and Pakistan, long skinny purple ones from various locations in Asia, and even white ones—which if you haven’t already guessed, is where eggplants got their name.
The eggplant most widely available is called globe or black beauty, which is what I have used in the recipe below. I’ve skipped a few of the steps from my old recipe, making this dish not only faster to get in the oven, with less clean up, but also a lighter, tastier, healthier version.
Serves 4
Ingredients:
2 large globe eggplants approx. 1lb. each
4 tablespoons olive oil
2 lb. fresh tomatoes chopped (no need to peel or seed them) or 2 cans 14.5 oz. diced tomatoes
1 cup chopped yellow onion
Optional: ½ bell pepper diced
2 cloves garlic minced
1 teaspoon oregano
2 tablespoons chopped flat leaf parsley divided
1 teaspoon salt
¼ cup red wine (optional)
1 cup finely grated parmesan cheese
¾ cup panko breadcrumbs
Optional: 5 oz. torn buffalo mozzarella
Directions:
Preheat oven to 375°
Cut the eggplant into ½ inch slices and set aside on a plate.
Add 2 tablespoons of the olive oil, the chopped onion, bell pepper if using, and the salt, to a sauté pan over medium low heat. Once the onion has started to soften add the garlic and oregano; cook for 3-4 minutes, add the wine, and ½ the parsley; cook for a couple minutes until the onion is soft and smells fragrant.
Add the tomatoes, and fill the tomato can halfway with water, add that too and bring to a fast simmer. Lower the heat, cover, and cook for about 15 minutes. If you used canned tomatoes, you might have to mash some of them with the back of a wooden spoon, to break them down a bit. Taste and season with salt and pepper if necessary.
While the sauce is simmering grill the eggplant. Place the eggplant slices on a lightly oiled griddle, or a large cast iron pan that has been heated over medium high heat. Cook 3-4 minutes a side, until the flesh is very soft when pierced with a fork. As the slices are finished, transfer them to a plate and continue until all the slices are cooked.
Lightly oil a glass or earthenware casserole dish. Spoon enough tomato sauce to just cover the bottom of the dish, sprinkle with the parmesan, then a single layer of eggplant. Repeat, ending with the sauce.
In a warm saucepan over medium heat add 1 tablespoon of olive oil and toss with the breadcrumbs and the remaining parsley. Toast until golden, shaking the pan so that the breadcrumbs don’t stick. If you use the mozzarella, spread torn pieces across the top of the eggplant and then sprinkle breadcrumbs over the top. Place the dish in the oven and bake until golden and bubbly—about 30 minutes. Serve over pasta or polenta with a green salad.
