Eggplant Parmesan sheds its thick and breaded skin this summer for a lighter and healthier take on the homey classic.
Eggplant is not in danger of topping anyone’s list of favorite vegetables. It’s not loveable like asparagus, romantic like artichokes or easy like broccoli. Maybe that’s why everyone loves eggplant parmesan—because the eggplant isn’t really the point. It’s the tomato sauce, cheese and crunchy breading we love. Enter this lightened eggplant parmesan.
In this version, eggplant slices are briefly marinated in a drizzle of olive oil, a sprinkle of Italian herbs and garlic, then cooked on a grill pan or grill before being layered with cheese and sauce. The flavor is pure and clean, every bite is creamy and satisfying, and after you’re done, a nap is unnecessary and there is room for dessert. This dish may just become your new favorite.
Here's a simple step-by-step of the dish followed by Chef Steve's recipe:
Season eggplant slices with olive oil, garlic and herbs, then grill on a grill pan, panini maker or outdoor grill. In a large casserole or 13 x 9-inch pan, place eggplant on top of sauce.
Place cheese on eggplant.
Scatter basil on cheese.
Top with sauce. Repeat layers.
—Story and recipe by Relish Cooking Show Chef Steve Petusevsky.
Use your favorite marinara sauce to make this new unfried-version of a classic dish.