Eggplant Parmesan
An extremely satisfying, flavor-packed version, this slightly lighter, but equally phenomenal take on Eggplant Parmesan is simply delicious. A comfort-food like no other-seasoned, crusted and baked eggplant slices with perfectly cooked spaghetti coated with a spicy simmered tomato sauce and layered with Mozzarella and Parmesan cheese and baked again to bubbly, cheesy goodness. An elegant dish with a rustic touch-need I say more.
Servings: 8
Ingredients
- 2 small Italian eggplants *cut crosswise in 1/4" slices
- 12 oz spaghetti *approx. 2/3 of a spaghetti box
- 1 cup Parmesan cheese *freshly grated
- 2 cups Mozarella cheese *grated
- 4 tbsp grape seed oil
- Kosher salt *as needed
- 1/2 tsp cayenne pepper
- 1/2 tsp red chili flakes
For the Eggplant coating
- 3 egg whites
- 3 tbsp water
- 2 cups breadcrumbs *Panko
- 1/2 cup Parmesan cheese *freshly grated
- 1/2 tsp Kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp chilil powder
- 1 tsp parsley flakes
For the Pasta Sauce
- 20 oz pasta sauce *Bertolli (marinara + tomato-basil)
- 2 chicken bouillon cubes
- 1/2 tsp chili powder
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup vegetable stock
Instructions
For the Eggplants
- Preheat oven to 375 degrees Fahrenheit. Rinse and cut the eggplants crosswise into 1/4 " slices. Place the eggplants in a colander and sprinkle with 1/4 tsp salt and set aside for 25 minutes (to remove excess moisture). Pat dry the eggplant slices. Line two baking sheets with Parchment paper and spray with cooking spray.
- In a medium mixing bowl, add the egg whites and water and whisk until frothy. In a rectangular, shallow dish combine the breadcrumbs, 1/2 cup Parmesan cheese, 1/2 tsp each of Kosher salt, black pepper, chili, onion and garlic powders and 1 tsp Parsley flakes. Mix well to combine.
- Dip each eggplant slice into the egg white mixture, and then coat each slice with the seasoned breadcrumbs. Carefully place the breaded eggplant slices onto parchment paper-lined baking sheets. Place in oven and bake for 20 minutes (turn slices halfway through). Remove baked eggplants from oven when done and then change oven setting to 350 degrees Fahrenheit.
For the Tomato Sauce
- In a saute pan, heat 2 tbsp of grape seed oil on medium heat. Once oil is hot, add the two chicken bouillon cubes and cook for 1-2 minutes. Now add the pasta/marinara sauce and stir well and cook for 10 minutes. Add 1 cup vegetable stock and spices (1 tsp onion and garlic powders and 1/2 tsp black pepper and chili powders) and stir well and bring sauce to a boil. Now turn heat to medium low and continue to cook sauce for 20 minutes. Once done, set aside and let sauce cool.
For the Pasta
- While sauce is simmering, cook the spaghetti per package instructions. Drain and set aside (add 1 tbsp of grape seed oil and 1 tsp of Kosher salt to boiling water prior to adding the pasta).
For Layering of the final dish
- In a large rectangular baking tray, add some sauce as the first layer and spread evenly. Now add a layer of the breaded eggplant slices and gently press down into the sauce layer. Sprinkle eggplant layer with 1 cup Mozzarella cheese and 1/2 cup of Parmesan cheese and some cayenne pepper (1/4 tsp), red chili flakes (1/4 tsp) and additional Parsley flakes. Add half the spaghetti and spread evenly. Add more of the tomato sauce to coat spaghetti and repeat layers. The final layer should be the remaining tomato sauce, eggplant slices, Mozzarella cheese and a sprinkle of cayenne pepper and parsley flakes. Also drizzle 1 tsp of grape seed oil on top layer. Cover and seal with aluminum foil (place a few slits in foil to vent steam) and bake for 20-25 minutes.
- Now turn oven setting to Broil, carefully remove aluminum foil and broil for 5 minutes (in order to create a golden crust on the top eggplant layer). Remove from oven and let rest for 10 minutes.
- Scrumptious Eggplant Parmesan is now ready to serve. Enjoy. Nosh Farma'aiye!