NO SALTING, NO BREADING, NO FRYING, NO FUSSING EGGPLANT PARMESAN

No Salting, No Breading, No Frying, No Fussing Eggplant Parmesan image

How to make No Salting, No Breading, No Frying, No Fussing Eggplant Parmesan

Provided by @MakeItYours

Number Of Ingredients 22

Ingredients

Eggplant parmesan:
2 medium eggplants (about 1 1/2 pounds) cut crosswise into 1/2-inch slices
3 tablespoons olive oil, plus more if needed
Kosher salt
Red pepper tomato sauce (recipe below, or whatever tomato sauce you love)
Freshly grated Parmigiano-Reggiano, as much as needed
Topping:
1 cup fresh breadcrumbs
1/3 cup freshly grated Parmigiano-Reggiano
2 tablespoons olive oil
1/2 teaspoon kosher salt
Pepper to taste
Red pepper-tomato sauce:
See step-by-step photos here
2 red bell peppers (to yield about 2 cups chopped), stemmed and seeded
2 beefsteak tomatoes (to yield about 2 cups chopped)
About 1/2 cup water
Kosher salt
Freshly cracked pepper
1/4 to 1/2 cup loosely packed fresh basil leaves
1 to 2 tablespoons of butter, room temperature
1 to 2 tablespoons of olive oil

Steps:

Eggplant parmesan: Preheat oven to 450ºF. Line a baking sheet with parchment (if you wish), then drizzle some oil over top and spread out with your hand. Lay the eggplant slices in a single layer - use two baking sheets if necessary. Season generously with salt and pepper. Flip the slices, season with salt and pepper. Drizzle more olive oil over top. Bake until golden brown, 15 to 20 minutes. Remove pan from oven, flip slices, bake for 15 more minutes. Set aside. Reduce oven temperature to 400ºF.
Topping: Meanwhile, toss breadcrumbs with 1/3 cup grated parmesan cheese, 2 tablespoons oil, salt and pepper. Set aside.
Into a circular gratin dish (about 9 inches in diameter) or a 9-by-9-inch or similar baking pan, spoon a small amount of sauce, then add a thin scattering of Parmigiano, then a single layer of eggplant. Repeat until all ingredients are used, ending with a little sauce and a sprinkling of Parmigiano. Top with breadcrumb mixture.
Bake until eggplant mixture is bubbly and top is golden, 25 minutes or so depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving. Recipe can also be reheated.
Red pepper-tomato sauce: Dice the peppers. Depending on the size, you will have about 2 cups. Place in a medium-sized saucepan or pot. Dice the tomatoes. Again, depending on the size you should have about 2 cups. Add to the pot. Pour in 1/2 cup water and turn heat to high. Season with salt and pepper to taste. I have been using about 1 teaspoon of kosher salt.
Bring to a simmer, then turn heat down to medium high. Set a timer for 25 minutes. After about five minutes, the tomatoes and peppers will begin to release their juices, and the whole mixture should be bubbling. Adjust the heat if necessary so that the mixture stays at a constant bubble - medium to medium-high should do it. Stir every five minutes or so to make sure the tomatoes and peppers are not sticking to the bottom of the pan. If they are, add water by the 1/4 cup.
After about 25 minutes or more or less - when the peppers and tomatoes are tender and nearly all of the liquid has evaporated and the tomatoes and peppers are beginning to stick to pot - add the basil to the pot, give it a stir, then transfer the contents of the pot to a food processor or blender. Blend until smooth. Add as much butter and olive oil as you like. I use 2 tablespoons of butter and 2 tablespoons of olive oil. Blend again until smooth. Taste. Adjust seasoning as necessary.