REAL DEAL EGGPLANT PARMESAN

Real Deal Eggplant Parmesan image

This is my own recipe, which I finally wrote down because my children nag me ;D It's not as tricky as it may seem -- it's really very easy, and your efforts will be rewarded. There's no frying! The original dish is actually named "Parmigiana", for the Sicilian method of lattice, called "parmiciana".

Provided by Tam D

Time 1h20m

Number Of Ingredients 21

Ingredients

2 large eggplant
2 Tbsp olive oil
1 lb pecorino cheese, sliced or shredded
1 c grated parmesan cheese
DIP
3 eggs
2-4 Tbsp milk or water
DREDGE
1 c flour
3 Tbsp dried oregano, crushed
2 tsp salt
1/2 tsp pepper
COAT
1 c italian seasoned breadcrumbs
SAUCE
32 oz can(s) crushed or diced tomatoes
2 Tbsp dried oregano, crushed
1 tsp dried basil, crushed
1 Tbsp dehydrated onion flakes
1 tsp dehydrated minced garlic
2-4 Tbsp burgundy wine

Steps:

1. Prepare a large baking sheet with food release spray.
2. Cut eggplant, crosswise, into 1/4-1/2 inch slices. Arrange the slices on the baking sheet. Brush or spray the slices with the olive oil.
3. Bake eggplant slices at 450 degrees for 10 minutes. While the eggplant is baking prepare the dip, dredge, and coat mixtures, and the sauce.
4. DIP: Beat the eggs with the milk or water. Set aside in a shallow bowl or dish. DREDGE: Mix the flour with the 3T of oregano, salt and pepper. Set aside in a shallow bowl or dish. COATING: Place the breadcrumbs in a shallow bowl or dish. Set aside.
5. SAUCE: Put tomatoes, 2T of oregano, basil, onion, garlic, and wine in pitcher of the blender, and pulse until combined.
6. Prepare a 9x13 baking dish with food release spray. Spread a thin layer of the tomato sauce in the bottom of the baking dish.
7. Dip the eggplant slices, one at a time, into the egg mixture, then dredge in the flour mixture. Dip again into the egg mixture and then coat with the breadcrumbs. Layer half of the eggplant slices in the baking dish.
8. On top of prepared eggplant slices, layer half the pecorino and sprinkle with 1/3 cup of parmesan. Make a second layer, beginning with more eggplant slices, then remaining pecorino, and another 1/3 cup of parmesan.
9. Pour the remaining tomato sauce over the top to cover. Combine the remaining 1/3 cup of parmesan with any remaining breadcrumbs, and sprinkle over the top.
10. Bake 40 minutes at 375 degrees. Allow to rest 10 minutes before serving.
11. NOTE: 1) If possible, try to select eggplant as evenly shaped as possible -- not too much wider at one end than the other. 2) Pecorino is the original cheese, but mozzarella works, too. 3) I used almond meal/flour in place of all purpose flour, to make this recipe Paleo friendly -- it worked perfectly! You can leave off the cheeses, or if you don't mind "coloring outside the lines" a bit, try using a little goat cheese to replace the pecorino, and leave off the parmesan. 4) If you prefer, you can slice the eggplant lengthwise, then layer the planks in the opposite direction on the second layer. Crushing the dried herbs in your hand before putting them into the recipe helps release their wonderful flavor and aroma.