No-Fry Eggplant Parmesan
Summer is finally here! And after that winter. I could repost a picture to remind you of what we had around here, but I'll spare you the horror.
Oh, what the heck.
Anyway, it's over. I do think winter is like pregnancy. When it's done, you can't remember the pain. Not that I have experience being pregnant, but I have a vivid imagination. Vivid.
The eggplants are rolling in full steam. Many, many years ago, I started making this no-fry eggplant parm. I am usually one who will not turn on the oven in the summer, but I make an exception for this casserole--because the eggplants are so fresh. Besides, we'll never have winter again. I can't even remember what it was like.
Here's the deal:
First, position the rack in the center of the oven and preheat the oven to 350F (175C). Oil a large lipped baking sheet or two. Slice 2 large eggplants into 1/2-inch (1 1/4-cm) thick disks. Set these on the sheets and bake about 40 minutes, turning once, until softened and lightly browned.
Next, make the tomato sauce. Heat 3 tablespoons (45 ml) olive oil in a large pot over medium heat. Add 1 chopped large yellow onion and 2 seeded and chopped cubanel peppers. Stir over the heat for a few minutes, until softened. Then stir in 8 ounces (225 grams) sliced cremini mushrooms and a couple of minced garlic cloves. Stir over the heat until the mushrooms soften a bit, maybe 4 minutes.
Dump in 1 cup (240 ml) dry white wine, crank the heat to high, and bring it to a boil. Boil it until the wine has reduced by about half its original volume, then add one 28-ounce (793-gram) can diced tomatoes and one 28-ounce (793-gram) can crushed tomatoes. Also add 1 tablespoon minced oregano leaves, 1 tablespoon minced marjoram leaves, 1 tablespoon stemmed thyme, 1 teapsoon fennel seeds, 1/2 teaspoon grated nutmeg, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon salt.
Bring all that to a simmer, then reduce the heat and let it go about 1 hour, until thick and rich.
Keep that oven at 350F (175C).
Now build the casserole in a 9 x 13-inch (22 cm x 33 cm-) baking dish. Ladle about a quarter of the tomato sauce into the casserole. Layer a third of the eggplant slices as you would noodles in a lasagna. Top with shaved Parmigiano-Reggiano. Repeat with a third of the remaining sauce, half the remaining eggplant slices, and more shaved cheese. And again with half the remaining sauce, all the remaining eggplant slices, and more cheese. Finally, pour the remaining sauce on top and give it a little more cheese.
If that was too confusing, it goes like this: sauce, then three eggplant/sauce/cheese layers, then sauce and cheese.
Cover--parchment paper, then foil--and bake for 45 minutes. Uncover and continue baking until bubbling and wonderful, about 15 minutes. Cool about 10 minutes before dishing up slices. You want regret turning on the oven in the summer!
Mark Scarbrough | Posted on Wednesday, July 6, 2011 at 3:27PM | in Casseroles, Comfort Food, Main Courses, Vegetarian
Reader Comments (4)
that looks delicious! i love that it's not weighed down by breading and mozzarella! cannot wait to try this one. thanks!
Jeanette: It is pretty fine. And it freezes beautifully. I love the single-servings in the freezer, for those busy days when I only have time to microwave something.
M.
Great recipe. I love Parmesan cheese and this is such a clever way to taste all its goodness!
I recently wrote an article on how real Parmesan cheese is made and on its nutritional value. Check it out and let me know your thoughts, I would really appreciated it!
Peace
Mike @TheIronYou
Loving this post; this is exactly how I make my eggplant parm and it's fabulous...great minds think alike! LOVE your blog; keep up the great work!