Eggplants are in season!
Eggplant might be plentiful in your garden or your CSA box right now! What do you do with all that eggplant? One of my favorite things to do it to marinate it with squash, zucchini, onions, mushrooms and tomatoes and roast it in the oven at a high temperature. YUM! Last summer I came across this recipe for Eggplant Parmesan. Unlike traditional EP, this version does not require you to bread and fry the eggplant.
Start by trimming the ends of the eggplant.
Cut eggplant into 1-inch slices.
Eggplant retains a lot of water which can cause your casserole to be soggy. Sprinkle eggplant slices with salt and place in a colander for thirty minutes to allow some of the liquid to sweat out. Place in a single on a paper towel, cover with another paper towel and gently press to remove additional liquid.
Cover a baking sheet with olive oil.
Place eggplant in a single layer on baking sheet and brush oil from the pan over the top. Sprinkle with pepper.
Bake in a 400* oven for 20-30 minutes or until golden-brown.
In the meantime, mix ricotta, parmesan and mozzarella cheese in a bowl. Add egg and fresh basil.
Cover bottom of the pan with sauce.
Lay a single layer of eggplant on top of sauce, dollop with cheese mixture, repeat layers and finish with sauce.
Cover with shredded mozzarella cheese.
Bake in a 350 degree oven for 30 minutes or until bubbly and browned.
Serve with extra sauce over the pasta of your choice.
I adapted this recipe from one I found at Allrecipes.com. You can find the original here.
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