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No-fry Eggplant Parmesan




Source of Recipe


The Today Show


Recipe Introduction


We set about to make a lighter, healthier dish. Here, the eggplant slices aren't fried; they're salted, drained, lightly coated with olive oil, and then baked before they're layered in the dish with cheese and an herbed tomato sauce.



List of Ingredients




2 small Eggplants (sometimes called baby eggplants, about 7 ounces each), peeled and cut into 1/2-inch-thick slices
1 t Salt
3 T Olive Oil
1 small Onion
1 large Garlic clove, minced
1/2 t dried Oregano
1 t chopped fresh Basil, or 1/2 t dried Basil
1/4 t freshly ground Black Pepper
One 14-1/2 oz can diced Tomatoes
2 oz Parmigiano-Reggiano, shaved


Recipe



Sprinkle the eggplant slices with 1/2 t of the salt. Stack them vertically in a colander, or lay them out on paper towels to drain. If they're laid on paper towels, they should be turned once in a while while draining. Let stand for 30 minutes, then blot dry with clean paper towels. Meanwhile, position the rack in the center of the oven and preheat the oven to 400 degrees.
Rub 2 T of olive oil into the eggplant slices, place them on a lipped baking sheet to catch any drips, and bake for 15 minutes. Turn and bake for about 15 additional minutes, or until lightly browned. Remove from the oven and set aside; reduce the oven temperature to 350 degrees.
Heat a medium skillet or saute pan over medium heat. Swirl in the remaining 1 tablespoon of olive oil, then add the onion and soften for 2 minutes, stirring frequently. Stir in the garlic, oregano, basil, pepper, and the remaining 1/2 teaspoon salt. Cook for 30 seconds, stirring constantly; then raise the heat to medium-high, pour in the tomatoes with their juice, and bring the sauce to a simmer. Cover, reduce the heat to low, and simmer for 20 minutes, until thickened. The dish can be made in advance up to this point. Cover the eggplant slices and the sauce and refrigerate separately for up to 24 hours; allow both to come back to room temperature before proceeding with the dish.
Layer the following in this order in a 6 C casserole dish or an 8" square baking pan; one-third of the tomato sauce, half the eggplant slices and half the cheese slices, half of the remaining tomato sauce, the remaining eggplant slices, the remaining cheese shavings, and the remaining tomato sauce. You may have to cut the eggplant slices to make them fit in one layer, or you may have to overlap them a bit.
Bake for 30 minutes, or until thickened and bubbly. Let stand at room temperature for 5 minutes before serving.
Serves 2.