Deconstructed Roasted Eggplant Parmesan Recipes

DECONSTRUCTED ROASTED EGGPLANT PARMESAN

Steps:

• Preheat oven to 425 degrees F.
• Add the eggplant, garlic, oil, salt and pepper to a bowl and mix together.
• Place mixture on a baking sheet and bake for 15-20 minutes; turning halfway. Remove from the oven and reduce oven to 350 degrees F.
• Add the roasted eggplant mixture back to the bowl, add 3/4 cup of the cheese, sauce and breadcrumbs; mix well.
• Place mixture in an oven safe 2 quart baking dish and sprinkle the top with the remaining cheese.
• Bake for 15-20 minutes or until the cheese has melted and is bubbling.

ROASTED EGGPLANT PARMESAN

Steps:

• Preheat the oven to 400 degrees F and arrange three racks evenly spaced.
• Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil, using all the oil. Sprinkle with the oregano, crushing it lightly in your hands, then sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Bake for 15 minutes. Turn the slices and rotate the pans in the oven and bake for another 10 minutes, until tender. Leave the oven at 400 degrees F.
• In a 10 by 14 by 2-inch ceramic baking dish, spread a third of the marinara sauce. Arrange a third of the eggplant on top in one layer. Scatter a third of the basil, a third of the mozzarella, a third of the goat cheese, and a third of the Parmesan on top. Repeat twice, starting with the marinara and ending with the Parmesan, making sure each layer is evenly distributed.
• For the topping, place the bread crumbs, garlic, and basil in a food processor and pulse to combine. Add the 1/4 cup olive oil and 1 teaspoon salt and pulse to moisten the crumbs. Sprinkle the mixture evenly over the dish.
• Bake for 45 to 50 minutes, until bubbling and golden brown. Allow to sit at room temperature for 10 minutes before serving.

JAMIE OLIVER'S EGGPLANT PARMESAN

Steps:

• Preheat oven to 450 degrees. Brush both sides of eggplant slices with oil, and place in a single layer on two or more baking sheets. Bake until undersides are golden brown, 10 to 15 minutes, then turn and bake until other sides are lightly browned. Set aside. Reduce oven temperature to 375 degrees.
• Meanwhile, in a large saucepan over medium heat, heat 2 tablespoons olive oil and add onion. Sauté until soft, about 10 minutes. Add garlic and dried oregano and sauté another 30 seconds. Add tomatoes and their juices, breaking up whole tomatoes with your hands. Cover, reduce heat to low, and simmer 15 to 20 minutes.
• Add vinegar, basil and salt and pepper to taste. Into a 9-by-9-inch, 10-by-5-inch or 10-by-6-inch baking pan, spoon a small amount of tomato 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. In a small bowl, combine bread crumbs and oregano, if using, with just enough olive oil to moisten. Sprinkle on top. If desired, recipe can be made to this point and refrigerated. Bring to room temperature before baking.
• Bake until eggplant mixture is bubbly and center is hot, 30 to 45 minutes 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.

DECONSTRUCTED EGGPLANT MOUSSAKA

Steps:

• Heat oven to 375°F.
• Cut eggplant lengthwise in half. Scoop out eggplant flesh, leaving 1/2-inch-thick shells; coarsely chop flesh.
• Cook chopped eggplant and onions in nonstick skillet on medium-high heat 5 min., stirring frequently. Add meat; cook until evenly browned, stirring occasionally. Stir in tomato and basil sauce; bring to boil, stirring frequently. Simmer on medium-low heat 10 min. or until slightly thickened, stirring occasionally. Stir in cinnamon and 3 Tbsp. parsley.
• Place eggplant shells, cut sides up, on rimmed baking sheet; fill with meat mixture. Top with Alfredo sauce and cheese.
• Bake 30 to 35 min. or until eggplant mixture is heated through and cheese is lightly browned. Sprinkle with remaining parsley.

ROASTED EGGPLANT PARMESAN

Steps:

• Line a baking sheet with a layer of paper towel or a clean kitchen towel. Trim off the top and bottom of the eggplant and slice into 2-centimeter (1-inch) thick disks. Place the slices in a single layer onto the paper towel lined baking sheet and evenly sprinkle both sides with the kosher salt.
• Allow the salted eggplant to sit for about 20 minutes. Preheat your oven to 375 degrees F (190 degrees C).
• Meanwhile, for the sauce, combine the tomatoes and their juices with the butter, halved onion and Parmesan rind, if using, in a medium saucepan. Pick the basil leaves from the stems, add the stems to the tomatoes and set the leaves aside. Place a lid on the pan so that it is a little off kilter to allow steam out and place over medium heat. Cook, stirring occasionally, for at least 30 minutes, or even longer for a more intense tomato flavor.
• Pat the eggplant dry with some paper towel or a clean kitchen towel and remove from the baking sheet. Coat the bottom of the baking sheet with the olive oil and arrange the eggplant slices in a single layer. Flip the eggplant slices over to coat both sides in oil. Season with pepper and a bit more salt (don't worry, lots of the salt that you previously put on has been wiped away so the eggplant won't taste super salty). Bake for 25 to 30 minutes, flipping halfway through, until golden brown on both sides.
• Remove the eggplant from the oven and top each with a spoon of the tomato sauce and sprinkle with the Parmigiano-Reggiano cheese. Return the eggplant to the oven and cook for another 8 to 10 minutes, or until the cheese is melted.
• To serve, spoon some sauce onto your plates and divide and stack the roasted eggplant parm on top. Tear up the fresh mozzarella and basil leaves, scatter on top and season with salt and pepper.

DECONSTRUCTED EGGPLANT PARMESAN SANDWICH

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with a silicone liner and another baking sheet with a wire rack.
• For the eggplant: In a bowl, toss the tomatoes with the balsamic vinegar, olive oil, brown sugar and some salt. Evenly place the tomatoes on the lined baking sheet. Place in the oven and roast until slightly caramelized and dried out a bit, 20 to 30 minutes. Set aside.
• Set the eggplant slices on the wire rack (if you don't have a rack you can use a colander set in the sink). Sprinkle salt on each side of the eggplant and let the salt do the work for 15 to 30 minutes.
• Once the salt has released moisture from the eggplant, pat the slices dry with paper towels. Then sprinkle each side of the eggplant with pepper.
• Set up a standard breading station with the flour in one shallow dish, the eggs in another and the panko mixed with the Parmesan in a third dish. Dredge each eggplant slice in the flour, shake off any excess, dip in the egg, let any excess drip off and then coat in the panko. Set aside on the wire rack and repeat.
• In a large cast-iron skillet, heat 1-inch vegetable oil to 350 degrees F.
• Working in small batches, fry the eggplant slices, turning once, until golden brown, 3 to 5 minutes a side. Using a pair of tongs, transfer back to the wire rack. Repeat with the remaining eggplant. Make sure to season the eggplant as it comes out of the oil.
• For the sandwich build: Butter and griddle both sides of the buns until golden and crispy (you can toast the buns as well). Tear the burrata over the bottom buns, then add 2 hot eggplant slices, some roasted tomatoes, a few pickled cherry peppers and some fresh basil leaves on each bun. Serve to applause.

EGGPLANT PARMESAN DECONSTRUCTED

Steps:

• Place the eggplant slices in a colander over a bowl. Season with 1/2 teaspoon salt. Let stand 20 minutes. Drain and pat slices dry with a paper towel. Season with pepper.
• Working in batches, heat some of the oil in a large skillet over medium-high heat (you will need about 1/2 cup total for frying, less with a nonstick pan). Add as much eggplant to the skillet as fits comfortably in a single layer. Cook, without moving, until undersides are dark golden, about 4 minutes; flip and cook 3 to 4 minutes more. Transfer eggplant to a paper towel-lined plate. Repeat with remaining oil and eggplant.
• Let the skillet cool for a few minutes. Return it to medium heat and add 3 tablespoons oil. Smash and peel 4 garlic cloves and add them to the skillet; cook until golden and fragrant, about 2 minutes. Add tomatoes and oregano. Cook, breaking up the tomatoes with the back of a spatula, until tomatoes start to form a sauce, 15 minutes. Add the basil sprigs and 4 tablespoons Parmesan; simmer 5 minutes longer.
• While the sauce simmers, in a small skillet over medium heat, warm 1 tablespoon oil. Mince 1 garlic clove and add to the skillet with the bread crumbs. Toast, stirring, until bread crumbs are just golden, about 2 minutes. Remove from heat and stir in 1 tablespoon Parmesan and a pinch of salt.
• Arrange eggplant on a large platter. Spoon dollops of ricotta over the eggplant and top with sauce. Scatter bread crumbs over sauce. Top with mozzarella and garnish with torn basil leaves. Drizzle with oil and serve.

BAKED EGGPLANT PARMESAN

Steps:

• Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.
• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.
• Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.
• Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
• Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.
• Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.

DECONSTRUCTED EGGPLANT PARMESAN

Steps:

• To prepare the eggplant, sprinkle with about 1/2 teaspoon salt and let stand, in a colander, about 20 minutes; drain, pat dry, and season with salt and pepper.
• Heat some of the oil in a large skillet, over medium high heat, and cook eggplant, undisturbed, until golden, about 4 minutes; flip and cook an additional 3 to 4 minutes (you'll need to do this in a single layer and in batches).
• Drain eggplant on paper toweling; repeat until all the eggplant is cooked.
• Turn heat down to medium, add 3 tablespoons of oil and add 4 garlic cloves; cook until golden, about 2 minutes.
• Add tomatoes and oregano; cook, breaking up the tomatoes, until they start form a sauce, about 15 minutes.
• Add basil and 4 tablespoons Parmesan; simmer 5 minutes more.
• Meanwhile, heat a small skillet, over medium heat, add 1 tablespoon oil, mince the remaining garlic and add to the skillet, along with the bread crumbs; toast, stirring, until bread crumbs just start to brown, about 2 minutes.
• Remove from heat and stir in 1 tablespoon Parmesan; season with a pinch of salt.
• To serve, arrange eggplant on a large platter and spoon dollops of ricotta over, then top with sauce; scatter bread crumb mixture over sauce, top with mozzarella and garnish with basil leaves, then drizzle with oil.