Eggplant Parm

This is a summery, light eggplant Parm more that's much more like the traditional Italian version than the fried version you see in Italian-American restaurants (which I'm not knocking!) There’s no breading so it’s lighter and easier/faster to make. If you want even more of a short cut, use store bought marinara sauce - high quality for best results. I really love Rao's.

Ingredients:

3 large eggplants
1 tablespoon salt
olive oil for sautéing
1 cup grated Parmesan
24-28 oz marinara sauce
1 8 oz ball of fresh mozzarella
basil leaves and Parm to garnish

For marinara sauce:
1/4 cup olive oil
4 cloves garlic, minced
1 28 oz can crushed tomatoes
1 sprig basil
1/2 teaspoon crushed red pepper flakes

Trim top off eggplant and slice lengthwise 1/4” thick. If you have a mandolin you can do this pretty quickly. 

Lay eggplant on sheet pans and sprinkle with salt. Let sit 30 minutes to remove excess water and any bitterness. Make the marinara while you wait.

For marinara, heat olive oil in a medium pot. Add garlic and when it turns pale golden, add tomatoes, red pepper, salt to taste, and basil. Stir and simmer uncovered over medium heat 15-20 minutes. Remove basil before using.

Pat eggplants with paper towels or a dish towel to remove moisture sweated out and rub with another paper towel/dish towel to remove most of salt. 

Sauté eggplant in olive oil in a large sauté pan in batches, a few minutes per side. Use just enough olive oil that they turn golden in patches.

To assemble use a 9”x13” casserole dish. Spread 1/3 cup marinara sauce on bottom. Then do a layer of eggplant, a layer of sauce, a few handfuls of grated Parm and repeat. You should get 3-4 layers of eggplant. See video below!

Finish with marinara sauce, cover with foil and bake in a 350 oven for 30 minutes. 

Remove foil and add thinly sliced mozzarella. Place back in oven or under broiler until cheese starts to bubble. 

Garnish with basil leaves and extra Parm. Let sit a few minutes before serving.

Serves about 6