Ethereal, melt-in-your-mouth eggplant Parmesan this is not. This dish is her rough-and-tumble American cousin, and she’s left out the salty, solid Parmesan for part-skim mozzarella.
Eggplant can be a major challenge on weeknights with the peeling, salting and, certainly, frying as would be the case for true eggplant Parm. I’ve omitted all those steps here. And since it’s eggplant season here in Florida, I have no fear of turning up a bitter eggplant.
These flavors are familiar, comforting and pretty damn delicious—and in my mouth in under 50 minutes, no less. I’ll take rough and tumble any day.
Eggplant Parmesan blasephemy
2 large Italian eggplant
1/4 cup olive oil
salt and pepper
3 tablespoons roughly torn basil
1 1/3 cups marinara or other tomato-based sauce
6 ounces shredded mozzarella
Accompaniments
12 ounces pasta OR 1 crusty loaf bread
Instructions
Preheat oven to 450°. Cut eggplant into 1-inch chunks (do not peal). Toss with olive oil and salt and pepper to taste. Spread eggplant over a large, rimmed baking sheet and roast for 20 minutes.
If serving with pasta, wait 10 minutes into the baking process, and bring a large pot of water to boil.
Remove eggplant from oven and divide into 4 individual gratin dishes. Top eggplant with basil, tomato sauce and cheese. Place in the oven for 10 to 15 minutes, until cheese is gooey and golden in spots.
Meanwhile, if serving with pasta, cook pasta according to package instructions. Or, if serving with bread, pop it in the oven.
Serves 4