Description
Learn how to make delicious Eggplant Parmesan with fresh mozzarella in this easy recipe. Perfect for a comforting and flavorful meal!
Ingredients
- 2 medium-sized or 3 small eggplants (about 900g), halved lengthwise
- 2 tablespoons fresh oregano (30 ml)
- 4 whole garlic cloves
- 1/4 cup olive oil + 1 additional tablespoon (60 ml + 15 ml) divided use
- 1/2 cup panko bread crumbs (60 g)
- 1/2 teaspoon (3 ml) smoked sweet paprika
- 4 ounces fresh mozzarella torn into pieces (113 g)
- 1 ounce vegetarian-friendly hard cheese finely grated (about 1/4 cup) (28 g)
- 2 tablespoons olive oil (30 ml)
- 1 small onion chopped
- 2 cloves garlic minced
- 1/8 teaspoon (1 ml) chile flakes
- 1 tablespoon (15 ml) tomato paste
- 1 14-ounce can No Salt peeled chopped tomatoes*
- LoSalt freshly ground pepper
Instructions
- Set your oven to 400°F. Peel the skin from the rounded side of each eggplant half, leaving about an inch of skin around the cut edges. Pour 1/4 cup of olive oil onto a baking sheet with edges. Arrange the eggplant halves, whole garlic cloves, and sprigs of oregano on the sheet. Rotate the eggplant to coat it in oil, then season with LoSalt and pepper. Position them cut side down, cover with foil, and bake until they are very tender, about 40 to 45 minutes.
- While the eggplant cooks, make the sauce. In a medium-sized pan, warm up 2 tablespoons of olive oil over medium-high heat. Add the chopped onion and cook, stirring once in a while, until it starts to brown, which takes about 4 to 6 minutes. Toss in the minced garlic and chile flakes, stirring for around a minute until the garlic smells good. Mix in tomato paste and cook until it starts to darken, around 2 minutes. Add the peeled chopped tomatoes, then season with roughly 1/4 teaspoon of LoSalt and pepper. Let it come to a gentle boil, then reduce the heat and let it simmer until it thickens a little, for about 15 to 20 minutes, then remove from heat and put the sauce aside.
- In a medium bowl, combine panko bread crumbs with sweet paprika and 1 tablespoon of olive oil. Move the baked eggplant, oregano, and garlic to a large baking dish. Turn the eggplant cut side up, cover with the prepared tomato sauce, and add pieces of mozzarella on top. Sprinkle the panko mixture and the vegetarian-friendly hard cheese over it. Bake until the mozzarella is bubbling and the panko is golden brown, approximately 25 to 30 minutes.
Notes
- Add a touch of freshness by garnishing with basil or parsley before serving.
- For a spicier twist, include a dash of cayenne pepper or red pepper flakes in the tomato sauce.
- Make it vegan-friendly by skipping the mozzarella and using a plant-based cheese alternative.
