I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Saturday, February 19, 2022

Light Eggplant Parmigiana

Light as in no flour, egg or breadcrumbs to weigh this parmigiana down. Just layers of tender eggplant, seasoned tomato sauce and melty cheese.

1 lb eggplant, peeled or unpeeled 
3-4 tbsps olive oil
2 cups tomato sauce 
1 tsp minced garlic
Pinch of paprika
Pinch of chili powder
1 tsp dry basil
1/4 - 1/2 cup parmesan reggiano
1 1/2 cups shredded mozzarella 
Chopped spinach, arugula or basil to garnish 

Slice the eggplant lengthwise very thinly, about 1/8" - 1/4" thick. Salt each side and place between sheets of paper toweling. Sit something heavy on top (like a cast iron pan) for 1 hour. 

After the hour rinse the salt off the eggplant and pat the slices dry with another towel. Set aside. This step will remove any bitterness from the eggplant and gives it a creamy texture upon baking.
Heat 1 tbsp of olive oil to medium in a small saucepan and add garlic. Cook just until fragrant then add paprika, chili, basil and tomato sauce. Simmer a few minutes then remove from heat.
Ok, back to the eggplant. Heat 1 tbsp olive oil in a large frying pan. Add slices, 3 or 4 at a time, and cook on each side until soft and golden. Remove from pan. Add another tbsp of oil and continue until all the eggplant is cooked. Take a 10 X 10" baking dish and smear a thin coat of sauce on the bottom. (If you want a deeper parmigiana use an 8 X 8" pan) Lay eggplant slices in a single layer on the bottom. Spoon some sauce on top, followed by some parmesan and mozzarella. Continue layering, alternating the direction of the slices, until everything has been layered ending with parmesan and mozzarella.

Bake at 400°F for 25 minutes. Then try to wait 5 minutes before slicing. More like 15-20 minutes if you want a more perfectly cut square. (I couldn't wait 🤷🏼‍♀️)

If you have leftover sauce after the layering just cook up a little spaghetti and toss together. You can also finish with a garnish of chopped spinach and arugula or basil leaves.

This eggplant parmigiana serves 4 with a side of spaghetti.

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