No-fry Eggplant Parmesan

submitted by dave
from PA, US

Recently featured on the Today Show.

Makes 2 servings.

We love eggplant Parmesan, but we're the first to admit it can sometimes
be a greasy mess. So we set about to make a lighter, healthier dish. Here,
the eggplant slices aren't fried; they're salted, drained, lightly coated
with olive oil, and then baked before they're layered in the dish with
cheese and an herbed tomato sauce.

2 small eggplants (sometimes called baby eggplants, about 7 ounces each),
peeled
and cut into 1/2-inch-thick
slices 1 teaspoon salt
3 tablespoons olive oil
1 small onion
1 large garlic clove, minced
1 teaspoon chopped fresh oregano, or 1/2 teaspoon dried oregano
1 teaspoon chopped fresh basil, or 1/2 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
One 14-1/2 oz can diced tomatoes
2 ounces Parmigiano-Reggiano, shaved
1/4 teaspoon grated nutmeg

Sprinkle the eggplant slices with 1/2 teaspoon of the salt. Stack them
vertically in a colander, or lay them out on paper towels to drain. If
they're laid on paper towels, they should be turned once in a while while
draining. Let stand for 30 minutes, then blot dry with clean paper towels.
Meanwhile, position the rack in the center of the oven and preheat the
oven to 400 degrees Fahrenheit. Rub 2 tablespoons of the olive oil into
the eggplant slices, place them on a lipped baking sheet to catch any
drips, and bake for 15 minutes. Turn and bake for about 15 additional
minutes, or until lightly browned. Remove from the oven and set aside;
reduce the oven temperature to 350 degrees. Heat a medium skillet or
saute pan over medium heat. Swirl in the remaining 1 tablespoon of olive
oil, then add the onion and soften for 2 minutes, stirring frequently.
Stir in the garlic, oregano, basil, pepper, and the remaining 1/2 teaspoon
salt. Cook for 30 seconds, stirring constantly; then raise the heat to
medium-high, pour in the tomatoes with their juice, and bring the sauce to
a simmer. Cover, reduce the heat to low, and simmer for 20 minutes, until
thickened. The dish can be made in advance up to this point. Cover the
eggplant slices and the sauce and refrigerate separately for up to 24
hours; allow both to come back to room temperature before proceeding with
the dish. Layer the following in this order in a 6-cup casserole dish or
an 8-inch square baking pan; one-third of the tomato sauce, half the
eggplant slices, half the cheese slices, 1/8 teaspoon grated nutmeg, half
of the remaining tomato sauce, the remaining eggplant slices, the
remaining cheese shavings, and the remaining tomato sauce. You may have to
cut the eggplant slices to make them fit in one layer, or you may have to
overlap them a bit. Bake for 30 minutes, or until thickened and bubbly.
Let stand at room temperature for 5 minutes before serving.


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