Eggplant Parmesan is my favorite Italian dish. I never make it at home because it seems like too much work. This recipe sounded easy and crispy, just the way I like it. I made the salad topping with kale vs. arugula and loved it. I also added pine nuts to the salad for added flavor and texture. This dish could easily be made into a traditional eggplant parmesan or service with a side of marinara. Yummy!
Crisp Parmesan Crusted Eggplant
INGREDIENTS:
- For the Eggplant:
- 4 tbsp. butter
- 3 cups freshly grated Parmesan cheese
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. oregano
- 1 tsp. garlic powder
- 1 eggplant, sliced into 1/2 inch rounds
- Olive oil and salt
- Topping:
- 2 tbsp. fresh chopped basil
- 1/4 cup fresh chopped arugula (I used kale)
- 1 clove minced garlic
- 1/4 tsp. salt
- pinch of pepper
- 2 tbsp. olive oil
- 1 tbsp. red wine vinegar
- Optional: I added 1 tbsp. pine nuts
DIRECTIONS:
- Preheat the oven to 425 Fahrenheit. Add the butter to the parchment lined sheet plan and place in the oven for 2 minutes to melt.
- Make the parmesan cheese mixture by mixing together the parmesan, salt, pepper, oregano and garlic powder. Add it to the melted butter on the sheet pan. Mix together and pat it down.
- Add the eggplant, scored side down and gently push it into the cheese. Be sure to spread them out a bit. Drizzle the tops with olive oil and season with salt. Bake for 15-19 minutes, until the cheese is browned and crisp. Flip, then place back in the oven for 12-14 minutes until tender.
- Make the topping by adding all ingredients to a bowl and mix together.
- Add the eggplant to a plate and add the topping.
Recipe from starinfinitefood
Fork Lore 