Crunchy Eggplant Parmigiana with Slow Roasted Tomato
A totally not traditional eggplant parmigiana!
Good old eggplant parmigiana. Is there anything more vegetarian? Growing up vego, I can't tell you how many eggplant parma's I have had in my life. And rarely one I didn't love! Whats not to like? Rich crumbed eggplant slices, fresh basil, perfect passata and lots of gooey cheese. The ultimate comfort food. Plus it's cheap and a great way to use up the last of the summer produce in your garden. Which is the reason I am bringing your this recipe today. It may be May here in Australia but by tomato vine is still producing! They aren't as perfect as in high summer so ideal for roasting and making into passata. I also found two little eggplants hidden away so I knew I had to make this classic Italian dish!
I should add that this is actually not a very classic version at all. For starters I don't believe the Italians traditionally crumb the eggplant like I, and many others, do. But I don't think they would mind? Crumbing seems like a pretty Italian thing to do! Plus that's how my mum made it so enough said. Also I have obviously made a kind of deconstructed version, more in style of a classic pub chicken param us Aussies are so found of. Reason numero uno for this is that I don't like soggy crumbs!
This brings me to by biggest issue I have with pan baked, aka tradition, eggplant parmigiana. They can be rather soggy. Whats the point of crumbing and crisping up the eggplant just to make it all soggy by covering it in sauce? I know some of your may love it like this and that's totally fine. But I don't. I suggest two options to avoid this culinary sin. If your want a tray baked parmigiana, in the style of lasagna, don't crumb the eggplant. Just fry it in a little oil. As I mentioned this is how I believe the Italians make it and I think we can all agree they know what they are talking about when it comes to food! The other option is what I have done. The crumbed eggplant is topped with just a little passata and mozzarella before quickly grilling so it stays nice and crisp.
I also add some slow roasted tomatoes with garlic to bring some extra sweetness and tomato flavour to the dish. Plus I had to use up all the damn tomatoes in my garden! But seriously the roast tomatoes is what actually makes this dish for me. When the tomatoes burst their delicious juice combines with the olive oil and garlic to make a delicious sticky sauce that is to die for. Throw in some nice fresh herbs and you have a super pretty and most importantly, a crunchy version of eggplant parmigiana!
Crunchy Eggplant Parmigiana with Slow Roasted Tomato
Serves: 2 as a main
Dietary guide: This dish is vegetarian and gluten free if you sue GF flour and bread crumbs. To make it vegan or FODMAP friendly, see the end of the recipe.
Ingredients
1 eggplant
2 whole eggs whisked
¼ cup of plain flour
1 ½ - 2 cups of Panko breadcrumbs
¼ cup of mixed Italian herbs such as basil, parsley and chives
Zest of 1 small lemon
1 garlic cloves crushed
½ a cup of olive oil plus more if needed
150g of fresh mozzarella such as bocconcini sliced
¾ cup of Napoli sauce
Small hand full of fresh basil
1 tablespoon of freshly grated Parmesan
For the roasted tomatoes
250g of baby tomatoes
1 tablespoon of sugar
2 tablespoons of olive oil
1 large clove of garlic minced
2 sprigs of thyme
Sprinkle of salt and pepper
Instructions
First get the baby tomatoes on to roast. Pre-heat the oven to 145 degrees C. Place the oil, sugar, salt, pepper and thyme in an oven tray with sides. Give it a mix, add the tomatoes and gently toss using your hands. Place in the oven for 1 ½ hours.
Next up, salt the eggplant to draw out it's bitter juices. Slice the eggplant longways into approximately 6 slices. Lay on the bench and sprinkle generously with salt. Let sit for 30-45 minutes or until droplets of liquid form on the eggplant. Pat the eggplant slices down with paper towel removing as much moisture as possible.
To crumb the eggplant, place the whisked egg into a shallow dish (one that will fit the eggplant slices) and the flour onto a dinner plate. Add the chopped herbs, a pinch of salt, lemon zest, crushed garlic and bread crumbs to a food processor and pulse for 15 seconds. Transfer half the crumb mix to another shallow dish. Coat a slice of the eggplant in the flour, followed by the egg mix and then the bread crumbs. Use your hand to gently pat the eggplant to get as much crumb to stick as you can. Repeat, using the last of the bread crumbs with the remaining eggplant slices.
Heat a large fry pan over low-medium heat. Add half the oil and fry the eggplant in two batches (use the remaining oil for the second batch). Flip the eggplant over when the underside has gone golden. When both sides have cooked, transfer to a baking tray. Wipe down the pan and repeat.
Spread approximately one tablespoon of Napoli sauce over each eggplant slice. Top with the sliced mozzarella.
Remove the tomatoes from the oven, turn the temperature up to 200C and change the oven to the grill setting. Grill the eggplant slices for about 5 minutes or until the cheese has melted. Transfer the eggplant slices to 2 two dinner plates. Divide the cooked tomatoes among the 2 plates (including all the yummy pan juices from the tomatoes), scatter with basil leaves, lots of fresh black pepper and a sprinkle of freshly grated Parmesan. Enjoy!
Vegan variation: Use vegan mozzarella and Parmesan cheese. To replace the eggs, mix ¼ cup of corn flour and ¼ cup of plain flour with ½ a cup of cold water. Use this mix at step 3 instead of the 2 whisked eggs.
FODMAP Friendly variation: Use gluten free bread crumbs and flour. Omit the garlic form the crumb and the roasted tomatoes and choose a FODMAP friendly passata recipe.
