I've used eggplant once before, the first time I'd ever used it. My eggplant experience is severely limited. I'd never even tasted Eggplant Parmesan previously and this recipe, a "slimmed-down" version of the classic would be my first. At the very least, if it turned out to be not-so-great, I could blame it on the recipe.
Eggplant Parmesan
adapted from Cooking Club of America
1 medium onion, chopped
6 garlic cloves, minced
1/8 tsp crushed red pepper
6 garlic cloves, minced
1/8 tsp crushed red pepper
3 (14-oz.) cans diced tomatoes
1/2 tsp salt
3 lb. eggplant, unpeeled, sliced crosswise (3/8")
1 c low-fat (1%) cottage cheese
1 c shredded part-skimmozzarella Monterrey Jack cheese
1/2 c slivered fresh basil
1/2 c grated Parmesan cheese
3 tbsp panko
Heat 2 teaspoons of the oil in large wide pot or Dutch oven over medium heat until hot. Cook onion 2 to 3 minutes or until softened, stirring frequently. Add garlic and crushed red pepper; cook and stir 30 seconds or until fragrant.
1/2 tsp salt
3 lb. eggplant, unpeeled, sliced crosswise (3/8")
1 c low-fat (1%) cottage cheese
1 c shredded part-skim
1/2 c slivered fresh basil
1/2 c grated Parmesan cheese
3 tbsp panko
Heat 2 teaspoons of the oil in large wide pot or Dutch oven over medium heat until hot. Cook onion 2 to 3 minutes or until softened, stirring frequently. Add garlic and crushed red pepper; cook and stir 30 seconds or until fragrant.
Add tomatoes; bring to a boil. Reduce heat to medium-low; simmer 20 to 30 minutes or until sauce has thickened, stirring frequently and mashing tomatoes with spoon.
Puree sauce with immersion blender or mash with potato masher. Stir in salt.
I mashed mine as an immersion blender is non-existent in my kitchen.
Heat oven to 400°F. Spray both sides of eggplant slices (salted to draw out alkaloid bitterness) with cooking spray. Roast over 15-18 minutes or until browned and tender, turning once.
Spray 13x9-inch glass or ceramic baking dish with cooking spray.
Spread 1/2 cup tomato sauce over bottom of dish. Arrange one-third of eggplant slices over sauce; spread with 3/4 cup tomato sauce.
Spoon 1/2 cup cottage cheese over sauce; sprinkle with 1/3 cup
Top with one-third of the eggplant. Repeat layering once.
Top with remaining eggplant; spread with remaining tomato sauce. Sprinkle with remaining Parmesan cheese and
Combine panko and remaining 1 teaspoon oil in small bowl; sprinkle over casserole.
(Recipe can be made to this point 2 days ahead. Cover and refrigerate. Add 5 to 10 minutes to baking time.)
Bake 35 to 45 minutes or until casserole is bubbly and top is golden brown. Let stand 10 minutes before serving.
Preparation was essentially easy and the time was spent waiting...for sauce to reduce, for eggplant to be de-bittered, for the eggplant to brown, for the casserole to bake. Tastewise, I was pleasantly surprised! Not a fan of cottage cheese in a lasagna-ish dish, it worked here, though ricotta would've won in an eggplant parm tasting bake-off.
The dish was a little wet after assembly and baking; I'm not sure where the water came from unless my sauce wasn't reduced enough or additional water from the eggplant squirted out during assembly. While excess moisture is a slight visual turn-off for me, it didn't dissuade me from eating a portion and going back for a little more. I'd happily do this recipe again.
Cost:
- onion: $0.28
- garlic: $0.50
- tomatoes: $2.40
- eggplant: $4.50
- cottage cheese: $1.29
- Monterrey Jack cheese: $2.50
- basil: $1.65
- Parmesan cheese: $1.99
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