Meals on a Budget - Eggplant Parmigiana
With fresh eggplant coming to supermarket and grocery store shelves across the country, why not capitalize on this tasty vegetable when it is in season - both at its freshest and cheapest! Here are two great eggplant recipes that you can bake over the weekend, freeze and enjoy throughout the month!
- 1/4 cup extra-virgin olive oil, plus more for baking sheet
- 3 large eggplant, approx. 3 pounds
- Salt and pepper
- 3 cups tomato sauce
- 1 bunch fresh basil, chopped
- 1 1/2 pounds fresh mozzarella, thinly sliced OR 3 cups shredded
- 1 cup grated parmesan cheese
- 1/2 cup gluten free bread crumbs
Preheat the oven to 450 F
Using extra-virgin olive oil, oil a baking sheet.
Slice each eggplant into 6 pieces about 1 to 1 1/2 inches thick. Lightly season each round with salt and pepper and place on the prepared baking sheet. Bake the eggplant at 450 F until the slices begin turning deep brown on top, about 12-15 minutes. Remove the eggplant slices from the oven and place them on a plate to cool.
Reduce oven temperature to 350 F. In a 9 x 13-inch baking pan, place the 6 largest eggplant slices, evenly spaced. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of chopped basil. Place one slice (or 2 TBSP) of mozzarella and 1 teaspoon grated parmesan over each. Place the smaller slices of eggplant on top of the cheese and repeat with tomato sauce, basil, and the 2 cheeses. Continue layering until all the ingredients are used.
Sprinkle the toasted bread crumbs over the top of the eggplant towers, and bake (uncovered) until the mixture is bubbly and the surface turns light brown, about 20 minutes. Serve immediately.
To freeze the dish in its entirety, allow to cool completely then cover baking dish with foil and place in the freezer on a flat surface. Alternately, serve hot and allow remainder to cool. Transfer remaining casserole to a smaller baking dish, cover with foil and freeze.
- 1 eggplant
- Kosher salt
- 2 medium zucchini, thinly sliced
- 2 medium onions, cut into wedges
- 2 red bell peppers, seeded and chopped
- 2 garlic cloves, chopped
- 5 Tablespoons olive oil
- 1 Tablespoon chopped fresh thyme
- Fresh ground pepper
- 2 eggs, beaten
- 1-1/4 cups gluten free yogurt
- 15 ounce diced tomatoes with juice
- 2 ounces feta or parmesan cheese
Preheat oven to 425 F.
Cut the eggplant into 1/4" slices and place the slices in a colander sitting on top of a plate. Sprinkle each layer with salt and cover the colander with a plate. Let sit for 30 minutes. Rinse the eggplant and pat dry.
Place the eggplant, zucchini, onions, bell peppers and garlic on a roasting pan. Drizzle all with oil and toss. Sprinkle with thyme, salt and pepper. Roast for 30 minutes, turning half-way through, until all the vegetables are golden brown and tender. Reduce oven temperature to 350 degrees F.
In a medium bowl, beat together eggs, yogurt, salt and pepper. Place 1/2 of the vegetables in a casserole and add the diced tomatoes with the juice then the remaining vegetables. Add the yogurt mixture and finish with the cheese, sprinkled on top. Bake for 45 minutes to 1 hour or until golden brown and bubbly.
- Kelsey Ganes