Well, not totally naked. Just not breaded. But, naked sounds better than un-breaded doesn't it?
And don't let the fact that there isn't a yummy crisp coating over the eggplant deter you. A little broiler magic goes a long way in making this dish super tasty.
About a month ago I was perusing my local grocery store's magazine {Hannaford FRESH} and this jumped right out at me. Easy and fast eggplant parm? Say it ain't so! I grabbed the ingredients right then and there and flew home to whip it up.
The result - fabulous! I'm such a sucker for anything eggplant, and melted Parmesan cheese on top - that just sealed the deal for me. Next time I make this dish I think I may try marinading the eggplant in an Italian dressing prior to cooking, for a little more zing!
What you'll need:
2 mid sized eggplants, about 2 lbs. total, cut into 1/2" slices
3 cups of your favorite jarred or homemade marinara sauce
1 cup shredded mozzarella
1/2 cup shredded Parmesan
sea salt and ground pepper to taste
2 tbsp. fresh basil, parsley or oregano
olive oil, or olive oil spray
What you need to do:
Cover the bottom of a 9x13 casserole dish with 1/2 cup of sauce.
Pour the remaining sauce into a pan and warm over low heat.
Position an oven rack about 2 inches from the broiler heat.
Line a baking sheet with aluminum foil. *Shiny side down.
Pre-heat broiler to 550 degrees, or high, heat for 5 minutes and no longer.
Arrange half of the eggplant on the foil lined pan and coat lightly with olive oil or mist with an olive oil spray.
Broil for about 2 to 3 minutes or until the eggplant becomes brown in various spots.
Turn eggplant over, coat with oil and broil until browned.
The eggplant is done when tender all the way through.
Place the cooked eggplant in the casserole dish on top of the sauce, overlap the slices.
Repeat the cooking process with the remaining eggplant and finish filling the casserole dish.
Sprinkle the eggplant with sea salt and pepper to taste.
Cover with remaining warm sauce - spread evenly.
Sprinkle the mozzarella over the sauce and then top with the Parmesan.
Place under the broiler and cook until the cheese is bubbling and browned.
Chop the fresh herbs.
2 tbsp. fresh basil, parsley or oregano
olive oil, or olive oil spray
What you need to do:
Cover the bottom of a 9x13 casserole dish with 1/2 cup of sauce.
Pour the remaining sauce into a pan and warm over low heat.
Position an oven rack about 2 inches from the broiler heat.
Line a baking sheet with aluminum foil. *Shiny side down.
Pre-heat broiler to 550 degrees, or high, heat for 5 minutes and no longer.
Arrange half of the eggplant on the foil lined pan and coat lightly with olive oil or mist with an olive oil spray.
Broil for about 2 to 3 minutes or until the eggplant becomes brown in various spots.
Turn eggplant over, coat with oil and broil until browned.
The eggplant is done when tender all the way through.
Place the cooked eggplant in the casserole dish on top of the sauce, overlap the slices.
Repeat the cooking process with the remaining eggplant and finish filling the casserole dish.
Sprinkle the eggplant with sea salt and pepper to taste.
Cover with remaining warm sauce - spread evenly.
Sprinkle the mozzarella over the sauce and then top with the Parmesan.
Place under the broiler and cook until the cheese is bubbling and browned.
Chop the fresh herbs.
Remove from the dish from the oven, sprinkle with the herbs.
Let cool for 5 minutes before serving.
4 comments:
This looks so yummy! And the best part is, I can actually eat it on my new vegetarian kick :)
How did I miss this post?!?!? That looks downright DELISH!
You haven't updated your blog in awhile... you should :-)
Yeah! And it is gluten free! Score I can eat it!! :) Have missed your creative ideas!
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