Eggplant Parmigiana Without the Parmigiana!
"This is another one of my poor-student-don't-have-everything-I-need recipes. I wanted to make eggplant parm b/c here in Paris I've got eggplant (aubergines) and zucchini (courgettes) coming out of my ears! (This rec. doesn't contain zucchini, btw). Anyway, I bought all these (cheap!) eggplants and got home, realizing I had no cheese except for deliciously stinky, gooey, goaty St Marcellin. I figured that wouldn't really cut it. So I ended up with this vegan dish that made me feel healthy. That way I can eat it with rilettes, cheese, baguette, wine, etc. Ha! This recipe could easily be scaled up, I think."
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
3
ingredients
- 1 large eggplant (I didn't peel mine, but do whatever suits your fancy)
- 118.29 ml tomato puree, separated
- 44.37 ml fresh breadcrumbs (canned would be fine too)
- 14.79 ml olive oil
- pepper
- salt
- dried basil
directions
- Preheat oven to 200°C.
- Slice the eggplant into rounds--not too thick, though!
- Lightly grease/spray a small casserole dish.
- Layer the eggplant on the bottom and up the sides of the casserole.
- Sprinkle with spices and pour on 1/4 cup of tomato puree.
- Repeat until eggplant/tomato puree is used up. End with tomato sauce (use extra if you need to.).
- Sprinkle breadcrumbs on top and drizzle olive oil over that.
- Cook in oven for approximately 30 minutes, or until the sauce is bubbly and the eggplant is soft.
- To reheat, heat a bit of olive oil in a pan and pan-fry.
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RECIPE SUBMITTED BY
I am a graduate student living, teaching, and studying in France for a year. I love cooking, especially baking, but I don't agree with all that jazz about how you need to be SOOOO careful with your ingredients and measuring and all that when baking. If I were making a millefeuille, yeah, I'd be freaked, but cookies and cakes and muffins are no biggie. Who cares if you don't beat it exactly two minutes? Argh, renegade cook!
I have a very beaten, battered copy of Jane Garmey's fab Great British Cooking, although I just cannot bring myself to do the lard recipes (like half the book!). It really rocks, though.
I love languages and I hate it when people think they are hot stuff in another language (I'm talking to YOU, Alex Trebeck!!!) but aren't. Actually I just dislike pretentious people altogether. That includes YOU, yes YOU, the American Tourist who bumps into me (American Incognita) on the streets of Paris (which is in FRANCE, remember) and says "Sorry." Sorry? Couldn't we just say Pardon with a French accent? geesh. Also, yelling in English at people does not comprehension make.
I also have a major celeb crush on Anthony Bourdain. I think it's that whole bad-boy good-girl thing. Plus he's half-French. And majorly witty. Am on the lookout for him, but he's probably reclining in a palm frond beach chair in Tahiti filming an episode. Sigh.
