After I made this recipe for eggplant parmigiana I realized that there was actually no parmigiana to speak of in the recipe. In fact, the dish is often misconstrued to be from Parma, a city in Northern Italy, when it's really Southern.
I've never been to Italy, but I imagine that the origins of a lot of food we often consider Italian is not authentic. I suspect that pizza in Italy looks nothing like my Roasted Acorn Squash and Gorgonzola Pizza or my perfect Friday Night Spinach & Ricotta Pizza.
That's one reason that I didn't feel bad making a non-traditional eggplant parmigiana. Baked, not fried, these eggplant slices aren't coated in breadcrumbs but rather sprinked with them prior to baking. You can enjoy a crispy texture for fewer calories without sacrificing taste. I'm sure no one in Parma (or elsewhere) will ever know the difference.
Eggplant Parmigiana
Ingredients
1 (1-pound) eggplant, peeled and cut into 1/4-inch slices
1/2 teaspoon salt
1 1/2 cups Tomato Sauce (you could use my weeknight tomato sauce or your favorite store-bought sauce)
6 tablespoons whole wheat bread crumbs
3/4 cup shredded skim-milk mozzarella cheese
Directions
1. Set the eggplant in a single layer on paper towels and sprinkle with the salt, cover with more paper towels. Let stand 30 minutes, then pat dry with paper towels.
2. Preheat the oven to 350 degrees F. Spray 2 baking sheets and an 8-inch square baking dish with nonstick spray. Arrange the eggplant slices in a single layer on the baking sheets. Bake until tender, 15-20 minutes.
3. Spread one-fourth of the tomato sauce in the baking dish. Top with some of the eggplant slices in a single layer, slightly overlapping if necessary. Sprinkle with one-third of the bread crumbs, one-fourth of the cheese and another one-fourth of the sauce. Repeat the layers, finishing with the cheese. Cover with foil and bake until heated through and bubbling, 30-40 minutes. Remove the foil, increase the oven temperature to 400 degrees F and bake until the top is slightly crisp, about 15 minutes longer. Serve hot or warm.
If you're in the mood for dessert, head over to The Perfect Pantry, where I'm guest posting for Lydia while she's on vacation in Brazil.
Looks wonderful!
Posted by: Rachel | September 14, 2009 at 09:29 PM
Love eggplant to cook this way, Classic and delicious!
Posted by: elra | September 14, 2009 at 05:17 PM
Sounds great, Maris! Eggplant has been on my list of things to make this summer and since this one is so easy without the frying (and associated cleanup), it might just make this week's rotation. THANKS!!!
Posted by: Sarah Caron | September 14, 2009 at 04:00 PM
Love your recipe...it is simple and looks delicious...will definitely try it :-)
Posted by: Juliana | September 14, 2009 at 03:34 PM
I love eggplant parm but just can't get the hubs to eat those eggplants
Posted by: kat | September 14, 2009 at 09:49 AM
I love aubergines parmigiani!!
Your version looks excellent & so tasty!!
This is a good recipe o use up fresh aubergines from my father's garden!!
Posted by: Sophie | September 14, 2009 at 03:47 AM
Eggplant parm is my fav meal ever. I'll have to try your version!
Posted by: Christina | September 14, 2009 at 01:04 AM
I love anything with eggplant in it. This looks delicious, even without the parmigiano. Yummy!
Posted by: Eralda | September 14, 2009 at 12:06 AM
I love eggplant - this looks so good! I usually get chicken parm, but I should mix it up!
Posted by: Kerstin | September 13, 2009 at 11:42 PM
Eggplant parm is pretty high on my list of favorite foods. That looks delicious!
Posted by: Sues | September 13, 2009 at 10:28 PM
I am putting this on my list to make one night this week. It sounds delicious.
Posted by: mandy | September 13, 2009 at 08:35 PM
i think baked is the way to go--forget this tradition and authenticity business. delightful dish, maris!
Posted by: grace | September 13, 2009 at 03:55 PM
This would be a home run with an aromatic Traminer from Alto Adige...or maybe a peppery plummy Nero D'Avola.
Posted by: Andrew | September 13, 2009 at 12:09 PM
This looks aboslutely wonderful, can't wait to give it a try!
Posted by: The Consummate Hostess | September 13, 2009 at 10:57 AM
One dish I really miss from being lactose intolerant in Eggplant Parm- regardless of origin. I just can't manage all that cheese, but I have done individual style renditions with a slice of grilled eggplant topped with a slice of tomato and a sprinkle of goat cheese and basil. Not the same, but with good imagination, it works OK.
Posted by: kate | September 13, 2009 at 09:49 AM
You MUST get to Italy if you can - it's so lovely to visit!! Hit up Rome and Venice, especially :)
Love your variation of the classic eggplant parmigiana dish!!
Posted by: VeggieGirl | September 13, 2009 at 08:25 AM
Looks simple to make and absolutely delicious to eat. I love eggplant and it is a very healthy veg.
Posted by: Daryl | September 13, 2009 at 08:15 AM