Not-Fried Eggplant Parm
FROM SUBSTACK
You could call this a “deconstructed” eggplant Parm. There are a few reasons I prefer this version to the traditional breaded and fried eggplant Parmigiana. First of all, I am way too lazy to do a standard breading procedure (flour, egg, breadcrumbs) most of the time with the exception of crispy fish filets. Second, I don’t like to do a lot of frying at home because it’s messy. And third, I try not to eat much fried food!
I do really love eggplant Parm, though, and I was determined to find a way to improve upon baked versions I had made or tasted before that were a little watery and, well, meh. Adding torn bread and fresh tomatoes brings the bread element back into the dish—the croutons get crispy on top while they absorb excess moisture from the eggplant and fresh tomatoes on the bottom. Irresistible! Go for the biggest baking dish you have, or better yet, divide between two dishes so there is plenty of room in between the eggplant for the bread and fresh tomatoes. This dish is super-simple to put together, can be assembled ahead of time, and is a real crowd-pleaser. It’s a good choice for a meatless meal, or if you’re entertaining a vegetarian person.
FOR THE EGGPLANT - SERVES 4-6
4 tablespoons olive oil, plus more for greasing
4 small (8 to 12 ounces each) Italian or graffiti eggplants
½ teaspoon salt
