Baked Eggplant Parmesan... Keep reading below to get the recipe.
We are having a stunning winter here in Texas. The leaves have fallen and, when the clouds clear, a bright lilac-blue sky appears. Heartwarming dishes for these days are a necessity. There is an abundance of seasonal vegetables to help attain just that.
“Root vegetables can create gorgeous dishes. Parsnips, carrots, and beets are so colorful and vibrant that you can’t help but dig in.”
Root vegetables can create gorgeous dishes. Parsnips, carrots, and beets are so colorful and vibrant that you can’t help but dig in. I love using these vegetables when roasting meats in a Dutch oven. Blanching them chopped and tossing with a lemon juice reduction and fresh herbs is always nice. Arugula is a spicy green that can stand up to wintery root veggies in a side salad. Top that salad with thinly sliced grilled flank steak to create a spicy colorful main dish.
Squashes are in season and one that I am in love with is the acorn squash. No need to peel this gourd before cooking it either. Simply slice in half and remove the seeds. Coat the vegetable in olive oil and a little salt and pepper. Roast away at 350 degrees for an hour. Use each half of the acorn squash as a bowl for stuffing. Ground beef or turkey mixed with paprika, garlic, red bell pepper, and a little rosemary is the perfect addition for a heartwarming dinner.
Let’s talk eggplant. So many people are afraid to cook with eggplant. We have all been burned by an eggplant dish not done so well. With my Baked Eggplant Parmesan recipe, I guarantee a win for any cook in the kitchen. This is an easy throw-together recipe packed with flavor. I have even included a delectable gluten-free topping variation using hazelnut meal. Hazelnut meal can be found in your grocer’s collection of Bob’s Red Mill products. Even my teenagers went nuts over this dish and request it often.
Enjoy whipping up your own colorful bounty from what wintertime has to offer. And may all your seasonal entrees be scrumptious!
Baked Eggplant Parmesan
Sauce
1 tbsp. olive oil
3 medium carrots, shredded
1 yellow onion, diced
3 cloves garlic, minced
1 tbsp. minced thyme
28 oz. can crushed tomatoes
Salt and pepper to taste
Eggplant
¼ cup olive oil
2 medium eggplant, sliced ¾” thick
½ cup grated parmesan
8 oz. mozzarella, sliced
¼ cup bread crumbs or hazelnut meal
2 tbsp. chopped parsley
To make the sauce, heat olive oil over medium-high heat. Add carrot and onion. Sauté until onions become translucent. Add garlic and thyme. Sauté for 30 seconds more. Add crushed tomatoes and lower heat to a simmer for 15 minutes stirring occasionally. Add salt and pepper to taste. Preheat oven to 400. Place eggplant slices on a baking sheet. Brush both sides of slices with olive oil and season with salt and pepper. Roast eggplant slices in the oven for twenty minutes. Using a deep casserole dish spread 1 cup of the sauce on the bottom of the dish. Top the sauce layer with ¼ cup of the parmesan cheese. Layer roasted eggplant on top of parmesan. Top eggplant with Additional sauce and mozzarella slices. Mix together bread crumbs or hazelnut meal with parsley, remaining parmesan, and remaining olive oil. Sprinkle topping over the eggplant. Bake at 400 for 20 minutes or until bubbling and lightly browned. Allow to stand for 10 minutes before serving.
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