Deconstructed Eggplant Parmesan
This is a go-to vegetarian entree in our house, because it has basic ingredients, is simple to assemble, and is really tasty. The garbanzo beans add nice texture and extra protein, but you could omit if you wish.
1 medium eggplant (or 2-3 small ones)
1 can (15oz.) garbanzo beans, drained and rinsed
2 c. diced tomatoes (or one 15-16 oz. can)
½ c. panko -or other dry/crisp- breadcrumbs
⅓ c. shredded Parmesan cheese (fine to use grated if that’s what you have)
1-2 tsp. minced fresh oregano or marjoram leaves (or 1/2 tsp. dried)
¼ tsp. crushed dried rosemary
1 small clove garlic, minced or pressed
Slice eggplant into ½” half moons (or rounds if you’re using small eggplant). Toss in a sieve with a few dashes of salt and allow to sweat for about an hour. Gently pat, pressing out any excess moisture out with a paper or dish towel.
Preheat oven to 400°. Grease a shallow baking dish (small-medium, about 8x8 size).
Combine beans and tomatoes and spread in the bottom of the baking dish. Layer the eggplant on top, overlapping them like shingles just a bit. Drizzle with 2 Tbsp. olive oil and season lightly with salt.
Cover loosely with a foil tent and roast for about 20 minutes or until the eggplant is starting to get soft.
Meanwhile, combine the breadcrumbs, cheese, herbs, garlic, and 1 heaping Tbsp. olive oil in a bowl. When eggplant is done, remove from oven, and sprinkle with the breadcrumb mixture. Return the dish (uncovered) to the oven, and continue baking for another 15 minutes or until the breadcrumbs are nicely browned and the eggplant is tender.
Recipe created or adapted by Liz Talley, Urban Graze
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