Eggplant Parmigiana

Eggplant parmesan, parmigiana di melanzane in Italian, is one of the classic preparations of southern Italy. However, there are several theories about the origin of eggplant Parmesan. The most obvious is that the name of the dish derives from parmigiana cheese, the predominate cheese used in the dish. Food writers are unsure of this explanation because parmigiana is not native to Naples or other regions of southern Italy where eggplant Parmesan is found. They argue that, in fact, the dish originates in Parma in northern Italy, because either Parmesan refers to the city of Parma or because the Parmesan cheese is from Parma. However, it is a preparation associated with the cooking of Naples, depending on the source of information (which is my family’s origin), so I’m going with that one! Because this is a rich dish, the sides should be lighter in flavor like grilled zucchini, roasted broccoli or a light salad with lemon vinaigrette.

Eggplant parmigiana is a definite family favorite! It is one of the recipes included in the little, white notebook that my mom presented to her children in 1993. The aroma of the sauce simmering on the kitchen stove permeates the entire house. It replicates the aroma from that of an Italian restaurant! The recipe is veganized by simply replacing the ground beef and cheese with plant-based substitutes. Rather than fry the eggplant, as suggested in the original recipe, I tenderize the sliced eggplant by baking them in the oven, a healthier option. The entire family appreciates this delicious meal, but none more so than my son Richard. Enjoy…

Ingredients

2 Tbsp. olive oil

1 small onion, chopped

2 cloves garlic, crushed

1 green bell pepper, chopped

2 cups Impossible Meat Crumbles

3 cups canned diced tomatoes

1 Tbsp. chopped parsley

1/2 tsp. oregano

1/2 tsp. salt

1/4 tsp. pepper

2 medium eggplant

1 cup breadcrumbs

1/2 cup vegan parmesan cheese

1 cup vegan mozzarella cheese

Directions

1.     Heat 2 Tbsp. of olive oil in large sauté pan. Add onion and green pepper.  Cook until onion is tender 2-3 minutes. Add garlic and stir to combine. 

2.    Add tomatoes, parsley, oregano, salt and pepper to taste.  Simmer uncovered for 30 minutes.  Add frozen “meat” crumbles last 10 minutes. Remove from heat.

3.    Peel and slice eggplant into 1/4 inch rounds. Place eggplant on greased cookie sheet and drizzle with 2 Tbsp. olive oil. Season with salt and pepper.  Bake at 375 degrees until tender about 8-10 minutes, flipping halfway through the time. This is a healthier option than frying. 

4.    In a small bowl, combine breadcrumbs, vegan parmesan and mozzarella cheese, pinch of salt and pepper. 

5.    Alternate layers of tomato and “meat” sauce, eggplant, and bread crumb/cheese mixture in a 1 1/2 qt. baking dish lightly oiled, beginning and ending with sauce.

6.    Top with additional mozzarella cheese.  Bake at 375 degrees for about 20 minutes or until cheese melts.  Let rest for 15 minutes.  Makes 6 servings.