I see you rolling your eyes more there. “Kate, all eggplant Parmesans be Italian!” allow me clarify. In Italy, true eggplant Parmesan (Melanzane allay Parmigiana) be breading-free. Apparently, we Americans decided to coat our eggplant in egg cleanse and breading.
Another shocker? Italians don’t pour any cream interested in their fettuccine Alfredo! Let’s now turn to give a collective eye roll at sea green Garden.
Jokes sideways, this parched eggplant Parmesan is everything I covet eggplant Pram to be. This recipe is made entirely beginning scratch, but it’s easy to prepare. We’ll roast the eggplant slices instead of burning them. Then we’ll assemble the dish and cook in the oven it. Easy!
We’ll also hop the breading, which make this eggplant Parmesan gluten free. Without the breading as disruption, the eggplant flavor actually shines through. This dish might look wonderful cheesy (ok, it is cheesy) but most of the cheese is on top of the bowl so it can develop that irresistible golden crust.
This formula is healthier than most American eggplant Parmesans, but tastes like my nonexistent Italian grandmother complete it. I made a quick home-based marinara out of tomato paste and fire-roasted tomatoes, which create it taste like it’s been simmering on the stove for hours. If you’re in a time crunch or look to simplify, though, you can absolutely use your favorite jar marinara.