This is my favorite way to make eggplant parmesan. There’s no salting, no breading, no frying, no fussing. The eggplant is roasted and layered with a homemade tomato-basil sauce and parmesan. An irresistible bread crumb layer tops it all off! This is summer comfort food at its best! 🍆🍆🍆🍆🍆🍆
On Wednesday, using one eggplant from Tuesday’s CSA and one very tired eggplant from several weeks ago, I followed Burros’s recipe, roasting a sheet pan of eggplant slices at high heat for 35 minutes, then layering the slices in a gratin dish with homemade sauce and parmesan cheese, topping it all off with a mix of fresh bread crumbs, parmesan and olive oil.
After 25 minutes in the oven, the gratin emerged bubbling and golden and tasted utterly delicious.
Two Tips for Excellent Eggplant Parmesan
- Homemade tomato sauce. In place of canned San Marzano tomatoes, as the original recipe calls for. I use my favorite quick tomato-basil sauce . Every time I make this sauce, I am astounded by its simplicity and flavor: sweet, fresh, bright. You can make this sauce start to finish in the time it takes to roast the eggplant.
- In place of dried bread crumbs for the topping, I use fresh. I use the same topping I use in this recipe, super easy summer squash gratin , whose bread crumb topping I love: 1 cup fresh breadcrumbs, 1/3 cup grated parmesan, 2 tablespoons oil, pinch salt and pepper.
As you know, I love the Cook’s Illustrated eggplant parmesan , which simplifies the process of eggplant parmesan by oven-frying the breaded slices of eggplant on preheated baking sheets. The rounds emerge crisp and golden and are completely irresistible.
How does this recipe compare? If you are a fan of the crispy-gone-soggy effect, the Cook’s Illustrated recipe is a must make. The eggplant parmesan is more akin to a gratin than a casserole. The rounds taste creamy and melt into each other, the only crispness coming from the topping. This one is a little lighter — no mozzarella here — though it won’t feed as many people.
Finally, the Cook’s Illustrated recipe is something, I think, for an occasion, a labor of love; this one’s for right now, something you could throw together quickly as opposed to saving for the weekend. Both are delicious. If you love eggplant, you can’t go wrong.
Here’s the play-by-play: Gather some eggplant.
Slice it thinly. Season it with salt and pepper. Dress it with olive oil. Roast it till …
…it’s beginning to brown and caramelize.
Gather the eggplant parmesan components: tomato sauce, grated parmesan, and fresh bread crumbs.
Season the bread crumbs with olive oil, parmesan, salt, and pepper.
Begin the layering:
Top with the layer of bread crumbs:
Bake until golden:
Description
Adapted from this NYTimes recipe via Jamie Oliver
For the eggplant parmesan:
- 3 medium eggplants or 6 small eggplants, about 3 1/2 to 4 lbs. cut crosswise into 1/2 -inch slices
- olive oil
- kosher salt
- freshly cracked black pepper
- 2 cups fresh breadcrumbs
- 1 cup ( 3 ounces roughly) freshly grated Parmigiano-Reggiano
- red pepper tomato sauce (recipe below, or whatever tomato sauce you love)
For the tomato-basil sauce:
- 2 red bell peppers, stemmed and seeded, diced to yield about 2 cups
- 2 beefsteak tomatoes, diced to yield about 2 cups
- kosher salt and pepper to taste
- 1/4 cup loosely packed fresh basil leaves
- 4 tablespoons butter, room temperature
- Preheat oven to 450 degrees. Line two baking sheets — I love these extra-large baking sheets for this — with parchment (if you wish) then drizzle some oil over top and spread out with your hand. Lay the eggplant slices in a single layer. Season generously with salt and pepper. Flip the slices, season with salt and pepper. Drizzle more olive oil over top. Bake until golden brown, 15 to 20 minutes. Remove pan from oven, flip slices, bake for 15 more minutes. Set aside. Reduce oven temperature to 400 degrees.
- Meanwhile, toss the 2 cups bread crumbs with 1/3 cup of the grated parmesan cheese, 1/4 cup olive oil, and salt and pepper to taste. Set aside.
- Into a 9×13-inch baking dish, spoon a small amount of sauce, then a single layer of eggplant, then a thin layer of parmesan. Repeat the layering until all of the eggplant and cheese has been used, ending with a little sauce. Top with the bread crumb mixture.
- Bake until eggplant mixture is bubbly and top is golden, 25 minutes or so depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving. Recipe can also be reheated.
To make the sauce: Place peppers and tomatoes in a medium-sized saucepan or pot. Pour in 1/2 cup water and turn heat to high. Season with 1 teaspoon kosher salt and pepper to taste. Bring to a simmer, then turn heat down to medium high. Set a timer for 25 minutes. After about five minutes, the tomatoes and peppers will begin to release their juices, and the whole mixture should be bubbling. Adjust the heat if necessary so that the mixture stays at a constant bubble — medium to medium-high should do it. Stir every five minutes or so to make sure the tomatoes and peppers are not sticking to the bottom of the pan. If they are, add water by the 1/4 cup.
When the peppers and tomatoes are tender and nearly all of the liquid has evaporated and the tomatoes and peppers are beginning to stick to pot, add the basil, butter, and oil to the pot, give it a stir, then transfer the contents of the pot to a food processor or blender. Blend until smooth. Taste. Adjust seasoning with more salt and pepper as necessary.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Oven
- Cuisine: Italian, American
This is my favorite way to make eggplant parmesan. There’s no salting, no breading, no frying, no fussing. The eggplant is roasted and layered with a homemade tomato-basil sauce and parmesan. An irresistible bread crumb layer tops it all off! This is summer comfort food at its best! 🍆🍆🍆🍆🍆🍆
On Wednesday, using one eggplant from Tuesday’s CSA and one very tired eggplant from several weeks ago, I followed Burros’s recipe, roasting a sheet pan of eggplant slices at high heat for 35 minutes, then layering the slices in a gratin dish with homemade sauce and parmesan cheese, topping it all off with a mix of fresh bread crumbs, parmesan and olive oil.
After 25 minutes in the oven, the gratin emerged bubbling and golden and tasted utterly delicious.
Two Tips for Excellent Eggplant Parmesan
- Homemade tomato sauce. In place of canned San Marzano tomatoes, as the original recipe calls for. I use my favorite quick tomato-basil sauce . Every time I make this sauce, I am astounded by its simplicity and flavor: sweet, fresh, bright. You can make this sauce start to finish in the time it takes to roast the eggplant.
- In place of dried bread crumbs for the topping, I use fresh. I use the same topping I use in this recipe, super easy summer squash gratin , whose bread crumb topping I love: 1 cup fresh breadcrumbs, 1/3 cup grated parmesan, 2 tablespoons oil, pinch salt and pepper.
As you know, I love the Cook’s Illustrated eggplant parmesan , which simplifies the process of eggplant parmesan by oven-frying the breaded slices of eggplant on preheated baking sheets. The rounds emerge crisp and golden and are completely irresistible.
How does this recipe compare? If you are a fan of the crispy-gone-soggy effect, the Cook’s Illustrated recipe is a must make. The eggplant parmesan is more akin to a gratin than a casserole. The rounds taste creamy and melt into each other, the only crispness coming from the topping. This one is a little lighter — no mozzarella here — though it won’t feed as many people.
Finally, the Cook’s Illustrated recipe is something, I think, for an occasion, a labor of love; this one’s for right now, something you could throw together quickly as opposed to saving for the weekend. Both are delicious. If you love eggplant, you can’t go wrong.
Here’s the play-by-play: Gather some eggplant.
Slice it thinly. Season it with salt and pepper. Dress it with olive oil. Roast it till …
…it’s beginning to brown and caramelize.
Gather the eggplant parmesan components: tomato sauce, grated parmesan, and fresh bread crumbs.
Season the bread crumbs with olive oil, parmesan, salt, and pepper.
Begin the layering:
Top with the layer of bread crumbs:
Bake until golden:
Description
Adapted from this NYTimes recipe via Jamie Oliver
For the eggplant parmesan:
- 3 medium eggplants or 6 small eggplants, about 3 1/2 to 4 lbs. cut crosswise into 1/2 -inch slices
- olive oil
- kosher salt
- freshly cracked black pepper
- 2 cups fresh breadcrumbs
- 1 cup ( 3 ounces roughly) freshly grated Parmigiano-Reggiano
- red pepper tomato sauce (recipe below, or whatever tomato sauce you love)
For the tomato-basil sauce:
- 2 red bell peppers, stemmed and seeded, diced to yield about 2 cups
- 2 beefsteak tomatoes, diced to yield about 2 cups
- kosher salt and pepper to taste
- 1/4 cup loosely packed fresh basil leaves
- 4 tablespoons butter, room temperature
- Preheat oven to 450 degrees. Line two baking sheets — I love these extra-large baking sheets for this — with parchment (if you wish) then drizzle some oil over top and spread out with your hand. Lay the eggplant slices in a single layer. Season generously with salt and pepper. Flip the slices, season with salt and pepper. Drizzle more olive oil over top. Bake until golden brown, 15 to 20 minutes. Remove pan from oven, flip slices, bake for 15 more minutes. Set aside. Reduce oven temperature to 400 degrees.
- Meanwhile, toss the 2 cups bread crumbs with 1/3 cup of the grated parmesan cheese, 1/4 cup olive oil, and salt and pepper to taste. Set aside.
- Into a 9×13-inch baking dish, spoon a small amount of sauce, then a single layer of eggplant, then a thin layer of parmesan. Repeat the layering until all of the eggplant and cheese has been used, ending with a little sauce. Top with the bread crumb mixture.
- Bake until eggplant mixture is bubbly and top is golden, 25 minutes or so depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving. Recipe can also be reheated.
To make the sauce: Place peppers and tomatoes in a medium-sized saucepan or pot. Pour in 1/2 cup water and turn heat to high. Season with 1 teaspoon kosher salt and pepper to taste. Bring to a simmer, then turn heat down to medium high. Set a timer for 25 minutes. After about five minutes, the tomatoes and peppers will begin to release their juices, and the whole mixture should be bubbling. Adjust the heat if necessary so that the mixture stays at a constant bubble — medium to medium-high should do it. Stir every five minutes or so to make sure the tomatoes and peppers are not sticking to the bottom of the pan. If they are, add water by the 1/4 cup.
When the peppers and tomatoes are tender and nearly all of the liquid has evaporated and the tomatoes and peppers are beginning to stick to pot, add the basil, butter, and oil to the pot, give it a stir, then transfer the contents of the pot to a food processor or blender. Blend until smooth. Taste. Adjust seasoning with more salt and pepper as necessary.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Oven
- Cuisine: Italian, American
Description
Adapted from this NYTimes recipe via Jamie Oliver
For the eggplant parmesan:
- 3 medium eggplants or 6 small eggplants, about 3 1/2 to 4 lbs. cut crosswise into 1/2 -inch slices
- olive oil
- kosher salt
- freshly cracked black pepper
- 2 cups fresh breadcrumbs
- 1 cup ( 3 ounces roughly) freshly grated Parmigiano-Reggiano
- red pepper tomato sauce (recipe below, or whatever tomato sauce you love)
For the tomato-basil sauce:
- 2 red bell peppers, stemmed and seeded, diced to yield about 2 cups
- 2 beefsteak tomatoes, diced to yield about 2 cups
- kosher salt and pepper to taste
- 1/4 cup loosely packed fresh basil leaves
- 4 tablespoons butter, room temperature
- Preheat oven to 450 degrees. Line two baking sheets — I love these extra-large baking sheets for this — with parchment (if you wish) then drizzle some oil over top and spread out with your hand. Lay the eggplant slices in a single layer. Season generously with salt and pepper. Flip the slices, season with salt and pepper. Drizzle more olive oil over top. Bake until golden brown, 15 to 20 minutes. Remove pan from oven, flip slices, bake for 15 more minutes. Set aside. Reduce oven temperature to 400 degrees.
- Meanwhile, toss the 2 cups bread crumbs with 1/3 cup of the grated parmesan cheese, 1/4 cup olive oil, and salt and pepper to taste. Set aside.
- Into a 9×13-inch baking dish, spoon a small amount of sauce, then a single layer of eggplant, then a thin layer of parmesan. Repeat the layering until all of the eggplant and cheese has been used, ending with a little sauce. Top with the bread crumb mixture.
- Bake until eggplant mixture is bubbly and top is golden, 25 minutes or so depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving. Recipe can also be reheated.
To make the sauce: Place peppers and tomatoes in a medium-sized saucepan or pot. Pour in 1/2 cup water and turn heat to high. Season with 1 teaspoon kosher salt and pepper to taste. Bring to a simmer, then turn heat down to medium high. Set a timer for 25 minutes. After about five minutes, the tomatoes and peppers will begin to release their juices, and the whole mixture should be bubbling. Adjust the heat if necessary so that the mixture stays at a constant bubble — medium to medium-high should do it. Stir every five minutes or so to make sure the tomatoes and peppers are not sticking to the bottom of the pan. If they are, add water by the 1/4 cup.
When the peppers and tomatoes are tender and nearly all of the liquid has evaporated and the tomatoes and peppers are beginning to stick to pot, add the basil, butter, and oil to the pot, give it a stir, then transfer the contents of the pot to a food processor or blender. Blend until smooth. Taste. Adjust seasoning with more salt and pepper as necessary.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Oven
- Cuisine: Italian, American
Find it online : https://alexandracooks.com/2015/08/14/no-breading-no-frying-no-fussing-eggplant-parmesan/
A hit with adults and children alike, these light and fluffy one-bowl buttermilk pancakes have become a weekend staple. The batter comes together in no time, and the recipe yields a ton. What’s more, the pancakes freeze beautifully! 🥞🥞🥞🥞🥞
Confession: Pancakes have never been my forte. For about a year now, however, I’ve had success with The Kitchn’s lofty buttermilk pancakes, which call for a peculiar trick: you separate the egg yolks from the whites; then you incorporate the yolks into the batter before the whites. The whites are never beaten. It’s odd but it works.
The rub with this recipe is that it requires three bowls: one for the dry ingredients, one for the yolks, buttermilk, milk and butter, and one for the whites.
First thing in the morning, this is two too many bowls, and I’ve found that using one bowl works equally well: I whisk the eggs directly into the dry ingredients as though I am making pasta, then add the milk and buttermilk, and finally the melted butter (which I do in the microwave).
These pancakes have become a family fave and a weekend staple. The batter makes enough for a ton of pancakes and leftover pancakes freeze beautifully — pop them in the toaster oven to reheat and ta-da, pancakes in an instant!
How to Make One-Bowl Buttermilk Pancakes, Step by Step
First, crack the eggs directly into the whisked together dry ingredients (flour, salt, baking powder, baking soda, and sugar):
Incorporate the eggs into the dry ingredients as though you are making pasta dough:
Then add the milk and buttermilk, and finally the melted butter:
Cook in an oiled skillet or stovetop griddle or an electric griddle util puffed and golden on each side:
A pancake breakfast is a happy breakfast…
Description
A hit with adults and children alike, these light and fluffy one-bowl buttermilk pancakes have become a weekend staple. The batter comes together in no time, and the recipe yields a ton. What’s more, the pancakes freeze beautifully! 🥞🥞🥞🥞🥞
Recipe adapted from The Kitchn.
Notes:
The best trick I’ve learned for cooking pancakes is to go small — I use my 2-tablespoon measuring cup to portion out batter. The pancakes cook quickly and evenly when I use this small scoop.
If you want to use sourdough discard in this recipe, simply cut back some of the flour and water, preferably by weight. So, for example, if you want to use 100 grams of sourdough discard (at 100% hydration) in this recipe, cut back 50 grams of the flour and 50 grams of the buttermilk. That would call for using 270 grams of flour and 418 grams of buttermilk.
If you don’t have buttermilk on hand, you can make it from scratch: Place 2 cups on buttermilk in a liquid measure or bowl and add 2 tablespoons of lemon juice or white vinegar. Let stand for 5 minutes; then stir until smooth.
2 1/2 cups ( 320 g ) flour
2 tablespoons ( 25 g ) sugar
1 1/2 teaspoons ( 8 g ) salt
1 teaspoon ( 4 g ) baking powder
1 teaspoon ( 5 g ) baking soda
2 large eggs
2 cups ( 468 grams ) buttermilk
1/2 cup ( 128 g ) milk
10 tablespoons ( 142 g ) butter, salted or unsalted, melted and cooled
Canola or peanut oil for frying
- Set a large shallow skillet or stovetop griddle over low heat.
- Whisk together the flour, sugar, salt, baking powder, and baking soda in a large bowl. Add the eggs and beat with a fork till the eggs are whisked and incorporated into the surrounding flour, as if you were making pasta. Add the buttermilk and milk, and stir with a spatula to combine. Add the melted, cooled butter and stir until combined.
- Turn the heat under the skillet up to medium. When hot, film with a thin layer of oil. Using a two-tablespoon (1/8 cup) measure or a large spoon or a small ladle, drop the pancake batter into the skillet giving space between each pancake to allow for spreading — the batter will spread into a pancake about 3 inches wide.
- Cook for about 2 to 3 minutes. (If the pancake scorches or the oil smokes, lower the heat.) When the bubbles that form on the edges of the pancakes look dry and airy, use a thin spatula to gently lift one side and peek underneath. If the pancake is golden brown, flip and cook on the other side for 2 to 2 1/2 minutes, or until the bottom of the pancake is golden brown.
- Transfer to a cooling rack briefly before serving. Scrape any stray crumbs or scraps out of the skillet, add a little more oil, and continue to cook the remaining batter.
- Store leftover pancakes at room temperature in an airtight bag or vessel for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
