See recipe for Marinara Sauce.
For the very light simple eggplant parmigiana, here is Chef Tony's recipe. Since I didn't want to use a whole bottle of oil, as he did, I tried preparing the eggplant slices in the air fryer. That wasn't the greatest regarding texture, so I'll try baking them next time. And there WILL be a next time soon! This is so different than the heavy, solid eggplant dish we're used to here.
He noted that in summer, eggplant is sweet. In winter, you may need to soak it in water and sea salt to make it sweeter, using 2-3 large pinches of salt.
INGREDIENTS:
Marinara sauce on this blog
1 small eggplant per person, peel only 2 vertical slices on opposite sides
Mozzarella - there it was buffalo mozzarella, the best; here, I found that Galvani mozzarella in small balls, sold at Giant was quite good. Label says 'it's #1 in Italy'
Sea salt
Few basil leaves
DIRECTIONS:
Preheat oven to 350 degrees
Cut eggplant in vertical slices, ~ 2-3 mm thick, so there is only a thin layer of peel on each side
Chef Tony then heated a large pan of oil, cooked the slices til they were slightly browned, removed them and set them on paper towels. He said that this was the healthy way to prepare it; that if the slices stuck to the bottom, they would then absorb the oil. This way, they don't. The oil can be re-used but only for eggplant.
Sprinkle slices with sea salt
In small over-proof dishes, start with a Tbsp of marinara, the eggplant, mozzarella, then one more layer but only with marinara and eggplant. Top with a basil leaf, which can then be replaced with a fresh one after baking.
Bake for about 15 minutes.
It might be ok to use garlic and 2 pinches of red pepper flakes. NO onion!
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