Tuesday, January 8, 2013

Creamy Garlic Eggplant Parm


Ladies and Gentlemen, before I delve into the healthier New Year New Me recipes (for however long THAT will last), let's get rid of some of my backlog, shall we? This is a calorie-filled monster, but so very delicious and comfort-food-ish that if you're willing to have a "diet cheat" night, this is a good one to go for. I mean, I know if New Years Resolution Diet was my boyfriend and I had one night of cheesy passion with Eggplant Parm he'd TOTALLY forgive me, right? Everything in moderation?

I use panko instead of traditional bread crumbs and lightly fry with olive oil instead of deep fry with veg oil so that saves SOME calories I'm sure... But then I added a garlic cream sauce so I guess all hope of pretending this is healthy is lost.

It'd make a great Meatless Monday meal though!

Also, I FINALLY got a macro lens so now all I need is some better lighting (anyone wanna buy me an EGO light? Anyone?) and my pictures will be grand! These pictures, however, were done way before that little prize came in the mail.

OBVIOUSLY my first picture with the new lens was of my cat...

Anyway. This delicious looking abomination was my first ever attempt at eggplant parm (aside from my deconstructed eggplant parm years back). In the future I think I'd slice the eggplant length-wise instead of width-wise, but other than that, it came out pretty good. Since the eggplant rounds didn't quite make uniform layers, some bites were all cheese and sauce--and I'm totally not complaining about THAT.


I'll share the sauce recipe sometime soon. Basically I use this recipe as a guideline, then add some extras like sherry vinegar and a bit of crushed anchovy for an incredible depth of flavor. People tell me this is the best sauce they've ever had. I blush, but I'm totally agreeing with them on the inside.

Creamy Garlic Eggplant Parm

  • 2 large eggplants, sliced into 1/2" thickness
  • 1 cup flour
  • 2 eggs
  • 2-3 cups panko breadcrumbs
  • 3 tbs olive oil
  • 3 tbs butter
  • 3 tbs flour
  • 1 cup milk + 2 tbs heavy cream
  • 4 cloves garlic, chopped
  • 2 cups marinara sauce of your choice (I used homemade)
  • 1 package provolone cheese
  • 1 package mozerella, sliced

Begin by greasing a casserole dish and pre-heating the oven to 350. Warm olive oil in a skillet.

Dredge eggplant rounds in flour, then dip in egg and then panko. Lightly fry in skillet until browned. Set aside on paper towels to dry.

Create a roux with the butter and flour, slowly add the milk and cream. Add garlic and stir until thick.

In casserole dish, spoon the garlic cream onto the bottom of the dish. Add a layer of eggplant, then cover in cheese, then sauce. Continue layering like this (cream, eggplant, cheese, sauce) until you're out of eggplant. Reserve some cheese for the top.

Bake for a half hour, until cheese is melted and parm is hot throughout. Serve!



12 comments:

  1. Your creamy Garlic Eggplant parm looks amazing and so delicious...I could never get tired of that! Have a lovely week!

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  2. We love to eat eggplant parm in our house. Must give this creamy garlic recipe a try!!!

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  3. wow- normally I don't go for eggplant very often but this looks incredible!

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  4. Yum, yum, yum! Just the kind of thing I'd like a night of passion with! :)

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  5. ohmigod. This looks SO good and totally worth every bite of indulgence!

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  6. Love love love this! And I'm digging the polka dots. My blog is definitely needing another overhaul pretty soon. But who has the time?

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  7. I love eggplant parmesan! It's so hard to resist this even during dieting!

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  8. I really love eggplant parmesan. It's so delicious and full of yummy cheese.

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  9. haha! Obviously. I think Flatpac was my first photo too. This looks amazing. I have a 'green' lasagne in the oven right now but I'm wishing that there was eggplant in mine now too!

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  10. Yum, talk about a comforting dish! I love eggplant parm!

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  11. Looks so good! Thanks for sharing :)

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