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.
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!