For Love of the Food - Grilled Eggplant Parmesan

Parmigiana di Melanzane alla Griglia

I love good, Italian comfort food. Whether it's pasta, chicken, fish or meat, the Italians know how to do it right: lots of flavor through a combination of herbs and spices, fresh ingredients, and finesse - because any good meal deserves the correct amount of time and love to make it perfect. Luckily, I have a lot of time on my hands.

This week - on my journeys through the aisles at the local Price Cutter - I noticed that the eggplant in the produce department looked particularly nice. With the concept to make a healthier version of eggplant parm on my mind, I grabbed two of the aubergine bulbs and added them to my cart.

Now, one thing that most people don't know is that the eggplant is actually a fruit. In fact, it's actually a berry; a rather large berry, but a berry nonetheless. As a member of the nightshade family - which includes a variety of highly toxic plants - the eggplant was, at one time, considered to be incredibly poisonous. This could be partly due to the highly bitter taste of the fruit if it is not properly salted and let sit to drain for a period of time. Also, while most people associate the eggplant with mediterranean cooking: Eggplant Parmesan (Italy), Ratatouille (France), Moussaka (Greece) and Baba Ghanoush (Turkey), the fruit is actually native to the Indian sub-continent, where it is referred to as brinjal - "King of Fruits." 

While I could sit and regale you with other interesting tidbits about the eggplant, I figure if you really want to know more you can check out the websites I've listed below in the reference section. Otherwise, let's get back to the task at hand, making eggplant parm healthy!

In the following recipe, instead of battering and frying the eggplant in flour, eggs and breadcrumbs, I have grilled the raw slices on an indoor grill pan, allowing the eggplant to retain its firmness, but giving it a seared flavor that is really warm and hearty when combined with the sauce and cheese. 

Ingredients:

2 large eggplants, comparable in size

1 28oz can of crushed or chefs cut Italian tomatoes (like San Marzano or Cento)

1 14oz can of diced tomatoes with herbs

2 tbsp fresh basil, leaves only

2 cloves garlic, sliced thin

3 anchovy filets

2 cups mozzarella cheese, grated

1 cup parmesan cheese, grated

1 cup red wine (a few glugs from the bottle)

2 tbsp EVOO, plus extra for the grill

1/2 cup breadcrumbs (optional)

salt and pepper

Directions:

Prep your eggplant by cleaning and cutting the fruit lengthwise into 1/2 inch slices (discarding the end pieces). Place in a colander lined with paper towels and liberally salt the eggplant. Let sit for 30 minutes.

Pre-heat your oven to 400 degrees.

While the eggplant is draining, start your marinara. In a large pot over medium-high heat drizzle the EVOO on the bottom of the pan and add the three anchovy filets. As the oil begins to warm, the anchovies will begin to break down and dissolve, emitting a pleasant almost nutty smell. Once the filets dissolve, add the garlic to the pot, and let simmer for just a minute. Then add the 2 cans of tomatoes, the wine, a liberal splash of salt and a couple twists of the pepper mill. Stir the pot, bring to a boil, then cover and reduce to a simmer. Be sure to stir the sauce periodically and test for taste. Add more salt, if needed.

Begin heating up your indoor or outdoor grill, spraying or brushing with a thin layer of olive oil. Over medium heat, begin adding the slices of eggplant. Sear for for 2-3 minutes (or until the eggplant is lightly softened and the char marks are nicely set). Before flipping over, mist or brush the un-seared side with EVOO. Flip and sear on opposite side for 2-3 minutes. Repeat process until all of the eggplant is grilled. Return the eggplant to the towel lined colander to absorb any excess oil. 

After all the slices are grilled, remove the lid from the sauce pot and add the basil. Stir to combine and turn off heat. 

Spray a large baking dish with EVOO, then spoon a thin layer of the marinara on the bottom. Add your first layer of eggplant. Sprinkle each slice with a some of the mozzarella, then add a spoonful of the tomato sauce to the top. 

Repeat until all the eggplant is layered - using a criss/cross method. On the final layer, sprinkle the parmesan on top of the sauce. 

(Optional) - To add a bit of a crunch - and to replicate that traditional flavor - toast 1/2 cup of Italian style breadcrumbs in a small pan over medium heat and dust the top of the baking dish.

Bake in 400 degree oven for 20-25 minutes, or until top is golden brown. Serve stacks, sprinkled with extra parmesan cheese if desired, with a glass of cabernet. Follow with and a mixed salad - after you've eaten at least two servings! 

References:

Eggplant - Wiki

Eggplant - Health Info