Lighter Eggplant Parmigiana

My food blog friend Sally @Bewitching Kitchen inspired me to make this lighter version of classic eggplant parmigiana. The eggplant is breaded but oven-baked instead of fried. It was quite delicious. 🙂

I served the cheesy eggplant over pasta with sauce, per my husband’s request, but it really wasn’t necessary. We ate it with spicy and garlicky sautéed broccoli rabe and roasted asparagus on the side. I used my new favorite jarred sauce, Trader Joe’s Italian Marinara Sauce with Barolo Wine, as a shortcut. This recipe was adapted from The Kitchen, contributed by Jeff Mauro, via Bewitching Kitchen.com. Great!

Yield: Serves 4 to 6

  • 1 medium to large eggplant
  • 2 eggs, beaten with a teaspoon of water
  • coarse salt and freshly ground black pepper
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup grated Parmigiano Reggiano cheese
  • 2 tablespoons extra virgin olive oil
  • 24 ounces jarred tomato sauce (I used Trader Joe’s Marinara Sauce with Barolo Wine)
  • slices of fresh mozzarella cheese (about 1 pound)
  • 1/2 pound of prepared pasta, for serving, as desired (I used Capunti pasta)
  1. Heat a rimmed baking sheet – empty – in a very hot oven, 450 F to 500 F, preferably on convection.
  2. While the baking sheet is heating, peel the eggplant, cut crosswise in 1/2 inch slices. Place on a wire rack over a rimmed baking sheet. Set aside.
  3. Put the eggs, water, salt and pepper in a small bowl and whisk to combine.
  4. Mix the breadcrumbs and Parmigiano Reggiano cheese in another bowl next to it.
  5. Dip each eggplant slice into the egg wash, but allow just one side to get wet with the mixture.
  6. Next, dip it in the breadcrumb mixture, pressing to coat, and carefully place on a rack with the crumb side up.
  7. Make sure you have the tomato sauce warmed up and ready to go, and the cheese slices also nearby.
  8. Remove the hot baking sheet from the oven and drizzle the olive oil to coat the hot surface.
  9. Working quickly, add the eggplant slices with the crumb-coated side down. It will stick to the oil and start to get pretty hot right away.
  10. Add the tomato sauce on top, cover with cheese, and place in the oven, reducing the temperature to 375 F, preferably on convection.
  11. Cook for 20 to 25+ minutes. When the cheese is starting to get golden brown at the edges, the eggplant will be done. (Additional sauce can be added on top of the cheese halfway through the cooking process, if desired.)
  12. Serve immediately with your favorite side dish.

Two Years Ago: Oaxacan Pork Picadillo Tacos

Three Years Ago:

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Five Years Ago:

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Stuffed Shells with Marinara

I was immediately drawn to the photo of this dish when I first spotted it in Bon Appétit magazine because it looked incredibly saucy. Maybe my expectations were too high regarding the amount of sauce, but next time I may even make 1.5 times the amount. It’s all about the sauce! 🙂

This classic marinara sauce was described as “the little black dress of Italian-American cooking.” This version, as well as the stuffed shells recipe, is from Palizzi Social Club in Philadelphia, PA, via Bon Appétit. The magazine rated it one of the Best New Restaurants in America in 2017 (#4). Quite an endorsement!

Yield: 8 servings

For the Classic Marinara Sauce:

  • ¼ cup olive oil
  • 1 small onion, finely chopped
  • 4 garlic cloves, thinly sliced
  • 2 sprigs basil
  • 2 28-ounce cans whole peeled tomatoes (I used San Marzano tomatoes)
  • coarse salt and freshly ground pepper
  1. Heat oil in a medium heavy pot over medium. Cook onion, stirring occasionally, until very soft, 8–10 minutes.
  2. Add garlic and cook, stirring occasionally, until very soft, about 5 minutes; stir in basil.
  3. Add tomatoes, crushing with your hands as you go; season with salt and pepper and bring to a simmer.
  4. Reduce heat; simmer gently, stirring occasionally, until sauce is thick, about 1 hour.
  5. Season with salt and pepper. Let cool.

Note: Sauce can be made 1 week ahead. Cover and chill, or freeze up to 3 months.

To Complete the Dish:
  • 12 ounces jumbo pasta shells
  • coarse salt
  • 2 large egg yolks
  • 1 large egg
  • 2 cups whole-milk fresh ricotta
  • 3 ounces Parmesan, finely grated, plus more for serving
  • ¼ cup finely chopped parsley
  • 8 ounces low-moisture mozzarella, coarsely grated, divided
  • freshly ground black pepper
  • 3 cups Classic Marinara Sauce, recipe above, divided
  • dried oregano and olive oil, for serving, as desired
  1. Preheat oven to 375°, preferably on convection.
  2. Cook shells in a large pot of boiling salted water, stirring occasionally, until very al dente; drain. (I cooked mine for 9 minutes.) Run under cold water to stop the cooking and drain again. Place noodles on a rimmed baking sheet.
  3. Lightly whisk egg yolks and egg in a large bowl.
  4. Stir in ricotta, Parmesan, parsley, and 1½ cups mozzarella; season with salt and pepper.
  5. Transfer filling to a large resealable plastic bag.
  6. Spread 1½ cups marinara sauce in a 13×9″ baking dish.
  7. Snip off 1 end of plastic bag and, working one at a time, squeeze filling into shells. I returned them to the rimmed baking sheet to make sure the filling was evenly distributed before placing the shells into the baking dish.
  8. Arranging the filled shells in a single layer in the prepared baking dish.
  9. Top with remaining 1½ cups marinara sauce and remaining 1/2 cup mozzarella.
  10. Cover pan tightly with foil and bake shells until sauce is bubbling throughout, 35–40 minutes. Let rest 5 minutes.
  11. Carefully move rack to top of oven and heat broiler.
  12. Uncover pasta and broil until lightly browned on top, about 2 minutes.
  13. Sprinkle with oregano and more Parmesan and drizzle with oil, if desired.

Note: Pasta can be baked 3 days ahead. Let cool; cover and chill. Reheat, covered, at 375°.

One Year Ago: Bucatini with Lemony Carbonara

Two Years Ago: Shepherd’s Chicken Pot Pie

Three Years Ago: Baked Spaghetti & Mozzarella

Four Years Ago: Chicken, Spinach, & Mushroom Casserole with Parmesan Croutons

Five Years Ago:

Cheesy Baked Pasta with Cauliflower & Tomatoes

I have a couple family friendly comfort food pasta casseroles to share. In my house, this type of dish always seems to be the perfect meal in cold weather.

We recently enjoyed this one on a snowy evening- eating by candlelight. I thanked my lucky stars that it had finished baking before our power went out… hence the candlelight! 😉

This recipe was adapted from Bon Appétit, contributed by Chris Morocco. I used diced tomatoes and substituted fontina for provolone. I suppose half and half could be substituted for some (or all) of the heavy cream, but I went for the full indulgence on this (dark and cold) occasion.

  • 1 pound pasta, such as medium shell or tube pasta (I used Capunti pasta)
  • 1 14-ounce can diced tomatoes
  • 8 ounces low-moisture whole-milk mozzarella, coarsely grated
  • 4 ounces fontina, coarsely grated
  • 2 ounces extra sharp cheddar, coarsely grated
  • 2 ounces Parmesan, finely grated
  • 1½ cups heavy cream
  • coarse salt and freshly ground black pepper
  • ½ head of cauliflower, coarsely chopped
  • room-temperature butter or nonstick cooking oil spray (for pan)
  • fresh herbs such as thyme, basil, or parsley, for garnish, optional
  1. Preheat oven to 350°, preferably on convection.
  2. Cook pasta in a large pot of boiling salted water until about halfway cooked (it needs to be very firm at this stage so that it doesn’t overcook when baked). Drain, reserving ½ cup pasta cooking liquid, and run under cold water to stop the cooking. Drain well.
  3. Combine mozzarella, fontina, cheddar, Parmesan, cream, diced tomatoes, and reserved ½ cup pasta cooking liquid in a large bowl; mix to combine. Season generously with salt and pepper.
  4. Add cauliflower and cooked pasta and toss to coat.
  5. Grease a 3-qt. or 13x9x2″ baking dish with butter or cooking oil spray.
  6. Scrape in pasta mixture and spread out into an even layer.
  7. Cover dish tightly with foil and bake pasta until hot throughout and steaming when foil is lifted, 20–25 minutes.
  8. Remove foil and increase oven temperature to 425â—¦, preferably on convection.
  9. Continue to bake pasta until sauce is bubbling and top is browned and crunchy in spots, 20–30 minutes.
  10. Let cool slightly before serving. Garnish with fresh herbs, as desired.

Note: Pasta can be assembled 2 days ahead. Cover and chill until ready to bake.

One Year Ago: Vegetable Shepherd’s Pie

Two Years Ago: Oscar Night Waffles

Three Years Ago: Chicken Parmesan with Chicken Thighs

Four Years Ago: Chicken, Shrimp, & Clam Jambalaya

Five Years Ago:

Orecchiette with Greens, Mozzarella & Crispy Chickpeas

I love a recipe that gobbles up the greens from my CSA share. I have made this dish a couple of times using whatever combination of greens I had available. Recently, I used turnip greens, kale and spinach but I have also used chard and baby collard greens in the past. The classic combination of basil, tomatoes, and mozzarella was a nice complement to the sautéed greens as well.

This quick dish was adapted from a Food and Wine staff favorite recipe, contributed by Marcie Turney. I doubled the recipe, decreased the red pepper flakes, and increased amount of fresh mozzarella. SO delicious.

Yield: Serves 6 to 8

  • 1 pound orecchiette
  • vegetable oil, for frying
  • 1 15 oz can chickpeas, drained and patted dry
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • coarse salt and ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 8 large garlic cloves, thinly sliced
  • 1/2 teaspoon crushed red pepper
  • 2 cups grape tomatoes, halved
  • 1 pound greens such as Swiss chard, kale, turnip greens, spinach, stemmed and leaves coarsely chopped (or more, as desired)
  • 1 pound fresh mozzarella, cut into 1/2-inch cubes
  • 16 large basil leaves, torn or chiffonade
  1. In a large pot of boiling salted water, cook the orecchiette until al dente. Drain, reserving 1 cup of the cooking water.
  2. Meanwhile, in a medium, deep skillet, heat 1/4 inch of vegetable oil until shimmering. Add the chickpeas and cook over high heat until crisp, 4 minutes. Transfer them to a paper towel–lined plate, sprinkle with the cumin and coriander and season with salt and black pepper. Discard the oil and wipe out the skillet.
  3. Add the olive oil, garlic and crushed red pepper to the skillet. Cook over moderately high heat until fragrant, 30 seconds.
  4. Add the tomatoes and cook until softened, 3 minutes.
  5. Add the greens and cook, stirring, until wilted, 5 minutes. Season with salt and black pepper.
  6. Add the pasta and 1/2 cup of reserved cooking water to the skillet and cook over moderate heat, stirring until incorporated.
  7. Add the mozzarella and basil and toss. Add more pasta water, if necessary.
  8. Spoon the pasta into bowls, sprinkle with the chickpeas and serve.

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Three Cheese Crepe Manicotti

During my college days, I was lucky enough to celebrate Easter with one of my roommates and her large Italian family. It was always an amazing feast. One of the first courses served was a homemade manicotti. I’ve loved it ever since- and now think of it in the springtime.

I was drawn to the “French” twist in this version, using crêpes in lieu of pasta. They were tender and delicious. Lovely.

This recipe was adapted from Food and Wine contributed by Christine Dimmick. I adjusted the seasoning and ratios. I also modified the crêpe batter technique from using a blender to hand-whisking, and to cooking them on a lightly oiled crêpe pan, my tried and true method. This dish could be modified to include any variety of fillings in the crêpes. Next time I may incorporate spinach or mushrooms. 🙂

  • 2 cups ricotta cheese (15 ounces), preferably fresh
  • 1 cup shredded mozzarella (about 6 ounces)(part-skim okay)
  • 2/3 cup coarsely chopped basil, plus more for garnish
  • 3 cloves garlic, minced
  • coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/4 cup all-purpose flour
  • 1 1/4 cup water
  • 5 large eggs, lightly beaten
  • vegetable oil, for the pans
  • 3 cups tomato sauce, preferably homemade (I used local Mamma Lombardi’s Marinara Sauce)
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  1. In a large bowl, combine the ricotta with the mozzarella, basil, garlic, 1/2 teaspoon of salt, and the pepper. Taste and adjust seasoning, to taste.
  2. In a bowl, whisk the flour and eggs until thoroughly combined. Add the water and a generous 1/2 teaspoon of salt. Whisk until smooth.
  3. Heat an 8-inch crêpe or omelet pan over moderately high heat. Using a brush, lightly oil the pan and add a small ladle of the batter (about 1/4 cup); working quickly, swirl the pan to coat it evenly.
  4. Cook until the top of the crêpe is dry and the bottom is lightly golden, about 1 minute. Flip the crêpe and cook until the bottom is lightly golden, about 20 seconds longer.
  5. Transfer the crêpe to a large plate and repeat with the remaining batter to make a total of 16 crêpes.
  6. Preheat the oven to 375°, preferably on convection.
  7. Coat the bottom of a 3-quart baking dish with 1 cup of the tomato sauce.
  8. Arrange the crêpes on a work surface. Spoon 2 tablespoons of the ricotta filling in a line down the center of each crêpe. Loosely roll up the crêpes, burrito-style with ends folded in, and arrange them, seam side up, side by side in the baking dish. (I placed them in 2 rows of 8 crêpes.)
  9. Pour the remaining 2 cups of tomato sauce over the manicotti and sprinkle with the Parmesan cheese.
  10. Cover the pan tightly with foil and bake for 15 minutes. Uncover and continue to bake for an additional 5 minutes, or until the tomato sauce is bubbling and the manicotti are heated through.
  11. Garnish with basil, if desired. Serve piping hot.

Make Ahead: The unbaked manicotti can be refrigerated overnight. Allow up to 15 minutes longer for baking.

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Roasted Eggplant Lasagna

After making a fabulous dish from this book, Flattened Chicken Thighs With Roasted Lemon Slices, I knew I had to try another. The preparation involved to make this dish was a sharp contrast to the quick-cooking chicken thighs, but I knew it would be worth every minute. Twenty cloves of garlic too! 🙂

This might be the most labor-intensive lasagna I’ve ever made, but it was certainly one of the best. The recipe was adapted from Mozza at Home: More than 150 Crowd-Pleasing Recipes for Relaxed, Family-Style Entertaining by Nancy Silverton with Carolyn Carreno. I used large eggs and substituted some reduced-fat dairy. I also omitted the olives, straining the béchamel, pre-cooking the pasta, as well as broiling the baked lasagna.

Because I used un-cooked pasta when layering my dish, I was not able to use the genius tip of cutting the lasagna prior to baking. Thankfully, I didn’t have any difficultly cutting it after it was fully cooked. Absolutely amazing!!

For the Eggplants:

  • 2 large eggplants (2 to 2 1/2 pounds)
  • 1 cup extra-virgin olive oil
  • 3 1/2 tsp coarse salt
  • 1/2 cup large garlic cloves (about 20 large cloves), peeled and sliced 1/16 inch thick lengthwise (preferably on a mandoline)
  • 28 ounce can crushed tomatoes (preferably San Marzano)
  • 1 1/2 tsp sugar
  • 1/2 cup (about 3 oz) pitted small black olives, such as Taggiasche, Nicoise, or Kalamata, optional
  • 3 T za’atar or dried oregano
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp red chile flakes

For the Cheese Sauce:

  • 1/2 large yellow Spanish onion, halved root to tip, peeled
  • 4 T (1/2 stick) unsalted butter
  • 1 arbol chile pod
  • 2 fresh or dried bay leaves
  • 1/4 cup unbleached all-purpose flour
  • 1 quart whole milk (I used 2 cups whole milk & 2 cups 1 percent milk)
  • 2 tsp coarse salt
  • 12 ounces (3 cups) shredded low-moisture mozzarella (part-skim okay)
  • 8 ounces (1 cup) fresh ricotta
  • 1/2 cup (about 2 ounces) finely grated Parmigiano-Reggiano
  • 2 large eggs, lightly beaten

For the Pasta & Assembly:

  • 16-ounce package dried lasagna noodles (I used DeCecco)
  • 1 cup (about 4 ounces) finely grated Parmigiano-Reggiano
  1. Prepare the Eggplant: The eggplant is roasted on the oven floor. If using an electric oven, adjust the oven racks so that one is closest to the oven floor and put a pizza stone on it. Preheat the oven to 500 degrees.
  2. Trim and discard the tip and stem ends of the eggplants and cut the eggplants into 1-inch cubes.
  3. Divide the eggplant pieces between two large baking sheets. Drizzle each portion with 1/4 cup plus 2 tablespoons of the olive oil. Toss and gently massage the cubes to coat the eggplant. Spread the eggplant cubes out in a single layer on the baking sheets.
  4. Cooking one batch at a time, put one baking sheet on the oven floor or on a pizza stone on the lowest rack and cook for 15 to 20 minutes, until the cubes are dark brown all over and beginning to lose their shape, rotating the baking sheet from front to back and moving the cubes with a metal spatula halfway through the cooking time so that they don’t stick.
  5. Remove the baking sheet from the oven, season with 1 teaspoon of salt; set aside.
  6. Repeat with the second batch of eggplant.
  7. Remove the baking sheet from the oven, season the second baking sheet or roasted eggplant cubes with 1 teaspoon of salt; set aside.
  8. Combine the garlic and the remaining 1/4 cup oil in a large Dutch oven or another large high-sided pot over medium heat. Cook until the garlic is soft and very light golden brown, stirring constantly so it doesn’t burn, about 5 minutes.
  9. Add the tomatoes, sugar, and the remaining 1 1/2 teaspoons salt, stir to combine, and cook the tomatoes for 5 to 6 minutes, until they thicken slightly.
  10. Spoon out and reserve 1/2 cup of the tomato sauce.
  11. Add the roasted eggplant, olives (if using), za’atar or oregano, pepper, and red chile flakes. Stir to combine and cook until the eggplants have taken on the color of the sauce, about 5 minutes. (Add 1/2 cup to 3/4 cup water if the sauce becomes dry or sticky.)
  12. Turn off the heat and set aside while you make the cheese sauce.
  13. Make the Cheese Sauce (& Béchamel): Trim and discard the root end of the onion half. Cut the onion half in half again root to tip so the onion is quartered. Slice 1/4-inch lengthwise.
  14. Combine the butter, onion, chile pod, and bay leaves in a medium heavy-bottomed saucepan over medium-low heat.
  15. Cook, stirring often, until the butter is melted and the onion is soft but not brown, about 10 minutes.
  16. Add the flour, whisking constantly to remove any lumps, and cook for 2 minutes to cook off the flour flavor.
  17. Gradually add 1 cup of the milk, whisking constantly.
  18. Increase the heat to high and cook the sauce, whisking constantly, until it begins to thicken, about 1 minute.
  19. Add another cup of the remaining milk, whisking constantly.
  20. Return the sauce to a boil and add the remaining 2 cups milk, whisking constantly.
  21. Return the sauce to a boil, reduce the heat to low, and simmer, whisking or stirring constantly, until the sauce is thick enough to coat the back of a spoon, 3 to 4 minutes.
  22. Turn off the heat and stir in the salt.
  23. Remove and discard the chile pod and bay leaves.
  24. With a ladle, remove 1 cup of the béchamel; set aside.
  25. Add the mozzarella, ricotta, Parmigiano, and the eggs to the pot with the remaining béchamel and gently whisk to combine.
  26. Adjust the oven rack so that one is in the middle position. Preheat the oven to 350 degrees, preferably on convection.
  27. Assemble & Finish the Dish: Spread 1/2 cup reserved tomato sauce over the bottom of a 13 x 9-inch baking dish.
  28. Lay 6 half-sheets (or 3 full sheets) of lasagna on the bottom of the pan to cover it.
  29. Add half of the tomato-eggplant sauce (about 2 1/2 cups) and spread it evenly over the pasta.
  30. Spoon half of the cheese sauce over the sauce and spread it in an even layer to the edge and into the corners of the pan.
  31. Lay an additional 6 half-sheets (or 3 full sheets) of pasta over the cheese sauce. Press down on the pasta sheets with the palms of your hands to remove air bubbles and to ensure that the layers are flat and even.
  32. Spoon remaining tomato-eggplant sauce over the top; spread evenly.
  33. Spoon remaining cheese sauce over the top; spread evenly and to the edges and corners of the pan.
  34. Lay a final layer of pasta on top.
  35. Using a rubber spatula, gently spread the reserved béchamel evenly over the top of the lasagna.
  36. Sprinkle with Parmigiano.
  37. Put the lasagna on a baking sheet and put it in the oven to bake for 35 to 45 minutes, until the edges are golden brown and puffed up a bit. Rotate the pan halfway through the baking time.
  38. Remove from the oven and let cool for at least 1 hour before serving.

Note: The pasta can be prepared through step #34 a day in advance. Cover the pan and refrigerate until ready to bake.

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Birthday Lasagna

I am partial to lasagna laden with mushrooms and spinach… with plenty of cheese, of course. 🙂

When requesting his birthday menu, my son wanted “regular” lasagna, “you know, with just meat and cheese!” His wish was my command. 🙂 It was delicious!

This recipe was adapted from Martha Stewart. I used ground turkey and chicken sausage, added red pepper flakes, and increased the amount of garlic. We ate it with garlic bread and Caesar salad. He absolutely loved it. It was even more celebratory for him to eat it with our special “Happy Birthday” fork. 🙂

  • 1/2 sprig basil, (3 tablespoons coarsely chopped)
  • 4 ounces Parmesan, (1 cup finely grated)
  • 14 oz (about 1 1/4 cups) whole milk ricotta
  • 1 1/2 pounds mozzarella (5 cups grated)
  • 1 pound no-boil lasagna noodles (I needed 2 additional sheets.)
  • 28 ounces canned, diced tomatoes
  • 1 1/2 teaspoons dried oregano
  • 1-2 dashes red pepper flakes, optional, or to taste
  • 1/2 pound sweet Italian sausage (casings removed) or sun-dried tomato-basil chicken sausage (casings removed)
  • 1 pound ground turkey
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon coarse salt
  • 4 garlic cloves, minced
  • 1 medium yellow onion, chopped
  • 1 T olive oil
  1. Preheat oven to 350 degrees.
  2. Make the sauce: Heat 1 tablespoon oil in a skillet over medium heat; cook onion, garlic, salt, and pepper 1 minute.
  3. Add turkey and sausage; cook, breaking up with a spoon, until browned, about 5 minutes.
  4. Stir in tomatoes, red pepper flakes, and oregano. Reduce heat; simmer 1 minute.
  5. Remove from heat. Stir in basil. Taste and adjust seasonings, as necessary.
  6. Coat baking dish with cooking spray or oil; spread a thin layer of sauce on the bottom of the dish.
  7. Top with a layer of noodles. (I used 6 noodles per layer.)
  8. Next, spread a third of the ricotta, then 1 1/2 cups sauce, on top. Sprinkle with 1 cup mozzarella and 3 tablespoons Parmesan. Repeat these steps 2 more times.
  9. Top with a layer of noodles, the remaining sauce, mozzarella and Parmesan.
  10. Cover with parchment paper topped with foil; bake 20 minutes.
  11. Remove foil and parchment; bake 20 minutes more. Let rest 10 minutes before cutting and serving.

Vegetarian Variation: Clean and trim 8 ounces button mushrooms; finely chop in a food processor. Follow the recipe, but in step 2, cook onion and garlic in 2 tablespoons olive oil. In step 3, add mushrooms, 1 cup diced zucchini, and 1/2 cup diced red bell pepper instead of turkey and sausage; cook, stirring, until just tender, about 6 minutes. After simmering with the tomatoes and oregano in step 4, stir in 4 cups chopped spinach along with basil.

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