Deconstructed Eggplant Parmesan

I think this is better and healthier than classic eggplant parmesan preparations. Omit the sausage and it’s vegan too.

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Serves 4

  • 2 medium eggplants, halved lengthwise

  • 3 T olive oil, divided

  • Kosher salt

  • Black pepper

  • 1 small onion, chopped

  • 3 garlic cloves, grated or pressed

  • 1 t herbes de Provence

  • 1⁄2 lb ground pork or chicken sausage (optional)

  • 4 oz mushrooms, chopped

  • 1 1⁄2 c marinara sauce, store-bought or homemade

  • 2 c baby kale, spinach, or power greens, chopped

  • 6 oz mozzarella, grated, divided

  • 2 oz grated parmesan, divided

Preheat the oven to 400 and move the rack to the upper third of the oven. Use a sharp paring knife to outline a 1⁄2” border all around each eggplant half. Core the eggplant halves using a melon baller or grapefruit spoon, scooping out the flesh without cutting through the skin. Chop the flesh and reserve for the filling. Brush each half with olive oil and sprinkle with salt and pepper. Place halves cut side up in a baking dish and roast until the eggplant is tender, about 25 minutes.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once oil is hot, add onion and sauté 3-5 minutes, until translucent but not browned. Add garlic and herbes de provence and sauté one minute. Add sausage, breaking up clumps with a spatula, and mushrooms and cook about 4 minutes, until sausage is no longer pink. Add the chopped eggplant flesh and season with salt and pepper. Cook until eggplant has softened, about 5 minutes more. Turn off the heat and add about 1⁄2 cup of the marinara sauce and stir to combine. Mix in about half the mozzarella and parmesan cheeses.

Pour the remaining marinara into the bottom of the baking dish containing the eggplant halves. Fill the eggplant halves with as much of the stuffing mixture as you can, mounding it up. Sprinkle halves with remaining cheeses and drizzle on a little olive oil and sprinkle with salt and pepper.

Bake 10 minutes to warm through, then run the dish under the broiler for about 2-3 minutes to melt and brown the cheese.

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