Deconstructed Eggplant Parmesan
with sauteed broccolini

Name: Deconstructed Eggplant Parmesan
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 cloves Garlic, minced; 1 to 2 bunches Broccolini (sub 2 broccoli crowns); 1 Tbsp Water; 1 Tbsp Oil, cooking; 1/2 Lemons, juice of; 1/2 Onions, medium, chopped; 1 lb Eggplants, Chinese or Japanese, chopped (these varieties have less seeds; if you can't find it, Italian is fine); 1 Bell peppers, red, chopped; 6 oz Cheese, fresh mozzarella, sliced; 3 oz Cheese, parmesan, grated; 1 can Beans, garbanzo (14 oz / 387 g), drained and rinsed; 1 Tbsp Oil, cooking; ~3 cups Simple marinara sauce (ingredients listed separately); 1/4 cup Panko breadcrumbs; 2 cloves Garlic, chopped; 1 clove Shallots, diced; 1 can Crushed tomatoes (28oz / 794g)

Active: 30 min Total: 40 min

Original GF Paleo Vegetarian

This twist on cheesy, warm eggplant parmesan skips the time-consuming breading steps of the classic and simply combines all of the ingredients in a single skillet. This vegetarian dish is a version of the one that was first featured in September 2013.

Proteins

Cheese, Beans, garbanzo

Cuisines

European - Mediterranean

Ingredients

Metric

Servings:

Garlicky Broccolini:

Garlic - 2 cloves , minced
Broccolini - 1 to 2 bunches (sub 2 broccoli crowns)
Water - 1 Tbsp
Oil, cooking - 1 Tbsp
Lemons - 1/2 , juice of

Deconstructed Eggplant Parmesan:

Onions, medium - 1/2 , chopped
Eggplants, Chinese or Japanese - 1 lb , chopped (these varieties have less seeds; if you can't find it, Italian is fine)
Bell peppers, red - 1 , chopped
Cheese, fresh mozzarella - 6 oz , sliced
Cheese, parmesan - 3 oz , grated
Beans, garbanzo (14 oz / 387 g) - 1 can , drained and rinsed
Oil, cooking - 1 Tbsp
Simple marinara sauce (ingredients listed separately) - ~3 cups
Panko breadcrumbs - 1/4 cup

Simple Marinara Sauce:

Garlic - 2 cloves , chopped
Shallots - 1 clove , diced
Crushed tomatoes (28oz / 794g) - 1 can

Prep

Garlic (for marinara and broccolini) / Shallots - Prep as directed. Store garlic and shallots for marinara together. Store garlic for broccolini separately. (Can be done up to 5 days ahead)
Make marinara sauce - Mix garlic (for the marinara) and shallots into crushed tomatoes with some salt and pepper. (Can be done up to 3 days ahead)
Onions / Eggplant / Bell peppers - Prep as directed. (Can be done up to 3 days ahead)
Cheese (both varieties) - Prep as directed. (Can be done up to 3 days ahead)
Chickpeas - Drain and rinse.

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Make

Preheat oven to 375F / 191C degrees.
Preheat a skillet over medium-high heat. Add oil (the portion for the eggplant parmesan), and then onions to heated oil with a dash of salt. Saute for 3 minutes. Add eggplant and marinara and cook for another 3 minutes. Stir in bell peppers and chickpeas. Cover with mozzarella and bake for 12 minutes.
While skillet is cooking, place broccolini in a microwave safe container. Add water and sprinkle with some salt. Cover with a lid or wet paper towel and microwave until tender, 1 1/2 to 2 1/2 minutes depending on thickness. (This extra step makes the broccolini saute much faster.)
Heat a saute pan over medium-high heat. Add oil (the portion for the broccolini) and then garlic to heated oil. Once you smell the garlic, add broccolini with a dash of salt. Saute for ~1 minute, until tender but still crunchy. Finish with a squeeze of lemon juice.
Mix parmesan and panko bread crumbs together. Sprinkle on top of skillet and broil for 2 more minutes. Enjoy with broccolini on the side.

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