Deconstructed Eggplant Parmesanwith sauteed broccolini
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.
- 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
- 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
- Garlic - 2 cloves, chopped
- Shallots - 1 clove, diced
- Crushed tomatoes (28oz / 794g) - 1 can
- 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.
- 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.
This meal has 54 reviews
It was good, I added sugar and italian seasoning to the sauce. I should have peeled the eggplant or made sure to cook it longer. It was great without a side. My husband still preferred a traditional eggplant parm but it was good. I would make it again but it was not a super favorite but it was good and served great the next day.
This has so much potential, but I agree with other commenters: as written, it's a bit underseasoned and the bell pepper is undercooked. I would like to make this again, but cut the eggplant differently (smaller), add a lot more salt, and cook the vegetables longer. I subbed green beans for the broccolini.
Would have actually preferred without eggplant
No one seemed to like the chickpeas.
Half the household liked it, the other did not.
Very good. Put the panko on the eggplant.