Deconstructed Eggplant Parmesan
with sauteed 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
- 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 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.1 Helpful
Not normally a huge eggplant fan but this was tasty!0 Helpful
Made a fusion of paleo and GF version. Basically paleo but with cheese and panko toppings. I didn’t read the directions and cubed the chicken. Just cooked it first, then added the veggies. Actually worked well that way for us. Served over pasta. Oh. And used left over pre made marinara. Super easy and even the kid that thought she hated eggplant endorsed it was ok in this.0 Helpful
It was very good. Very tasty on a cold night.0 Helpful
I thought it was delicious, but my kids did not agree.0 Helpful
It was really tasty! I sautéed the eggplant before adding in the sauce, and the Parmesan breadcrumbs on top were great!0 Helpful
Added Spinach because it felt like it would go well (and did). Sauteed eggplant for about 5 min, them bells, THEN added sauce. Probably should have simmer sauce a little longer because it was a little runny. Could add a bit more eggplant. Yummy!0 Helpful