My relationship with eggplant is fairly new. Up until this year, we were not in each other’s lives because I thought it was gross and read somewhere that it was poisonous to humans. I think we have a future, though. Especially after this.
Typically eggplant parmesan is made with bread crumbs, but I decided to be super American (and gluten-free) about it and use a corn product: polenta!
1 small-medium eggplant
1 cup polenta/cornmeal
1 jar marinara sauce (I used Trader Joe’s organic basil marinara)
2 cups Italian shredded cheese
1 tablespoon Italian seasoning (I used a blend of basil, oregano, garlic and pepper)
1. Preheat your oven to 350 degrees.
2. Slice eggplant and sprinkle salt on each side. Put aside for about 10 minutes, until it “sweats.”
3. I didn’t know what this meant, until I returned to my kitchen to find this:
4. Set up an assembly line-type-situation with a shallow dish containing the beaten egg and a bowl with the polenta/spice blend.
5. Rinse the eggplant slices and pat them dry. Dip each slice in the egg and then into the polenta mix.
6. Place on a baking sheet and bake each side for 5 minutes.
7. Pour marinara sauce into 9×13 baking dish. Add the eggplant and sprinkle with cheese. Bake for 35 minutes. I added more cheese halfway through the baking time. Do that.
8. Serve hot over/next to pasta or veggies.
We might be ready to have a “determine this relationship” talk, eggplant and I.