Veggie Recipe: Un-Breaded Eggplant Parmesan
Enjoy a healthy alternative to the classic Mediterranean comfort food, eggplant parmesan, with this recipe from Chef Julien Gremaud’s, chef/owner of downtown West Palm Beach’s trendiest eatery, Avocado Grill. Inspired by Gremaud’s mother, this recipe stems from the chef’s childhood: “My favorite dish my mom cooked for me growing up was a very simple eggplant parmesan,” says Gremaud.
Eschewing gluten-rich breadcrumbs, this fresh and simple “un-breaded” eggplant parmesan is sure to become a healthy classic at your home. Enjoy.
Un-Breaded Eggplant Parmesan
- 3 large eggplants
- 2 14.5 oz. cans of stewed tomatoes
- 1 6 oz. can of tomato paste
- 4 tablespoons of freshly chopped parsley
- 1 clove of garlic, minced
- 1 teaspoon of dried oregano
- 1 teaspoon of salt
- 1/4 teaspoon of ground black pepper
- 6 tablespoons of olive oil
- 1/3 cup of finely diced onion
- 1/2 cup of white wine
- 1/2 cup of mozzarella
- 1/2 cup of gruyere
- 1/2 cup of parmesan
Preparing the eggplant
- Peel and slice the eggplant.; generously salt.
- In a draining pan, place the eggplant and apply weight (a bag of rice should suffice), and drain for 12 hours. Rinse off salt and pat eggplants dry.
- Pan sear in olive oil until light brown; place eggplant on paper towel to drain excess oil.
- Sweat the onion and garlic; add oregano and pepper, stir. Add the tomatoes and the rest of the ingredients, minus cheese.
- Cook at a low temperature for an hour and a half.
- In a baking dish, apply a layer of eggplant, then a layer of marinara, then layer cheese, repeat to build layers.
- Bake for 45 minutes at 325 degrees until golden brown.
Dig in to Avocado Grill’s guacamole-topped eggs benedict recipe.