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

Serves four

• 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

1. Peel and slice the eggplant.; generously salt.  
2. 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.
3. Pan sear in olive oil until light brown; place eggplant on paper towel to drain excess oil.

Marinara sauce

1. Sweat the onion and garlic; add oregano and pepper, stir. Add the tomatoes and the rest of the ingredients, minus cheese.
2. Cook at a low temperature for an hour and a half.

Method

• 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.