Parmigiana di Melanzane #FallFlavors

Enjoy this Sicilian-style Eggplant Parmigiana prepared without the breading on the eggplant, to bring out the natural goodness of this delicious vegetable.

A perfect, comforting dish celebrating Fall Flavors..............

I want to thank Jolene of Jolene's Recipe Journal for hosting this annual event.  I love the flavors of Fall, and while that may mean apples and pumpkins, it also means the end-of-the-year bounty from your garden or the local farmer's market.

These are the final recipes being shared for Fall Flavors this year.  Enjoy.......

• Cranberry Cinnamon Roll Casserole by The Spiffy Cookie
• Pumpkin Cookies with Brown Butter Frosting by Hezzi-D's Recipe Box
• Apple Chai Scones by Blogghetti
• Ginger Spiced Pear Compote with Cranberriesl by Jolene's Recipe Journal
• Sicilian Eggplant Parmigiana by A Day in the Life on the Farm
• Spiced Maple Toffee Apple Smoothie Bowl by A Little Fish in the Kitchen
• Pumpkin Bagels by Art of Natural Living
• Crispy Molasses Cookies by Karen's Kitchen Stories
• Easy Peach Ginger Skillet Crisp by A Kitchen Hoor's Adventures
• Apple Gorgonzola Salad by Easy Recipes For One
• Kale and Kabocha Paratha by Magical Ingredients

Did you know that Eggplant Parmesan, as we know it in the USA, has absolutely nothing to do with Parmesan cheese?  It is actually derived from the word Parmiciana, which means shutters, indicating the look of the eggplant as it is layered into the casserole. 

It likely originated in Sicily, layering fried eggplant (unbreaded) with tomatoes and a sprinkling of cheese.  Much different than the breaded, cheese-laden dish that we know and love.

This recipe brings out the flavor of the eggplant without masking its goodness with thick breading.  It is soft, rather than crispy, and incredibly delicious.

I hope you have enjoyed this annual event celebrating the Flavors of Fall.  When you are ready to start cooking, you can search #FallFlavors on social media and find all the recipes from this and previous years.

Vegetarian, Eggplant, Sauce, Meatless, Entrees

Entrees, Meatless

Sicilian

Yield: 4 servings

Author: Wendy Klik

Sicilian Style Eggplant Parmigiana

Enjoy this Sicilian-style eggplant Parmesan prepared without the breading on the eggplant, to bring out the natural goodness of this delicious vegetable.

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

• 1 large eggplant, top and bottom removed, sliced into 3/4" rounds
• salt
• olive oil
• 1 can (15 oz) tomato sauce
• 1 can (15 oz) diced tomatoes
• 3 cloves garlic, minced
• handful of basil leaves, chopped, divided
• salt to tast
• a handful of grated or shredded parmesan cheese for sprinkling

Instructions

1. Sprinkle the eggplant slices with salt and place into a colander. Cover with a plate, weighed down with the canned tomatoes, for an hour. Remove from colander and pat dry with paper towels.
2. Combine the tomato sauce, diced tomatoes, garlic, 1/2 of the basil, salt, and a Tablespoon of olive oil in a pot over med-high heat. Bring to a boil, reduce heat and simmer for 15-20 minutes, until liquid is reduced and the sauce is thickened.
3. While the sauce simmers, add a layer of olive oil to the bottom of a skillet and shallow-fry the slices of eggplant until golden brown on each side. Remove to a paper towel and use another paper towel to pat the top of each slice to remove excess oil.
4. Place about a third of the sauce into the bottom of a baking dish. Place the eggplant slices on top of the sauce, and sprinkle with half of the basil leaves.
5. Cover with another layer of eggplant, sprinkle with remaining basil, cover with the sauce and sprinkle on a handful of Parmesan cheese.
6. Bake in a preheated 350* oven for about half an hour, until eggplant is tender, the sauce is bubbling, and the cheese has browned.

Notes

Adapted from a recipe found at Memorie di Angelina

Nutrition Facts

Calories

138

Fat (grams)

5 g

Sat. Fat (grams)

1 g

Carbs (grams)

24 g

Fiber (grams)

8 g

Net carbs

16 g

Sugar (grams)

15 g

Protein (grams)

5 g

Sodium (milligrams)

1045 mg

Cholesterol (grams)

0 mg

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