Eggplant Parmesan is one of my favorite dishes -- whenever we go to an Italian restaurant I find it difficult not to order it every single time. Something about the fried eggplant smothered in cheese served with pasta just draws me in. In this recipe the eggplant is roasted, not fried and although there is some parmesan, feta has been added too.
Recipe from Busy in Brooklyn.
-1 eggplant, sliced in half vertically
-1/3 cup marinara sauce
-flavored bread crumbs
-parmesan cheese, optional
-pasta, for serving
Sprinkle the eggplants with salt and cook flesh side down on a baking sheet. Drizzle them with olive oil before roasting and broil for 20 minutes.
|Remove from the oven, careful it's hot! Set the oven for 400 now.|
Flip over the eggplant.
|Coat with sauce.|
|Top with Parmesan and breadcrumbs.|
|Top with feta and bake until the breadcrumbs are toasted and the feta is slightly melted (it won't melt all the way).|
|Serve with pasta if desired.|
I appreciated this variation on eggplant parmesan, but I think that I prefer the fried version. The feta added a nice salty element to the dish and it tasted good, but I really missed that crunch.