Eggplant Parmesan

By Lori Powell

I was surprised to find out the other day that chicken Parmesan is an Italian-American invention. I’m just scraping the surface on what the story behind this dish might be….

Most likely it was a hybrid or a version of a dish related to a veal cutlet that was breaded and deep-fried but was not served with sauce or with cheese from Parma, Italy. The American version might have evolved due to the expense of veal, creating chicken Parmesan, but using mozzarella rather than Parmesan. Still confused? So am I, but I didn’t invent it. It does kind of make sense…yes?

Eggplant Parmesan, on the other hand, is more directly related to a dish called melanzane alla Parmiagiana. According to Clifford Wright, a James Beard Award winner (whom I secretly adore) it originates from a sliced eggplant layered dish that is baked with a sprinkling of spices, herbs and Parmesan, a bit of butter and a cream sauce made with eggs.

The Italian-American version as we more commonly know it is coated in breadcrumbs and eggs or flour and is enrobed in tomato sauce and mozzarella but often also contains a sprinkling of Parmesan. (Note that tomatoes did not exist in Italy until around 1786.) This delicious dish dates back 1837 and is recorded in a cookbook from Naples, Italy.

I decided to take one of my favorite dishes and transform it into a healthier version where the eggplant is the star. Hail the purple globe or the striped one (graffiti eggplant) or the white kind. It doesn’t matter what color they are since all eggplants are grand to me…it all depends on the skill of the cook. Fortunately anyone can make this version.

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Eggplant Parmesan
Serves 1-2

1 (3/4 lb) eggplant, cut into ¼-inch-thick slices
Olive oil spray
Salt and pepper
1 cup good quality jarred tomato sauce
¼ cup shredded mozzarella cheese
¼ cup finely grated Parmesan cheese

Preheat broiler. Arrange slices of eggplant on a foil lined baking sheet coated with olive oil spray and coat tops of eggplant. Season with salt and pepper. Broil 6-inches from heat until golden brown on top, about 3 minutes. Flip over and cook until golden brown on top, again about 2 minutes more.

Preheat oven to 375°F. Spread half of tomato sauce on bottom of a small casserole dish (about 2-cup capacity) and top with half of eggplant slices. Repeat process one more time and sprinkle with cheeses.

Bake in middle of oven uncovered until cheeses are melted and sauce is bubbling, about 15 minutes.

For a stackable version try Eggplant Parm Stacks.

For a family version, check out Andrew Hunter’s Eggplant Parmesan.

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