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It’s lighter, it’s fresher, and, for me, it’s even tastier! I’ll tell you why.
In this dish, the eggplant is baked, not fried; it is topped with a ground walnut mixture, not totally breaded; the cheese is fresh, not baked; and instead of tomato sauce, it’s a fresh tomato salad.
Ingredients:
Eggplant: Bake rounds in oven at 350 degrees (or on grill) for about 20 minutes, turn at the halfway point. Helpful clean-up hint: I used a cookie sheet lined with aluminum foil and brushed with olive oil. I tented the foil over the top for about 15 minutes to help ensure the eggplant cooked through and when it was all done, I just threw it away.
Topping: Grind a handful of walnuts with a clove of garlic, a few pieces of basil and a little olive oil to create a paste-like texture. Add in breadcrumbs and grated cheese and toast in a skillet.
Tomato Salad: Halve grape tomatoes and toss with black olives and torn basil/parsley. Dress with vinaigrette made with olive oil, freshly squeezed lemon and zest. Let sit. Drain before topping.
Plating: When eggplant is removed from the oven, pat on walnut topping. At this point, you can put it under the broiler for a minute or two to crisp up or begin the layering process starting with eggplant, topping, mozzarella (repeat) and then top with salad.
É molto deliziosi. Though you may love eggplant parmigiana, you must admit…it’s basically mushy and without much texture difference. Taking the eggplant from the oven and layering it with fresh mozzarella lightly warms the cheese (you can see it starting to breakdown on the first layer) while retaining its chewy texture. The walnut breadcrumb topping adds a little crunch (and more taste because of the walnuts) and the tomato salad on top does ‘its thing’ by brightening everything up!
I really loved this dish and encourage you to try it. I don’t think I’ll ever look at the traditional eggplant parmigiana the same way again.
26 Comments
When I opened this window I had to double check to make sure I was in the right place. I love the new design and your pictures are gorgeous! Congrats you are doing a great job with your blog
And the recipe sounds amazing too, of course. I like the idea of the fresh salsa.
WOW, that looks so healthy and delicious!!
Thanks for stopping by my blog today!!
I love your new site!!! Beautiful picture and fantastic recipe.
Wow Joan! It does look beautiful!
Joan, I only have one word for this. Brilliant! I love this whole concept and a much healthier way of cooking eggplant parm.
I love this dish and I cannot wait to try this on the people I cook for…….thanks
Joni – Looks delicious. Definite going to try it! Liz
I agree, it sounds fabulous and easy to do (they key for me) I can’t wait to get home to try it!
I’m happy to see that so many of you intend to try this recipe. It’s definitely healthier and I think so festive looking. Remember we eat with our eyes first.
Yummmmmmyyyyyyy. Needless to say my mouth is watering. Great presentation.
Hi Joan – I tried this recipe last night with fresh eggplant and basil from my garden. I even ran out to Mama Theresa’s to pick up the fresh home made mozzarella. It was wonderful. The first time I ate fresh eggplant was at Cousin Peter and Jen’s home on LI. Nothing tastes as good. I will be making this one again.
Gorgeous. Like your new blog too.
I LOVE finding new ways to prepare eggplant parmesan (my favorite is a deconstructed version), but this definitely has to be the most original recipe I have ever seen! Walnuts! I love what you did… this is gorgeous and I just bookmarked it!
I am loving this. It’s been a favorite of my family since as long as I remember. Yours look gorgeous!
Joan, I must admit most of us (Italians modern women) have learned to bake and not fry anymore eggplant for parmigiana for 2 undiscussable reasons: healthier and no more strange odors in the house!!!
…and this is a fresh lovely miodern parmigiana!
May I correct only one little thing?… not “deliziosi” (it’s plural) but delizioso (referring to the dish) or deliziosa (referring to parmigiana). Hope you don’t mind and please, I would be glad if you will correct my English too!
Big hug!
Grazie…I appreciate the lesson in language and the commentary from a ‘modern Italian women’.
I’m making this! Sounds so good together, great combo Joan! A nice and different twist!
Tonight I made the “too hot to turn on the oven” variation of this recipe. I grilled the eggplant on my George Foreman grill, made and assembled the dish, and melted the cheese in the microwave. It was really delicious. Tasty yet light. Definitely a recipe to save and use again!
Thanks Joan
I’m really pleased so many readers tried this dish.
This looks absolutely amazing! I can’t wait to try it. I just bought more eggplant than I know what to do with, so this recipe is perfect. Thanks!!
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