Food & Drink Eggplant Parmesan Serves 6 2 large eggplants, cut into ¼-inch thick rounds 3 pasture-raised eggs, beaten 1 ½ + 1 ½ cups grated ParmigianoReggiano, divided in 2* 2 tablespoons Italian seasoning ½ teaspoon red pepper flakes (optional) Freshly ground black pepper to taste Extra virgin olive oil, for drizzling 1 ½ + 1 ½ cups marinara sauce** 1 ½ + 1 ½ cups shredded partly skimmed mozzarella ⅓ cup fresh basil leaves, finely chopped *You may have Parmesan left over from dredging the eggplant. Just add that Parmesan to the cup left for sprinkling. **Hunt for a pizza, marinara or pasta sauce with the lowest amount of sugar. Preheat the oven to 400°F and line two baking sheets with parchment paper. In a medium-sized shallow dish, whisk the eggs. Set aside. In another medium-sized shallow dish, combine 2 cups of Parmesan, Italian seasoning and pepper. Dip the eggplant slices into the egg mixture and then into the 2 cups of Parmesan mixture. Place breaded eggplant slices onto the baking sheet. Repeat for all slices. Drizzle slices with olive oil. Bake for 18 minutes or until eggplant is tender and golden brown. Spray a 9 x 13-inch baking dish with avocado cooking spray. Spread 1 cup of marinara sauce in the bottom of the baking dish. Add a layer of eggplant. (You will need to cut some of the eggplant in half so that the entire bottom of pan is covered in a layer.). Top eggplant with another cup of marinara sauce and 1 cup mozzarella. Repeat with the remaining eggplant, 1 cup of remaining marinara and 1 cup of remaining mozzarella. Sprinkle with the remaining 1 cup of Parmesan cheese, drizzle with olive oil. Bake for 20 minutes or until the cheese is nicely melted. Turn the oven to broil and broil for 2 to 4 minutes or until the cheese is browned and bubbling. Remove from the oven. Let rest for 10 minutes. Sprinkle with basil. Serve. Wine suggestion: A chilled glass of Pinot Noir (red) is ideal for this vegetarian dish. The wine’s crisp acidity will nicely offset the saltiness in the Parmigiano. The wine’s earthy character will harmonize with the earthy nature of eggplant. Pinot Noir is a light but complex red and so won’t overpower the delicate nature of eggplant. CSANews | FALL 2023 | 47
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