Baked Eggplant Parm
This dish is having a 2007 Brittany Spears level identity crisis happening. Is it an eggplant parm? Is it a baked ziti with eggplant? Is it a pasta and eggplant casserole? I don't have these answers, but I do know that there is enough cheese in this that no one will question you. They'll just be lost in the parm.
Baked Eggplant Parm
Active Time: 45 minutes
Cook Time: 1 hour minutes
Total Time: 1 hour, 45 minutes
- 2 small to medium eggplants cut into 1 inch slices and then cut in half to create half moon shapes
- 6 tbsp. olive oil
- Kosher salt and black pepper to taste
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1/2 tsp. red pepper flakes (optional)
- 1/2 tsp dried oregano
- 2 anchovy fillets (optional)
- 1 28 oz. can whole tomatoes packed in juice crushed by hand or with a potato masher (careful- they will squirt)
- 1 28 oz. can crushed tomatoes
- 5 leaves fresh basil, chopped
- 1 lb. penne, cooked according to package directions
- 3/4 cups panko bread crumbs
- As much fresh grated parmesan as you want (I recommend at least 3/4 cup)
- 8 oz.(or more) full fat mozzarella cheese, cut into 1 inch cubes
Pre-heat the oven to 450 degrees. Drizzle the eggplant pieces with 2 tbsp. olive oil and season generously with salt and pepper. Roast the eggplant in the oven for about 25 minutes, flipping the eggplant pieces halfway through. The eggplant should be tender and both sides should be nicely browned.
Meanwhile, heat 2 tbsp. olive oil over medium heat in a Dutch oven or large pot. Add the onion and cook until softened (about 3-5 minutes.) Add the minced garlic, red pepper flakes, oregano and anchovy fillets if using. Heat until fragrant (about 1 minute.) Add the whole tomatoes, crushed tomatoes and basil leaves to the pot. Season with salt and pepper to taste and allow this to simmer for 30 minutes.
Note: This will make a lot of sauce. I personally tend to smother any pasta that I eat in sauce, so I like to have extra to put on top. If you do not need things quite as saucy, you can freeze any excess!
While your sauce is simmering, cook the pasta according to package directions.
Meanwhile, heat the last 2 tbsp. of olive oil over medium heat in a small sauce pan. Once heated, add the breadcrumbs and season with salt and pepper. Stir them to coat with olive oil and then allow them to brown, stirring occasionally until they are a medium brown color (about 5-7 minutes.) Remove from heat.
Next, we assemble this beauty! Start with a light layer of sauce in the bottom of a glass baking dish. Top with a layer of eggplant, a layer of pasta and then add parm and mozzarella cheese. Finish with the toasty breadcrumbs. Repeat this process until you can't fit any more into your baking dish. I like to add an extra layer of cheese on top to get the delicious bubbly, crispy cheese situation on top, but this is totally up to you. Put the dish on top of a baking sheet (to avoid an spillage from dripping into the bottom of your oven) and bake for 15-20 minutes uncovered. Top with fresh basil or parsley and serve!
Chianti Riserva
Castello Nipozzano- Chianti Rufina Riserva 2017- Find it at Trader Joe's
WHY IT WORKS:
- This is a complimentary pairing- meaning that the flavors of the wine mimic the flavors of the eggplant parm.
- Chianti is not a type of grape, but it is actually a region in Italy. All wine that comes out of Chianti is considered a “Chianti”.
- The grape varietals typically found in Chianti wines are Sangiovese and Merlot. Sangiovese is the primary grape and Merlot is sometimes added to provide structure and body.
- This wine has a lot of acidity, which allows it to hold up nicely to the high level of acid that comes from the tomatoes in the sauce. Chianti is typically a high acid red wine.
- This wine has notes of bright cherries, strawberries, vanilla and tobacco.
- If you can’t find this specific wine, try to find a Chianti with high acidity and similar tasting notes to what was earlier mentioned. If you find a wine that has “Sangiovese” on the label it will be a pretty safe bet that this will be good to pair with this pasta.
