The eggplants are so crispy and are baked in the oven. I made a marinara sauce with canned cherry tomatoes and sautéed some Swiss chard and that was spooned under the marinara sauce. I peel the eggplant leaving stripes; otherwise, the peel can be quite chewy.
We had something similar for lunch on Salt Spring Island, several years ago and I have been making it ever since.
Baked Eggplants
2 large eggplants, partially peeled and cut into ½-inch thick slices,16 slices total
1 cup all-purpose flour
Sea salt and freshly ground black pepper
2 eggs
1 T water
1 cup Italian bread crumbs
1 cup panko bread crumbs
1 cup grated Parmigiano-Reggiano cheese, divided
Sea salt and freshly ground black pepper
2 eggs
1 T water
1 cup Italian bread crumbs
1 cup panko bread crumbs
1 cup grated Parmigiano-Reggiano cheese, divided
Provolone or mozzarella slices for tops of eggplants
Cherry Tomato Marina Sauce
¼ cup extra-virgin olive oil
3 cloves garlic, pressed or minced
Pinch of red pepper flakes
2 14-oz cans cherry tomatoes
1 small bunch fresh basil leaves, torn or chopped
Sea salt and freshly ground black pepper
Swiss Chard
1 T extra-virgin olive oil
1 large bunch Swiss chard, trimmed of middle stems and chopped
In a shallow bowl, add the flour and season generously with salt and pepper.
In a second shallow bowl, whisk the eggs with the water.
In a third shallow bowl, mix together the bread crumbs, panko, and grated Parmigiano.
Preheat oven to 375 degrees F.
Cherry Tomato Marina Sauce
¼ cup extra-virgin olive oil
3 cloves garlic, pressed or minced
Pinch of red pepper flakes
2 14-oz cans cherry tomatoes
1 small bunch fresh basil leaves, torn or chopped
Sea salt and freshly ground black pepper
Swiss Chard
1 T extra-virgin olive oil
1 large bunch Swiss chard, trimmed of middle stems and chopped
In a shallow bowl, add the flour and season generously with salt and pepper.
In a second shallow bowl, whisk the eggs with the water.
In a third shallow bowl, mix together the bread crumbs, panko, and grated Parmigiano.
Preheat oven to 375 degrees F.
Drizzle some oil on a large baking sheet pan and set aside.
Dip eggplant slices in flour, shaking off excess, then dip in egg mixture and finally in bread crumb mixture.
Place eggplant slices on the baking sheet and drizzle a little more oil on top
Place eggplants in oven and bake for 20 minutes, flip each one over, and bake another 15 minutes.
Meanwhile;
In a medium saucepan, heat the oil over low heat and sauté
the garlic and red pepper flakes for a minute or two.
Add the cherry tomatoes and mash lightly with a fork or potato masher.
Meanwhile;
In a medium saucepan, heat the oil over low heat and sauté
the garlic and red pepper flakes for a minute or two.
Add the cherry tomatoes and mash lightly with a fork or potato masher.
Leave the tomatoes mostly whole.
Simmer for 15 minutes, add basil and season with salt and pepper
Set aside and keep warm.
Set aside and keep warm.
Remove eggplants from oven and sprinkle with a little more Parmigiano and add a slice of provolone or mozzarella cheese on top.
Place back in oven for cheese to melt, about 5 minutes.
Meanwhile, in a skillet, add the olive oil and sauté
the Swiss chard until soft, about 5 minutes.
Season to taste with salt and pepper.
Set aside and keep warm.
To Assemble
Place back in oven for cheese to melt, about 5 minutes.
Meanwhile, in a skillet, add the olive oil and sauté
the Swiss chard until soft, about 5 minutes.
Season to taste with salt and pepper.
Set aside and keep warm.
To Assemble
Spoon the chard in the middle of 4 plates.
Ladle on some cherry tomato sauce.
Arrange 4 slices of eggplant on top of sauce and garnish with basil, if desired.
Serves 4
Ladle on some cherry tomato sauce.
Arrange 4 slices of eggplant on top of sauce and garnish with basil, if desired.
Serves 4
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