Growing up in Buffalo where there was a large Italian-American population, I sometimes get the hankering for red-sauce Sunday dinners. Baked Ziti! Chicken Parm! Eggplant Parm! However, oily, deep-fried and breaded Eggplant Parm? Forgetta ’bout it! Since I have the new Sur La Table® Vegetable and Fruit Spiral Slicer, I decided to try to make a deconstructed eggplant parmesan with roasted eggplant ribbons instead of the breaded and fried version the original recipe calls for.
I envisioned beautiful, luscious, endless ribbons as advertised on the box but after a few cranks, the Sur La Table® Vegetable and Fruit Spiral Slicer blade could not cut through the eggplant. UGH! This is totally a “fallen souffle” moment (AKA when an kitchen experiment goes wrong!). The first issue is that the eggplant skin is a bit tough and waxy so the cuts coming through were jagged. Additionally, the eggplant has little seeds that was getting caught in the blade. After about 5 minutes of fiddling, I gave up and just resorted to thinly slicing the eggplant. The few ribbons that I was able to generate acted as pretty décor to the top of the eggplant parmesan. Oh well. I definitely did not get the long beautiful tendrils of eggplant as I planned form the sprializer……
- 1 Whole eggplant, thinly sliced about 1 cm
- 1 cup of ricotta cheese
- 1 tsp of red pepper flakes
- 1 clove of minced garlic
- 1 tsp of minced fresh oregano
- 2 tbs of olive oil
- 2 cups of good marinara sauce
- 4 tbs of pesto
- 1 tbs of chopped basil
- ¼ cup of shaved parmesan cheese
- Heat oven to 400 degrees.
- In cold cast iron skillet, add olive oil, garlic and oregano and warm slowly over low heat. After about 5 minutes, garlic should be fragrant.
- In a separate cookie sheet, line with paper towels, place eggplant slices on and sprinkle with kosher salt and let stand for 5 minutes.
- Gently paper towel dry the eggplant and absorb as much moisture as possible.
- In a baking plan, layer, overlapping the eggplant slices. Brush olive oil from cast iron skillet onto the eggplant.
- Roast eggplant at 400 for 15 minutes until it starts to color.
- Remove from the oven and with a tablespoon, dollop the ricotta on top of the eggplant creating a polka dot pattern.
- Dollop marinara sauce throughout the eggplant as well.
- Dollop pesto throughout the pan.
- Sprinkle with parmesan cheese Return to the oven for about another 15 minutes until cheese is melted.
- Remove from oven and and sprinkle basil. Serve immediately.