Here’s my remake of Eggplant Parmesan replacing the deep-fried battered slices with a whopping thick slab that is lightly coated with a smidgen of panko. Not oily at all and full of flavor thanks to the intoxicating tomato sauce and tasty cheeses.
I think the taste in exceptional. Hope you agree. Enjoy!
Eggplant Steaks with ‘I’ Sauce
the ‘I’ stands for intoxicating
1 large eggplant, ends trimmed
1/2 teaspoon sea salt
1/3 cup Egg Beaters
1/2 cup plain Panko
6 teaspoons olive oil, divided
1 -8 ounce no sugar tomato sauce (Hunt’s brand also contains no salt)
1/4 teaspoon dried crushed thyme
1/4 teaspoon dried crushed oregano
1/2 teaspoon dried crushed basil
1/2 teaspoon dried crushed red pepper flakes
1/2 teaspoon lemon juice
1/3 cup dry red wine
1/3 cup blended cheese Colby and Monterey jack 2%)
Cut eggplant in 3/4-inch thick slices. Lightly sprinkle both sides with sea salt and place slices in a colander to drain excess moisture. Allow to set for 30 minutes. Wipe off salt with paper towel.
Preheat oven to 450 degree F. Spray an oblong baking dish with cooking spray, set aside.
Heat the tomato sauce with the herbs, lemon juice and wine. Let simmer on medium low heat for 15 minutes stirring to thicken. Remove from heat.
Lay slices on a clean surface or pan and brush top side with Egg Beater. Sprinkle just a bit of Panko, about 1/4 teaspoon, over the top. Flip eggplant slices over and repeat with egg and panko.
Heat a wide skillet over medium high heat. Add 2 teaspoons of oil and cook until panko is brown. Turn the slices over, add another teaspoon of oil and brown the other side. Remove to the oblong baking dish. Cook eggplant in a double batch if needed adding oil as needed.
Spoon the sauce over the eggplant slices and top with the cheese. Cover dish with foil and bake in oven for about 10 minutes. Remove foil and cooked under the broiler if needed to brown the cheese.
Find the Nutritional Facts here