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Easy Roasted Eggplant Parmesan

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Easy Roasted Eggplant Parmesan

My resolution this year was to try to get healthier. You’ll notice I didn’t say diet or lose weight. I want to think that if I don’t call it a diet, I will be a little more successful. I have tried every diet in the world…ok maybe not all of them but a whole bunch of them! The problem with diets is that anytime I limit a specific food/type of food then it is guaranteed that I will want that food that I am not supposed to have!!

I know I have a major sweet tooth and that is my biggest downfall. I eat lots of great lean proteins and tons of veggies but I also love all things sugar! I have honestly never met a dessert that I haven’t loved – tee hee! As part of my 2015 resolutions, I decided to see if I could go a month without eating added sugar. Now that doesn’t mean the sugars that naturally occur in foods…just those that are added.

That means that I have been sticking with a lot of whole foods. The point of my attempt to eat better meant that I was going to try to cut out as many processed foods as possible and go back to the basics. I have to admit that it’s been harder than I expected but so far I have been successful.

So my buddy Christy sent me a recipe for Skillet Eggplant Parmesan. I love eggplant and so does my husband. He can be picky when it comes to veggies so when there is one he likes…I make the most of it. The recipe sounded wonderful but I didn’t have any time for a homemade sauce and to avoid the extra sugar of a processed jar sauce, I put my thinking cap on.

You need tomatoes for eggplant parm and I figured since I was roasting my eggplant…why not just roast some tomatoes and use that in my dish in place of the sauce. I LOVE roasted tomatoes so I figured it would probably work out. Oh boy…did it ever work out! My Easy Roasted Eggplant Parmesan was a huge hit. I already have eggplant and cherry tomatoes on my shopping list to make it again this week!

Don’t let the simple ingredient list fool you! The combination of the perfectly roasted veggies and baked ooey gooey melted cheese is a thing of beauty!

5.0 from 1 reviews
Easy Roasted Eggplant Parmesan
 
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Serves: 4
Ingredients
  • 1 large eggplant, cut into ½" slices
  • 1 pint grape tomatoes
  • olive oil for roasting the veggies
  • ½ cup mozzarella cheese, shredded
  • ½ cup parmesan cheese, shredded
  • Kosher salt
  • Ground black pepper
  • Fresh basil, chiffonade
Instructions
  1. Preheat oven to 375º F.
  2. Brush both sides of the eggplant with olive oil and place on a baking sheet.
  3. Sprinkle with salt and pepper.
  4. Place the grape tomatoes on a separate baking sheet and drizzle with about a tablespoon of olive oil and rub to coat the tomatoes.
  5. Sprinkle with salt and pepper.
  6. Place both baking sheets in the preheated oven and roast for about 20 minutes.
  7. After 20 minutes flip the eggplant and shake the tomatoes and place back in the oven and roast an additional 15 minutes.
  8. The eggplant should be roasted to a golden brown and the tomatoes will shrivel and soften.
  9. Remove the veggies from the oven and increase the oven temperature to 400º F.
  10. Lightly oil a small casserole dish and place a layer of the roasted eggplant in the bottom of the dish.
  11. Add a layer of roasted grape tomatoes on top of the eggplant.
  12. Sprinkle with a third of the parmesan and a third of the mozzarella.
  13. Repeat the layers twice.
  14. Bake at 400º F for 20 minutes or until the cheese is golden and bubbly.
  15. Remove from oven and cool for 8 - 10 minutes.
  16. Sprinkle the basil chiffonade over the the dish before serving.
Notes
This was the perfect amount for two adults and two children. You can easily increase the ingredients as needed.

Pattypan Squash Gratin

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pattypan-squash-gratin-1

Each week I get a beautiful box of organic fresh produce delivered right to my door. I subscribe to a program similar to a produce co-op. I get an email of the items available from the local farms and then I choose the items that I would like included in my box. Opening that box feels almost like Christmas.

Usually I am thrilled to see the box on my front porch but I forgot to cancel my delivery while I was out of town. Now, I have a ton of produce to use up. I just can’t let any of that beautiful food go to waste so I had to come up with a plan. I had originally thought that I would just sauté the pattypan squash and serve it as a side dish. I decided that I’d add in some of the onions and potatoes that was also in my box to create a hearty Pattypan Squash Gratin.

The recipe is so simple to assemble and the results are tender vegetables in a creamy cheesy sauce. I think you guys will love it.

To start this recipe just caramelize some onions. I had about 3/4 of a Vidalia onion left from another recipe. I really wish I would have had the whole onion –but, we make do with what we have, right?!

The next step is to slice up the  squash and potatoes. If you have a mandolin – this is the time to bring that baby out of the cabinet.

I love my mandolin slicer – I use it all of the time. It can be a little intimidating at first. Once you try it,  you will never go back to hand slicing. When you need a bunch of even slices there is nothing else that compares.pattypan-slices

I think it took me a total of 3 minutes to do the 4 squash and 4 potatoes. Aren’t they so pretty?!

potatoes

Once your veggies are ready all you have to do is assemble the dish. Grab a big gratin pan or casserole dish and layer the goodies. Start with the onions – just spread them out over the bottom of your dish. Next alternate potatoes and squash in a layer over the onions. Mix the salt, pepper and nutmeg and sprinkle half over the first layer of veggies. Then sprinkle the gorgonzola cheese and follow with another layer of potatoes and squash.

slicesOnce you have used up all the veggies sprinkle the remaining salt, pepper and nutmeg then pour the half and half over the veggies. Top with the parmesan cheese and buttered breadcrumbs. Bake at 400 degrees for 30 minutes.

pattypan-prebakeThis recipe is a wonderful main dish with a big salad or perfect as a summer side dish.

pattypan-squash-gratin

5.0 from 2 reviews
Pattypan Squash Gratin
 
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Recipe type: Casserole
Serves: 8
Ingredients
  • 1 onion, sliced into rings
  • 2 tablespoons butter, divided
  • 2 cups summer squash, thinly sliced
  • 2 cups red potatoes, thinly sliced
  • 4 ounces gorgonzola (goat cheese, gruyere or your favorite soft cheese)
  • ½ cup half & half
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon nutmeg
  • ½ cup parmesan cheese, shredded
  • ½ cup panko breadcrumbs
Instructions
  1. Preheat oven to 400 degrees,
  2. Melt 1 tablespoon butter in medium skillet and saute onions until caramelized.
  3. Place in bottom of large casserole dish or gratin pan.
  4. Alternate slices of potato and squash on top of the onions creating a single layer.
  5. Mix the salt, pepper and nutmeg and sprinkle half over the first layer of veggies
  6. Sprinkle the gorgonzola cheese over the spices.
  7. Repeat with another layer of alternating potatoes and squash.
  8. Sprinkle the remaining salt, pepper and nutmeg over the final layer.
  9. Pour the half and half over the vegetables.
  10. Sprinkle with parmesan cheese.
  11. Melt 1 tablespoon of butter and mix with breadcrumbs. Sprinkle over the top of the casserole.
  12. Bake in a 400 degree oven for 30 minutes.
  13. Serve warm.
Notes
You can substitute any summer squash for the pattypan squash. A combination of yellow and zucchini squash with the potatoes is delicious.