I love eggplant parmesan but sometimes I want something a little more healthy than breaded eggplant. This provides a slightly better alternative! Love, love, love this recipe.
- 2 medium to large eggplant, sliced 1/2″ thick
- salt & pepper
- olive oil
- 1 quart tomato sauce
- 3 Tbs. minced chives
- 3 Tbs. minced parsley
- 1 Tbs. thyme leaves
- 12 oz. heavy cream
- 4 oz parmesan cheese, grated
Preheat oven to 375. Season eggplant slices with salt and pepper. Brush lightly with olive oil. Heat a large skillet or griddle pan over med-high heat and saute eggplant slices in batches until golden on both sides. Set aside.
Place heavy cream in a small saucepan and bring to a simmer over medium heat. Reduce to about 1 cup, then stir in half of the grated parmesan and all of the chopped herbs. Season with a pinch of salt and pepper and set aside.
Oil a 9″ casserole or gratin pan and place eggplant inside in a single layer. Cover with a thin layer of simple tomato sauce and a sprinkle of parmesan. Make two more layers of eggplant and sauce, covering the top with tomato sauce. Ladle over the reduced creme fraiche or cream and sprinkle on a final layer of parmesan cheese. Bake uncovered until browned and bubbling, about 25-30 minutes.