I consider eggplant parmagiana to be the ultimate comfort food. I love the creamy richness of a pan-fried-then-oven-baked eggplant, combined with a crispy, oily crumb coat. Add red sauce, cheese, and a heaping plate of pasta and I’m in heaven.
However, I made some big changes to what I eat recently, which I mentioned in this post. I read Mark Bittman’s Vegan Before Six, caught up on some basic nutritional science, and did my own research on how the food we eat affects our wellbeing. I’ve always been a vegetarian, but I finally gave up dairy, cut out hyper-processed starches and sugars, and started eating more whole fruits and veggies.
Between the cheesy topping and the heap of pasta underneath, eggplant parmagiana is everything I aim not to eat now.
I remade this dish to fit some new guidelines. What’s left is eggplant, thickly sliced, creamy as ever, coated in almond meal “breadcrumbs” and cooked to a crisp in a couple of tablespoons of olive oil. Layered with tomato sauce, baked to creamy perfection. And served, as one of my favorite Italian restaurants does it, wonderfully pasta-less.