Prep Time: 60 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 40 minutes
Japanese eggplant are easy to grow in your garden and lovely to cook with. I find Japanese eggplant to be more tender and tasty compared to traditional eggplant. However, due to the shape of the eggplant you do need to work with it a little differently. I decided to make a Japanese Eggplant Parmesan that is a little different from your traditional saucy and cheesy eggplant parm. There is no frying and the recipe uses an amazing dollop of stracciatella cheese prior to serving!
- 6 Japanese eggplant, cut lengthwise
- 3 large tomatoes
- ¼ cup of extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 5 cloves of garlic
- 2 cups panko breadcrumbs
- 4 ounces shredded parmesan cheese
- ¼ cup fresh basil
- Preheat the oven to 400 degrees
- Cut the eggplant in half, length-wise.
- Place the eggplant cut size up on a baking dish. Brush with a thin coat of olive oil.
- Score your eggplant, meaning cut 3-4 slices into the flesh of each in order to help ensure even baking.
- Bake the eggplant for 20-25 minutes until lightly browned and softened.
- Meanwhile, combine panko bread crumbs, chopped garlic, olive oil, and chopped basil in a large bowl. Mix until well combined.
- Once your eggplant has baked, remove it from the oven. Place your cooked eggplant tightly together on the bottom of the baking pan in order to create a base layer of eggplant.
- Layer sliced, fresh tomatoes on top of the eggplant. Follow that with your panko mixture.
- Lastly, sprinkle the shredded parmesan on top.
- Bake your eggplant for another 12-15 minutes until the parmesan is melted.
- Serve your eggplant with a dollop of stracciatella cheese and fresh basil on top.