This Discover Cooking with California Olive Oil Recipe Contest entry comes from Jodi Taffel, a We Olive Thousand Oaks customer. Jodi tell us “I hate using the oven during the hot summer months. So I developed this play on eggplant parm that only uses the stovetop. I also like to try to lighten up classic dishes. So using really boldly flavored oils like We Olive Fresh Basil & Fresh Garlic Olive Oils really helps punch up the taste.”
2 tablespoons We Olive Fresh Basil Olive Oil
1 large yellow onion, diced
1 tablespoon crushed garlic
1 14oz. jar tomato sauce
1 large eggplant
1 cup We Olive Fresh Garlic Olive Oil
2 cups panko breadcrumbs
2 large eggs
6 oz. grated mozzarella cheese
3 oz. shredded parmesan cheese
salt and pepper to taste
1. In a medium saucepan, heat 2 tablespoons We Olive Fresh Basil Olive Oil. Add the diced onion and cook until soft. Add the crushed garlic and cook for another minute, making sure to not let the garlic burn. Add the tomato sauce and bring to a simmer. Salt and pepper to taste. Cover the sauce and keep on a low heat.
2. Slice the eggplant into 12 rounds. Crack the eggs into a shallow bowl and beat. Add a pinch of salt and pepper. Pour the breadcrumbs into another shallow dish. Add a pinch of salt and pepper.
3. Heat 1/4 cup We Olive Fresh Garlic Olive Oil in a skillet over medium high heat. Dredge 3 slices of eggplant (on at a time) in egg wash, then breadcrumbs, and place in the skillet. when the bottoms are browned (about 1-2 minutes), flip an cook until the other side is browned. Remove to a paper towel lined plate.
4. Repeat step 3 for the rest of the eggplant.
To assemble: Place 1 eggplant round on each of 4 plates. Top with a few tablespoons of sauce and a sprinkle of mozzarella cheese. Repeat this process until all plates have 3 layers of eggplant, sauce and mozzarella cheese. Top all of the “Napoleons” equally with the grated parmesan cheese.
Notes: I like to keep my plates on the stovetop while I’m cooking and lay them out on the stovetop as well to assemble the towers. The residual heat generated from the burners is enough to melt the cheeses without having to put the plates in the oven.