I like it when someone makes something ‘out of the box’.  This recipe from Alton Brown is definitely there.  And it is definitely delicious.


As much as I love eggplant just about any way, I wasn’t sure about this one.  But, as is usual, Alton had it ‘goin’ on!”  This is his answer to eggplant Parmesan.Parmesan deconstructed.  While it takes ages to make eggplant Parm it only takes 10 minutes (once the eggplant has had the moisture removed) to make.

It’s vegetarian.  It’s gluten free.  It’s spicy. It’s repeatable. It’s Good Eats!

1 medium-large eggplant
Kosher salt, for purging
1 tablespoons olive oil
1/4 teaspoon garlic, minced
1/4 teaspoon chile flakes
2 small tomatoes, seeded and chopped
3 Tbl cup cream
1 tablespoon basil, chiffonade
2 Tbl freshly grated Parmesan

  • Peel the eggplant leaving 1-inch of skin at the top and bottom unpeeled and slice into 1/4″  thick.slices/.
  • Purge the eggplant slices:
    • Lay the 1/4 inch slices over the sink on a cooling rack.
    • Sprinkle one side with Kosher salt.  Let sit for about 15 minutes.  Turn and sprinkle the other side.
    • After they have ‘wept’ rinse with cool water and dry.  Cut into linguini like strips.
  • Heat the oil in a medium skillet then add the garlic and chili flakes and toast. Add the eggplant strips  and toss to coat.
  • Add the tomatoes and toss with the eggplant.
  • Add the cream and toss with the eggplant and tomato.
  • Add the basil and Parmesan and toss to combine.
  • Top with the breadcrumbs and serve immediately.       {The original recipe from FoodTV}

I enjoyed this for lunch but it would make a great side for dinner.  And it IS so much easier than ‘real’ Eggplant Parm.  No coating/frying the eggplant.  No layer after layer and no baking.

Instant gratification!

Recipe is from Alton Brown Good Eats The Early Years. Page 283

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).