The classic chicken and eggplant Parmesan you see on Italian menus typically involves heavy breading, copiousamounts of oil for frying, and blankets of oozy cheese. This version, from Virginia Willis’s “Bon Appetit, Y’all,” dramatically cuts the fat and boosts the nutritional value, without sacrificing any of the satisfaction. “Steaks” cut from whole heads of cauliflower and broccoli are first partially roasted in the oven with a light brushing of olive oil. Then they’re flipped and topped with marinara, a modest layer of cheese, and a sprinkling of panko breadcrumbs before finishing in the oven. And as a bonus, it’s a cinch to prepare with hardly any clean-up — a true revelation that just may become part of your weekly dinner rotation. Serves 4. — Susan Puckett
Ingredients
- ½ head cauliflower, outer leaves removed
- ½ head broccoli
- 2 tablespoons extra-virgin olive oil (or more, as needed)
- Freshly ground black pepper
- 1/3 cup panko breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- ¾ cup marinara sauce
- 6 to 8 ounces fresh mozzarella, sliced
Instructions
- Preheat the oven to 450 degrees. Line a baking sheet with parchment or aluminum foil.
- Slice the cauliflower and broccoli vertically into ½-inch-thick steaks, allowing the core to hold the center slices intact while the sides crumble intro florets.
- Place the cauliflower and broccoli “steaks” on the lined baking sheet. Gather the loose florets into portions about the size of your hand or the “steaks” and add them to the baking sheet.
- Brush the pieces lightly with about a tablespoon of the oil and season with generously with pepper.
- Transfer the baking sheet to the oven and bake for 15 minutes. Meanwhile, combine the panko, Parmesan, and remaining olive oil. Season with pepper and set aside.
- Remove the vegetables from the oven and flip the steaks and florets. Top each with about 2 tablespoons of marinara sauce, then top with the mozzarella slices and a sprinkle of the panko-Parmesan mixture.
- Return to the oven and bake until the vegetables are tender, the cheese is melted, and the breadcrumbs are browned, about 30 minutes.
Susan Puckett is an Atlanta-based food writer and cookbook author.
