Freekeh and Eggplant Parmesan with Mozzarella

Ingredients

• 1 cup cracked freekeh, rinsed
• 2 1/2 cups water
• 1/2 teaspoon salt
• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 teaspoon salt, for salting eggplant
• 1/3 cup olive oil
• 1 cup all-purpose flour
• 3 large eggs, beaten
• 2 cups panko breadcrumbs
• 1 cup grated Parmesan cheese
• 3 cups marinara sauce
• 2 1/2 cups shredded mozzarella cheese
• 1/4 cup fresh basil leaves, torn
• 1/4 teaspoon black pepper

Method

1. 1

   Combine the rinsed freekeh, water, and 1/2 teaspoon salt in a 6-quart saucepan and bring to a boil over high heat.

2. 2

   Reduce heat to low, cover, and simmer until the freekeh is tender and most of the water is absorbed.

   20:00 · Simmer freekeh
3. 3

   Drain any excess water from the freekeh, fluff with a fork, and set aside.

4. 4

   Arrange the eggplant rounds on paper towels, sprinkle both sides with 1 teaspoon salt, and let sit to draw out moisture.

5. 5

   Preheat the oven to 425°F. Line two baking sheets with parchment paper.

6. 6

   Pat the eggplant slices dry with fresh paper towels.

7. 7

   Set up a dredging station with flour in one shallow dish, beaten eggs in a second, and panko mixed with 1/2 cup of the Parmesan in a third.

8. 8

   Dredge each eggplant slice in flour, dip in egg, then coat in the panko mixture, pressing to adhere.

9. 9

   Arrange the coated eggplant slices on the prepared baking sheets and drizzle with the olive oil.

10. 10

    Bake the eggplant until golden brown and tender, flipping once halfway through.

    25:00 · Bake eggplant
11. 11

    Reduce the oven temperature to 375°F.

12. 12

    Spread 1 cup of marinara sauce evenly in the bottom of a 9x13-inch baking dish.

13. 13

    Spread the cooked freekeh evenly over the sauce as the base layer.

14. 14

    Arrange half the baked eggplant slices over the freekeh, overlapping slightly.

15. 15

    Spoon 1 cup of marinara over the eggplant and sprinkle with 1 cup of mozzarella.

16. 16

    Layer the remaining eggplant slices on top, followed by the remaining 1 cup marinara, remaining mozzarella, and remaining 1/2 cup Parmesan.

17. 17

    Sprinkle the black pepper over the top and cover the dish loosely with foil.

18. 18

    Bake covered until heated through and bubbling at the edges.

    20:00 · Bake covered
19. 19

    Remove the foil and continue baking until the cheese is melted and golden in spots.

    15:00 · Bake uncovered
20. 20

    Let the casserole rest for 10 minutes before scattering with fresh basil and serving.