Add Creaminess To Eggplant Parmesan Using A Rich Vodka Sauce

Whether you're vegetarian or just enjoy shaking up traditional recipes, eggplant parmesan is a tasty, nutrient-dense iteration of the fried chicken prototype. Although it's one of the few Italian foods that aren't actually Italian, eggplant parmesan combines some essential provisions from the universally enjoyed cuisine, bringing together melty mozzarella with marinara combined with crispy, breaded eggplant nestled atop a bed of pasta. But because eggplant parmesan is a quasi-replica that draws influence from the original chicken-based recipe, a little imagination can go a long way in achieving a dish that's just as tasty as the paradigm. Enter vodka sauce.

Using vodka sauce in place of marinara sauce is a departure from chicken parmesan traditions, but seeing that you're already swapping the primary ingredient for eggplant, switching up your sauce selection fits the theme of innovation. A perfectly textured eggplant coated in breadcrumbs and baked or fried to perfection paired with the silky-smooth consistency of vodka makes for a luxurious eating experience. The crumbly exterior of eggplant is the perfect contrast to the lush, fatty mouthfeel of vodka sauce, giving the dish an ultra-creamy twist that you just can't achieve with the juicy texture of marinara.

Vodka sauce is made with oil, crushed tomatoes, garlic, onion, Parmesan cheese, heavy cream, and, of course, vodka. But don't worry, you won't get drunk on this creamy pasta sauce — the vodka exists to release flavor compounds in the tomatoes and enhance the aroma and taste of the dish. Rich, tangy, cheesy, and unbelievably unforgettable, eggplant parm smothered in vodka sauce is unlike any other you've tasted.

Curbing marinara sauce in exchange for vodka sauce is enough to give eggplant parmesan a creamy and mouthwateringly delicious facelift. However, if you want to maintain the steam of innovation, there are plenty of complementary ingredients to introduce to your new and improved eggplant parm.

To introduce a buttery, nutty bravado to the plate, garnish eggplant parmesan with pine nuts to enjoy a functional finish. If nut-kissed pasta doesn't speak to your tastes, garnish with sundried tomatoes instead. In the spirit of going meat-free, sautéed mushrooms can provide the dish with a savory, umami richness without actually using any animal flesh. For a new dimension of flavor, consider painting eggplant parmesan with an artistic drizzle of balsamic glaze for a trim of tangy sweetness. Although it's already teeming with cheese, a flurry of bright-tasting feta is never a bad idea. Just don't forget a few sprigs of fresh basil to round everything out.

Making vegetarian meals can challenging, but vodka sauce eggplant parmesan doesn't have to be. Whether you keep it chill or zhuzh it up, this creamy, veggie-packed recipe is one you won't soon forget. And if you tucker out on it (because trust us, you'll be craving it nightly), try your hand at vegetarian spaghetti carbonara.