Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

• 2 medium eggplants
• Salt
• 1/2 teaspoon freshly cracked black pepper
• 1 tablespoon extra virgin olive oil
• 1/2 medium onion, minced (about 1/2 cup)
• 2 garlic cloves, minced
• 28 ounces fire roasted diced tomatoes, lightly drained
• 1/4 cup loosely packed basil leaves, chopped
• 1/4 cup grated Parmesan cheese
• 8 ounces mozzarella or provolone cheese, shredded

Directions:

To prepare the eggplants: Cut off the stems, remove the skin, and cut lengthwise into 1/2-inch thick slices. Evenly coat each slice with a heavy amount of salt and purge on a sheet pan fitted with a cooling rack for 30 minutes. Rinse with cold water and squeeze dry in paper towels. Preheat oven to 450 degrees and lightly oil a baking sheet. Lightly season each eggplant slice with salt and pepper and place on the oiled sheet. Bake the eggplant until the slices begin turning brown on top, about 12-15 minutes. Remove the eggplants from the oven and transfer them to a plate to cool.

While the eggplant is cooling, heat oil in a medium saucepan over medium heat. Stir in the onions and cook until lightly browned, about 5 minutes. Stir in garlic and cool for 1 more minute. Add the tomatoes; simmer until stew-like, about 10 minutes. Remove from the heat and stir in the basil.

In a lightly oiled 9 inch square casserole dish, place a small amount of the tomato sauce, followed by an even layer of eggplant, sauce and mozzarella cheese amounting to 1/3 of the total volume of each. Repeat layering process until all the eggplant is used. Finish casserole top with remaining tomato sauce and Parmesan cheese. Bake at 350 degrees until top browns and is bubbly, about 25 to 30 minutes.

Serves 4.

Nutrition:

Substitutions:

Recipe adapted from Ashbury’s Aubergines.