Here's another Jamie-inspired recipe. I very much dislike the common fried-in-breadcrumbs eggplant parmesans that I have tried either in restaurants or home made. If you are interested in something simpler and not so 'fried', I have just the thing for you. While this is baking, it will fill your kitchen with a wonderful smell, the precursor of an equally wonderful-tasting dish! If anyone tries it, please leave a comment about how it turned out. Tenku! (That's 'thank you' in Rohanese, by the way ;)
Ingredients:
3 eggplants, cut into 1/2-inch (or 1 cm) thick slices
2 Tbs olive oil
1 onion, finely chopped
3 garlic cloves, finely sliced
2 tsp dried oregano
2 small or 1 large can(s) chopped tomatoes or 2 lb fresh tomatoes
salt and pepper, to taste
1 Tbs vinegar
1 c grated Parmesan
1/2 c grated Mozzarella
breadcrumbs (optional)
1) Place eggplant slices on a hot griddle pan, grill or just a normal (non-stick) frying pan until charred, then turn on the other side (you may need to do this in batches). Set slices aside.
2) Preheat oven to 375F (190C).
3) Pour olive oil in a pan on medium heat. Add onion, garlic and oregano and cook for about 10 minutes, until onion is soft.
4) Add tomatoes, stir and simmer covered for 15-20 minutes. If using fresh tomatoes, blanch them and break them up before adding.
5) Season with salt, pepper and vinegar and cook another 5 minutes.
6) In a baking dish, layer a little of the tomato sauce, then a little Parmesan, then eggplants. Repeat, finishing with tomato sauce and a mix of Parmesan and Mozzarella on top. If using breadcrumbs, sprinkle over cheese.
7) Bake in oven for about 30 minutes, until golden.
(btw - that's my son trying to steal the bread while I'm not looking, busy with taking a picture)
Ingredients:
3 eggplants, cut into 1/2-inch (or 1 cm) thick slices
2 Tbs olive oil
1 onion, finely chopped
3 garlic cloves, finely sliced
2 tsp dried oregano
2 small or 1 large can(s) chopped tomatoes or 2 lb fresh tomatoes
salt and pepper, to taste
1 Tbs vinegar
1 c grated Parmesan
1/2 c grated Mozzarella
breadcrumbs (optional)
1) Place eggplant slices on a hot griddle pan, grill or just a normal (non-stick) frying pan until charred, then turn on the other side (you may need to do this in batches). Set slices aside.
2) Preheat oven to 375F (190C).
3) Pour olive oil in a pan on medium heat. Add onion, garlic and oregano and cook for about 10 minutes, until onion is soft.
4) Add tomatoes, stir and simmer covered for 15-20 minutes. If using fresh tomatoes, blanch them and break them up before adding.
5) Season with salt, pepper and vinegar and cook another 5 minutes.
6) In a baking dish, layer a little of the tomato sauce, then a little Parmesan, then eggplants. Repeat, finishing with tomato sauce and a mix of Parmesan and Mozzarella on top. If using breadcrumbs, sprinkle over cheese.
7) Bake in oven for about 30 minutes, until golden.
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